You could already familiarize yourself with the methods of preparing tomatoes for the winter. However, there is great amount recipes, so you can make a whole website on canning tomatoes. But we decided to tell you only about the most popular, simple and exotic ways of preparing tomato snacks. As a result, you can find the most delicious option.
Today we will look at the Korean and Armenian method of pickling vegetables. I want to note that you can change the quantity and composition of the ingredients for the brine according to your taste preferences.
I will try to review the most delicious ways preparing snacks for the winter. Use several options and determine which harvesting is best to do each year.
So let's get started...
Armenian tomatoes – the most delicious recipe (amazing)
Tomatoes prepared in this way turn out incredibly tasty, aromatic, with a piquant aroma. This recipe will be of interest to many housewives who bring joy to their families. a variety of dishes. There are several options, but we'll look at unusual recipe with tomatoes stuffed with herbs. The snack turns out very tasty.
Ingredients:
- 1.5 kg tomatoes.
- 1 piece of chili pepper.
- 1 piece bay leaf.
- 110 g salt.
- Basil, parsley, cilantro.
- 7 cloves of garlic.
- 1 cabbage leaf.
Cooking method
First, we'll start preparing the brine. To do this, you need to put a pan on the fire and pour 2 liters of water into it. Add salt and Bay leaf. Wait until the liquid boils, then turn off the burner.
In the meantime, we'll make the spicy filling. To do this, you will need chili pepper, so that it does not burn your hands, you need to grease them with vegetable oil. Cut off the stem of the vegetable, cut in half, and remove the seeds. Cut the pepper lengthwise, then crosswise to form 2mm cubes.
To prepare the garlic, you need to crush it with a knife, sprinkle with a pinch of salt and grind with the flat side of the knife. Place together with pepper in a separate bowl.
To beautifully and finely chop greens, you can use one simple secret. IN cabbage leaf wrap cilantro, parsley, basil. After this, finely chop the roll and add it to other products and mix everything thoroughly.
Each tomato should be cut into quarters, not reaching the stem, as shown in the image. It is important that the tomatoes are firm and have thick skin.
Now each tomato needs to be stuffed with a spicy filling. Then place them tightly in a separate bowl.
Pour brine over the tomatoes until they are completely submerged in liquid.
Cover the stuffed tomatoes with a plate and place a weight on top, for example a filled three liter jar. After 3-4 days, the appetizer can be served, or poured with marinade and preserved in sterilized jars.
Korean-style tomatoes - the most delicious instant recipe (you'll lick your fingers)
Another original and tasty recipe for preparing tomatoes for the winter is the Korean method. Be sure to try making this snack. To prepare 1 liter of snack you will need to allocate no more than 20-25 minutes.
Ingredients:
- 2 kg ripe tomatoes.
- 5 pieces of sweet pepper.
- 4 carrots.
- 70 ml vegetable oil.
- 5 cloves of garlic.
- 1 tsp ground hot pepper.
- 60 ml table vinegar.
- 70 g white sugar.
- 2 tbsp salt.
- Greens according to preference.
Canning procedure
Peel and wash all vegetables. Pass the peppers, carrots and garlic through a meat grinder into one bowl.
Chop the greens and add to the twisted vegetable mixture. Add table vinegar, ground hot pepper, according to your preference. Add salt and sugar, as well as vegetable oil, to the vegetables. Mix everything.
All ingredients are ready. Tomatoes must be cut into two parts in advance. Place the tomatoes cut side down at the bottom of sterilized jars so that they begin to release their juice. After this, add a couple of tablespoons of chopped vegetable mass.
Thus, you need to fill the entire jar to the very brim. Cover the dish with a lid. Prepare the pan: place a towel on the bottom and fill cold water up to the hangers of the cans. Place the container on the stove, bring the liquid to a boil and sterilize for about 15-25 minutes.
Then you need to screw the lids tightly, turn the jars over and put them in a warm place until the snack has cooled completely.
We have looked at two options for pickling tomatoes using exotic methods. It should be noted that preparation in Korean and Armenian can be done different ways, I reviewed only two methods. You can experiment and make your own adjustments. Bon appetit!
Tomato is delicious and healthy vegetable. It is eaten not only in the summer, but also stored for the winter. Tomatoes are made lightly salted, pickled, pickled, etc. It all depends on the person’s preferences. In this article we will look at how to cook tomatoes in Armenian style. The recipe, despite the general name, provides for a lot of variations.
Every housewife wants to please her family with preparations for the winter. Tomatoes in Armenian are somewhat different in their spicy taste from traditional canned food. Any dish in winter time will delight you and give you a summer mood.
Red lightly salted tomatoes
This preparation is preserved in a special way. In order to prepare lightly salted tomatoes in Armenian style with garlic, you will need the following ingredients:
- Ripe tomatoes - 1 kg 200 g.
- Salt - 15 g.
- Garlic - 1 head (large).
- Parsley - 1 bunch (small).
- Celery - to taste.
It is advisable to take vegetables durum varieties so that they retain their shape in the brine. Wash the vegetables, remove the stems and cut out some of the core. Don’t throw away the fruit caps; you will need them later.
Wash the greens with garlic, dry and chop very finely. Mix all this in one container. The result is a filling. Place it in the fruit instead of the core. Now you can cover them with a hat. Place them in a container. Place vegetables tightly so that they do not turn over.
Now you can make the brine: take 1 liter of cold water, put 30 g of salt there (2 tablespoons without a slide). This brine is poured over the vegetables. Then they must be salted for 3 days. You can place a container with a weight on top of the tomatoes. They will absorb salt better. After 3 days, the tomatoes are ready to eat.
Green tomatoes
This recipe is used by many housewives. Green tomatoes in Armenian style with garlic are great for festive table. They are prepared as a snack, which turns out tasty and original.
To prepare them, take half a kilogram green tomatoes. Peel 1 hot pepper and two heads of garlic (30 g). Pass them through a meat grinder. A bunch of cilantro must be cut very finely.
Cut the fruits the way you like (halves or quarters). Sprinkle them with pepper, garlic and herbs. Stir gently.
Now you can put them in jars along with herbs and garlic. If you love more spicy dishes, then you can add red hot pepper.
Separately, prepare the brine: pour 0.5 liters of water, 400 ml of vinegar into a container and add approximately 75 g of salt (5 tbsp.). When this brine boils, pour it over the tomatoes. Now sterilize the jars of vegetables for 20 minutes. Roll up, turn over, wrap until completely cool. Place in a cool place. Now you can wait until the cold days and enjoy a jar of delicious green tomatoes.
Armenian marinated tomatoes 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 ones hot peppers and a whole head of garlic. They need to be chopped very finely. Prepare the greens: parsley and cilantro, one bunch each, 1 sprig of basil for piquancy. Finely chop the greens too. Make a cut along the tomato where the filling should fit.
For the marinade, put 2.5 liters of water on the fire, adding two bay leaves and half a glass of salt. Let the water boil. Now remove it from the heat until it cools completely. Place the tomatoes tightly in a container and fill with brine. The fruits should be completely covered with liquid. Place weights on them. After 4 days, the vegetables are ready to eat.
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 are just right. For slightly spicy vegetables one is enough.
Armenian pickled tomatoes
This recipe does not provide for a specific quantitative composition. Everything is done to taste. You can try making one jar first. If you like it, cook it as you wish. Garlic - 5-6 cloves - place on the bottom of the jar. You also need dill there (several branches with umbrellas). Take just one horseradish root to firm up the vegetables, just a little basil and cilantro.
Place pre-prepared ripe but firm tomatoes in a jar on top of the garlic and herbs. For spiciness, it is advisable to add a pod of chopped red pepper.
For brine, take 1.5 liters of water, add salt (30 g) and sugar (60 g). Now boil this mixture. Pour the cooled brine over the tomatoes. Cover the top with mustard plaster, close the jar with a plastic lid and refrigerate. After a month you can use pickled tomatoes. Vegetables can stand in this brine for 3-4 months.
The taste of vegetables depends on the size, spices and even cutting. Therefore, try to place vegetables and herbs of the same size in one jar. The taste of the finished product depends on this.
You need to know how to choose the right green tomatoes. They need to ripen a little to make it ready for the winter. You should not pick green tomatoes at the very beginning. They should have a brown tint.
To prevent tomatoes from cracking during pickling or salting, you need to carefully pierce them with a toothpick or fork. Then they will last longer and retain an attractive appearance.
It is better to make preparations for the winter varied. Therefore, cook tomatoes not only green, but also pink and red. Each vegetable will give its own specific taste. Your roll will be not only tasty, but also beautiful.
It is imperative to sterilize jars. Then they will last a long time. If a recipe calls for sterilizing filled jars, be sure to follow the timing exactly. If you boil the container less, most likely the vegetables will spoil and will not survive the cold weather.
Conclusion
Tomatoes are healthy and delicious vegetables. However, they are picky when preparing. But if you stick to the recipe and control the time correctly, then you will get very tasty vegetables.
Prepare Armenian tomatoes for the winter and remember that each batch will be special not only in color, but also in taste. Therefore, do not be surprised that you will end up with different tasting snacks using the same recipe.
It is considered that they are placed in jars along with cucumbers and a slight addition of other vegetables. But you can prepare them a little differently. We offer you one of original recipes- a salad called “Salted tomatoes in Armenian style.” The dish differs from others in its use large quantity onions and greens. It is also necessary to comply with a mandatory condition - lay the vegetables in the jar in layers, sprinkling each of them with chopped herbs. These prepared Armenian tomatoes for the winter will surprise you with their juiciness and piquant flavor. pleasant taste. For canning, take fruits that are dense and fleshy, with a thick layer of pulp and a minimum of juice.
Armenian tomatoes: necessary ingredients
Vegetables to put in jars:
Fresh, excellent quality tomatoes;
Onions (medium size);
Fresh garlic cloves;
Lots of greens (to taste - parsley, dill, spicy celery).
Ingredients for marinade:
1 liter of raw water;
1 tbsp. l. salt;
Dry bay leaf (1-3 pcs.);
Black peppercorns (5-6 pcs.);
2 tbsp. l. Sahara;
1 tbsp. l. weak (5%) vinegar solution.
For pouring into jars before sterilization:
1 tbsp. l. boiled any (preferably “fragrant”) vegetable oil.
Tomatoes in Armenian style: placing vegetables in jars
Wash all ingredients (including herbs) in cold water. Peel the onions and garlic first. Divide the tomatoes into two parts, cutting them, and free them from the place where the stalk is attached. Very large, dense fruits can be harvested in slices. Chop the onion into large half rings. Turn the greens and garlic into a small juicy mass. It is best to use liter jars (pre-scalded or sterilized) as containers for preparing snacks. First place a layer of tomatoes on the bottom, filling no more than 1/3 of the height. Then sprinkle onions, garlic and herbs on top. The height of this layer will be half that of the previous one. Alternating all the ingredients, fill the jar to the top, tamping down a little, and finish with the tomatoes.
Tomatoes in Armenian style: pouring marinade
Put bay leaf, salt, pepper, sugar into the water and boil until the bulk products are completely dissolved. Add vinegar before turning off. The marinade is made immediately before pouring into jars. Therefore, first completely fill the container with all the vegetables, and then cook the spicy liquid. Fill the jars with it, pouring it carefully, in small portions, so that the glass does not burst. The required level of marinade is not reaching 1-1.5 cm to the edges. After filling all the jars with the solution, add vegetable oil to each.
Tomatoes in Armenian style: sterilization and rolling
Place the jars, covered with lids, in a wide, low saucepan with a thick bottom, having previously covered the inside with a towel. Then carefully, directing the stream between the cans, fill the container warm water. Place the pan over medium heat and gradually bring to a boil. It is necessary to sterilize with moderate “gurgling” liter jars 15-17 min. Remove them after warming up, roll them up and, turning everything upside down, wrap them well in a warm blanket. After cooling and checking for good sealing, store the snack in a cool place.
Stuffed tomatoes in Armenian "Spicy"
Hot spicy taste quick tomatoes in Armenian you can enjoy it in just four days. Supporters will love the recipe. proper nutrition, because you don’t have to use vinegar. If two hot peppers seem like too much, you can take one or even half.
Ingredients:
One and a half kilograms of ripe tomatoes;
Two pods of hot pepper;
Large head of garlic;
A bunch of cilantro and parsley;
Basil sprig;
2.5 liters of clean water;
Two bay leaves;
Half a glass of salt.
Cooking method:
For the filling, finely chop hot peppers, herbs, garlic, mix.
Cut the tomatoes lengthwise: you will need to place the filling in the cut.
Cook the marinade from water, salt and bay leaves. Cool.
Stuff the tomatoes with the green mixture.
Place tightly in a pickling container.
Fill the tomatoes completely with brine.
Place a weight on top. If tomatoes are pickled in a jar, drown them with wooden sticks placed crosswise.
The sample can be taken after four days.
Tomatoes can be placed in jars and filled with brine, but they will have to be stored in the cold.
Armenian stuffed tomatoes “Lightly salted”
A variation of the previous recipe with less salt and without hot pepper. Armenian tomatoes stuffed with herbs and garlic can be tasted very quickly.
Ingredients:
One and a half kilograms of red tomatoes;
Large head of garlic;
A bunch of parsley;
Celery greens (if you like);
15 grams of salt;
Liter of water;
Two tablespoons of salt (30 grams).
Cooking method:
Core the tomatoes and set aside the stems.
Chop the greens and garlic very finely.
Mix tomato cores, herbs and garlic to form green mince.
