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Under this cheerful name hides a super tasty green tomato preparation. Every gardener accumulates them in considerable quantities in the fall. Not everyone is able to ripen them, and the taste of such tomatoes is inferior to ripe ones picked from the garden. Housewives even try to use green tomatoes, from which they can make delicious preserves. There are many different preparations from unripe tomatoes. And one of the most successful recipes is Armenians made from green tomatoes for the winter.
Its name is telling and accurately indicates the origin of the workpiece. In accordance with the traditions of Armenian cuisine, this dish is spicy, prepared with the addition of herbs and garlic.
We won’t get too carried away; we’ll limit ourselves to only the most common ones: celery, parsley, dill. Goes well with tomatoes and basil.
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.
Feature of all recipes Armenians 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.
Armenians “delicious”
The dish is ready in three days. It can be served immediately and is also suitable for canning.
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.
Pour salt, sugar and vinegar in there. Place the well-mixed mixture under pressure. We keep it in the room.
Marinated Armenians
They can be prepared immediately in jars or marinated in a large container, and then packaged in glass containers.
Armenians in a bank
For every 3.5 kg of green tomatoes you need:
- pepper, both hot and sweet;
- garlic;
- leaf celery;
- dill in umbrellas;
- marinade from 2.5 liters of water, a glass of 9% vinegar, 0.5 teaspoon of lemon, 100 g of salt, ½ cup of sugar, 5 peas of allspice and black pepper, the same number of bay leaves.
We cut the tomatoes lengthwise, but not all the way, cut the peppers into strips, turn the garlic into slices, they should not be too thin. Place a piece of each vegetable into the cut, adding a celery leaf.
Place the stuffed tomatoes in sterile jars. Heat the marinade from all ingredients until boiling.
Immediately pour the marinade into the jars and close them with lids.
There are many more recipes for fermented Armenians; they were prepared this way for many centuries, when vinegar was not yet used. You can ferment them directly in a jar, but more often this is done in a large container under pressure, and then distributed among the jars.
Fermented Armenians
For them we need green tomatoes and their filling. It is made from hot peppers with the addition of garlic. Greens used include basil, parsley, and cilantro. Those who wish can add bell peppers, carrots, apples, cabbage. We will fill the fermentation with brine. You need enough of it so that the tomatoes are completely covered. The proportions for it are as follows:
- water – 3.5 l;
- salt – 200 g;
- sugar – 50 g.
We make a flower from each tomato: we cut small specimens into 4 parts, and large tomatoes into 6 or 8 parts, as in the photo.
Grind the ingredients for the filling and put them into the cuts. Place the stuffed tomatoes in a large container and fill with cold brine. We prepare it from all the ingredients according to the recipe, but for better preservation of the product we must boil it.
Under pressure, fermented Armenians should stand in the room for about a week. In the future, they can be stored in the same container in a cold basement without removing the oppression.But it’s easier to put it in sterile jars, fill it with brine and keep it in a water bath for sterilization for about 15 minutes. Time given for liter jars. Seal them tightly and store in the cold.
In the same way, you can cook marinated Armenians in a saucepan, but then you will have to add vinegar to the brine - a glass for the specified amount. Add it immediately after boiling. Otherwise proceed the same as in the previous recipe.
Everyone who has tried this preparation is delighted with it. Lovers of spicy dishes especially like it. Due to the content of garlic and hot pepper, Armenians are well stored, but, as a rule, this is not required, since they are eaten very quickly.
