It is considered to put them in jars along with cucumbers and a slight addition of other vegetables. But you can prepare them in a slightly different way. We offer you one of the original recipes - a salad called "Armenian Salted Tomatoes". The dish differs from others in the use of a large amount of onions and herbs. It is also necessary to observe the obligatory condition - to put the vegetables in a jar in layers, while sprinkling each of them with chopped herbs. Such harvested tomatoes in Armenian for the winter will surprise you with their juiciness and piquant pleasant taste. Take fruits for preservation dense and fleshy, with a thick layer of pulp and a minimum of juice.

Armenian Tomatoes: Essential Ingredients

Vegetables to put in jars:

Fresh, excellent quality tomatoes;

Onion (medium size)

slices of fresh garlic;

A lot of greens (to taste - parsley, dill, spicy celery).

Marinade ingredients:

1 liter of raw water;

1 st. l. salt;

Bay dry leaf (1-3 pieces);

Black peppercorns (5-6 pcs.);

2 tbsp. l. Sahara;

1 st. l. weak (5%) solution of vinegar.

For filling into jars before sterilization:

1 st. l. boiled any (preferably "smelling") vegetable oil.

Armenian Tomatoes: Putting Vegetables in Jars

Wash all ingredients (including herbs) in cold water. Peel the onion and garlic first. Divide the tomatoes into two parts, cut, and free from the attachment point of the stalk. Very large dense fruits can be harvested in slices. Chop the onion into large half rings. Greens and garlic turn into a small juicy mass. It is best to use liter jars (previously scalded or sterilized) as containers for preparing snacks. At the bottom, first lay a layer of tomato, filling no more than 1/3 of the height. Then top with onions, garlic and herbs. The height of this layer will be half the height of the previous one. Alternating all the ingredients, fill the jar to the top, tamping a little, and finish with tomatoes.

Armenian-style tomatoes: pouring with marinade

Put bay leaf, salt, pepper, sugar into the water and boil until the bulk products are completely dissolved. Add vinegar before turning off. The marinade is made immediately before pouring into jars. Therefore, first completely lay all the vegetables in the container, and then boil the spicy liquid. Fill jars with it, pouring carefully, in small portions, so that the glass does not burst. The required marinade level is 1-1.5 cm short of the edges. After filling all the jars with a solution, add vegetable oil to each.

Armenian tomatoes: sterilization and seaming

Place the jars, covered with lids, in a wide, low saucepan with a thick bottom, after laying a towel inside. Then, carefully, directing the jet between the banks, fill the container with warm water. Place the saucepan over medium heat and gradually bring to a boil. Sterilize with moderate "gurgling" you need liter jars for 15-17 minutes. Remove them after warming up, roll them up and, turning everything upside down, wrap it up well with a warm blanket. Store the snack after cooling and checking for good sealing in a cool place.

This is the most delicious quick Armenian snack recipe. And most importantly - it tastes awesome and will appeal to all lovers of spicy, spicy pickles. Armenian tomatoes are ripe or unripe fruits stuffed with a variety of herbs, hot peppers and garlic. The appetizer is not only original and tasty, but also very beautiful, so it is not a shame to put it even on the festive table for dear guests.

Ingredients:

• tomatoes - 1500 g;
• hot chilli pepper - 1 pc.;
• dried laurel - 2 sheets;
• table salt - 110 g;
• basil greens - 1 bunch;
• parsley - 1 bunch;
• cilantro greens - 1 bunch;
• dill greens - 1 bunch;
• garlic - 1 head;
• water - 2000 ml.

How to cook tomatoes in Armenian style

From the very beginning, we make a brine so that it has time to cool before salting the tomatoes in it. To do this, dissolve kitchen salt in water and add dried bay leaves. Bring the brine to a boil and boil for a couple of minutes. Then take it off the stove and let it cool down. We choose tomatoes that are small, red, ripe (although unripe, firm fruits can also be taken for this recipe) and without defects. We wash them, tear off the tails, if necessary. On each tomato we make an incision crosswise - this is where we will put the filling.

Chop parsley, cilantro, basil and dill and put in a bowl. Here we cut the peeled hot capsicum and chop one head of garlic. Instead of capsicum, you can also use ground chili. Spicy ingredients can be added more or less, based on your taste preferences.

After laying all the stuffed tomatoes, pour them with the cooled brine.

Cover the bowl with a lid or plate and leave at room temperature for 3 days.

Tomatoes in Armenian are ready.