Stuff the tomatoes with minced meat.
Place the tomatoes tightly in the pickling container so that they do not turn over after pouring the brine.
To make brine, add salt to a liter of water and boil.
Pour the cooled brine over the tomatoes.
Install the load.
Take the sample after three to four days.
Armenian pickled tomatoes
The beauty of this recipe is the free ratio of these ingredients. This option is suitable for experienced housewives. Unusual taste pickled tomatoes in Armenian can be assessed in a month.
Ingredients:
Tomatoes (how many will fit into a three-liter container);
Six cloves of garlic;
Dill umbrella;
A small root of horseradish (or 3-4 cm of thick root);
Basil, cilantro (as much as you want);
Hot pepper (optional);
One and a half liters of water;
30 grams of sugar;
60 grams of salt.
Cooking method:
Place garlic, horseradish, herbs, and pepper on the bottom of the jar.
Fill a jar with firm, low-juicy tomatoes.
Boil brine from water, salt, sugar. Cool.
Pour the cooled sweet-salty brine into the jars of tomatoes.
Close the jar nylon cover, put in a cool place.
The tomatoes will be completely ready after one month.
They can be stored in brine for no longer than four months.
Armenian tomatoes with onions
Spicy, spicy taste Armenian style tomatoes with big amount Luka will pleasantly surprise you. Vinegar will add additional sharpness, and the amount can be changed to suit your own taste. The taste is very pleasant, sweetish, the vinegar pungency is not noticeable. The amount of vegetables and seasonings is arbitrary.
Ingredients:
Tomatoes;
Parsley;
Vegetable oil;
Table vinegar (9%) one tablespoon;
Liter of water;
Tablespoon salt;
Sugar two tablespoons;
Black peppercorns;
Bay leaf;
Garlic.
Cooking method:
Cut firm, dense tomatoes into halves, large fruits into quarters.
Cut the onion into thick rings or (if the onion is large) half rings.
Leave the greens whole or chop them coarsely.
Sterilize jars.
Place onions, herbs, and a layer of tomatoes at the bottom of the jar.
Repeat layers of onions, herbs, tomatoes until the neck of the jar. The top layer is tomatoes.
Boil water with salt, sugar, after boiling, pour in vinegar, throw in pepper and bay leaf. Cool.
Pour marinade over tomatoes.
Sterilize filled jars in boiling water, covering with lids. The jars should stand in boiling water up to their necks. You need to place them on a wooden circle, a towel or fabric folded in several layers.
Remove the jars from the boiling water, pour a spoonful of vegetable oil under the lid, and roll up.
Tomatoes in Armenian “Vegetable Paradise”
Fast, original version Armenian tomatoes with vegetables have a magical taste. These tomatoes will be very good for boiled potatoes. The juicy, thick marinade turns out tender, moderately spicy and very tasty.
Ingredients:
Two kilograms of tomatoes;
A small head of cabbage;
Four bell peppers;
Two large carrots;
One hot pepper;
Large head of garlic;
Dill, celery, cilantro (to taste);
Liter of water;
Horseradish leaf.
Cooking method:
Finely chop the cabbage.
Salt the cabbage and mash it with your hands.
Cut the pepper into small slices.
Finely chop the greens.
Grate the carrots on a coarse grater.
Mix cabbage with carrots, peppers, and herbs.
Chop the garlic.
Cut off the “caps” of the tomatoes and select the cores.
Rub the tomatoes with salt and sugar, stuff with minced vegetables.
Place a horseradish leaf on the bottom of the pan, then break up the tomatoes.
Cover the tomatoes with herbs and distribute the chopped garlic.
Repeat layers up to the top of the pan.
Boil the brine from a liter of water and two tablespoons of salt.
Finely chop the cut out tomato cores, mix with chopped garlic, pour in the brine and mix well.
Pour the marinade over the tomatoes without waiting for it to cool.
Put pressure on it and marinate for a day.
Move the container with tomatoes into the refrigerator compartment.
Sample finished product possible in four days.
Brown tomatoes in Armenian style “Spicy”
Pickle brown tomatoes in Armenian it is very simple. No Vinegar or Sugar: Indulging Yourself Occasionally Is Amazing delicious dish You can even go on a diet.
Ingredients:
Two kilograms of brown tomatoes;
Two pods of hot chili pepper;
Large head of garlic;
Bay leaf;
Bunch of cilantro, basil, parsley:
Five liters of water;
A glass of salt.
Cooking method:
Prepare green minced meat from finely chopped herbs, garlic and pepper.
Cut the tomatoes deeply, but not all the way.
Place the filling inside the tomatoes.
