Armenian cuisine is one of the oldest in the world. Her dishes are piquant, spicy, in them there is a lot of salt and seasonings: pepper, garlic, cumin, spicy greens. Therefore, Armenian salted tomatoes in winter are significantly different from the tomatoes we are used to, salted according to Russian recipes.
The methods of cooking spicy, fragrant, spicy tomatoes are different: they are salted, pickled, leavened, and slightly salted. Herbs usually serve as additional ingredients, but there are recipes with bell peppers, carrots, garlic, onions. Vegetables can be salted whole, cut into pieces or stuffed. Both Armenian ripe and brown or green fruits are suitable for salting tomatoes in Armenian.
The peculiarity of the Armenian salting is that vinegar is used very rarely, and in most cases tomatoes are salted not stuffed, but stuffed.
Armenian-style tomatoes - general principles of preparation
Tomatoes of the “bulka”, “cream” varieties are very good for salting according to Armenian recipes: they have little juice, the skin is very dense, and there is a lot of pulp. It is necessary to select strong fruits, without dents and spoiled places, thoroughly wash and dry them.
For small half-liter jars of tomatoes should be cut into pieces (green vegetables are good cut into circles). When stuffing, the top “lid” (part of the stem) is cut off, the pulp is selected with a spoon and used to make green stuffing from herbs and vegetables.
Onion is better to take a hot, to achieve a sharper taste. Herbs need basil, cilantro, parsley or dill. It is not necessary to follow the recipe precisely: tomatoes in Armenian love a creative approach.
Preparation of vegetables is washing, removing husks, peels, seeds, stalks. Vegetables are cut according to the recipe or are used entirely.
A prerequisite for successful salting - sterilization of cans for a couple or in the oven. It is necessary to strictly observe the processing time, otherwise the tomatoes spoil. Do not forget the covers! Metal should be boiled for a few minutes, nylon - to pour boiling water over. Sterilize glass jars filled with tomatoes should be in a saucepan with boiling water: half-litt jars of ten minutes, liter fifteen minutes.
Stuffed Armenian tomatoes “Sharp”
You can enjoy the spicy spicy taste of fast tomatoes in Armenian in four days. Supporters of healthy nutrition will like the recipe, because vinegar will not be used. If two hot peppers seem a lot, you can take one or a half.
Ingredients:
• one and a half kilograms of ripe tomatoes;
• two pods of hot peppers;
• large head of garlic;
• bunch of cilantro and parsley;
• sprig of basil;
• 2.5 liters of clean water;
• two bay leaves;
• half a glass of salt.
Cooking Method:
For the filling, finely chop the hot peppers, greens, garlic, mix.
Tomatoes cut lengthwise: you will need to place the stuffing in the cut.
Cook the marinade out of water, salt and lavrushka. Cool it down.
Stuff the tomatoes with a green mixture.
Place tightly in a container for salting.
Pour tomato brine completely.
Install over the load. If the tomatoes are salted in a can, ground them with wooden sticks, set crosswise.
You can take a sample after four days.
Tomatoes can be spread on banks, pour brine, but will have to be stored in the cold.
Armenian Stuffed Tomatoes “Little Salted”
A variant of the previous recipe with less salt and no hot pepper. Armenian tomatoes stuffed with herbs and garlic can be tasted very quickly.
Ingredients:
• one and a half kilograms of red tomatoes;
• large head of garlic;
• a bunch of parsley;
• celery greens (if you like);
• 15 grams of salt;
• litere of water;
• two tablespoons of salt (30 grams).
Cooking Method:
Cut the tomato from the core, the stalk to postpone.
Greens and garlic very finely chopped.
Tomatoes, greens and garlic mixed in the form of green minced meat.
Stuff tomatoes with minced meat.
Tightly put the tomatoes in a container for pickling, so that they do not turn over after pouring brine.
To brine in a liter of water pour salt, boil.
Cool the pickle with tomatoes. Install the load.
Take a sample in three to four days.
Armenian Pickled Tomatoes
The beauty of this recipe is the free ratio of these ingredients. Option suitable for experienced housewives. The unusual taste of fermented tomatoes in Armenian can be assessed in a month.
Ingredients:
• tomatoes (how many will go into a three-liter);
• six cloves of garlic;
• dill umbrella;
• small horseradish root (or 3-4 cm of thick root);
• basil, cilantro (as you wish);
• hot pepper (optional);
• one and a half liters of water;
• 30 grams of sugar;
• 60 grams of salt.
Cooking Method:
Put garlic, horseradish, greens, pepper on the bottom of the jar.
Fill a jar of solid malochnyh tomatoes.
Cook the brine of water, salt, sugar. Cool it down.
Pour the banks with the tomatoes cooled sweet-salty brine.
Close the jar with a capron lid, put it in a cold place.
Tomatoes will be fully prepared after one month.
You can store them in brine for no longer than four months.
Armenian-style tomatoes with onions
The spicy, spicy taste of tomatoes in Armenian with lots of onions will surprise you. Vinegar will give extra spice, and its quantity can be changed to your own taste. The taste is very pleasant, sweet, acetic acuity is not noticeable. The number of vegetables and seasonings is arbitrary.
Ingredients:
• tomatoes;
• bow;
• dill;
• parsley;
• vegetable oil;
• Table vinegar (9%) one tablespoon;
• litere of water;
• salt tablespoon;
• sugar two tablespoons;
• peas black pepper;
• Bay leaf;
• garlic.
Cooking Method:
Cut solid dense tomatoes into halves, large fruits - into quarters.
Cut onions into thick ringlets or (if the onion is large) into semi-rings.
Greens leave whole or large pick.
Sterilize the banks.
At the bottom of the banks lay onions, herbs, a layer of tomatoes.
