“Armenians” from red tomatoes: recipes

If you need a good vegetable snack to the table , then there is no better option than “armenian” from red tomatoes. The recipe for this dish is extremely simple. However, there are many different ways to make it.

Tomato Preservation

What interesting things can be done from ordinary tomatoes? Almost every mistress asks herself this question in the fall. After all, vegetables are usually used to prepare various salads and snacks. Therefore, for starters, you can try to make delicious pickled “armenian” from red tomatoes, the recipe of which requires the following products: 3 kilograms of tomatoes (dense and not fully ripened), garlic, hot and sweet peppers, dill umbrellas and celery leaves.

For the marinade: two and a half liters of water, 0.5 cups of sugar, 100 grams of salt, 250 milliliters of table vinegar, 5 leaves of laurel, 4 grams of citric acid, 8 peas of allspice and 5 black pepper.

When everything you need is assembled, you can start making “armenian” from red tomatoes. The recipe usually recommends starting with the preparation of the ingredients.

1. First you need to decide in what form the tomatoes will be used. For such a dish, you can:
   - take as a whole, making a longitudinal or “criss-cross” incision in the upper part;
   - divide into quarters.
2. Grind the products. To do this, cut the garlic into thin slices, and pepper into strips.
3. Place a slice of each of these products in cuts on tomatoes.
4. Boil water, and then, having added all the necessary components to it, prepare the marinade.
5. Tomatoes folded neatly in sterilized glass jars.
6. Pour them with hot marinade and roll them up.

Within two to three weeks, the cans can be opened and served an appetizer to the table.

With the scent of greenery

Many people think that “armenian” from red tomatoes is most delicious. The recipe for this dish can be supplemented at your discretion. For example, in the south of Russia, a variant is popular where the following ingredients are used: 10 tomatoes, 1 head of garlic, 1 pod of hot pepper, as well as 1 bunch of dill and cilantro.

For pouring: a liter of water, 30 grams of vinegar, 1 tablespoon of salt and honey, 1 teaspoon of coriander and peas.

To prepare such “Armenians” it is necessary as follows:

1. First you need to make a marinade, since then it will take time to cool it. Salt is added to cold water, put pepper and coriander, and then boil the mixture and warm it for 10 minutes. After cooling, add vinegar and honey to it.
2. At this time, for the filling, you need to finely chop the greens and hot pepper, and then squeeze the garlic through a press, add salt and mix well.
3. At the top of each tomato, make a special cross-shaped incision to the middle. After that, it needs to be filled with cooked filling.
4. Fold the vegetables in a deep (not metal) dish with the notches up, and then pour them with the cooked marinade and cover with a plate on top.

The container must be refrigerated for 3-4 days.

Technology features

How else can you make “armenian” from red tomatoes? A recipe with a photo is able to better demonstrate the subtleties of the process itself. For work, in addition to tomatoes, 2 three-liter jars will require the following components: 4 heads of garlic, 6 pods of sweet and 3 hot peppers.

For the marinade: 2 liters of water, half a glass of sugar and table vinegar, 60 grams of salt, 4 bay leaves and 6 peas of black pepper.

Such a dish is prepared differently:

1. First, garlic and two types of pepper need to be chopped in a meat grinder.
2. On each tomato make an incision and fill it with the cooked mass.
3. Boil water in a saucepan and fill in all prepared ingredients. The marinade should be allowed to boil a little (10-15 minutes) so that it can absorb the aroma of all components.
4. Tomatoes are gently folded in sterilized jars so that the incisions are looking up, and pour hot marinade.

After this, before filling the tank, it remains only to sterilize for 30 minutes in a water bath.

Special composition

Each person has his own idea of ​​canned vegetables. Some people try to add a little acid so that the products do as little harm to the body as possible. In this case, how to cook “armenian” from red tomatoes? The recipe without vinegar is quite interesting and worthy of attention.

For this method, you will need: tomatoes, garlic, hot red pepper and herbs (cilantro, parsley, basil).