I am a fan of vegetables in general and tomatoes in particular. Once, as a child, I could eat only tomatoes sprinkled with sugar for days on end. Now it seems strange to me, but that’s not the point ... But my love for salted tomatoes began at the moment when I first tried salted Armenian-style tomatoes with garlic. The combination of herbs and garlic is always a good one. But what it gives to the tomatoes is something. Surprisingly fragrant, moderately salty, as light-salted tomatoes should be, and spicy. I assure you that these tomatoes will not leave anyone indifferent!

Ingredients:

• tomatoes (preferably medium-sized) - 1 kg,
• garlic (large) - 1 head,
• greens (parsley, dill, cilantro) - a bunch (about 200 g),
• water - 1 l,
• salt - 2 tbsp. l.,
• sugar - a pinch.

How to cook lightly salted tomatoes in Armenian style with garlic

Plump tomatoes are always taken for salting and pickling, but here they should just be very dense and strong - it will be easier to fill them with stuffing. Wash the tomatoes and wipe them dry. Next, with a very sharp knife, carefully cut off the top of each tomato - about a third. But we do not cut off to the end, but only make an incision so that a kind of lid inseparable from the tomato comes out. If you want more stuffing to fit into the tomato barrel (those who like it very spicy will like it), you can cut out a little pulp, literally half a teaspoon. In the future, we will not need this pulp anywhere, therefore, you can use it at your discretion.

Now we are preparing our green-garlic minced meat. We wash the greens, dry it and, removing all the hard branches, chop it finely. The proportions of parsley, cilantro, dill may be different. Here we focus only on the tastes of consumers and our own. For example, I like to have more dill and sometimes I add a little celery, but I don’t add cilantro to my husband’s portion at all.

Add garlic to greens in a bowl. We clean it and grind it with a fine grater or garlic press. Throw in a pinch of salt and stir. Stuffing stuffing is ready!

Now we take our tomato barrels, put a spoonful or two of the filling into each and cover with an impromptu lid, slightly pressing it.

We put the tomatoes filled with the filling, seating them tightly to each other, in a container where they will be salted (deep plate / basin, saucepan), with the lids up.

And finally, brine. It will be very simple water + salt, and I also throw sugar there. It would seem that just a pinch, but this way the brine turns out to be more saturated. We will not add any more seasonings and spices, the tomatoes will get all their amazing taste from the filling.

Water for brine can be a little warm or very cold, most importantly - boiled in advance.

Fill the tomatoes with brine and press with a press constructed from a plate of suitable diameter and a can of water. We send this design to a cool place for a couple of days, and then enjoy the wonderful taste!

Salted tomatoes in Armenian should be stored in the refrigerator.

You could already familiarize yourself with the methods of harvesting for the winter from tomatoes. However, there are a huge number of recipes, so you can make a whole site for canning tomatoes. But we decided to tell you only about the most popular, simple and exotic ways to prepare tomato snacks. As a result, you will be able to find the most delicious option.

Today we will look at the Korean and Armenian way of pickling vegetables. I want to note that you can change the amount and composition of the ingredients for the brine, according to your taste preferences.

I will try to review the most delicious ways to prepare snacks for the winter. Take advantage of several options and determine which harvest is best done each year.

So let's get started...

Armenian tomatoes - the most delicious recipe (stunning)

Tomatoes prepared in this way are incredibly tasty, fragrant, with a spicy aroma. This recipe will interest many housewives who delight their family with a variety of dishes. There are several options, but we will consider an unusual recipe with greens stuffed tomatoes. The lunch is very tasty.

Ingredients:

• 1.5 kg tomato.
• 1 piece of chili pepper.
• 1 pc bay leaf.
• 110 g salt.
• Basil, parsley, cilantro.
• 7 cloves of garlic.
• 1 cabbage leaf

Cooking method

To begin with, we will prepare the brine. To do this, put a pan on the fire and pour 2 liters of water into it. Add salt and bay leaf. Wait until the liquid boils, then turn off the burner.

In the meantime, we will work on the spicy filling. To do this, you need chili pepper so that it does not burn your hands, you need to grease them with vegetable oil. Cut the stem off the vegetable, cut in half, and scoop out the seeds. Cut the pepper lengthwise, then crosswise to make cubes of 2 mm.

To prepare the garlic, crush it with a knife, sprinkle with a pinch of salt and rub with the flat side of the knife. Pour together with pepper in a separate bowl.

To beautifully and finely chop the greens, you can use one simple secret. Wrap cilantro, parsley, basil in a cabbage leaf. After that, finely chop the roll and send to other products and mix everything thoroughly.

Each tomato must be cut into quarters, not reaching the stalk, as shown in the image. It is important that the tomatoes are firm and have thick skins.

