Armenian tomatoes for the winter: recipe and 14 best methods

Prepared by: Christina

10/11/2019 Preparation time: 4 days. 1 hour 0 min

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To prepare Armenian tomatoes, you should focus on small, dense fruits. They hold their shape best, thereby conveying the excellent taste of the workpiece.

Armenian tomatoes - a fragrant appetizer for your table

The peculiarity of Armenian tomatoes is that they are very bright and rich in taste. As with all Armenian cuisine, special herbs and spices are added to make the taste recognizable.

But despite this, Armenian recipes are not suitable for every family. They are prohibited for use by people who suffer from diseases of the gastrointestinal tract, such as pancreatitis or ulcers. Adding a large amount of vinegar and spices will not have a positive effect on their health.

Ingredients

To prepare instant Armyanchikov tomatoes you will need the following set of products:

small fleshy tomatoes – 1.2 kg;
garlic – 2 medium-sized heads;
hot pepper – 1 pod;
bay leaf – 4 – 6 pcs.;
allspice – 6 peas;
black pepper – 10 peas;
coriander (ground) – 2 tsp;
rock salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
9% table vinegar – 4 tbsp. l.;
water – 2 l;
fresh dill - 2 bunches.

Advice! You can safely increase the amount of ingredients, because no matter how many of these lightly salted tomatoes you cook, there won’t be enough of them. In addition, over time, “Armenians” will only become tastier.

What side dishes can it be served with?

Armenians can be served both as an independent dish and as a vegetable addition to side dishes. They are excellent for various porridges, for example, buckwheat, pearl barley, rice, bulgur, as well as boiled potatoes. The rich-tasting fruits will also be delicious to eat with meat, especially fried with spices in a frying pan or baked in pots.

This is not to say that fruits prepared according to the classic recipe look very beautiful. But options with herbs, seasonings, carrots, horseradish, and selected small tomatoes would not be a shame to put on the festive New Year’s table .

How to cook “Tomatoes “Armenianchiki””

Prepare the necessary ingredients.

Pour water into a saucepan, add bay leaf and salt. Boil and cool.

In a blender or meat grinder, grind the herbs (dill, basil), garlic, hot pepper (after removing the seeds) into a paste.

Make a deep cut on clean tomatoes, but do not cut all the way through. Place in a deep bowl.

Place chopped herbs with pepper and garlic into the slits.

Pour chilled brine over the tomatoes.

Cover with a lid or plate, put pressure on it and leave it like this at room temperature for 3 days.

After 3 days, remove the oppression.

Place the tomatoes in a jar or plastic container, fill with brine and store in the refrigerator or cool place.

From the specified amount of ingredients you get 1 jar with a volume of 1.5 liters. Bon appetit!

Product selection rules

Armenians are best made from the densest fruits possible. They should taste a little sour and crispy. That is why they choose slightly unripe fruits, with a thick skin and small size.

Some culinary features

Armenians - instant green tomatoes in a saucepan, stuffed with vegetables, herbs or spices, can be an independent dish or a side dish for meat, fish, poultry. And if there are hot boiled potatoes on the table, then you can’t do without them either.

When you start preparing dishes according to new recipes, you need to not only study the recommendations, but also the nuances of the dish. We will try to reveal some features in order to get a tasty and spicy green tomato snack:

Green fruits contain large amounts of solanine, a natural poison that can be harmful to health. But it's not difficult to get rid of it. There are several ways: soaking green tomatoes in plain or salted water or repeatedly rinsing the tomatoes in warm water. In addition, heat treatment also destroys solanine.

Pregnant women and children should not indulge in green tomato snacks.
When preparing Armenians from unripe tomatoes, you can use carrots, garlic, onions, bell peppers and your favorite herbs as a filling: dill, cilantro, basil or parsley.
You need to choose tomatoes that are firm and undamaged, because you will be cutting or slicing them according to recipe recommendations.

In a saucepan with herbs and garlic

If you want to cook green tomatoes in Armenian style for quick consumption without preservation, you can use the following recipe. It will require:

Red tomatoes - 1 kg.
Chili - 2 pods.
Celery, dill, parsley, basil, cilantro - 2-3 sprigs each.
Garlic - 1 large head.
Bay leaf - 2 small leaves.
Salt - 110 g.
Lenten oil - 1-2 tbsp.

KBZHU for 100 g of such red tomatoes with spicy dressing are:

calorie content - 77 kcal;
proteins - 1.8 g;
fats - 1.2 g;
carbohydrates - 2.4 g.

To prepare these red stuffed tomatoes in Armenian style, you should adhere to the specified technology:

Wash the red tomatoes. It is advisable to choose fruits that are small, fairly dense and of the same size. Carefully cut not all the way through.
Wash the greens and chop them very finely.
Finely chop the peeled garlic cloves.
Using a knife, chop the pulp of the chili pepper as thinly as possible, removing the seeds.
Mix the greens with garlic and chili - combine with vegetable oil to form a slightly viscous mass.
Very carefully stuff the cut tomatoes with the resulting green mixture.
Place the tomatoes in a saucepan, placing them cut side up and doing this carefully, layer by layer.
Meanwhile, dissolve the salt in bottled water and stir until the crystals disappear. Boil the mixture while adding the bay leaf. There is no need to cook for a long time, 2 minutes will be enough.
Pour the resulting brine over the tomatoes placed in the pan. Close the lid tightly and place in a dark place. After 2-4 days, depending on the room temperature, the dish will be ready.

