Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

If you are wondering where you can taste the most delicious, unusual and memorable eggplant dishes, you should look into Armenian cuisine. Stuffed, fried, stewed, with nuts, fruits, herbs - here the blue ones love to cook and know how. How to preserve eggplants according to the traditions of the neighboring countries and what are the features of this cuisine?

What vegetables are added to the Armenian salad for the winter

The classic recipe for the cuisine of Transcaucasia involves the use of fragrant, spicy, warming spices, among which there are necessarily:

• hops-suneli;
• tarragon;
• cilantro;
• thyme;
• garlic.

Of the vegetables in most recipes, you can find tomatoes or tomato paste, which is mostly cooked on your own. Armenian cuisine is a large number of meat dishes, and vegetable salads are necessarily highly nutritious. You can not ignore the high proportion of salt in every recipe, excluding pastries. For eggplant salad, it is desirable to use:

• red peppers;
• tomatoes;
• onion;
• carrot.

Eggplant Recipes for the Winter

The ideas of Armenian dishes collected in this block belong to different categories: here you will find light snacks, and hearty side dishes, and salads, and some of them can even be an option for a not too heavy dinner or snack. The preparation of eggplant in Armenian for the winter has several subtleties that are not always indicated in recipes:

• If you want to keep the shape of the blue ones, you need to leave the skin on them, otherwise the flesh will quickly spread.
• For long-term storage dishes, it is imperative to eliminate the stalk of the eggplant.
• Armenian cuisine is interesting with unusual combinations: nuts and apples can be added to eggplants.

The classic recipe for an eggplant snack for the winter in Armenian

This dish has a lot of fans. Quick to prepare, simple in terms of the set of ingredients, with an incredible taste that adapts to any product, it will successfully complement every table. Among the main components are only eggplants, which are stuffed with herbs. According to this recipe, you can not only prepare a snack for the winter, but also make an instant dish.

• eggplant (small - if for winter) - 1.2 kg;
• bell peppers - 3 pcs.;
• bunch of parsley;
• head of young garlic;
• vegetable oil - 4 cups;
• vinegar - 2 tbsp. l.;
• suneli hops, salt, pepper - 1 tsp each.

Every hostess is capable of preparing such eggplants in Armenian for the winter:

1. Wash the little blue ones, get rid of the stalks. Treat the surface with a cloth soaked in oil, spread on a baking sheet. Bake for half an hour. The oven temperature is 170 degrees.
2. Grind washed peppers, drive garlic cloves through a press. Tear the greens by hand.
3. Combine the listed ingredients in a deep bowl, pour with vinegar, season with suneli hops. Marinate for a quarter of an hour.
4. Make eggplant boats by cutting each fruit lengthwise. Remove some of the pulp to form a cavity.
5. Put the filling inside so that it does not peek out. Salt, add pepper.
6. Each eggplant boat must be tied with a thread, folded into a deep bowl. Pour in vegetable oil, place a lid on top. The dish should be infused in the cold for 5 days.
7. After the eggplants are stacked vertically in jars that have been previously sterilized. Closed and cleaned for winter storage.

Eggplant appetizer recipe for the winter with cilantro and citron

The dish is very simple, quick, without unnecessary ingredients. A good choice for those who are looking for an unpretentious side dish that does not interrupt the taste of the main dish. The set of spices can be changed, but it is better to leave the original, as it is perfectly balanced. The composition of the Armenian appetizer is as follows:

• eggplant - 1 kg;
• a bunch of cilantro;
• garlic head - 1/2 pc.;
• vinegar - 1.5 tbsp. l.;
• salt;
• vegetable oil - a glass;
• ground hot pepper;
• citron (savory) - 1 tsp

The principle of preparing snacks for the winter:

1. Wash and cut the eggplant into strips.
2. Fry, setting the maximum power of the burner. Spread out on a paper towel - this will eliminate excess oil.
3. Grind cilantro, pass the garlic through a press, combine with eggplant.
4. Salt, sprinkle with citron, pepper. Add vinegar.
5. Make oppression from the lid and a heavy object, let stand overnight.
6. Distribute in jars in the morning, close.

Armenian eggplant caviar

An ideal appetizer that costs to prepare in large quantities. Armenian cuisine has hardly changed the traditional recipe: the taste has become brighter and sharper, and the cooking technology has remained the same. For a delicious homemade snack in Armenian you will need:

• eggplant - 2.5 kg;
• sweet peppers - 0.4 kg;
• tomatoes - 0.3 kg;
• a head of garlic;
• tarragon;
• a bunch of dill;
• salt - 120 g + for eggplant;
• sugar - 250 g;
• vegetable oil - a glass;
• a pod of chili pepper.

It is easy to cook eggplant caviar in Armenian for the winter:

1. Peel and cut the blue ones coarsely. Salt, leave for half an hour.
2. Rinse them again, pour into the pan. Add oil. Fry until color changes, do not use the lid.
3. Chop the peppers into strips, blanch the tomatoes and grate.
4. Add to the eggplant, simmer with the lid on for 6-7 minutes.
5. Grind hot vegetables through a meat grinder or food processor.
6. Add sugar, tarragon, chopped garlic, pieces of hot pepper, salt. Mix quickly, fill jars with Armenian-style caviar.
7. Sterilize them with a dish, close, take them to the cellar.