Now each tomato needs to be stuffed with a spicy filling. Then pack them tightly in a separate bowl.

Pour the brine over the tomatoes so that they are completely submerged in the liquid.

Cover the stuffed tomatoes with a plate, and put a load on top, for example, a filled three-liter jar. After 3-4 days, the appetizer can be served at the table, or pour marinade and preserve with sterilized jars.

Korean-style tomatoes - the most delicious instant recipe (you will lick your fingers)

Another original and tasty recipe for harvesting tomatoes for the winter is the Korean way. Be sure to try this appetizer. To prepare 1 liter of snacks, you will need to allocate no more than 20-25 minutes.

Ingredients:

• 2 kg ripe tomatoes.
• 5 pcs sweet pepper.
• 4 pieces of carrots.
• 70 ml vegetable oil.
• 5 cloves of garlic.
• 1 tsp ground hot pepper.
• 60 ml table vinegar.
• 70 g white sugar.
• 2 tbsp salt.
• Greens according to preference.

Preservation procedure

Clean and wash all vegetables. Pass through a meat grinder in one bowl pepper, carrots and garlic.

Chop the greens and send to the twisted vegetable mass. Add table vinegar, ground hot pepper, according to your preferences. Send salt and sugar to vegetables, as well as vegetable oil. Mix everything.

All ingredients are ready. Tomatoes must be cut into two parts in advance. At the bottom of the sterilized jars, lay the tomatoes cut down so that they begin to release the juice. After that, add a couple of tablespoons of chopped vegetable mass.

Thus, you need to fill the entire jar to the very brim. Cover the dish with a lid. Prepare a saucepan: put a towel on the bottom and fill with cold water up to the shoulders of the jars. Put the container on the stove, bring the liquid to a boil and sterilize for about 15-25 minutes.

Then you need to tightly tighten the lids, turn the jars upside down and put in a warm place until the appetizer has completely cooled.

We have considered two options for marinating tomatoes in exotic ways. It should be noted that preparation in Korean and Armenian can be done in various ways, I have reviewed only two methods. You can experiment and make your own adjustments. Bon appetit!

Armenian cuisine is one of the most ancient in the world. Her dishes are spicy and full of spices. Therefore, Armenian-style tomatoes for the winter differ significantly in taste from ordinary pickled tomatoes. There are many recipes for these tomatoes.

Features of cooking tomatoes in Armenian

In particular, often used for salting green tomatoes and additionally they are seasoned with such additional ingredients as:

• carrot;
• garlic;
• bell pepper and more.

A distinctive feature of Armenian tomatoes is that they practically do not use vinegar in pickling, and the vegetables themselves are pickled stuffed.

Regardless of the recipe chosen, general principles of preparation such tomatoes are:

• it is recommended to choose green vegetables, or those that have a minimum of juice and a dense skin, they should not be allowed to be dented;
• if you close tomatoes for the winter in jars with a capacity of 0.5 liters, they need to be cut into pieces. For stuffing, their upper part is cut off, the pulp is removed with a spoon and placed in a special green minced meat made from vegetables and herbs;
• for salting it is better to take a burning onion. From herbs, dill, cilantro, basil or parsley are allowed;
• vegetables need to be washed, remove the husk, skin and seeds, as well as the stalks. They are cut according to the recipe or used whole;
• do not forget to sterilize jars for closing tomatoes for the winter, and also boil the lids.

Armenian stuffed spicy tomatoes

The recipe will appeal to those who prefer a healthy diet, because it does not include vinegar. The ingredients for the dish are:

The way to prepare this dish is as follows:

• finely chop the greens, garlic and pepper for the filling, mix everything;
• cut the tomatoes lengthwise and put the filling in the cut;
• boil the marinade based on water, salt and bay leaf and cool it;
• stuff tomatoes with green mixture;
• put them in jars;
• fill to the top with brine;
• set the load at the top.

The tomatoes will be ready in about 4 days.

Armenian Salted Tomatoes Recipe

This recipe will require less salt, and there is no hot pepper in it. Prepare the following ingredients:

• red tomatoes - 1.5 kg;
• garlic - 1 head;
• parsley - a bunch;
• celery - optional;
• salt - 15 g;
• water - 1 l.

Remove the middle from the tomatoes and remove the stalks, then chop the garlic and herbs as small as possible. Mix them together with the core of the tomato and stuff the tomatoes with this mixture.