Yandex pictures

Armenians “delicious”

The dish is ready in three days. It can be served immediately and is also suitable for canning.

Advice! To prepare “delicious food” for the winter, the finished dish is placed in sterile jars, kept in a water bath for 15 minutes and sealed hermetically.

For 3 kg of green tomatoes you will need:

hot pepper 4-5 pieces;
0.5 cups each of 9% vinegar, finely chopped garlic, sugar and salt;
a large bunch of celery leaves.

A dressing mixture is made from hot pepper rings, chopped garlic and finely chopped celery, which is added to green tomatoes cut into slices.

Advice! The dressing mixture can be prepared by grinding all the ingredients in a food processor.

Pour salt, sugar and vinegar in there. Place the well-mixed mixture under pressure. We keep it in the room.

Methods of preparing Armenians

There are two ways to prepare Armenians for the winter: pickling and salting. The latter method is used traditionally, while pickling is a modern option.

A special feature of all Armenian recipes is the preparation of tomatoes. They must be cut either in half or crosswise, but in both cases without cutting to the end. You can make a basket with a lid out of tomatoes by cutting out some of the pulp. The filling is placed into the cut.

Its components vary from very spicy to moderately spicy. Tomatoes for this preparation for the winter are rarely cut into slices. We offer one of these recipes. This dish is more like a tomato salad, but it tastes like real Armenians.

Terms and conditions of storage

It is better to cover all sealed jars with a blanket so that they can gradually cool down. After this, it is better to immediately lower them to the basement or put them in a pantry, which is located away from heating appliances. The place to store them should be dry and cool. You should not adhere to a strict temperature regime, but the room should not exceed +25 °C.

Green Armenians preserved for the winter can remain tasty and aromatic for 3 years, but as practice shows, they are eaten much faster.

Important! If during the storage period the marinade begins to become cloudy and foam appears, then it is better to get rid of such preservation immediately.

Armenian options

There are many recipes for making Armenians from green tomatoes. In addition, they can be pickled in various containers: jars, enamel pans. There are options when the tomatoes can be tasted after a day or two, and those when the Armenians will be ready after a certain time.

We will give several recipes for quick preparation of stuffed green tomatoes in a saucepan.

Snack per day

If you need an appetizer for the holiday table, then you can stuff the Armenians within 24 hours. This Instant Pot recipe is loaded with herbs and garlic.

Prepare a delicious dish from the following ingredients:

8 tomatoes;
glasses of chopped greens;
3-4 cloves of garlic;
60 grams of table salt;
greenery;
80 ml vinegar;
Sugar and spices according to taste impressions.

Attention! Take salt without additives, since iodine “liquifies” vegetables.

Culinary nuances

As a rule, all the necessary ingredients are prepared first. The vegetables and herbs indicated in the recipe must be thoroughly washed and placed on a dry cloth to drain. Soak the tomatoes in advance to remove solanine.

And now the step-by-step recipe:

First, chop your chosen herbs and garlic. Mix everything in a large cup.
We cut each tomato and stuff it with garlic and green mixture, as shown in the photo.
If desired, you can put dill umbrellas, parsley, horseradish leaves, currants or cherries, and bay leaves at the bottom of the pan.
Place the stuffed tomatoes in a container as tightly as possible. You can also put herbs on top for flavor.
Then we prepare the marinade from vinegar, sugar and spices. Most often they use clove buds, black peppercorns and allspice peas. Fans of spicy snacks can add hot red pepper to the filling for instant Armenians. Its quantity depends on taste preferences.
Set aside the mixture for half an hour to infuse and pour in the green Armenian tomatoes. We put pressure on.

After 24 hours the sample can be taken. The entire preparation is swept off the plate instantly.

Armenians marinated without vinegar

These stuffed tomatoes can be eaten after two days. They are stored (if you don’t eat them quickly) in the refrigerator. From the pan you can transfer it to jars if there is not enough space on the shelves.

The recipe will require the following products:

2 kg of green or brown tomatoes;
2 pods of hot pepper;
3 or 4 heads of garlic;
1 onion;
a bunch of dill and parsley;
3 bay leaves;
3 or 4 peas of allspice;
30 grams of sugar;
120 grams of table salt;
2 liters of clean water.

Advice! Try not to use tap water, as it contains chlorine that is harmful to humans.

Preparation progress

We cut well-washed and dried green tomatoes crosswise or cut into quarters. It all depends on your preferences. In addition, fine cutting facilitates quick cooking of Armenians.
Remove the seeds from the hot pepper and cut into small pieces.
Peel the garlic and rinse under running water. We wash the greens, changing the water several times to get rid of grains of sand. Grind the garlic with a press, and finely chop the greens, first removing the hard stems. Mix these ingredients, including hot pepper. The tomato filling is ready.
Stuff each tomato with the resulting spicy mixture.

If you cut green tomatoes into quarters, then simply mix all the ingredients in a saucepan for pickling the Armenians.
On top we place parsley and dill stalks, onion halves and a few pieces of hot pepper.
Prepare a marinade from 2 liters of water, salt, sugar, bay leaf and allspice, boiling it for at least 5 minutes.
Pour marinade over vegetables. Place a plate on top and press down so that the green Armenians are completely covered with brine.

Cover the pan with gauze. That's the whole process of quickly preparing Armenians from green tomatoes.

You will also like this recipe, especially since the preparation can be stored in winter: