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Armenians are a delicious preparation that is quickly prepared and eaten just as quickly. Many people are simply crazy about this snack and every year they prepare more jars for the winter. In this article we will look at several options for preparing Armenians with a variety of ingredients.
The simplest Armenian recipe
Pickled and pickled tomatoes get a little boring over the winter, and you want something interesting and unusual. Given below Armenian recipe red tomatoes have captivated many housewives. These tomatoes are prepared quite quickly and from the simplest ingredients. First you need to prepare all the necessary ingredients:
- red, but not quite ripe tomatoes - three kilograms;
- garlic cloves;
- sweet bell pepper;
- hot pepper;
- dill (umbrellas);
- celery (leaves).
Products needed to prepare the marinade:
- clean water – 2.5 liters;
- granulated sugar - half a glass;
- table salt - one hundred grams;
- table vinegar 9% - glass;
- bay leaf - five pieces;
- citric acid – four grams;
- black peppercorns - five pieces;
- allspice – eight pieces.
Cooking Armenians:
- The main feature of the snack is how the tomatoes themselves look. They are cut crosswise at the top of each tomato.Chopped vegetables will be placed in each cut. Thus, the tomatoes will completely absorb all the aroma and taste of the other ingredients.
- When the tomatoes are already chopped, you can proceed to the rest of the vegetables. The garlic is peeled and cut into thin slices.
- Bell and hot peppers are seeded and the stalks are removed. Then the vegetables are cut into thin strips.
- Place one slice of hot and sweet pepper, as well as garlic, into each cut on the tomato.
- Next, start preparing the marinade. Water is poured into a clean prepared pan and put on fire. After the water boils, add all the necessary ingredients, except vinegar. Mix everything thoroughly until the sugar and salt are completely dissolved. Now you can pour in the vinegar and turn off the heat, the marinade is ready.
- Containers for Armenians must be thoroughly washed with soda and sterilized. The jars can be boiled in water, held over steam, or heated in the oven. Then dill and celery umbrellas are placed at the bottom of the container. After this, you can lay out the tomatoes tightly but carefully.
- The contents are poured with hot marinade and immediately rolled up with metal lids.
Armenians with greens
Typically, such preparations are made from green fruits. But many housewives have noticed that the tastiest Armenians are made from red tomatoes. This appetizer is perfect for a holiday table and as an addition to various main courses. The ingredients in this recipe can be changed to suit your taste. As a basis, you can take the option for preparing Armenians suggested below.
To prepare a spicy, aromatic red tomato appetizer you will need the following ingredients:
- dense red tomatoes - ten pieces;
- fresh garlic - one head;
- hot red pepper - one pod;
- a bunch of fresh dill;
- one bunch of cilantro.
Marinade for Armenians with herbs is prepared from the following ingredients:
- clean water - one liter;
- table salt - one large spoon;
- honey - a tablespoon;
- coriander – level teaspoon;
- vinegar - 100 milliliters;
- peppercorns - a teaspoon.
The cooking process goes like this:
- Cooking Armenians begins with marinade. In this case, the tomatoes must be filled with cooled liquid. While the remaining ingredients are being prepared, the marinade will have time to cool. To begin, cold water is poured into the prepared pan and edible salt and spices are added to it. After boiling, cook the mixture for another ten minutes. Next, pour the required amount of vinegar and honey into the marinade. The contents are mixed and removed from the heat.
- Set the pan aside and begin preparing vegetables and herbs. Dill and cilantro should be thoroughly rinsed under water and finely chopped with a knife.
- The hot peppers are washed and then the core and all seeds are removed. The vegetable is also finely chopped using a knife.
- The garlic is peeled and squeezed through a special press. Combine all prepared ingredients in one bowl, add salt and mix well.
- Red but slightly unripe tomatoes are washed and a cross-shaped cut is made in the upper part of the fruit. The cuts should not go below the middle of the fruit. Next, the tomatoes are filled with the prepared filling of herbs, peppers and garlic.
- After this, the tomatoes are placed in jars or other non-metallic containers. Then the contents are poured with the cooled marinade and covered with a glass plate.
- Armenians can be eaten in three weeks or a month.
Fragrant spicy Armenians
This recipe is suitable for both red and green tomatoes. At each stage of ripening, the vegetable reveals its unique taste. Fresh herbs add a special flavor to the appetizer. You should definitely make these piquant day-old tomatoes!
To prepare the snack you will need the following ingredients:
- red dense tomatoes - a kilogram and three hundred grams;
- chilli peppers – six pieces;
- fresh parsley - one bunch;
- dill sprigs - one small bunch;
- celery and mustard seeds as desired;
- horseradish leaves - three pieces;
- garlic - one head;
- favorite aromatic herbs - a tablespoon.
The marinade for Armenians consists of the following components:
- two liters of clean water;
- bay leaf - one piece;
- granulated sugar – 25 grams;
- table salt – 50 grams.
Preparing the snack:
- You should start cooking with the marinade, as it must cool to a temperature of about 40–46°C. To do this, bring the water to a boil, add all the remaining ingredients, stir and remove the mixture from the heat.
- Then the prepared garlic cloves, washed herbs and peeled hot peppers are minced through a meat grinder. You can also use a blender. Ten grams of salt and a spoonful of dry aromatic herbs are added to the resulting mixture.
- Tomatoes are cut as in previous recipes. After this, the cuts are filled with the prepared filling.
- Place all ingredients in a clean deep container.You should put horseradish leaves on the bottom, then tomatoes, a few cloves of garlic, sprinkle everything with dry chopped dill and finally cover the contents with horseradish leaves.
- Next, the tomatoes are poured with marinade that has cooled to the desired temperature and left for three days. After this, the workpiece is transferred to the refrigerator. The appetizer will be ready in a couple of weeks.
Conclusion
This article discussed recipes for quick cooking of Armenians with photos. Each option is interesting and unique in its own way. This appetizer will not leave anyone indifferent, and, most importantly, preparing the dish will only take one day. The hardest thing is to wait for the Armenians to ferment.