Armenian eggplant appetizer with apples

The highlight of this preservation is not technology, but taste. Behind the primary sharpness lies a sweet and sour note, and celery combines very interestingly with blue ones. For the dish you need:

• eggplant - 2 kg;
• celery root - 100 g;
• green apples - 4 pcs.;
• parsley;
• coriander;
• salt;
• garlic cloves - 5 pcs.;
• tomatoes - 3 pcs.;
• vinegar - 1 tbsp. l.;
• sugar;
• vegetable oil.

To prepare delicious Armenian-style eggplant for the winter, guided by this recipe, is simple:

1. Grind the celery root, fry until golden brown.
2. Chop the apples coarsely, add to the same place. Simmer for a few minutes until soft.
3. Wash the eggplant, cut into cubes (the skin is saved). Salt.
4. After half an hour, rinse the blue ones, add to the celery with apples. Pour in more oil and half a glass of water. Simmer for a quarter of an hour.
5. Remove the skin from the tomatoes, mash them with a fork. Add to the rest of the snacks for the winter.
6. Salt, add coriander and chopped parsley. Switch off the stove.
7. Add sugar last, mix well so that the granules disperse.
8. Distribute the entire mass into jars, drop vinegar into each. Roll up covers.

Video: how to cook delicious eggplant for the winter in Armenian

And piquant bitterness has long taken its rightful place not only on the dining, but also on the festive table. It is impossible to cook all the eggplant-based snacks that exist in oriental cuisine, however, you simply must try these. We offer you proven recipes for cooking eggplant in Armenian step by step with photos. They cook quickly and are eaten instantly!

Which is better to choose eggplant

It is extremely important for any recipe to choose the right eggplant, otherwise the taste of the workpiece can be spoiled. The main ingredient for cooking the dish should be of medium size, since large fruits have more bitterness and seeds. You should pay attention to the stalk, it should not be dry, and the skin is wrinkled.

A fresh eggplant has a green stalk and a smooth, undamaged skin. By choosing fresh vegetables, you can prepare the most delicious Armenian eggplant recipe for the winter without much hassle. Overripe and lain for a long time in the refrigerator are blue, it is better to put them on caviar.

Eggplant in Armenian marinated

Hostesses process eggplant in different versions of this recipe in their own way. You can simply wash the fruits and remove the stalk. You can peel the vegetable from the skin, but eggplant retains its shape better with it. Which option to choose is up to you, it will not affect the taste of the dish in any way. The cold appetizer tastes especially good, so it is served immediately from the refrigerator to the table. Thanks to pickling, the dish turns out with a pleasant sourness, it just melts in your mouth!

The Armenian marinated eggplant recipe has been passed down by Armenian families from generation to generation. Since then, the recipe has undergone many changes and all this is due to the fact that someone prefers to add a lot of hot peppers or, conversely, garlic to the appetizer. You can store them for a whole week in the refrigerator, during which time the vegetables are well marinated.

Required Ingredients:

• eggplant - 4 pcs;
• sweet peppers - 3 pcs;
• hot pepper and garlic according to taste;
• parsley;
• 9% table vinegar - 90 ml;
• salt - 30 gr;
• sugar - 20 gr;
• spices (coriander, suneli hops, ground pepper).

Wash the eggplant, make cuts along and boil in salted water for 3-4 minutes. Readiness to check with a wooden stick, the skin should be slightly elastic when pierced.

It is important not to overcook the vegetables, otherwise they will be soft and tasteless!

Remove them from the pan and cool, and in the meantime finely chop the herbs, peppers and garlic.


If desired, vegetables can be passed through a meat grinder or use a blender. Mix the vegetable mixture with the spices and stuff the eggplants with them. Put in a saucepan, add sugar, pour vinegar. Pour the eggplants in Armenian style with warm boiled water, so that the liquid covers the vegetables. You do not need to pour too much water, the vegetables will let the juice go.

Put a press on top, stand for 12 hours, then cool and serve.

Armenian eggplant recipe for the winter

As a rule, the conservation idea causes a storm of indignation, especially among novice housewives. For some reason, they think that this is a very laborious process, they do not always understand what will happen as a result. We offer you to diversify the contents of the blanks with new types of conservation. For example, Armenian-style eggplant for the winter will delight you with its excellent taste and aroma. A jar of vegetable snacks prepared according to this recipe will take its rightful place on the table in the winter.

Required Ingredients:

• eggplant - 3.5 kg;
• 1.2 kg - onions;
• taking into account taste - 2 heads;
• spices (hops-suneli, ground black pepper);
• salt to taste;
• 700 ml - vegetable oil for frying vegetables.

To observe the oriental traditions of cooking this dish, you will need a cast-iron or aluminum cauldron.

