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This cheerful name hides a super-delicious green tomato preparation. Each gardener in the fall they accumulate in considerable quantities. Not everyone succeeds in ripening them, and the taste of such tomatoes loses to ripe, harvested from the garden. Housewives try to use even green tomatoes, from which you can make delicious preservation. There are a lot of various blanks from unripe tomatoes. And one of the most successful recipes is Armenians from green tomatoes for the winter.
Its name is self-explanatory 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 will not get carried away like that, we will limit ourselves to only the most common ones: celery, parsley, dill. Pairs well with tomatoes and basil.
Ways to cook Armenians
There are two ways to cook Armenians for the winter: pickling and salting. The latter method is used traditionally, and pickling is a modern option.
A feature of all Armenian recipes 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 from tomatoes by cutting out a little pulp. The filling is put into the incision.
Its ingredients range from very spicy to moderately spicy. Tomato slices for this preparation for the winter are rarely cut. 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. You can immediately serve on the table, it is also suitable for canning.
For 3 kg of green tomatoes you will need:
- hot pepper 4-5 pieces;
- 0,5 cups of 9% vinegar, finely chopped garlic, sugar and salt;
- a large bunch of celery leaves.
From hot pepper rings, chopped garlic and finely chopped celery, a dressing mixture is made, which is added to green tomatoes cut into slices.
Pour salt, sugar, pour vinegar there. The well-mixed mixture is placed under oppression. We keep in the room.
Pickled Armenians
They can be prepared immediately in jars or marinated in a large container, and then packaged in glassware.
Armenians in the bank
For every 3,5 kg of green tomatoes you need:
- peppers, both hot and sweet;
- garlic;
- leaf celery;
- dill in umbrellas;
- marinade from 2,5 liters of water, a glass of 9% vinegar, 0,5 teaspoons of lemon, 100 g of salt, ½ cup of sugar, 5 peas of allspice and black pepper, as many bay leaves.
We cut the tomatoes lengthwise, but not completely, cut the pepper into strips, turn the garlic into slices, they should not be too thin. We put a piece of each vegetable in the cut, adding a leaf of celery.
We put the stuffed tomatoes in sterile jars. We heat the marinade from all the ingredients until it boils.
Immediately pour the marinade into jars and close them with lids.
There are many more recipes for pickled Armenians, as they have been prepared for many centuries, when vinegar was not yet used. You can ferment them right in the bank, but more often it is done in a large bowl under oppression, and then distributed among the banks.
Pickled Armenians
For them, we need green tomatoes and filling for them. It is made from hot peppers with the addition of garlic. From greens use basil, parsley, cilantro. Those who wish can add bell peppers, carrots, apples, cabbage. We will fill the fermentation with brine. You need enough 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 into cuts. We place the stuffed tomatoes in a large container and pour 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 oppression, pickled Armenians must stand in a 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 is easier to transfer to sterile jars, pour in brine and soak 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 pickled Armenians in a saucepan, but then you will also have to add vinegar to the brine – a glass for the specified amount. Add it immediately after boiling. Otherwise, proceed in the same way as in the previous recipe.
Everyone who has tried this blank is delighted with it. It is especially liked by lovers of spicy dishes. Due to the content of garlic and hot peppers, Armenians keep well, but, as a rule, this is not required, as they are eaten very quickly.
