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This funny name hides a super delicious preparation of green tomatoes... Each gardener in the fall, they accumulate in considerable quantities. Not everyone succeeds in replenishing them, and the taste of such tomatoes loses to ripe ones, collected from the garden. Housewives try to use even green tomatoes, which can be used to make delicious preserves. There are many different blanks from unripe tomatoes. And one of the most successful recipes - Armenians from green tomatoes for the winter.
Its name is self-explanatory and clearly 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 so carried away, we will limit ourselves only to the most common: celery, parsley, dill. It goes well with tomatoes and basil.
Armenian cooking methods
There are two ways to cook Armenians for the winter: pickling and salting. The latter method is used traditionally, and pickling is a modern version.
Feature of all recipes Armenians is the preparation of tomatoes. They must be cut either in half or crosswise, but in both cases, not completely cutting them. You can make a basket with a lid from tomatoes by cutting out a little pulp. The filling is put into the incision.
Its components range from very pungent to moderately pungent. Tomatoes are rarely cut into slices for this harvest for the winter. We offer one of these recipes. This dish looks more like a tomato salad, but it tastes like real Armenians.
Armenians "yummy"
The dish is ready in three days. You can immediately serve it on the table, it is also suitable for canning.
For 3 kg of green tomatoes you will need:
- hot peppers 4-5 pieces;
- 0.5 cups 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 chopped green tomatoes.
Pour salt, sugar there, pour vinegar. Place the well-mixed mixture under pressure. We keep it in the room.
Pickled Armenians
They can be cooked directly in jars or pickled in a large container, and then packaged in glassware.
Armenian girls in the bank
For every 3.5 kg of green tomatoes you need:
- both hot and sweet peppers;
- garlic;
- leafy celery;
- dill in umbrellas;
- a marinade of 2.5 liters of water, a glass of 9% vinegar, 0.5 teaspoons of lemon, 100 g of salt, ½ cup of sugar, 5 allspice and black peppercorns, the same number of bay leaves.
We cut the tomatoes lengthwise, but not completely, cut the peppers 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 celery leaf.
We put stuffed tomatoes in sterile jars. We heat the marinade from all the ingredients until it boils.
Immediately pour the marinade into the jars and close them with lids.
There are many more recipes for fermented Armenians, as they were prepared for many centuries, when vinegar was not yet used. You can ferment them right in the jar, but more often it is done in a large bowl under pressure, and then they are distributed among the jars.
Fermented Armenians
For them, we need green tomatoes and filling for them. It is made from hot peppers with garlic. Basil, parsley, cilantro are used from greens. Those who wish can add bell peppers, carrots, apples, cabbage. We will pour pickling with brine. It needs so much so that the tomatoes are completely covered. The proportions for him are as follows:
- water - 3.5 l;
- salt - 200 g;
- sugar - 50 g.
We make a flower from each tomato: 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 in the cuts. We 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 the oppression, 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 is easier to transfer to sterile jars, fill with brine and stand in a water bath for sterilization for about 15 minutes. Time is given for 1 liter cans. Close them airtight and store in a cold place.
In the same way, you can cook pickled Armenians in a saucepan, but then you will have to add vinegar to the brine - a glass of the specified amount. Add it immediately after boiling. The rest is the same as in the previous recipe.
Everyone who has tried this blank is delighted with it. She is especially liked by lovers of spicy dishes. Due to the content of garlic and hot pepper, Armenians are well stored, but, as a rule, this is not required, since they eat them very quickly.