Step by step recipe:

1. To begin with, we wash the vegetables, cut off the stalks of the eggplant, peel the onion and garlic. As a rule, eggplants need to be cut lengthwise into large strips, but if you like it differently, no problem. After that, they need to be lightly salted and pressed with something heavy for 24 hours. Thus, being under pressure for a day, eggplants will give up all excess moisture and bitterness.
2. Well-pressed blue ones are fried in a cauldron in vegetable oil. In a separate pan, fry the chopped onion in half rings. As soon as the eggplant turns golden, add onion and chopped garlic to the cauldron. Next, salt and spices, mix and let the appetizer stew for another half hour.
3. It is not necessary to sterilize the salad; we place the fragrant mass in jars prepared for preparations and cork with lids. Armenian-style eggplants infused in the cellar are served as a cold dish with meat and a hot side dish.

Armenian eggplant in the oven

Traditionally, the dish is usually called “Armenian Badrijan”, in the east it is a universal favorite on the table! Thanks to a step-by-step recipe, even a novice hostess can cook it.

Required Ingredients:

• eggplant - 4-5 pieces;
• ground beef - 0.5 kg;
• the bulb is large;
• 4 fresh tomatoes;
• butter and vegetable oil - 50 gr each;
• spices and herbs (blue basil, cilantro, dill);
• salt to taste.

We start cooking by cleaning the eggplant using the method shown in the photo.

Peeled eggplant cut on one side and lightly fry in hot fat on all sides. A golden crust will be a sign of readiness.

Set the eggplant aside, and in the meantime, fry the onion, minced meat and tomatoes in a cauldron. In the process of frying, salt and season the mass with spices.

Traditionally, ground beef with lamb is added, although any type of meat (pork or chicken) can be used.

The resulting filling is placed in the incision of each eggplant. We form them so that they are stably placed on a baking sheet. Place the dish in the oven and bake at medium power until cooked through for about half an hour.

Turn off the oven, let it brew a little, sprinkle with herbs and you can serve. Armenian eggplants in the oven are ready. Bold experiments and bon appetit!

Armenian cuisine has a very long history. It began to form more than 2.5 thousand years ago. During this time, it managed to develop its own culinary traditions, completely devoid of foreign influence. A special place in the menu of the local population is given to Armenian snacks, the recipes of which will be presented in today's article.

General principles

Appetizers related to the national cuisine of Armenia are quite specific. Almost all of them are very satisfying, quite spicy and incredibly tasty. As a rule, they are prepared on the basis of meat, poultry, fish or vegetables with the addition of a large amount of garlic and spices.

Greens are considered an integral part of such dishes. Most often, tarragon, green onions, basil, parsley or dill are added to salads and cold snacks. As for spices, cumin, marjoram, black and red pepper are especially popular among local culinary specialists. Nuts, vinegar, sour cream and matsun are often added to Armenian snacks. All of them give the prepared dishes a unique flavor and spiciness.

Meatloaf

Almost no festive feast is complete without this fragrant snack. It is prepared on the basis of beef with the addition of a small amount of tail fat. To create such a roll you will need:

• 450 grams of beef;
• 3 eggs;
• 60 grams of tomato paste and tail fat;
• greens, red and black pepper.

The washed beef is stripped of fat and tendons, and then beaten well with a kitchen mallet. The meat prepared in this way is salted and seasoned with two types of pepper. Then it is beaten again until a homogeneous viscous mass is obtained and laid out on a board with a two-centimeter layer. Garlic cloves, pieces of fat tail fat and halves of boiled eggs are distributed on top. All this is seasoned with salt and spices, and then twisted into a roll and tied with thin twine.

The resulting workpiece is laid out on a baking sheet, lightly greased with butter. A thin layer of tomato paste is applied on top and sent to bake. To obtain an evenly cooked roll, it is turned over every fifteen minutes and watered with broth. This Armenian appetizer is served chilled, pre-sliced ​​and garnished with herbs.

Roasted vegetable salad

In the original, this tasty and healthy dish is prepared on the grill. But in our conditions it can be done on a conventional stove. To create it you will need:

• 5 eggplants;
• a couple of cloves of garlic;
• 5 bell peppers;
• red onion;
• whole lemon;
• a bunch of cilantro;
• vegetable oil, salt and aromatic spices.

The Armenian eggplant appetizer is prepared so simply that any beginner can handle this task. Washed vegetables (blue ones and peppers) are placed on the included burners and turned over as the skin is charred. As soon as they are completely ready, they are literally immersed in cold salted water for a minute and cleaned of the skin, seeds and stalks.

After that, the vegetables are cut into large pieces and put in a deep bowl. Chopped cilantro, onion and garlic are also added there. A ready-made Armenian eggplant appetizer is seasoned with a mixture of vegetable oil and freshly squeezed lemon juice. Served with barbecue.

Zhengyalov hats

This dish with an interesting name is a flatbread made of unleavened dough stuffed with any edible greens. Moreover, not only traditional herbs, such as basil, cilantro, dill or parsley, are used as a filler, but also such rare components as quinoa or shepherd's purse. To prepare such an Armenian appetizer, you will need:

• 600 grams of flour;
• 350 milliliters of water;
• a teaspoon of salt;
• a bunch of sorrel, green onions, parsley, dill and jusai;
• a couple of large spoons of vegetable oil.

