Delicious recipes of lightly salted and pickled tomatoes in Armenian for the winter
Tasty green tomatoes for the winter from an Armenian woman are an ancient appetizer for spicy lovers. They can be prepared in various ways, but the common point is that they contain a lot of seasonings and hot spices. Tomatoes in their own juice in Armenian will be a highlight on the festive table, and are perfect for any side dish during a home dinner. Pickled or pickled tomatoes also have a bright pungent flavor and excellent aroma.
This appetizer can be prepared by anyone, even a novice cook. You just need to master a few rules of cooking so as not to make mistakes, and tomatoes will turn out to be one of the most delicious dishes.
Cooking requirements
There are many recipes for Armenian tomatoes in the world, but the cooking features are almost the same. To learn how to cook them, you need to study a number of important requirements.
- The appetizer contains a combination of garlic and green tomatoes for the perfect taste, it is important not to overdo it with seasonings and herbs.
- Vegetables are hard, smooth, without spots, rot and holes.
- All products plucked from the garden are washed thoroughly, the stalks are cut off, the greens are sorted out from the yellowed leaves.
- You can make tomatoes without sterilization, but then vinegar is added there, only it is important not to overdo it with it, otherwise it will taste too sour.
- Cilantro, hot onions, garlic, dill, basil, parsley are put in pickles.
- A canned snack comes out sharper if you add red hot pepper there.
- The uniqueness of the snack can sometimes lie in the tomato itself, in its variety. It is best to use varieties that are low in juice and high in pulp.
- Tomatoes are green in this appetizer. So it will be spicy and original, although red is sometimes used.
- To preserve the beneficial substances of vegetables, garlic and herbs, you can pour the products with a slightly cooled marinade.
Banks must be washed with hot water, scalded with boiling water, and dried on a dry cloth.
It is always worth buying new lids for pickling vegetables, they are also sterilized. After the snack is poured with the prepared brine, screw the lid tightly and turn the jar upside down. You need to leave it to cool in a dark, chilled place, and then put it in the basement or in the refrigerator.
Essential products for a classic recipe
The essence of the preparation for the winter tomato in Armenian in banks is the same. Hot spices and herbs are added there for piquancy. Some chefs are trying to diversify recipes with new additives and cooking steps.
For a simple recipe for Armenian salting, the tomato is used in a measure of vinegar and seasoning. Banks must be sterilized and well washed. Selected green tomatoes are also washed thoroughly with cold water.
In addition to tomatoes, the recipe includes:
- Several heads of garlic to taste;
- One or two hot red peppers;
- Parsley, dill, basil, cilantro, garlic and onion arrows;
- 130 grams of salt;
- Plain table vinegar;
- Bay leaf;
- Carrot.
Tomatoes in a large jar take a little more than a kilogram. If few other vegetables are used, then more tomatoes are taken. This appetizer is either made from whole vegetables, or cut and stuffed with garlic sauce.
This delicious appetizer is marinated in the usual way. Fill the entire space of the jar with vegetables and herbs, and then boil the brine. It is better to fill the jars to the brim with ready-made brine so that fungi and bacteria do not multiply.
Several different recipes for Armenian appetizer
These Armenian pickles can be marinated in various ways. Tomatoes are fermented, salted and stuffed. This procedure requires creativity and inspiration. Then it will be very tasty.
Lightly salted tomatoes
The recipe for lightly salted tomatoes in Armenian with garlic is done quite simply and quickly. You can eat them in a day. They are stored for no more than a week in the refrigerator. But they are usually eaten quickly.
For ten medium tomatoes, take one large spoonful of salt, a sprig of dill, parsley, cilantro. Then add 4 cloves of garlic, a tablespoon of sugar. You can also finely chop the onion, celery. Squeeze fresh lemon instead of vinegar.
Tomatoes are pierced in several places, or cut. So they will be salted better. Grind herbs and garlic finely, and add this gruel to tomatoes. Sprinkle the mixture with red and black pepper and mix well.
You can leave the snack in the dish, or put it in a transparent bag. Put in the refrigerator for a day. Sometimes you need to stir the appetizer. When the tomatoes are infused, saturated with the aroma of garlic herbs, they can be served.
Pickled tomatoes
Any housewife can learn the peculiarities of cooking sauerkraut tomatoes in Armenian. You just need to follow the technique exactly. Everyone at home will love this extraordinary taste. They can be eaten in a month.
From the ingredients they take tomatoes, any greens you like, garlic, onion feathers or carrots. Hot and sweet peppers are added from the seasonings. You need to put sugar and salt in the marinade, 50 grams each. Who does not like too sweet tomatoes, you can take a little less sugar. Sometimes they add horseradish or mustard more spicy lovers. For a three-liter jar, prepare a pot of water a little more than a liter.
Vegetables are washed, sorted out along with herbs. Everything is placed in a jar in layers, the greens are finely cut. The brine is boiled with sugar and salt. Allow to cool for a while. Pour vegetables into a jar and close a lid. They are placed in a cold place and fermented for a month. Then you can try.
Stuffed snack
Armenian-style tomatoes are gourmet salting, and if you stuff them with filling and pickle in jars, then you get the highest art. With such a snack you will always find something to surprise your guests with.
Wash ripe tomatoes, dry and cut slightly. For the filling, take peppers, garlic, onions, herbs. Stuff the tomatoes with this mixture. Add one hundred grams of salt, a spoonful of sugar, lavrushka leaves to the marinade for two liters of water.
Tamp the stuffed vegetables into a bowl and cover with brine. Close with a lid, but it is better to put a weight for squeezing. Put away where it is cool. After about five days, the snack will be ready and ready to taste.
A lot of recipes can be found in cookbooks, on sites on the Internet, or connect your imagination. Choose ingredients and taste instructions.
The taste of green tomatoes in Armenian for the winter will not leave anyone indifferent.The combination of garlic with herbs adds an exquisite aroma. Study carefully the technique of these blanks, and marinate this great snack for the winter. Enjoy your meal!
