Snack "Armenian Tomatoes": a detailed recipe for cooking

The usual method of preserving tomatoes is to lay them in cans along with cucumbers and insignificant addition of other vegetables. But you can prepare them a little differently. We offer you one of the original recipes - a salad called "Salted Tomatoes in Armenian". Dish differs from others using a large amount of onions and greens. It is also necessary to comply with the obligatory condition - to lay vegetables in a jar with layers, while pouring each of them with chopped herbs. Such harvested tomatoes in Armenian for the winter will surprise with its juiciness and piquant pleasant taste. Fruits for preservation take dense and fleshy, with a thick layer of pulp and a minimum of juice.

Tomatoes in Armenian: the necessary ingredients

Vegetables for canning in cans:

- fresh, excellent in quality tomatoes;

- onion (medium size) onion;

- slices of fresh garlic;

- a lot of greenery (to taste - parsley, dill, spicy celery).

Ingredients for marinade:

- 1 liter of raw water;

- 1 tbsp. L. Salts;

- laurel dry leaf (1-3 pieces);

- black pepper (5-6 pieces);

- 2 tbsp. L. Sahara;

- 1 tbsp. L. Weak (5%) solution of vinegar.

For filling in cans before sterilization:

- 1 tbsp. L. Boiled any (preferably "odorous") vegetable oil.

Tomatoes in Armenian style: laying vegetables in cans

Wash all the ingredients (including greens) in cold water. Onion and garlic pre-clean. Tomatoes divide into two parts, cutting, and free from the attachment point of the stem. Very large dense fruits can be harvested lobules. Chop the onions into large half rings. Turn the greens and garlic into a fine, juicy mass. As capacity for preparation of snacks, it is best to use liter jars (pre-scalded or sterilized). At the bottom, first lay a layer of tomato, filling not more than 1/3 of the height. Then top with a bow and garlic and greens. The height of this layer will be half that of the previous one. Alternating all the ingredients, fill the jar to the top, tampering a little, and finish with tomatoes.

Tomatoes in Armenian style: marinade filling

In the water, put the bay leaf, salt, pepper, sugar and boil until all the loose products are dissolved. Before turning off, add the vinegar. The marinade is done immediately before pouring into cans. Therefore, at first, completely put in the container all the vegetables, and then cook the spicy liquid. Fill it with jars, pouring gently, in small portions so that the glass does not burst. The required level of marinade - not reaching 1-1,5 cm to the brim. After filling with a solution of all the cans, add to each vegetable oil.

Armenian tomatoes: sterilization and seaming

Install the cans, covered with lids, in a wide low pot with a thick bottom, pre-inside the towel. Then gently, directing the jet between the jars, fill the container with warm water. Put the saucepan on medium heat and gradually bring to a boil. Sterilize with a moderate "gurgling" need a liter cans 15-17 minutes. Take them out after warming up, roll them up and, turning everything upside down, wrap up a warm blanket. Store the snack after cooling and checking for a quality seal in a cool place.