Calorie content:   Not specified
   Time for preparing:   Not indicated

  Cooking salted tomatoes in Armenian with garlic is very fast. 10-15 minutes and you're done. But they salted for a long time, unfortunately. To try a spicy flavored snack you will have to wait 3-4 days. But the expectations are justified by the excellent taste! So try without hesitation!

Ingredients:

- medium-sized tomatoes (slightly unripe, brown or even green) - 5 pcs.;
- greens (dill + parsley) - a small bunch;
- fresh garlic - 3 medium cloves;
- boiled and cooled to room temperature water - 1 l .;
- table salt - 2 tbsp. l

Recipe with photo step by step:

  1. You can immediately salt and a larger number of tomatoes. Then the amount of ingredients simply increase in proportion to the main ingredient. First, prepare a flavorful filling for lightly salted tomatoes. Peel a few cloves of garlic and chop finely. Passing through the crush is not advisable. But you can cut it into large pieces and grind it together with greens. But not in mashed potatoes, but to make small pieces.




  2. Wash greens thoroughly. If there is time, soak it for several hours in cold water. Then dry by getting wet with paper towels and chop. There can be any greens, but I prefer parsley with dill. You can add cilantro or basil. Only a little. Fold chopped greens into a small bowl. Add garlic and mix.

And here's another example of a quick summer snack -. I cook often, and relatives are always happy.

  3. Wash the tomatoes thoroughly. Their pulp must be dense, otherwise when salted they lose their shape and let the juice go. Dry the tomatoes and make a deep incision at the top of each fruit, as shown in the photo. That is, cut off the upper part, but not to the end, so that you get “caps”.




  4. In the resulting hole, put the filling of herbs and garlic. It is not necessary to tamper too tightly. Repeat this process with all the tomatoes.






  5. Prepare the brine. For 1 liter of clean and boiled water, you need 2 tbsp. l table salt. Put salt in water and mix until it dissolves. Pickle for lightly salted tomatoes is ready.




6. Put the tomatoes in a suitable container (bowl or pan) close to each other. Pour in brine so that it covers the tomatoes.




  7. Top the tomatoes in Armenian style with a plate or a lid that is smaller in diameter than the container in which you prepare the snack. Put the load on top. It can be a can of pickles or clean water. Salted tomatoes will be ready in 3-4 days. Leave them in the kitchen or take them to the balcony.




  Serve the prepared tomatoes with potatoes or meat. Very tasty and piquant.

We also want to tell you how to do it. Also a delicious snack, try on occasion.

Bon Appetit!

I want to offer you my recipe for pickled green tomatoes with garlic in Armenian style in a pan.This recipe exists in our family for a long time and it has been tested many times. Tomatoes turn out a little sharp, fragrant and very tasty. Such tomatoes are perfectly served with boiled potatoes, meat, etc. They are also good as an appetizer for strong drinks. Tomatoes boil from 3 to 5 days, depending on the ambient temperature and the degree of maturity. For this recipe, you can use not only green, but also brown tomatoes. You can store them in the refrigerator or on the balcony for quite a long time.

Ingredients

To prepare green tomatoes in Armenian in a pan you will need:

green or brown tomatoes - 1.5 kg;

garlic - 1 head;

dill, parsley (greens) - 1 bunch each;

ground red pepper - 1 tsp. (or fresh chili - 1 pc.);

vinegar 9% - 1 tbsp. l .;

chilled water - 100 ml.

For brine:

cold boiled water - 1 liter;

rock salt - 5 tbsp. l .;

sugar - 3 tbsp. l

Cooking steps

Wash the tomatoes under running water. Grind or roll the parsley and dill greens in a meat grinder, add the garlic and red ground pepper (or chopped chili) passed through the press.

Add vinegar and pour 100 ml of chilled water, mix everything.

Each tomato is not completely cut in half, fill the incision with a prepared mass of herbs and garlic.

To prepare the brine in cold boiled water, dissolve the salt and sugar, pour the tomatoes with brine.

On top, cover the tomatoes with a smaller diameter than the pan, a plate and put oppression.

Leave the tomatoes for pickling at room temperature for 3-5 days. If the kitchen is quite warm, the tomatoes will be ready faster. Also, brown tomatoes swell faster than green ones. Next, cook delicious green tomatoes cooked with garlic in Armenian style, transfer from a pan to a jar, pour brine, close with a plastic lid and store in a cool place. I have such tomatoes, if I make a large saucepan, they are perfectly stored on the balcony until the New Year.

