Armenian cuisine is one of the most ancient in the world. Her dishes are spicy and have a lot of seasonings. Therefore, Armenian tomatoes for the winter differ significantly in taste from ordinary pickled tomatoes. There are many recipes for preparing these tomatoes.

Features of cooking tomatoes in Armenian style

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

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

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

Regardless of the recipe you choose, general cooking principles such tomatoes are as follows:

  • It is recommended to choose green vegetables, or those that have a minimum of juice and thick skin; they should not be allowed to have dents;
  • If you seal tomatoes in 0.5 liter jars for the winter, 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 mince of vegetables and herbs;
  • For pickling, it is better to take hot onions. Herbs allowed are dill, cilantro, basil or parsley;
  • vegetables need to be washed, peels, skin and seeds, as well as stalks removed. 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.

Stuffed spicy tomatoes in Armenian style

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

The method for preparing 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 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;
  • Place a weight at the top.

The tomatoes will be ready in about 4 days.

Recipe for lightly salted tomatoes in Armenian

This recipe requires less salt and does not contain hot pepper. 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 of the tomatoes and remove the stems, then chop the garlic and herbs as small as possible. Mix them together with the tomato core and stuff the tomatoes with this mixture.

Recipe for pickled tomatoes in Armenian

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

Pickled tomatoes are prepared as follows:

  • take a jar, put pepper, garlic, horseradish and herbs on the bottom;
  • then it is filled with lightly salted tomatoes;
  • prepare a brine based on sugar and salt, let it cool;
  • Fill the jars with brine and close the lids.

Store them in a cool place; you can try the tomatoes after at least a month.

Tomatoes with onions in Armenian style

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 added in arbitrary quantities.

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

The preparation of the dish is as follows:

  • take dense, firm tomatoes, cut in half or into quarters if they are very large;
  • cut the onion into thick rings or half rings;
  • leave the greens whole or tear them into large pieces;
  • Place onions, herbs and tomatoes in pre-sterilized jars one by one, then repeat the sequence;
  • Bring water with sugar and salt to a boil, add vinegar, pepper and bay leaf;
  • let it cool and fill the contents of the jars with brine.

Tomato recipe “Vegetable Paradise” in Armenian

This recipe is very original, these tomatoes are good goes 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 add salt 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. Place horseradish at the bottom of the pan, and then tomatoes, greens and chopped garlic on top. Repeat layers in this order until the top of the container.

Make a brine from a liter of water and 2 large spoons of salt. Finely chop the tomato cores, mix with garlic, add brine and stir. Pour the marinade over the tomatoes and marinate for 24 hours. Then place the container in the refrigerator and leave for 4 days.

Armenian spicy tomatoes (brown)

For this recipe for Armenian brown tomatoes 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 - large head;
  • Bay leaf;
  • parsley, basil and cilantro;
  • water – 5 l;
  • salt – 1 glass.

Prepare green minced meat based on herbs, pepper and garlic; cut the tomatoes deeply, but not completely. Place the filling inside the tomatoes, place them tightly in a deep container. Then prepare a brine of water and salt, let it cool, then pour it over the tomatoes and place the load.

You can try tomatoes after three days.

Green tomatoes in Armenian style

Armenian stuffed green tomatoes will appeal to those who love spicy, hot 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, make minced meat based on pepper, garlic and finely chopped herbs, cut off the tops of the tomatoes, carefully remove their pulp, cut the cores and mix with the minced meat.

Stuff the vegetables, cover with the cores, and place in jars. Make the marinade and pour it into jars while boiling and close them.

There is another recipe for Armenian green tomatoes, which will turn out more spicy. Prepare the 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 the tomatoes into halves or quarters. Then finely chop or tear the greens. Garlic and chili pass through a meat grinder. Mix herbs, garlic, peppers and tomatoes, put it in jars.

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

When salting tomatoes in Armenian style, it is recommended to choose vegetables of the same size so that they are salted evenly. If you are using green tomatoes, allow them to soften and absorb their juice. 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.

To prevent vegetables from cracking, they need to be pierced at the stem with a toothpick or fork.

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

  • water;
  • this or that amount of garlic, salt, herbs;
  • degree of maturity of tomatoes.