Armenian Pickled Tomatoes Recipe

This recipe is unique in that ingredient ratio you choose at your discretion. You can try tomatoes in a week. You will need:

Pickled tomatoes are cooked like this:

• a jar is taken, pepper, garlic, horseradish and greens are placed at the bottom;
• then it is filled with salted tomatoes;
• prepare a brine based on sugar and salt, allow it to cool;
• fill the jars with brine and close the lids.

They are stored in a cold place, you can try tomatoes in a month at least.

Armenian Tomatoes with Onions

This recipe will appeal to those who love hot and spicy taste. And even the presence of vinegar in it will not affect the taste of tomatoes. Vegetables and seasonings are put in an arbitrary amount.

Take onions, tomatoes, parsley, vegetable oil, a little table vinegar, a liter of water, salt, sugar, black peppercorns, bay leaf and garlic.

The preparation of the dish is:

• take dense hard tomatoes, cut in half or into quarters if they are very large;
• onion cut into thick rings or half rings;
• leave the greens whole or tear into large pieces;
• in jars sterilized in advance, put onions, greens, tomatoes in turn, then repeat the sequence;
• bring water with sugar and salt to a boil, add vinegar, pepper and bay leaf;
• let it cool and pour the contents of the jars with brine.

Recipe for tomatoes "Vegetable Paradise" in Armenian

This recipe is very original, these tomatoes are good go well with boiled potatoes. The marinade will be very tasty and tender. The ingredients for cooking are as follows:

To prepare this dish finely chop the cabbage, then salt it and remember. Cut the pepper into small slices, chop the greens, grate the carrots on a coarse grater. Then mix all the vegetables and herbs, chop the garlic.

Cut off the tops of the tomatoes and remove the cores. Rub them inside with salt and sugar, stuff with vegetables. We put horseradish at the bottom of the pan, and then tomatoes, greens and chopped garlic on top. Repeat the layers in this order until the top of the container.

From a liter of water and 2 large spoons of salt, boil the brine. Cut the cores finely cut from tomatoes, mix with garlic, add brine and mix. Pour marinade over tomatoes and marinate overnight. Then put the container in the refrigerator and leave for 4 days.

Armenian spicy tomatoes (brown)

For this brown tomato Armenian recipe no need for vinegar and sugar, they will appeal to those who are on a diet. The ingredients are:

• brown tomatoes - 2 kg;
• hot chili pepper - 2 pieces;
• garlic - a large head;
• Bay leaf;
• parsley, basil and cilantro;
• water - 5 l;
• salt - 1 cup.

Cooking green minced meat based on greens, pepper and garlic, cut the tomatoes deeply, but not completely. Put the filling inside the tomatoes, put them tightly in a deep container. Then a brine is prepared from water and salt, let it cool, then we fill it with tomatoes and set the load.

Tomatoes can be tasted after three days.

Armenian green tomatoes

Stuffed green tomatoes in Armenian style will appeal to those who love spicy, spicy and sweet and sour dishes. They can be prepared for the winter, because they are stored at room temperature for a year. The ingredients for the dish are:

To begin with, make minced meat based on pepper, garlic and finely chopped greens, cut off the tops from the tomatoes, carefully remove their pulp, cut the cores and mix with minced meat.

Stuff vegetables, cover with cores, put in jars. Make a marinade and pour into jars in boiling form and close them.

There is another recipe for green tomatoes in Armenian, which get sharper. Cooking ingredients:

• green tomatoes with a brown coating;
• peeled garlic - 30 g;
• chilli;
• cilantro - a bunch;
• water - 1 l;
• a spoonful of salt and vinegar.

Cut tomatoes into halves or quarters. Then chop finely or tear the greens. Garlic and chili pass through the meat grinder. Mix greens, garlic, pepper with tomatoes, put it in jars.

Make a marinade, pour boiling vegetables over it, cover the jars with lids and sterilize for 15 minutes. Seal them and cool by turning them upside down.

When salting tomatoes in Armenian style, it is recommended to choose vegetables of the same size so that they are evenly salted. If you are using green tomatoes, let them soften and absorb their juices. Perfect option - slight brownness. You can pickle tomatoes of different colors - green, brown or pink, this will give the dish a special taste and shade.

And so that the vegetables do not crack, they need to be pierced at the stem with a toothpick or fork.

The final taste of salting is influenced by a large number of factors:

• water;
• one or another amount of garlic, salt, herbs;
• maturity of tomatoes.

As you can see, there are a large number of recipes for cooking tomatoes in Armenian. They can be cooked using different ingredients, and the tomatoes themselves may vary in maturity. Choose what you like best, and you can start harvesting for the winter in the form of fragrant tomatoes.