First of all, you need to knead a dense, but not too steep dough from flour, water and salt. Then it is wrapped in polyethylene and left for half an hour. After thirty minutes, small pieces are plucked from it and rolled into thick, neat cakes. In the center of each workpiece, lay out a filling made from chopped green salt and vegetable oil, and carefully fasten the edges. Finished products are flattened, giving them the shape of a cake, and fried in a pan.

Armenian eggplant

This dish does not contain animal fats, so it will be of interest to those who follow a vegetarian diet. To prepare this spicy Armenian appetizer, you will need:

• 3 small eggplants;
• 50 milliliters of vegetable oil;
• 3 ripe, large tomatoes;
• a clove of garlic;
• salt, spices, dill and cilantro.

Washed eggplants are freed from the stalks and cut on the side so that the two halves are connected to each other. Then the pulp is carefully cleaned from the blue ones, placed in a suitable container and poured with warm salted water.

The core taken out of the eggplant is crushed with a sharp knife and fried in vegetable oil. Then it is mixed with crushed garlic, chopped herbs and spices. The blue ones themselves are removed from the water, slightly squeezed and filled with the resulting fried mass. After that, they are placed in a heat-resistant form and stuffed with tomato slices, previously peeled. Those tomatoes that did not fit inside the eggplants are laid out side by side. All this is poured into 60 ml of warm water, covered with a lid and stewed on the smallest fire for about a quarter of an hour.

canned eggplant

Using the technology described below, it is possible to prepare a spicy Armenian snack for the winter relatively quickly and without much hassle. It consists of simple and easily accessible ingredients sold in any vegetable market. In this case, you will need:

• 60 grams of minced garlic;
• a kilo of onions;
• 3.5 kg of eggplant;
• salt and suneli hops.

Washed blue ones are cut into strips and put in a bulky bowl. Then the vegetables are salted, placed under oppression and left overnight. In the morning, they are fried in small portions in an oiled frying pan and combined with toasted chopped onions. All this is sprinkled with chopped garlic and suneli hops, and then stewed over low heat for half an hour. The finished snack is laid out in clean glass containers, sterilized for thirty minutes and rolled up with lids.

Armenian eka

This dish can be used not only as a snack, but also as a simple and hearty breakfast. It is prepared on the basis of thin pita bread filled with any available cheese and sausages. This time you will need:

• 30 grams of ham;
• sheet of thin pita bread;
• 50 grams of Adyghe cheese;
• a raw egg;
• a tablespoon of fresh sour cream;
• salt and herbs (cilantro, parsley or dill).

Lavash is laid out on a dry cold frying pan and smeared with sour cream. from above, the filling made from grated Adyghe cheese, raw eggs, chopped greens and chopped ham is distributed in an even layer. Immediately after this, the edges of the pita bread are folded so that an envelope is obtained. The future Armenian eka is fried over moderate heat for several minutes on each side.

Hot lavash appetizer

This easy-to-make dish goes well with almost any drink. It is served exclusively hot and is equally suitable for both adults and children. To create it you will need:

• foxes of thin Armenian lavash;
• packaging of crab sticks;
• 200 grams of soft processed cheese;
• 4 eggs;
• 4 cloves of garlic;
• a bunch of dill;
• salt, flour and vegetable oil.

You need to start preparing an appetizer from Armenian lavash by cutting the sheet into four equal parts. Each of the resulting pieces is smeared with cheese, mixed chopped garlic, sprinkled with chopped herbs and chopped crab sticks. Then the parts are stacked on top of each other so that dry pita bread is on top. The resulting multi-layered product is cut into portions, dipped in a batter consisting of flour, eggs and salt, and fried in an oiled frying pan.

Red Bean Pate

This appetizer of Armenian cuisine is prepared on the basis of legumes with the addition of walnuts. Therefore, it has a pleasant, slightly sweet taste and spicy aroma. To make this pate you will need:

• 300 grams of red beans;
• a couple of large spoons of vegetable oil;
• 70 grams of toasted nuts and butter;
• ½ teaspoon of red and black pepper;
• 3 cloves of garlic;
• a teaspoon of ground nutmeg;
• 50 grams of fresh cilantro;
• a tablespoon of suneli hops;
• salt (to taste).

Pour the washed beans with cold water and bring to a boil. Vegetable oil is added to the bubbling liquid and the fire is reduced. Ten minutes before the end of cooking, the beans are slightly salted. The warm finished product is put into a food processor and ground together with pre-roasted nuts. The resulting mass is seasoned with butter, and then mixed with crushed garlic and spices. A little liquid is also added there, in which the beans were cooked. Still once again passed through the combine and combined with chopped herbs.