What good is the national cuisine of geographically close peoples: the products are almost the same, the taste is unusual, but not repulsive by unusualness. Familiar, but new. Is this what housewives and hosts want to diversify the table?

The best tomatoes in Armenian are obtained from brown tomatoes. The main ingredients are garlic and a lot of greens. If you have ever made pickled tomatoes, the cooking procedure will be familiar to you.

We will do all calculations for 2 kg of tomatoes, this amount will just fill a rather large dish, in which it is convenient to grease them.

Let's get started?

Tomatoes in Armenian without vinegar

Despite the fact that there is no vinegar here, these tomatoes in Armenian will be quite sharp, and also noticeably salty. Not really a diet dish, be careful.

We will need:

• 2 kg of tomatoes;
• 2 hot red peppers;
• 1 head of garlic;
• 1 bunch of parsley;
• 1 bunch of cilantro;
• 1-2 branches of basil;
• 1 bay leaf.

The amount of brine depends on the dishes in which you will cook. It may take a liter or two. 1 liter water we take:

• 2 tbsp. l salt.

In the form of utensils, a large pan is perfect. We also need something to cover the tomatoes on top (a plate or a wooden circle) and oppress. In the form of oppression, a jar filled with water goes perfectly.

1.   Thoroughly wash the dishes.

2. Wash and leave the tomatoes to dry. We wash the greens, peel the garlic, and remove the seeds from the peppers.

3. Finely chop the herbs, garlic and peppers, mix. This is our filling.

4.   We do not completely cut the tomatoes, leaving about a centimeter. There are two options: notch in half or remove the “cap”. Do as you are more beautiful.

5.   Tightly cut tomato slices with herbs with garlic and pepper.

6. We put the tomatoes in the dishes.

7. We prepare the brine: we dilute the salt in water, add the bay leaf and bring to a boil, stirring until the salt dissolves.

8.   Let the brine cool and pour the tomatoes so that the liquid covers them. We put a plate on top, put oppression and put it in a cool place.

Tomatoes in Armenian will be ready in 2-3 days.

Tip: Tighten tomatoes to the bottom of the container so that they retain their shape. Tomatoes softer place higher.

Armenian tomatoes with pepper

These tomatoes will be more similar in taste to pickled ones than the previous ones: vinegar, salt and sugar as part of the pour.

We will take:

• 2 kg of tomatoes;
• 2 hot red peppers;
• 2 bell peppers;
• 1 head of garlic;
• 1 bunch of parsley;
• 1 bunch of dill.

To fill in 1 liter of water we need:

• 2 tbsp. l salts;
• 2 tsp Sahara;
• 3 tbsp. l vinegar.

1.   We prepare the dishes, carefully washing it. With a plate or a circle, which we will cover, we do the same.

2.   My tomatoes and let dry. My greens too, we clean garlic and peppers.

3.   Grind garlic, peppers and herbs in a blender or meat grinder.

4.   We cut the tomatoes - as in the recipe above, either in half or partially remove the “caps” from above.

5. We fill the tomatoes with filling.

6.   We put the tomatoes in the prepared dishes.

7. Add salt and sugar to the water, bring to a boil, stirring until dissolved. Remove from heat and add vinegar.

8. Let the pour cool and pour the tomatoes on it.

9.   Cover with a plate, put oppression and leave alone in a cool place.

3-4 days - and the tomatoes are ready! A similar recipe for pickled tomato is in .

Tip: no need to shove the stuffing into the tomatoes, if it no longer climbs. Left - add soy sauce and vegetable oil, and you get a great dressing for vegetables.

Armenian tomatoes with cabbage

It is impossible to ferment anything without the formation of cabbage somewhere nearby. She and fermentation are made for each other. No wonder she penetrated into tomatoes. According to this recipe, you will get an appetizer squared - salty and crispy!

We will need:

• 2 kg of tomatoes;
• 1 small head of cabbage;
• 4 bell peppers;
• 1 hot pepper;
• 2 large carrots;
• 1 head of garlic;
• 1 bunch of dill;
• 1 bunch of celery (leaves);
• 1 bunch of cilantro;
• 1 sheet of horseradish.

For brine you will need:

• 2 tbsp. l salts;
• 2 tsp Sahara.

1. We prepare the dishes by washing and drying. Cover plate and oppression let it be at hand.

2. My tomatoes and let dry. We clean the vegetables.

3. We also clean the garlic, crush it in the garlic mill and set aside for now. From each bunch of greenery we separate half.

4. We cut cabbage into thin strips, as well - bell peppers. Finely chop the hot pepper, three carrots on a coarse grater.