Place the stuffed fruits tightly in a deep saucepan.
Prepare a brine from water and salt.
Pour the cooled brine over the tomatoes and install the weight.
You can eat ready-made tomatoes after three days.
Armenian stuffed green tomatoes
This original recipe for green stuffed tomatoes in Armenian style will appeal to lovers of hot, spicy, sour-sweet dishes. A mint note will give tomatoes a special charm. The amount of ingredients is taken by eye. You cannot use a meat grinder to prepare the filling. This pickling can be stored at room temperature at least a year.
Ingredients:
Dense, low-juice tomatoes;
Greens: tarragon, cilantro, parsley, mint, celery;
Hot peppers;
Garlic;
For the marinade: a liter of water, one tablespoon each of sugar, vinegar, salt.
Cooking method:
Prepare minced meat from finely chopped herbs, garlic, pepper.
Cut off the tops of the tomatoes.
Carefully scoop out the pulp.
Chop the centers of the tomatoes and mix with the minced meat.
Stuff the tomatoes, cover with lids and place tightly in sterilized jars.
Cook the marinade and pour it into jars while boiling.
Cork.
Armenian green tomatoes with cilantro
Very spicy canned snack will delight lovers of spicy food. Green tomatoes, aromatic garlic and hot pepper – simple and tasty. Vinegar allows you to keep jars of tomatoes not in the cold, but at normal room temperature.
Ingredients:
Half a kilo of green tomatoes with a slight brown coating;
30 grams of peeled garlic;
One chili pepper;
A bunch of cilantro;
Liter of water;
Spoon of salt;
A spoon of vinegar.
Cooking method:
Cut green tomatoes into halves or quarters (depending on size).
Finely chop vigorous, not limp greens or tear them with your hands.
Pass hot chili and peeled garlic through a meat grinder.
Mix tomatoes, herbs, chopped hot pepper and aromatic garlic.
Place tomatoes, vegetables and herbs in sterilized jars.
Cook the marinade.
Carefully pour the boiling marinade over the tomatoes.
Cover the jars with lids scalded with boiling water and sterilize for 10-15 minutes.
Seal the jars and cool upside down.
Tomatoes in Armenian - tricks and useful tips
Cutting vegetables for pickling is very important: the final result depends on it. Onions can be cut into rings or cubes, greens can be torn or chopped with a knife, tomatoes can be pickled whole or quartered, garlic can be used in slices, grated or chopped with a knife - all this affects the taste of the dish.
For pickling, you need to select vegetables of the same size: they will be salted evenly. Armenian recipes They do not like long-term cooking, so it is better to select small or medium-sized fruits.
Green tomatoes should soften a little and gain some juice; you don’t need to pick them completely hard. A light brown coating is the ideal ripeness for green tomatoes.
In Armenian cuisine you can use not only red and green, but also brown and pink tomatoes. You can experiment by pickling fruits of different colors: the result will not only be varied in taste, but also very beautiful.
To avoid cracking, carefully prick the fruit at the stem with a fork or toothpick. Boiling water will not damage the chopped skin, and the tomatoes will retain their aesthetic appearance and will be salted more quickly.
It is impossible to prepare jars that taste the same in different batches. The final taste of pickling is influenced by many factors: water, a little more or less salt, herbs, garlic, the degree of ripeness of the tomatoes. Therefore, each batch will have its own personality and special taste.
We choose firm tomatoes of the same size and degree of ripeness so that the tomatoes are salted at the same time. We tear off the stalks and rinse under running water.
We make a deep cross-shaped cut on one side, cutting through the tomatoes more than halfway in height.
We choose the greens to your taste: you can take more basil or add a sprig of tarragon, remove celery or cilantro, replacing these herbs with the usual dill and parsley. Rinse all the greens, dry them and chop them finely.
Using a sharp knife, finely chop the garlic cloves (or three on a grater). Cut off two or three rings of hot pepper and discard the seeds. Cutting the pepper small pieces. Add to the greens and mix.
Preparing the filling for the tomatoes. Add to boiling water table salt(not iodized) and a bay leaf. Let it boil, turn it off. Place in a container with cold water, cool the brine to room temperature.
Fill the tomatoes with the prepared spicy mixture, packing the cuts tightly. Place in a bowl or saucepan of suitable size.
Pour the cooled brine over the tomatoes. Place an inverted plate on top so that the tomatoes remain in the brine and are evenly salted.
Leave the tomatoes at room temperature for two days, then put them in the refrigerator. If you want the tomatoes to be salted rather than lightly salted, let them sit for three or four days, and then move them to a cool place. Bon appetit!