Pepper in Armenian

This spectacular appetizer goes well with meat dishes. It has a spicy, moderately spicy taste and rich aroma. To prepare it you will need:

• 700 grams of bell pepper;
• 8 cloves of garlic;
• ¼ cup sunflower oil;
• a couple of ripe tomatoes;
• a bunch of cilantro and parsley;
• a large spoonful of finely crystalline salt;
• ½ cup freshly squeezed lemon juice;
• a couple of large spoons of sugar;
• ground black pepper (to taste).

Washed and dried peppers are fried whole in an oiled frying pan and put in a deep bowl.

In a separate bowl, chopped greens, crushed garlic, lemon juice, salt, sugar and spices are mixed. Peeled and grated tomatoes and oil, in which peppers were fried, are also placed there. Everything is well mixed.

The resulting marinade is poured over the future Armenian pepper, covered with a plate and pressed with a two-kilogram oppression. All this is placed in the refrigerator for at least a couple of hours.

There are quite a few recipes for cooking dishes and winter eggplant preparations. Among them, the category of national ones, proven by many years of experience, attracting attention with the special taste of preservation, stands out in particular. After harvesting the blue ones, experienced housewives recommend paying attention to cooking eggplants in Armenian for the winter.

For cooking, take young vegetables that have not had time to become "cotton". There should be no signs of rot, the surface of the peel should be shiny, and there should be no sign of stickiness on it. Eggplants can be bitter, to eliminate this problem, vegetables are soaked for 20 minutes in a saline solution. Start slicing immediately before cooking so that they do not have time to darken.

Options for cooking eggplant for the winter

The best recipes may differ in the composition of the products used and their ratio, but they all help to get a dish that can be eaten as an independent snack and as an addition to various types of side dishes. A distinctive feature of Armenian cuisine is the special spicy taste of snacks, the frequent use of spices and herbs.

Classic recipe

The classic eggplant recipe is simple, so even novice housewives can use it. Would need:

• little blue ones - 2.4 kg;
• peppers - 3 pcs.;
• oil - 4 cups;
• essence - 2 tbsp. l.;
• salt, ground pepper - 1 tsp each;
• parsley, head of garlic.

The soaked blue ones, peeled from the bases, are placed in the oven for 30 minutes at a temperature of +170 C. The peppers are chopped into bars, the garlic cloves are passed through a press, the hops-suneli seasoning, spices are added and left for 15 minutes. Each eggplant is cut lengthwise and stuffed with a garlic-pepper mixture. Vegetables are tied up and poured with oil, cleaned in a cold place for 5 days, after which they are rolled into jars.

Armenian Pickled Tomatoes

Pickled tomatoes are distinguished by their special taste and cooking technology. For the recipe, they take a lot of garlic and herbs, most often parsley and cilantro, onion arrows and carrot leaves. As a seasoning, ground red and black pepper are used, 1/2 tsp each. per 1 kg of tomatoes. For brine, sugar and salt are taken in equal proportions of 50 g each. Tomatoes and herbs are poured with hot brine, after which they are sent for fermentation for 30 days.

Stuffed with onions

Stuffed eggplant is a nutritious and satisfying dish. At the first stage, washed and peeled blue ones are placed in the oven, keeping for 30 minutes at a temperature of +170 C. For the filling you will need:

• little blue ones - 1 kg;
• onion turnip - 3 pcs.;
• garlic - 2 heads;
• salt, spices to taste.

Onions are cut into half rings and fried until golden brown, mixed with garlic and herbs. The cooled eggplants are cut and the filling is sent to the resulting pocket. Vegetables are tied up and sent to jars for conservation.

with paprika

The appetizer with paprika has a spicy taste, but due to the presence of paprika, it is not hot. Would need:

• little blue ones - 2.5 kg;
• onions, peppers - 1 kg;
• garlic - 100 g;
• cilantro - a small bunch;
• fenugreek - 2.5 tsp;
• paprika - 2.5 tsp;
• salt - to taste.

The blue ones are cut into 1 cm circles, salted and left for 2 hours. Onion cut into rings and garlic cloves are flavored with spices, salt, herbs. Eggplants are fried until half cooked and excess oil is removed with a paper towel. Vegetable ingredients are mixed, stewed for 7 minutes.

with carrots

• little blue ones - 2 pcs.;
• carrot - 2 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• salt - to taste

Carrots are rubbed on a grater, onions are cut finely. Thin circles of eggplant are fried in a pan, after 15 minutes onions and carrots are added in succession, after a couple of minutes chopped garlic and salt are added. For more marinade, you can add 2 pcs. tomatoes.

With bell pepper

Red pepper sets off the taste of eggplant and gives the workpiece an appetizing look. Would need:

• little blue ones - 3 pcs.;
• red bell peppers - 3 pcs.;
• onion - 1 pc.;
• tomatoes - 4 pcs.;
• salt - 1 tsp;
• vegetable oil - 75 ml;
• greens - to taste;
• lemon juice - 1 tsp

Sliced ​​eggplants are fried. Peppers chopped in the form of straws and onion rings are combined with blue ones, stewed until tender. At the end, the remaining ingredients are added, after thorough mixing, they are sent for sterilization for 10 minutes.

