TOP 14 recipes for preparing Armenian tomatoes for the winter

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Tomatoes with the self-explanatory name “Armenians” have a main and very indicative quality - dishes prepared according to any recipe in accordance with the traditions of national cuisine are distinguished by a bright external color, piquant and sour taste, and a characteristic appetizing crunch. Incredibly fragrant treats with a fortified composition are a real godsend for winter preservation or an everyday table.

General principles for preparing “Armenian”

A wonderful flavor bouquet with a rich spicy aroma is not the only advantage of traditionally prepared dishes. An equally attractive factor in Armenian home cooking is the availability of components for preparing preparations, the simplicity of technological processes and the saving of time for their execution.

In order for Armenians to live up to their high status as a wonderful national snack, the features of creating such food should be taken into account:

• For the preparation of such tomatoes, fruits that are not very large, carefully sorted, and certainly dense and hard, capable of retaining their shape after thermal or other treatment provided for in the recipe, are suitable. The best option would be the “Cream” or “Pulka” tomato varieties;
• as herbs that can replace the original sets of Armenian mixtures, you can include dill (seeds and umbrellas), basil, parsley, cilantro, tarragon (tarragon), and other spicy plants in the recipe. An excellent component would be clove buds;
• when determining the amount of herbs in a recipe, you need to remember that almost all pickles include hot pepper and garlic, so you should maintain a balance in the composition of spices and aromatic herbs;
• To decorate the seams, it is advisable to use 1-2 liter jars, as well as enamel/porcelain dishes. Glass containers should be rinsed well with baking soda, sterilized in the oven, microwave or over the steam of a kettle, then dried.

A fundamental feature of food preparation is the versatility of the method of pickling vegetables. Each recipe does not have a strictly limited framework - the composition of the proposed components can be changed, supplemented or reduced, taking into account the compatibility of the selected products, spices and herbs. Any culinary innovations are welcome if they are based on the author’s experience and his desire to create new, more interesting compositions.

Armenian tomatoes - a fragrant appetizer for your table

The peculiarity of Armenian tomatoes is that they are very bright and rich in taste. As with all Armenian cuisine, special herbs and spices are added to make the taste recognizable.

But despite this, Armenian recipes are not suitable for every family. They are prohibited for use by people who suffer from diseases of the gastrointestinal tract, such as pancreatitis or ulcers. Adding a large amount of vinegar and spices will not have a positive effect on their health.

Classic recipe

The traditional oriental cuisine technique for preparing salted/marinated/fermented tomatoes presupposes a basic set of dish ingredients that can be prepared at home.

Armenians are medium-sized tomatoes prepared according to the classic Armenian recipe.

Armenian tomatoes are a classic recipe.
The table shows a list of components required to complete the recipe:

Armenian tomatoes (the recipe for each treat will allow you to introduce not only tasty, but also healthy food into your diet) in the proposed version can be supplemented with the fruits of multi-colored sweet peppers, which will significantly enrich the taste and aroma of the dish. To get a more spicy flavor to your food, add 1-2 hot chili pods.

The sequence of stages of creating a treat:

1. Thoroughly rinse the vegetables and leaf blades, place the fruits on towels, and shake off excess moisture from the plants.
2. Remove the peel from the garlic and lightly crush the cloves with the flat side of a knife.
3. Fill a saucepan with drinking water, add white sugar and coarse salt, and throw in peppercorns.
4. Bring the mixture to a boil, heat over medium heat for 5 minutes. To find out the required amount of liquid for brine, you must first place the tomatoes in a container, fill them with water, then strain the liquid into a cooking container. This will be the volume required for salting.
5. Cool the mixture until warm (approximately 50–60 °C).
6. Rinse glass containers thoroughly using baking soda or another natural cleaner, then sterilize the containers.
7. Place tomatoes in jars, laying layers with dill umbrellas, currant and cherry leaves, evenly placing garlic cloves. If desired, you can throw 1-2 laurel leaves into each container.
8. Pour chilled brine into the filled container.

9. Close the cylinders with nylon caps. There is a very important secret to the correct use of products made of dense polyethylene. In order for the workpiece to be best preserved for a long time, you need to purchase white lids with a slightly concave middle. Leave them for 15 minutes before using. Place in boiling water, then immediately close the container. Wait 5-7 minutes, then turn the jars over, do not touch them until they have cooled completely. You can verify the effectiveness of such manipulation from your own experience.