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

Recipe for preparing red tomatoes for the winter in Armenian

  1. In the winter-spring period, the most popular snack on the table is meat and vegetable preparations for the winter. Sauerkraut, crispy pickled cucumber, juicy tomatoes with a piquant taste – there’s just too many different appetizers to list. Thanks to such a variety of snacks on the table, the imagination and skills of our beloved housewives, holiday tables in Russia have become famous for their wealth, generosity, and warmth almost throughout the world. The famous Armenian cuisine played a special role in this variety of snacks. Armenian preparations for the winter They are distinguished by their simplicity, a small number of ingredients, but which are incredibly well combined with each other, giving the dish a unique, special piquant taste, making Armenian preparations for the winter, in its own way, unique. Red tomatoes for the winter in Armenian style They are just such a preparation for the winter, let’s take a closer look at this dish
  2. First of all, let's prepare the products. Wash the tomatoes (plum variety) and cut each into 4 parts, peel the onions, wash and cut into half rings. Rinse the parsley and dill under cold water and chop, but not too finely. Mix the greens. Tomatoes, onions and greens are cut into different dishes
  3. Next we move on to the marinade. Place 1 liter of plain cold water in a saucepan. Add 1 tablespoon of salt and sugar and 5 tablespoons of 5% vinegar to the water. Mix everything until the sugar and salt crystals are completely dissolved in the water. Place the pan on the stove and bring to a boil over medium heat.
  4. While the brine is boiling, we will start putting tomatoes in jars. Jars with a volume of 1 to 3 liters are best suited. Before adding tomatoes, the jars need to be sterilized. You need to put food in jars in the following order. Place a layer of tomatoes on the bottom of the jar, cover with a layer of onions mixed with parsley and dill. Place a layer of tomato on the greens and cover this layer with a layer of greens and onions and so on until the jar is full
  5. Filled jars are filled with hot marinade and sterilized for 10 minutes without closing the lids. Before “rolling up” the jar, be sure to add one tablespoon of hot vegetable oil to it. Turn the closed jars upside down, wrap them in a blanket or sweatshirt and let them cool completely. We take the finished red tomatoes for the winter in the Armenian style to the basement, cellar or other dark and cool place. Red marinated tomatoes in Armenian style have excellent taste, are perfect for second meat courses, and the brine also has medicinal properties - it normalizes the gastrointestinal tract, replenishes the body with useful minerals and salts, instantly relieves hangovers and bad moods, and is recommended for pregnant women in moderate quantities
Enjoy your meal!

Caucasian cuisine is rich in a variety of recipes for every taste and budget, but among them there are certain dishes that everyone likes. One of them is Armenian tomatoes for the winter. There are several recipes for this dish. We invite you to familiarize yourself with the various options for preparing clogging and some advice for novice housewives regarding the choice of vegetables and the nature of storing the workpiece.

For preservation, choose firm varieties of tomatoes with a low juice content, giving preference to unripe and green fruits. The shape of the fruit should be elongated, elongated or plum-shaped, the peel should be dense. This is necessary so that under the influence of oppression and high temperature the vegetables do not lose their shape.

The following varieties are ideal for this recipe:

  • Cream;
  • Laura;
  • Moscow delicacy;
  • Niagara;
  • Pepper-shaped;
  • Siberian Troika.

When choosing vegetables for canning, pay attention to their appearance: they should be fresh, without damage or dents.

Correct preparation for conservation

For proper preservation, it is not enough to blindly follow the step-by-step instructions given in the recipe. It is important to pay attention to the preparation of vegetables, sterilization of jars and raw materials:

  • products are washed under running water;
  • root vegetables are peeled, peppers are removed from seeds and tails;
  • jars and lids are washed with laundry soap, especially contaminated areas are washed with soda, and sterilized.

Note! Sterilization of utensils used is a must.


Classic version

The classic method does not involve adding vinegar - herbs and garlic help the fermentation process. Particularly popular is the recipe for classic delicious tomatoes from an Armenian woman.

To prepare you will need:

  • one and a half kilograms of tomatoes;
  • two and a half liters of water;
  • one hundred twenty grams of salt;
  • six cloves of garlic;
  • a couple of hot pepper pods;
  • a bunch of cilantro and parsley;
  • a few basil leaves;
  • three bay leaves.

Prepared herbs, garlic, pepper are crushed and mixed until a homogeneous mass is obtained. The tomatoes are cut lengthwise, leaving one edge uncut. Spicy filling is placed into the cut. Vegetables are placed in a pre-sterilized bottle. Add salt and spices to the water, boil and cool to room temperature.

Pour the cooled brine over the vegetables and secure the top layer with wooden sticks or a plastic lid. Place the bottle of salting in a warm, dark place for three days. The workpiece is stored in the refrigerator or basement.

Canned in jars

To prepare Armenian tomatoes for the winter, you will need vinegar, which will help preserve them for a long time.