In a spicy marinade

Pickled eggplant prepared according to this recipe has a special taste due to seasonings and green apples. Would need:

• eggplant - 2 kg;
• celery root - 100 g;
• green apples - 4 pcs.;
• tomatoes - 3 pcs.;
• essence - 1 tbsp. l.;
• salt, parsley, coriander to taste.

Chopped celery is fried until golden brown. Add diced apples to it. Eggplants are cut into cubes, salted and washed after 30 minutes, after which they are sent to fry for further stewing for 10 minutes. Tomatoes are peeled, cut into pieces and combined with a vegetable mixture. Greens, spices and vinegar are introduced, and after a couple of minutes of thorough mixing, the workpiece begins to be laid out in jars.

Pickled in Armenian

A simple appetizer is prepared quickly and simply. Would need:

• little blue ones - 2 kg;
• garlic head - ½ pc.;
• essence - 1.5 tbsp. l.;
• oil - 200 ml;
• savory - 1 tsp;
• ground pepper, salt to taste;
• bunch of cilantro.

Eggplants are cut into strips, fried and spread on a paper towel to remove excess oil. Garlic is passed through a press, cilantro is crushed. Vegetables and herbs are combined, spices and essence are added. Salted eggplants are placed under the press and left for a day, after which they are rolled into jars.

How to store blanks in winter

The blanks are stored in the refrigerator or in a room with a temperature of up to +6 C. Preservations with the presence of vinegar in the composition can be stored at home, but the cellar option is considered preferable. Excessive moisture should not be allowed, as this leads to rust on the covers. When the temperature drops below 0 C, the taste of preservation and the quality of the vegetable mixture will be lost.

Armenian appetizer for the winter is a spicy, spicy and very tasty dish. The combination of greens and hot peppers with a lot of garlic is not familiar to a Russian person, but at the same time it is of genuine interest.

Vegetables for this salad can be used the most common: zucchini, eggplant, tomatoes, onions, carrots and even cucumbers. But you need to season it with some hot and spicy spices. Suneli hops and a mixture of different peppers are perfect. Do not spare garlic, it plays a major role in Armenian snacks. For 6-7 liters of lettuce, you can take 1-2 heads of garlic.

And so that garlic is not lost in a variety of vegetables, you should not pass it through the press. He will immediately give up his bitterness and taste, it is better to cut him into a small cube, then all his juice will fall into the salad.

How to cook an Armenian snack for the winter - 16 varieties

Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.

Ingredients:

• Eggplant - 1 kg
• Zucchini - 1 kg
• Tomatoes -1 kg
• Bulgarian pepper - 0.5 kg
• Onion - 0.5 kg
• Carrot - 0.2 kg
• Garlic - 1 head
• Parsley
• Vinegar - 20 ml
• Sugar - 100 g

Cooking:

We clean the vegetables and cut into random pieces. Pass the garlic through a press. Finely chop the parsley. We send it to a deep pan, salt, pepper, add sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.

Bon Appetit.

Oriental dishes have always been distinguished by their incredible aroma and spicy taste. Here is the most striking example of this belief.

Ingredients:

• Carrot - 200 g
• Onion - 500 g
• Tomatoes - 1 kg
• Eggplant - 750
• Zucchini - 750 g
• Garlic - 150 g
• Vegetable oil - 250 ml
• Vinegar - 20 ml
• Sugar - 140 g

Cooking:

Onion cut into cubes. Peel the zucchini and cut into cubes. Peel the cormorant and cut into cubes. Carrots and peppers are also cut into cubes, after peeling. Cut the garlic into small cubes. Cut the red chili pepper into small cubes.

We send all the vegetables to the pan, pour a glass of water, salt, pepper, add sugar and butter. We put the pan on a small fire for 1 hour. After, we lay out the salad in sterilized jars.

A bright tasty appetizer for lovers of fragrant and tasty canned salads.

Ingredients:

• Eggplant - 1.5 kg
• Sweet pepper -1 kg
• Tomatoes - 1.5 kg
• Onion - 0.5 kg
• Garlic - 1-2 heads
• Apples (preferably Antonovka variety) - 350 g
• Sugar - 150 g
• Oil - 190 ml
• Chili pepper - 1 pc.

Cooking:

Rinse and clean all ingredients well. Remove seeds and stems from apples and peppers. Onion cut into half rings. Grind the rest of the ingredients in any form. Let's skip vegetables and apples in a meat grinder. The resulting mass is sent to the pan. Add chopped onion, sugar, salt, oil. Let the mass boil, then cook for 35 minutes. A couple of minutes before turning off the salad, stir in the garlic. Let's prepare the container in advance. You need to boil not only jars, but also lids. We lay out on the banks and twist.

Bon Appetit.

A simple and very fragrant salad that everyone will like from the first fork.

Ingredients:

• Carrot - 200 g
• Onion - 500 g
• Bulgarian pepper - 500g
• Tomatoes - 1 kg
• Eggplant - 750 g
• Zucchini - 750
• Garlic - 130 g
• Vegetable oil - 250 ml.

