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Armenian green tomatoes are an unusually tasty and spicy appetizer. It can be prepared in various ways: in the form of salad, stuffed tomatoes or adjika. Garlic, hot peppers, herbs and spices help to achieve the desired taste.
An Armenian-style snack will go well with barbecue, fish and meat dishes. The sharp components contained in such workpieces increase appetite.
Armenian green tomato recipes
The easiest way is to marinate whole tomatoes, to which spices and marinade are added. The workpieces are preserved for the winter, then it is necessary to additionally process the cans with boiling water or steam.
Containers filled with blanks are placed to be sterilized in a water bath. To do this, place a piece of cloth on the bottom of the pan, put jars on top and fill it with water. The pan is set to boil, and the jars are kept in boiling water for 15 to 30 minutes, depending on their volume.
A simple recipe
A delicious appetizer is prepared for the winter in a fairly simple and quick way, for which unripe tomatoes, a marinade and two types of seasonings are used.
Green tomatoes are prepared according to the simplest recipe:
- First, 4 kg of tomatoes are selected, which must be washed and placed in glass jars.
- Each jar is filled with boiling water and left for half an hour. The procedure is repeated two times.
- For the third time, water is boiled, to which 2 large tablespoons of table salt, 5 g of ground cinnamon and 5 leaves of laurel are added.
- The marinade is boiled for 8 minutes, then they are removed from the stove and the contents of the containers are poured into it.
- Banks are rolled up with a key and left under a warm blanket until they cool completely.
- Store pickled vegetables in the refrigerator or other cool place.
Plain stuffed tomatoes
In a fairly simple way, you can marinate stuffed tomatoes. A mixture of herbs, garlic and chilean pepper is used as a filler.
A spicy snack recipe consists of the following steps:
- Garlic (60 g) and chilean pepper (2 pcs.) Are chopped by hand or using kitchen equipment.
- Then you need to finely chop the herbs (parsley, cilantro, basil or any other).
- For green tomatoes (1 kg), cut off the top and remove the pulp.
- Tomato pulp is added to the garlic and pepper filling.
- Then the tomatoes are shredded with the resulting mass and covered with "lids" from above.
- The fruits are placed in a jar and the marinade is prepared.
- About a liter of water is boiled over a fire, a couple of tablespoons of sugar are added to it.
- The hot marinade is poured into jars of vegetables. Be sure to add 2 large tablespoons of vinegar to each container.
- After a 20-minute sterilization in a pot of hot water, the jars are rolled up with lids.
Stuffing with carrots and peppers
An unusual appetizer is obtained from unripe tomatoes, which are stuffed with a vegetable mixture. Stuffed vegetables not only have a spicy taste, but also an attractive appearance.
Green tomatoes in Armenian for the winter are obtained using the following technology:
- A couple of carrots are grated on a fine grater.
- Two sweet peppers and one hot pepper are cut into cubes.
- Five garlic cloves are passed through a press.
- A small horseradish root is cleaned and processed in a meat grinder.
- For the filling, you will also need greens: cilantro, dill, celery. It must be finely chopped.
- These ingredients are mixed to obtain a homogeneous mass.
- Then a kilogram of green tomatoes is taken. It is advisable to take larger specimens. Cross-shaped cuts are made in them with a knife.
- The fruits are started with the previously prepared mass and placed in glass jars after they have been sterilized.
- For the marinade, put a liter of water to boil, add 50 g of table salt.
- The resulting filling is filled with cans of tomatoes.
- For winter storage, it is recommended to add a tablespoon of vinegar to each container.
- Banks are placed in a pot of boiling water for 20 minutes.
- The processed containers are closed with iron lids.
Lightly salted appetizer
Lightly salted green tomatoes are a snack that includes herbs, hot peppers, and garlic. The recipe for green tomatoes is as follows:
- The pod of red pepper is peeled and chopped as finely as possible.
- Cloves from one head of garlic are pressed in a press or rubbed on a fine grater.
- From the greens, you need a sprig of basil and one bunch of parsley and cilantro. It should be finely chopped.
- The prepared components are mixed well.
- Then you need to select about a kilogram of unripe tomatoes. It is best to choose medium-sized fruits.
- A transverse cut is made in each tomato to accommodate the filling.
- The prepared mass is placed as tightly as possible in the incised places.
- For the brine, a liter of clean water is taken, where 1/3 cup of salt is poured.
- Boil the brine for 5 minutes, then add a couple of laurel leaves and leave to cool.
- Tomatoes are placed in an enamel bowl and poured with cold brine.
- Cover the vegetables with an inverted plate on top and put any load.
- It takes 3-4 days to marinate tomatoes. They are kept indoors.
- The finished snack is placed in the refrigerator.
Garlic and pepper salad
Armenian green tomatoes can be deliciously canned in the form of a salad. In this, tomatoes are prepared for the winter according to the following recipe:
- A kilogram of unripe tomatoes are cut into slices.
- Two hot pepper pods must be peeled and cut in half.
- Garlic (60 g) is peeled.
- Pepper and garlic are turned in a meat grinder.
- A bunch of cilantro should be finely chopped.
- All ingredients are mixed and placed in a jar.
- For the marinade, 80 ml of water is required, where a tablespoon of salt is poured.
- After boiling vegetables are poured with liquid.
- For long-term storage, add 80 ml of vinegar.
- Within 20 minutes, glass containers are sterilized in a water bath, and then sealed for the winter.
Green adjika
An unusual spicy adjika is prepared from unripe tomatoes with the addition of eggplant, various types of pepper and quince.
How to cook adjika in Armenian is indicated by the following procedure:
- Unripe tomatoes (7 kg) should be washed and cut into slices.
- The vegetables are covered with salt and left for 6 hours. After the required time has elapsed, the released juice is drained.
- For a kilogram of eggplant, green and red bell peppers, peel and cut into large pieces.
- Then they take a kilogram of quince and pear. The fruits are cut into pieces, peeled and peeled.
- Peel six garlic cloves.
- Three zucchini are cut into rings. If the vegetable is ripe, then remove the seeds and skins.
- Peel and cut ten onions in half.
- Hot peppers (0.1 kg) are peeled and the seeds removed.
- All ingredients are crushed using a meat grinder or blender, and then mixed in one container.
- The resulting mass is stewed for an hour, poured into a glass of sugar and salt.
- At the stage of readiness, you need to pour in 2 cups of vegetable oil and a glass of any chopped greens.
- The finished adjika is distributed in sterilized jars and sealed with lids.
Conclusion
Green tomatoes can be used to prepare delicious pickled or stuffed appetizers in Armenian, as well as salad or adjika. Such blanks are distinguished by a pungent taste, which is formed due to garlic and hot pepper. If the snack is intended for the winter, then it is placed in sterilized jars and canned with lids.