To prepare five kilograms of food you need:

  • three hundred grams of garlic;
  • ten pieces of hot pepper;
  • half a liter of water;
  • three hundred and fifty grams of vinegar (apple or wine);
  • kilogram of greens.

The cooking process is similar to the previous one. Filled sterilized jars are filled with brine with the addition of vinegar and sterilized for fifteen minutes from the moment the water boils. After sterilization, the containers are sealed with tin lids and placed in a warm place to cool.


A quick way to prepare without sterilization

Some people don't like to bother with sterilizing preserves; A quick cooking method suits them:

  • vegetables are placed in sterilized bottles, poured with boiling water and left to warm up for ten to fifteen minutes;
  • at the same time boil water with the addition of salt and spices for the marinade;
  • After the specified period, the liquid is removed, and the vegetables are poured with boiling brine and vinegar is added.

The bottles are screwed on with tin lids and placed in a warm place to cool.

Recipes for green tomatoes in Armenian

For this recipe you will need to prepare:

  • two kilograms of green tomatoes;
  • a couple of carrots and sweet peppers;
  • one piece of hot pepper and a head of garlic;
  • horseradish (root);
  • greens (dill, parsley, cilantro);
  • liter of water;
  • fifty grams of salt;
  • vinegar - a couple of tablespoons.

Peeled and washed root vegetables, peppers, horseradish, garlic are chopped and mixed with herbs. All ingredients are mixed until smooth. The tomatoes are cut crosswise and stuffed with vegetable mixture, placed in a sterilized container. Add salt to boiling water and boil for several minutes. Boiling marinade is poured into jars of preserved food, vinegar is added and left to sterilize for ten minutes. After time, the jars are covered with tin lids and rolled up.


Spicy with hot pepper

To prepare spicy tomatoes, you need to stuff the prepared brown fruits with a mixture of garlic, chili peppers and herbs, put them in bottles and fill them with marinade (dissolve a tablespoon of salt in a liter of water, add a tablespoon of vinegar after boiling). Sterilize the filled jars for fifteen minutes and seal.

Lightly salted with herbs and garlic

Lightly salted Armenian style will appeal to those who do not like too salty food. For this pickling, the caps are cut off from the tomatoes and the core is scraped out with a spoon. The extracted pulp is mixed with garlic, pepper, herbs (the ingredients are finely chopped) and the cavities in the tomatoes are stuffed. The stuffed barrels are covered with caps and placed in a container, filled with cold brine, and left for three days under oppression. The dish is stored in a cool place.


With cabbage

Armenian tomatoes are served as an independent dish. To do this, they are stuffed with various vegetables.

For a dish stuffed with cabbage you need:

  • grind shredded cabbage with salt;
  • Finely chop the greens, garlic, pepper and mix with cabbage;
  • Remove the caps from the tomatoes and remove the pulp;
  • Stuff the tomatoes with the vegetable mixture and put them in a bottle;
  • Finely chop the pulp, mix with chopped garlic and add to the filled bottle;
  • pour brine and put under pressure for a day.

The result is an original spicy dish.

With paprika

The recipe with paprika is prepared in the same way as the previous one. Paprika is cleared of seeds and stalks, finely chopped and combined with herbs and garlic. The resulting mixture is used to fill the indentations in the vegetables.


Stuffed with onions

For cooking you will need vegetable oil and onion, cut into rings. The tomatoes are filled in the previously described manner, placed in jars and sprinkled with onion rings. Fill the jars with brine, add vinegar and vegetable oil, and set to sterilize for ten minutes. The jars are sealed and placed in a warm place to cool.

Pickled

To obtain pickled tomatoes, the workpiece is filled with cold brine and left under pressure for three days, then lowered into the basement for ripening.


Marinated in own juice

The tomatoes are blanched and peeled, placed in a jar, mixed with cloves of garlic, herbs, salt and spices. The jars are sterilized for thirty minutes, vinegar is added and sealed.

I want to offer you my recipe for pickled green tomatoes with garlic in Armenian style in a saucepan. This recipe has been in our family for a long time and it has been tested many times. The tomatoes are slightly spicy, aromatic and very tasty. These tomatoes are great served with boiled potatoes, meat, etc.; they are also good as an appetizer for strong drinks. Tomatoes ferment for 3 to 5 days, depending on the ambient temperature and degree of ripeness. 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 cook green tomatoes in Armenian style in a saucepan 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 the 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 grind the parsley and dill in a meat grinder, add garlic passed through a press and ground red pepper (or chopped chili).

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

Cut each tomato in half, not completely, fill the cut with the prepared mass of herbs and garlic.


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

Cover the tomatoes with a plate smaller in diameter than the pan and put pressure on them.

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