Repeat layers of onion, greens, tomatoes to the neck of the jar. The top layer is tomatoes.
Boil water with salt, sugar, after boiling pour vinegar, throw pepper and bay leaf. Cool it down.
Pour tomatoes with marinade.
Sterilize the filled jars in boiling water, covered with lids. Banks should stand in boiling water at the neck. You need to put them on a wooden circle, a towel or a cloth folded in several layers. Remove the jars from boiling water, pour a spoonful of vegetable oil under the lid, roll up.
Tomatoes in Armenian “Vegetable Paradise”
A quick, original version of Armenian-style tomatoes with vegetables has a magical taste. Such tomatoes will be very good for boiled potatoes. Juicy, thick marinade is tender, moderately spicy and very tasty.
Ingredients:
• two kilograms of tomatoes;
• a small head of cabbage;
• four bell peppers;
• two large carrots;
• one hot pepper;
• large head of garlic;
• dill, celery, cilantro (to taste);
• litere of water;
• salt;
• sugar;
• a sheet of horseradish.
Cooking Method:
Cabbage finely chop.
Salt the cabbage, mash your hands.
Pepper cut into small slices.
Chop the greens.
Grate carrots on a coarse grater.
Mix cabbage with carrots, peppers, greens.
Chop the garlic.
In tomatoes, cut off the “caps” and select the hearts.
Rub tomatoes and salt with sugar, stuff with vegetable stuffing.
At the bottom of the pan put a sheet of horseradish, then scrapping tomatoes.
Cover tomatoes with greens, distribute chopped garlic.
Repeat layers to the top of the pan.
Cook the brine from a liter of water and two tablespoons of salt.
Cut the hearts of tomatoes finely chopped, mix with chopped garlic, pour the brine and mix well.
Tomatoes pour marinade, without waiting for it to cool.
Put the oppression, marinate day.
Move the container with the tomatoes in the refrigerator.
You can try the finished product in four days.
Brown tomatoes in Armenian “Spicy”
Salting brown tomatoes in Armenian is very simple. No vinegar and sugar: occasionally you can indulge yourself with a deliciously tasty dish even on a diet.
Ingredients:
• two kilograms of brown tomatoes;
• two hot chili peppers;
• large head of garlic;
• Bay leaf;
• bunch of cilantro, basil, parsley:
• five liters of water;
• a glass of salt.
Cooking Method:
Cook the green stuffing from finely chopped greens, garlic and pepper.
Tomato deep, but not completely cut.
Put the stuffing inside the tomatoes.
Tight stuffed fruits in a deep pan. Prepare the brine from water and salt.
Pour the tomatoes with the cooled brine, set the load.
Eat ready-made tomatoes can be in three days.
Armenian-style green tomatoes stuffed
The original recipe of green stuffed tomatoes in Armenian style will appeal to lovers of spicy, spicy, sour-sweet dishes. A special charm will give the tomatoes a mint note. The number of ingredients is taken by eye. To use the meat grinder for cooking the filling is impossible. You can store such salting at room temperature for at least a year.
Ingredients:
• dense low-melting tomatoes;
• greens: tarragon, cilantro, parsley, mint, celery;
• hot peppers;
• garlic;
• for marinade: a liter of water, one tablespoonful of sugar, vinegar, salt.
Cooking Method:
Prepare the minced meat from finely chopped herbs, garlic, pepper.
Cut the tops off the tomatoes.
Carefully scoop out the pulp.
Chop the tomatoes and mix them with minced meat.
Stuff the tomatoes, cover with “lids” and place tightly in sterilized jars.
Cook the marinade and pour boiling over the banks.
Cork.
Armenian-style green tomatoes with cilantro
Very spicy canned snack will delight spicy food lovers. Green tomatoes, fragrant garlic and hot pepper are succinctly and tasty. Vinegar can keep cans of tomatoes not in the cold, but at normal room temperature.
Ingredients:
• a pound of green, with a slight brown bloom of tomatoes;
• 30 grams of peeled garlic;
• one chili pepper;
• bunch of cilantro;
• litere of water;
• Spoon of salt;
• spoon of vinegar.
Cooking Method:
Cut green tomatoes into halves or quarters (depending on size).
Cheerful, not sluggish greens chop finely or pick hands.
Hot chili, minced garlic minced.
Mix tomatoes, herbs, chopped hot peppers and fragrant garlic.
Put tomatoes with vegetables and herbs in sterilized jars.
Cook the marinade.
Gently pour boiling marinade tomatoes.
Cover the banks with scalded lids and sterilize for 10-15 minutes.
Cork the banks, cool in an inverted state.
Armenian-style tomatoes - tips and helpful tips
- Cutting vegetables for pickling is very important: the final result depends on it. Onions can be cut into rings or cubes, tear the greens or chop with a knife, pickle tomatoes in whole or quarters, use garlic cloves, chop grated or chop with a knife - all this affects the taste of the dish.
- For pickling, you need to pick up vegetables of the same size: they will salt out evenly. Armenian recipes do not like long preparation, so it is better to select fruits that are small or medium in size.
- Green tomatoes should soften a little, get some juice, no need to pick them completely solid. Light brown patina - ideal maturity for green tomatoes.
- In Armenian cuisine, you can use not only red and green, but also brown, pink tomatoes. You can experiment, salting the fruits of different colors: it turns out not only varied in taste, but also very beautiful.
- To avoid cracking, one should carefully pierce the fruit at the stem with a fork or toothpick. Boiling water does not damage the impaled skin, and tomatoes retain an aesthetic appearance and are more likely to salt out.
- It is impossible to make jars of the same taste in different batches. The final taste of pickling is influenced by many factors: water, a little more or less salt, greens, garlic, the degree of ripeness of tomatoes. Therefore, each batch will have individuality and a special taste.
