Armenian tomatoes are a delicious snack prepared by housewives for the winter. There are several recipes for cooking Armenians with a different set of ingredients. Usually, such blanks are made from green tomatoes, but there are also original variations.
The easiest recipe for Armenian tomatoes
You will need:
- 3 kg of green tomatoes;
- cloves of garlic;
- sweet bell pepper;
- 1 hot pepper;
- dill umbrellas;
- celery leaves.
For the marinade:
- 2.5 liters of filtered water;
- half a glass of sugar;
- 100 g of salt;
- 1 cup 9% table vinegar
- 4 g citric acid;
- 5 bay leaves;
- 5 black peppers;
- 8 allspice peas.
Step-by-step cooking process
Rinse the tomatoes and cut crosswise at the top. You will need to put chopped vegetables in each cut, so the tomatoes will absorb all the aroma and taste of other ingredients.
Peel the garlic and cut into thin slices. Peel hot and bell peppers from seeds, remove the stalks. Cut all vegetables into thin slices. In each cut on the tomato, place one slice of sweet pepper, one hot pepper, and garlic to taste.
Then start preparing the marinade. Pour the water into a deep saucepan and put on fire. Wait for the water to boil and add all the necessary ingredients with the exception of vinegar.
Mix everything thoroughly until the salt and sugar are completely dissolved. After that, pour in the vinegar and remove the pan from the heat, the marinade is ready. Thoroughly wash the Armenian tomato rolling jars with baking soda. Sterilize the jars in boiled water by heating them in the oven or holding them over steam.
Place the washed dill umbrellas and celery leaves on the bottom of the container. Then place the stuffed tomatoes tightly but carefully on the bottom. Immediately fill the full jar with hot marinade and roll up the metal lids. Tasty Armenian tomatoes according to such an easy recipe will be ready to eat in 2 weeks.
Recipe for Armenian tomatoes with herbs: a classic version
You will need:
- 10 dense tomatoes;
- 1 head of fresh garlic;
- 1 pod of hot red pepper;
- 1 bunch of fresh dill;
- 1 bunch of cilantro.
Marinade for Armenians with herbs is prepared from the ingredients:
- 1 liter of filtered water;
- 1 tablespoon of edible salt
- 1 level teaspoon coriander;
- 1 tablespoon honey
- 100 ml vinegar;
- 1 teaspoon peppercorns.
It is better to start preparing a homemade snack with a marinade, since in this recipe the tomatoes need to be poured with cooled liquid. The marinade will have time to cool while the rest of the ingredients are being prepared.
Pour cold water into a deep saucepan and add regular table salt and spices to it. The mixture should boil, then cook for another 10 minutes. Then put the amount of honey you need in the marinade and pour in the vinegar. Stir the contents, remove the pan from the heat and set aside.
Start preparing vegetables and herbs. Rinse cilantro and dill thoroughly under water and chop finely with a knife. Wash hot peppers, core and seeds. Also chop it finely with a knife. Peel the cloves of garlic and squeeze through a special press.
Combine the prepared ingredients in one bowl, add salt and mix well. Wash unripe tomatoes and make cross-shaped cuts on them in the upper part of the fruit. The incisions should not extend below the middle of the fruit.
Fill the tomatoes with cooked greens and chili peppers. Place the tomatoes in jars or other non-metallic storage containers. Please note that the tomatoes in the container are laid out with cuts up. So the filling will not fall out of them.
Pour the cooled marinade over the contents of the jars and cover with a glass lid or plate. According to this recipe, Armenian tomatoes will be ready in about 3-4 weeks.
Recipe for aromatic and spicy Armenian tomatoes: a step-by-step description
This interesting appetizer recipe can be made for both red and green tomatoes.
You will need:
- 1, 3 kg of green or red, but always dense tomatoes;
- 6 pods of hot pepper;
- 1 bunch of fresh parsley
- 1 bunch of dill sprig;
- celery and mustard seeds of your choice;
- 3 horseradish leaves;
- 1 head of garlic;
- 1 tablespoon of aromatic herbs.
Marinade for Armenians:
- 2 liters of filtered water;
- 1 bay leaf;
- 25 grams of granulated sugar;
- 50 grams of coarse salt.
You should start preparing the snack with the marinade, as the liquid should cool down to a temperature of about 40-46 ° C. In a deep saucepan, bring water to a boil, add all the ingredients of the marinade to it, stir and remove the mixture from heat.
Then roll the washed herbs, prepared garlic cloves and peeled hot peppers through a meat grinder. You can use a blender for chopping. Add 10 grams of salt and 1 large spoonful of dry aromatic herbs to the resulting mass, according to your desire. Mix everything.
Cut the tomatoes crosswise as in the rest of the recipes. Fill the incisions with the prepared filling. Place all ingredients in a clean, deep container. Put horseradish leaves on the bottom, then stuffed tomatoes, cloves of garlic, sprinkle everything with dry chopped dill and finally cover with horseradish leaves.
Next, fill the tomatoes with marinade cooled to a warm temperature and leave at room temperature for three days. After that, the workpiece can be transferred to the refrigerator. A fragrant snack will be ready in 2 weeks.