Cooking:

Onion cut into cubes. Cut the zucchini into small pieces. Peel the eggplant and cut into small pieces. Peel and cut carrots. Remove seeds from bell pepper. Cut the tomatoes into cubes. We finely chop the greens. Peel and chop the garlic and chili. Mix all ingredients with water, sugar, vinegar. Cook for an hour and put into jars.

Bon Appetit.

A very hearty and flavorful winter salad.

Ingredients:

• Eggplant - 750 g
• Zucchini - 300 g
• Chili pepper - 1 pc.
• Tomato - 1000 g
• Onion - 500 g
• Sunflower oil - 250 ml
• Sugar - 120 g

Cooking:

Vegetables are peeled. Pass the tomatoes through a meat grinder. Onion cut into half rings. Cut the zucchini and eggplant into cubes.

Every housewife knows that eggplant tends to be bitter. Therefore, you can soak chopped eggplant in salt water and leave for 50 minutes.

We mix all the ingredients in one saucepan, where we also send sugar, salt, pepper and a glass of water with diluted vinegar. We mix everything well. Stew for 1 hour from the moment of boiling, then lay out in sterilized jars.

Bon Appetit.

This is a very fragrant and unusual dish that will delight all winter.

Ingredients:

• Eggplant - 1 kg
• Bulgarian pepper - 2 pcs.
• Chili pepper - 0.5 pcs.
• Parsley
• Garlic
• Spices
• Vinegar 120 ml
• Vegetable oil - 1 l

Cooking:

Rinse the eggplant, brush with vegetable oil and put in the oven for 30 minutes. Finely chop the pepper, herbs and garlic and mix with vinegar and spices. In eggplant, make an incision, crushing the pulp. We stuff eggplants with a filling of greens and garlic. Top with oil and leave for 5-6 days. After the appetizer can be decomposed into sterilized jars.

Bon Appetit.

This salad is a real masterpiece, it is rich in variety of vegetables, incredibly tasty flavor and easy to prepare.

Ingredients:

• Tomato juice with pulp - 1500 l
• Zucchini - 750 g
• Bulgarian pepper - 500 g
• Eggplant - 750 g
• Garlic - 1 head

Cooking:

We clean vegetables. Cut all ingredients into cubes. Cut the garlic into small pieces. Place all ingredients in a saucepan. Now dilute a spoonful of vinegar in a glass of water. Pour our vegetables with the resulting brine, add more sugar, salt and pepper. Stew vegetables for about an hour. Having previously sterilized the jars, we will spread the salad over them. Roll up and hide under a fur coat.

Bon Appetit.

Lovers of spicy dishes will especially like this salad.

Ingredients:

• Green tomatoes - 0.5 kg
• Garlic - 50 g
• Cilantro - 1 bunch
• Vinegar - 2 tbsp.
• Chili pepper - 1 pc.

Cooking:

We clean the pepper and garlic and cut into small pieces, you can pass through a meat grinder. We finely chop the greens. Cut the tomatoes into quarters. Mix all the ingredients. Let's put the salad in jars. Let's prepare the brine. To do this, mix water, salt and vinegar. Boil it and fill the salad. Sterilize for 15 minutes and roll up the lids.

This wonderful recipe is the epitome of a pleasant combination of incredible taste and ease of preparation.

Ingredients:

• Tomatoes - 1 kg
• Eggplant - 750 g
• Zucchini - 750 g
• Carrot - 200g
• Onion - 500 g
• Bulgarian pepper - 500 g
• Garlic - 1 head
• Greenery
• Hot pepper pod - 1 pc.
• Vinegar - 20 ml
• Vegetable oil - 250 ml
• Sugar - 100 g
• Salt - 50 g

Cooking:

We clean the carrots and three on a grater. Bulgarian pepper cut into cubes, pre-cleared from seeds and stalk. Peel the onion and cut into half rings. Tomatoes, eggplant and zucchini cut into cubes.

If the tomatoes have a thick skin, it is better to remove it. Because this way the salad will be much more tender.

Mix all ingredients well. Fill with brine. To prepare the brine, you need to stir vinegar in water and mix with vegetable oil. In the resulting sauce, stir sugar and salt until completely dissolved. Stew vegetables for about an hour. Then we lay out the salad in jars.

Bon Appetit.

A very hearty and tasty salad that everyone in the household will definitely like.

Ingredients:

• Eggplant - 750 g
• Carrot - 200 g
• Bulgarian pepper - 500g
• Onion - 500g
• Tomatoes - 1000 g
• Garlic - 125 g
• Zucchini - 750 g
• Chili pepper - 2 pcs.

Cooking:

Onion and carrot cut into small cubes. Cut the stem off the eggplant and cut into cubes. Pepper, tomatoes and zucchini cut into small pieces. Fry the onion and carrot in oil in a frying pan. But it is better to fry them in different pans. Finely chop the greens and chili pepper. Mix all the ingredients. Let's prepare the marinade. In a glass of water, dilute sugar, salt and 2 tablespoons of vinegar. Now bring the marinade to a boil and pour over the vegetables. Cook vegetables over low heat for about an hour. 5 minutes before cooking, add the garlic. We lay out the finished salad in sterilized jars.

Canned salads for the winter are a very popular dish. Delicious, simple, plentiful and for all time. This salad is called "Armenian" and its name is due to its pleasant spicy aroma. Oriental dishes always have a spicy and spicy taste.

Ingredients:

• Bulgarian pepper - 3 pcs.
• Tomatoes - 4 pcs.
• Eggplant - 3 pcs.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Zucchini - 1 pc.
• Cherry plum - 1 glass
• Garlic - 4 tooth.
• Sugar - 120 g
• Refined oil - 100 ml
• Apple cider vinegar - 100 ml

Cooking:

We clean all the ingredients and cut into medium pieces. Pour boiling water over cherry plum and tomatoes and after a few minutes remove the peel from them. Cut the tomatoes into quarters, and turn the cherry plum into mashed potatoes. Now let's prepare the marinade. To do this, in a saucepan in a glass of water, stir sugar, salt, vinegar and oil. Mix everything well and put on fire to boil.

Mix all the ingredients in a saucepan and pour over the marinade. Cook for 40 minutes, then lay out in sterilized jars.

Bon Appetit.

Armenian cuisine is famous for its love of spicy spices and abundance of herbs. This salad is no exception. Easy to make, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

• Eggplant - 1 kg
• Onion - 750 g
• Green onion - 1 bunch
• Cilantro - 1 bunch
• Vegetable oil - 100 ml
• Garlic - 5 tooth.

Cooking:

Cut the eggplant into rounds. For lovers of the oily taste of this vegetable, you can pre-fry in a small amount of oil. We finely chop the greens. Cut the garlic into small cubes.

Passing garlic through a canned salad press is not recommended. The fact is that in this way it will quickly lose its taste.

Mix greens, garlic and salt mix well. We lay out the eggplants in jars, and coat the layers with garlic mass. Pour in the marinade. Dissolve salt, sugar and vinegar in water.

Banks roll up.

Bon Appetit.

"The East is a delicate matter" - so the famous hero of the popular Soviet film said. It is true, the dishes are spicy, simple but at the same time with a large abundance of greens, just like an amateur. By the way, here is a vivid example of a traditional Armenian canned salad.

Ingredients:

• Green pepper - 500 g
• Red pepper - 500 g
• Yellow pepper - 500 g
• Chili pepper - 2 pcs.
• White pepper - 10 g
• Allspice - 5 peas
• Tomato paste - 0.5 l

Cooking:

We clean the peppers from seeds and stalks. Cut the peppers into large pieces. Pieces of pepper are sent to the tomato paste and put on fire. Salt, pepper and add sugar.

If the liquid begins to evaporate during cooking, you can add boiling water.

Lettuce cook for 40 minutes and then add vinegar. Cook for another 3 minutes and arrange in sterilized jars.

Bon Appetit

Such a dish is worthy of the highest praise, it is both sweet and spicy, but at the same time very tasty.

Ingredients:

• Eggplant - 2.5 kg
• Tomatoes - 2 kg.
• Bulgarian pepper - 1.5 kg
• White onion - 1 kg
• Apples - 700 g
• Oil - 250 ml
• Sugar - 200 g

Cooking:

Remove skins and seeds from all vegetables. Cut the eggplant into cubes. Onion cut into half rings. Pass tomatoes, peppers and apples through a meat grinder. The resulting mass is mixed with onions and eggplant. Pour everything into a large saucepan, pour oil, add pepper, sugar and salt. We cook for about an hour. While the salad is cooking, boil the jars and lids. We lay out the salad in jars and roll up.

Bon Appetit.

Perhaps, tomatoes are the most popular product for conservation. However, this recipe can hardly be called ordinary.

Ingredients:

• Tomatoes - 4 kg (small size)
• Garlic - 2 heads
• Chilli
• Sugar
• Vinegar

Cooking:

Wash the tomatoes, remove the stalk and make an incision at the base crosswise, so that you can add the filling. Cut the garlic into small pieces. Chili peppers can be used in the amount of one piece, or you can add more, it all depends on your preference. By the way, it also needs to be cut into small cubes. You can take any greens, finely chop it. Mix garlic, herbs, pepper and salt. Now we stuff the tomatoes and lay them out in sterilized jars. In the jars, currant leaves, dill inflorescences and several peppercorns are already laid out one at a time. Fill jars with boiling water, add vinegar and roll up.

Bon Appetit.

This appetizer is especially popular as it is perfect for an appetizer. Crispy spicy cucumbers are sure to please your guests.

Ingredients:

• Tomatoes - 4 pcs.
• Cucumbers - 3 kg
• Chili pepper - 1 pc.
• Garlic - 5 tooth.
• Sugar - 100 g
• Salt - 50 g

Cooking:

Banks are sterilized. Cucumbers are cut into rounds of 0.5 cm and laid out in jars. Peel the tomatoes and puree them in a blender. We clean the garlic, cut the chili pepper into small cubes. Grind garlic and pepper with a blender and mix with tomato paste, add red pepper, salt and sugar. Pour cucumbers with tomato juice and roll up.