"Armenian" from red tomatoes: cooking recipes

If you need a good vegetable snack, then there is no better option than the "Armenians" of red tomatoes. The recipe for this dish is extremely simple. Nevertheless, there are many different ways of preparing it.

Preservation of tomatoes

What interesting can you make from ordinary tomatoes? This question is asked in autumn by almost every mistress. After all, vegetables, as a rule, are used for cooking various salads and snacks. Therefore, first you can try to make appetizing pickled "Armenians" from red tomatoes, the recipe of which requires the following products: 3 kilograms of tomatoes (dense and not fully ripe), garlic, hot and sweet peppers, dill umbrellas and celery leaves.

For marinade: two and a half liters of water, 0.5 cups of sugar, 100 grams of salt, 250 milliliters of table vinegar, 5 leaves of laurel, 4 grams of citric acid, 8 peas and 5 black pepper.

When everything is needed, you can start making "Armenians" from red tomatoes. The recipe usually recommends starting with the preparation of the ingredients.

1. First you need to decide in which form tomatoes will be used. For such a dish you can:
   - take as a whole, making an incision in the upper part longitudinal or "criss-cross";
   - To divide into quarters.
2. Grind the products. To do this, the garlic must be cut with thin plates, and the pepper - with strips.
3. Put a slice of each of these products into slices on tomatoes.
4. Boil the water, and then, adding all the necessary ingredients, prepare the marinade.
5. Put the tomatoes neatly into sterilized glass jars.
6. Pour them with a hot marinade and roll them.

After two or three weeks, the cans can be opened and served with a snack to the table.

With the scent of greenery

Many believe that the most delicious "Armenians" are made from red tomatoes. The recipe for this dish can be supplemented at your discretion. For example, in southern Russia, the following variant is popular: 10 tomatoes, 1 garlic head, 1 pod of pepper, and 1 bunch of dill and cilantro.

For pouring: a liter of water, 30 grams of vinegar, 1 tablespoon of salt and honey, 1 teaspoon of coriander and pepper peas.

Prepare such "Armenians" as follows:

1. First you need to make a marinade, since then it takes time to cool it. In cold water, you need to fill in salt, put pepper and coriander, and then boil the mixture and heat it for about 10 minutes. After cooling, add vinegar and honey to it.
2. At this time for the filling you need to cut the greens and hot peppers finely, and then squeeze garlic through the press, salt and mix well.
3. At the top of each tomato, make a special cross-cut to the middle. After this, it must be filled with cooked stuffing.
4. Add the vegetables to the deep (not metal) dishes with incisions upwards, and then pour them with the prepared marinade and cover with a plate on top.

Capacity should be placed in the refrigerator for 3-4 days.

Technology features

How else can you prepare "Armenians" from red tomatoes? The recipe with a photo is better able to demonstrate the subtleties of the process itself. For work, in addition to tomatoes, two 3-liter cans will require the following components: 4 garlic heads, 6 sweet pods and 3 pepper peppers.

For marinade: 2 liters of water, half a glass of sugar and table vinegar, 60 grams of salt, 4 bay leaves and 6 peas of black pepper.

This dish is prepared differently:

1. First, garlic and two kinds of pepper must be chopped in a meat grinder.
2. On each tomato make an incision and fill it with the prepared mass.
3. In a saucepan, boil the water and cover all the prepared ingredients. Marinade should be given a little puff (10-15 minutes), so that he can absorb the fragrance of all components.
4. Tomatoes are neatly folded into sterilized jars so that the incisions look up, and pour hot marinade.

After this, before putting the tank, the tank will only be sterilized for 30 minutes in a water bath.

Special composition

Each person has his own idea of canned vegetables. Some try to add a little acid, so that the products are applied as little damage to the body as possible. How in this case to cook "Armenians" from red tomatoes? The recipe without vinegar is quite interesting and worthy of attention.

For this method you need: tomatoes, garlic, hot red peppers and greens (coriander, parsley, basil).

For brine: 3 liters of water, three quarters of a glass of salt and ¼ cup of sugar.

