Tomato is a delicious and healthy vegetable. It is eaten not only in summer, but also harvested for the winter. Tomatoes make salted, pickled, pickled, etc. It all depends on the person's preferences. In the article we will consider how to prepare tomatoes in Armenian. Recipe, despite the general name, provides a lot of variations.
Every hostess wants to please his family with blanks for the winter. Tomatoes in Armenian differ somewhat by their piquant taste from traditional canned food. Any dish in the winter will please you and give you a summer mood.
Red salted tomatoes
This preparation can be preserved in a special way. In order to prepare lightly salted tomatoes in Armenian with garlic, the following ingredients will be needed:
- Ripe tomatoes - 1 kg 200 g.
- Salt - 15 g.
- Garlic - 1 head (large).
- Parsley - 1 bunch (small).
- Celery - to taste.
Vegetables are desirable to take a hard variety, so that in the brine they keep the shape. Wash the vegetables, remove the tails and cut a little bit of the core. Hats from fruits do not throw out, they will need you later.
Wash greens with garlic, dry and cut very finely. Mix all this in one container. It turned out the filling. Put it in the fruit instead of the core. Now you can cover them with a hat. Put them in a container. Vegetables should be placed tightly so that they do not turn over.
Now you can make a brine: take 1 liter of cold water, put 30 grams of salt in it (2 tablespoons without a slide). This brine is filled with vegetables. Then they have to salve for 3 days. You can put a container with a load on the tomatoes. They will better take salt in themselves. After 3 days, tomatoes are ready for consumption.
This recipe is in the arsenal of many housewives. Green tomatoes in Armenian with garlic are perfect for a festive table. They are prepared as a snack, which turns out delicious and original.
For their preparation, take a half kilo of green tomatoes. Clean 1 bitter pepper and two heads of garlic (30 g). They pass through the meat grinder. A bunch of cilantro must be cut very finely.
Cut the fruits the way you like (in half or quarters). Sprinkle them with pepper and garlic. Stir gently.
Now you can put them in jars with greens and garlic. If you like more spicy dishes, then you can add red hot pepper.
Separately, we prepare the brine: pour 0.5 liters of water, 400 ml of vinegar into a container and pour about 75 g of salt (5 tablespoons). When this pickle boils, pour the tomatoes. Now sterilize the jars of vegetables for 20 minutes. Roll, turn, wrap up until it cools down. Put it in a cool place. Now you can wait for cold days and enjoy a jar of delicious green tomatoes.
Marinated tomatoes in Armenian for the winter
The amount of ingredients is calculated for 1.5 kg of tomatoes. First you need to prepare the filling. Take two red hot chili peppers and a whole garlic head. They need to be chopped very finely. Prepare greens: parsley and cilantro along one bundle, 1 sprig of basil for piquancy. Greens, too, finely chopped. Along the tomato make a cut, where the filling should fit.
For marinade put on the fire 2.5 liters of water, putting in it two leaves of a laurel and half a glass of salt. Let the water boil. Now remove it from the heat until it cools down completely. Put tomatoes in a container, pour in brine. Fruits should be completely covered with liquid. Put a load on them. After 4 days, the vegetables are ready for consumption.
Armenians put red pepper in many dishes. However, this does not mean that it is necessary in the recipe. It all depends on your preferences and taste. If you like hot snacks, two peppers - the most it. For slightly hot vegetables, one is enough.
Sour cherry tomatoes in Armenian style
This recipe does not provide for a specific quantitative composition. Everything is done to taste. You can first try to make one jar. If you like it, cook at will. Garlic - 5-6 denticles - put the jars on the bottom. There you also need dill (a few twigs with umbrellas). Take just one root of horseradish for the hardness of vegetables, quite a bit of basil and cilantro.
Prepared ripe, but firm tomatoes put in a jar on top of garlic with greens. For sharpness, it is desirable to put a pod of chopped red pepper.For the brine, take 1.5 liters of water, put salt (30 g) and sugar (60 g) in it. Now boil this mixture. Pour over the cooled brine tomatoes. Top cover with a mustard plaster, close the jar with a plastic lid and put it in the cold. In a month you can eat sour tomatoes. In this brine, vegetables can stand for 3-4 months.
Advice of experienced chefs
The taste of vegetables depends on the size, spices and even slicing. Therefore, try to stack the same size in the same size of vegetables and greens. It is on this depends the taste of the finished product.
Green tomatoes need to be able to choose the right one. They need to ripen a little, so that the workpiece will be ready for the winter. Do not tear off the green tomatoes at the very beginning. They should have a brownish shade.
To ensure that tomatoes do not crack during pickling or pickling, gently prick them with a toothpick or fork. Then they will stand longer and retain an attractive appearance.
Billets for winter is better to do a variety. Therefore, cook tomatoes not only green, but also pink, red. Each vegetable will give its own specific taste. Sunset at you will turn out not only tasty, but also beautiful.
Be sure to sterilize the banks. Then they will stand for a long time. If the prescription needs to sterilize the filled cans, just stick with the time. If you less boil the container, most likely, the vegetables will spoil and will not survive the cold weather.
Tomatoes are useful and tasty vegetables. However, they are fastidious at harvesting. But if you stick to the formula, properly control the time, then you will get very tasty vegetables.
Cook the tomatoes in Armenian for the winter and remember that each batch is not only in color, but also in taste will be special. So do not be surprised that you will get a different taste of snacks for the same recipe.