5.   Finely chop the half of the greens and mix with cabbage, carrots and peppers. The filling is ready.

6.   Cut the tops of tomatoes, remove the core (but do not discard!). We rub it inside with salt, stuff it tightly with vegetable filling and close it with “caps”.

7. We put a sheet of horseradish in the dishes, on it - a layer of tomatoes. Sprinkle them with garlic, lay out sprigs of greenery. Top - again a layer of tomatoes, sprinkle with garlic, put the herbs and so on. Garlic should stay a bit.

8.   We prepare the brine: add salt to the water and bring to a boil, stirring until dissolved.

9. Remove the brine from the heat, add the pulp of tomatoes and the remaining garlic into it, mix and pour the tomatoes until it has cooled.

10.   We cover the tomatoes with a plate, put oppression and keep at room temperature for a day. Then we put it in the refrigerator.

After 4 days, you can taste the tomatoes in the Armenian style in the refrigerator.

Tip: such "cabbage" tomatoes are well served with vegetable oil.

Tasty snacks for you!

Armenian cuisine is one of the oldest in the world. Her dishes are distinguished by spiciness and a large number of seasonings. Therefore, tomatoes in Armenian for the winter significantly differ in taste from ordinary salted tomatoes. There are many recipes for making these tomatoes.

Features of cooking tomatoes in Armenian

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

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

A distinctive feature of tomatoes in Armenian is that in the pickle practically no vinegar is used, and the vegetables themselves are pickled in stuffed form.

Regardless of the recipe you’ve selected, general cooking principles   such tomatoes are as follows:

• it is recommended to choose green vegetables, or those that have a minimum of juice and a dense skin, you should not allow them to be dented;
• if you will close tomatoes in jars with a capacity of 0.5 l each each winter, you need to cut them into pieces. For stuffing, their upper part is cut off, the pulp is removed with a spoon and put in a special green mincemeat from vegetables and herbs;
• for salting, it is better to take a burning onion. Of the herbs allowed dill, cilantro, basil or parsley;
• vegetables should 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 the jars for closing tomatoes for the winter, as well as boil the lids.

Armenian-style stuffed hot 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 cooking method of 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 into the cut;
• cook the marinade on the basis of water, salt and bay leaf and cool it;
• we stuff tomatoes with a green mixture;
• put them in jars;
• pour brine to the top;
• set the load at the top.

Tomatoes will be ready in about 4 days.

Armenian Salted Tomato 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 - at will;
• salt - 15 g;
• water - 1 l.

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

Armenian-style pickled tomatoes recipe

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

Sour tomatoes are prepared as follows:

• a jar is taken, pepper, garlic, horseradish and herbs 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 cans with brine and close the lids.

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

Tomatoes with onions in Armenian

This recipe will appeal to those who love spicy 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.

Cooking is:

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

Armenian Vegetable Paradise Tomato Recipe in Armenian

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

To cook this dish chop the cabbage thinly, 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 select the cores. Rub them inside with salt and sugar, stuff with vegetables. Put horseradish at the bottom of the pan, and then tomatoes, on top greens and chopped garlic. Repeat the layers in this order to the top of the tank.

From a liter of water and 2 large tablespoons of salt, boil the brine. Cut the finely cut core of tomatoes, mix with garlic, add brine and mix. Pour the tomatoes with marinade and marinate for 24 hours. Then put the container in the refrigerator and leave it for 4 days.

Spicy tomatoes in Armenian (brown)

Armenian brown tomatoes for this recipe no vinegar and sugar neededThey will appeal to those on a diet. The ingredients are:

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

We prepare green mince based on herbs, pepper and garlic, cut the tomatoes deeply, but not completely. Place the filling inside the tomatoes, lay them tightly in a deep container. Then a brine is prepared from water and salt, let cool, then they pour tomatoes and set the load.

Tomatoes can be tasted after three days.

Green Tomatoes in Armenian

Armenian-style stuffed green tomatoes 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:

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

Stuff vegetables, cover with cores, put in jars. Make a marinade and pour into jars in a 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;
• on a spoon of salt and vinegar.

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

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

When salting tomatoes in Armenian, it is recommended to choose vegetables of the same size so that they are evenly salted. If you use green tomatoes, then let them soften and get juice. Perfect option - light storm. 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 peduncle with a toothpick or fork.

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

• water;
• a certain 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 prepared using different ingredients, and the tomatoes themselves may have different maturity. Choose what you like best and you can start harvesting for the winter in the form of fragrant tomatoes.