In this case, there will be a completely different sequence of actions:

1. The first step is to prepare the filling. To do this, all the ingredients (garlic, greens and peppers) must be chopped finely. If desired, even carrots, cabbage or sweet peppers can be added to the main products.
2. Prepare the brine by dissolving sugar and salt in water.
3. Wash the tomatoes, and then make a deep incision on each side of them.
4. Fill the tomatoes with a flavored mixture.
5. Put them in a deep saucepan and pour in brine.

Weekly products should stand at room temperature. After that they can be cleaned in the refrigerator.

Familiar recipe

Stuffed tomatoes have long been known in Russia as a wonderful snack for vodka. In some regions they were commonly called "Russian table-maids". For fermentation, both red and green fruits were taken. This allowed the maximum use of the crop, regardless of the degree of maturation. Nevertheless, in some books there are similar recipes with an unusual name. For example, it is proposed to cook "Armenians" from red tomatoes. A photo of the dish makes it possible to make sure that it is the same stuffed sour tomatoes.

For their preparation is taken: 1.3 kilograms of tomatoes, 6-7 pods of red bitter pepper, 2 bunches of parsley and dill (you can add more coriander, celery and a tablespoon of mustard seeds), several stems or 3-4 leaves of horseradish, garlic and A tablespoon of fragrant herbs.

For brine: a couple of liters of water, 1 bay leaf, 25 grams of sugar and twice as much salt.

Everything is done very simply:

1. To begin with, you need to twist garlic with bitter pepper and herbs in a meat grinder, and then add 10 grams of salt and dried herbs.
2. Prepare the brine, dissolving the ingredients in boiling water, and then cool it to 45 degrees.
3. Tomatoes cut across (not to the end) and, lifting the top, stuffing the cooked stuffing.
4. Products are folded into deep containers by layers: horseradish-tomatoes-garlic-dry fennel-horseradish.
5. Pour all the brine and leave to ferment for three days. After this, you need to install the load and cover the container with a lid.

After 3 more days, the products can be sent to the refrigerator, where they will need to stand for at least 2 weeks.

Winter blanks

You can conserve the "Armenians" from red tomatoes. The recipe "for the winter" allows to receive simply amazing addition to a supper in a cold season. Ingredients will need a little.

For the filling: 0.5 kg of carrots and bell pepper, 35 cloves of garlic, a bunch of parsley and a couple of black peppercorns.

For brine: five liters of water, 250 grams of sugar, 150 grams of salt and 300 milliliters of vinegar.

The technology of conservation:

1. For the filling, carrots and peppers must be cut into strips, parsley - chopped, and garlic and bitter pepper - just finely chopped.
2. Tomatoes are not completely cut into 2 parts and put the prepared mixture inside.
3. At the bottom of sterilized cans put on laurel leaf, pepper-peas and parsley, and on top to place stuffed billets.
4. Fill the tanks with boiling water for 20 minutes, then prepare the brine on the same water.
5. Re-fill the food and roll.

Such tomatoes will be a great addition to dinner or an excellent snack.

An interesting option

It is possible to prepare the "Armenian" from red tomatoes in a completely different way for the winter. This will require: ripe tomatoes, garlic, a pod of hot pepper and greens (dill with parsley).

For pouring: a liter of water, 16 grams of sugar, 30 grams of large salt, a teaspoon of mustard powder, 10 peas of black and sweet pepper, a tablespoon of dill seeds and 10 leaves of laurel.

All work must be done in stages:

1. Products must first be washed. After that, peppers should be cut into small pieces, and finely chop greens with garlic.
2. Make a cut on each tomato.
3. Fill it with garlic mixture and insert on a piece of pepper.
4. From the measured amount of ingredients, prepare the marinade, boiling it for a couple of minutes. After this, the liquid must be cooled to room temperature.
5. Tomatoes with a filling put in a deep saucepan and pour a cooled marinade.

In a day spicy tomatoes will be ready. In a cool place they can stand all winter.