For brine: 3 liters of water, three quarters of a glass of salt and ¼ cup of sugar.

In this case, there will be a completely different sequence of actions:

1. The first step is to prepare the filling. To do this, all the ingredients (garlic, herbs and pepper) you just need to chop finely. If desired, even carrots, cabbage or bell peppers can be added to the main products.
2. Prepare a brine by dissolving sugar and salt in water.
3. Wash the tomatoes, and then make a fairly deep incision on each of them from the top.
4. Stuff the tomatoes with the prepared aromatic mixture.
5. Place them in a deep pan and pour brine.

Week products should stand at room temperature. After that, they can be cleaned in the refrigerator.

Familiar recipe

Stuffed tomatoes have long been known in Russia as a great appetizer for vodka. In some regions, colloquially they were called "Russian feasts." For fermentation, both red and green fruits were taken. This allowed the maximum use of the crop, regardless of the degree of maturation. Nevertheless, in some books there are similar recipes with a not quite ordinary name. For example, it is proposed to cook “armenian” from red tomatoes. A photo of the dish makes it possible to make sure that these are the same stuffed pickled tomatoes.

To prepare them, take: 1.3 kilograms of tomatoes, 6-7 pods of red hot pepper, 2 bunches of parsley and dill (you can add cilantro, celery and a tablespoon of mustard seeds), a few stems or 3-4 leaves of horseradish, a head of garlic and a tablespoon of aromatic herbs.

For brine: a couple of liters of water, 1 bay leaf, 25 grams of sugar and twice as much salt.

Everything is done very simply:

1. First you need to twist the garlic with hot pepper and herbs in a meat grinder, and then add 10 grams of salt and dry herbs.
2. Prepare the brine by dissolving the ingredients in boiling water, and then cool it to 45 degrees.
3. Cut the tomatoes across (not completely) and, lifting the upper part, stuff the cooked filling.
4. The products are folded into a deep container in layers: horseradish - tomatoes - garlic - dry dill - horseradish.
5. Pour everything with brine and leave to ferment for three days. After that, you need to install the load and cover the container with a lid.

After another 3 days, the products can be sent to the refrigerator, where they will need to stand for at least 2 weeks.

Winter blanks

It is possible for the future to preserve “armenian” from red tomatoes. The recipe "for the winter" allows you to get just an amazing addition to dinner in the cold season. Ingredients need a little.

For the filling: 0.5 kilograms of carrot and bell pepper, 35 cloves of garlic, a bunch of parsley and a couple of black pepper peas.

For brine: five liters of water, 250 grams of sugar, 150 grams of salt and 300 milliliters of vinegar.

Conservation process technology:

1. For the filling, the carrots and peppers must be cut into strips, the parsley should be chopped, and the garlic and hot peppers should be finely chopped.
2. Tomatoes are not completely cut into 2 parts and put inside the prepared mixture.
3. Put bay leaves, peas and parsley on the bottom of sterilized cans, and place stuffed billets on top.
4. Fill the containers for 20 minutes with boiling water, and then prepare the brine in the same water.
5. Refill food and roll up.

Such tomatoes will be a great addition to dinner or a great snack.

Interesting option

You can cook “armenian” from red tomatoes for the winter in a completely different way. This will require: ripe tomatoes, a head of garlic, a pod of hot pepper and herbs (dill with parsley).

For pouring: a liter of water, 16 grams of sugar, 30 grams of coarse salt, a teaspoon of mustard powder, 10 peas of black and allspice, a tablespoon of dill seeds and 10 leaves of laurel.

All work should be done in stages:

1. Products must first be washed. After this, the pepper should be cut into small pieces, and finely chop the herbs and garlic.
2. Make an incision on each tomato.
3. Fill it with garlic mixture and paste on a slice of pepper.
4. From a measured amount of ingredients, prepare the marinade, boiling it for a couple of minutes. After this, the liquid must be cooled to room temperature.
5. Fill the tomatoes with the filling in a deep pan and pour the cooled marinade.

In a day, spicy tomatoes will be ready. In a cool place they can stand all winter.