The resulting blanks should be stored in a cool room. You can take your first sample of the delicious snack within a week.

Product selection rules

To prepare the “Armenianchiki” snack, you can use tomatoes of varying degrees of ripeness: ripe (red), brown and even unripe (green) are suitable. Any variety is suitable, the main thing is that the fruits are dense and of the same size. Salt should be taken clean, without iodine and any additives.

You can use a variety of seasonings for the marinade. For example, tarragon (tarragon) and cloves will make the dish incredibly aromatic. The set of greens can be varied to taste. In addition to dill, you can add cilantro, parsley and basil to the dish. Quantity is not limited. The taste of the dish will only benefit from this. A light “sparkle” and a pleasant aftertaste after drinking “Armenians” remains for a long time.

Instant recipe

The presented method of pickling is sometimes called “daily”, since you can taste the result of a short and very simple effort the very next day.

To prepare the dish you will need:

• small and always meaty tomatoes - 5 kg;
• table vinegar (9%) - 8 tbsp. l.:
• garlic - 4 heads;
• granulated sugar - 4 tbsp. l.;
• hot chili - 2 pods;
• laurel leaves - 10–12 pcs.;
• ground coriander - 4 tbsp. l.;
• drinking water - 4 l;
• table salt - 4 tbsp. l.;
• peppercorns - 10–12 pcs.;
• fresh dill - 4 bunches.

The sequence of stages for preparing the snack:

1. Fill a saucepan with filtered water, add white sugar, coriander, coarse salt, throw in bay leaves and peppercorns.
2. Bring the mixture to a boil, stirring the liquid occasionally to dissolve the sweet and salty crystals, then add table vinegar.
3. The resulting marinade must be cooled. The temperature of the liquid before use should not exceed 40 °C to prevent the delicate skin of the fruit from bursting. Heat treatment with a hotter mixture will not only spoil the appearance of the treat, but will also lead to the loss of the original shape of the tomatoes.
4. Wash the dill sprigs, shake off excess moisture, then finely chop.
5. Pass the peeled garlic cloves through a hand press and combine the resulting pulp with the chopped plant.
6. Cut the chili into thin rings.

7. Select only dense and whole tomatoes, process the raw materials in a well-known way, make cross-shaped cuts on top, then move the slices apart a little.

8. Place a piece of hot pepper in the middle of each fruit, and use a teaspoon to stuff the vegetables with the garlic-dill mixture.
9. Line the bottom of an enamel pan with the hard parts of the dill stems remaining after slicing, and be sure to lay the layers of tomatoes with the filling facing up.
10. Pour warm brine over vegetables.

Cover the dish, place the preparation in the refrigerator for a day, and then serve the appetizer to the table.

In slices

Armenian tomatoes (the recipe can be easily adjusted to suit personal tastes) in this version require a little more effort at the stage of processing the vegetable mass.

To create food you will need:

• table vinegar - 200 ml;
• tomatoes - 4 kg;
• granulated sugar - 8 tbsp. l.;
• fresh parsley and dill - 4 bunches each;
• garlic cloves - 4 pcs.;
• rock salt - 4 tbsp. l.

Step-by-step preparation method:

1. Rinse all the greens and sorted tomatoes well, then dry the components.
2. Divide the fruits into 4 parts, place the raw materials in a deep bowl.

3. Peel the garlic and pass the cloves through a hand press.
4. Finely chop the greens.
5. Add the prepared spices and vegetable mass to the tomato slices.
6. Add white sugar, add rock salt, add table vinegar, mix everything thoroughly.

7. Leave the preparation in a cool place for 10–12 hours for gradual marinating, after which the dish will be ready to eat.

With added greens

Greens play an indispensable role in canning vegetables. Parsley, cilantro, and dill are known to every housewife, but basil, a fragrant garden plant with a balsamic aroma, often remains underestimated. But not for Armenian cuisine, in which the purple-colored plant (Yerevan basil) is used in countless different dishes.

To create a snack you will need:

• firm tomatoes (green fruits can be used) - 2 kg;
• celery stalks - 10–12 pcs.;
• garlic cloves - 10 pcs.;
• chili pods - 7–8 pcs.;
• drinking water - 8 tbsp.;
• rock salt - 100 g;
• greens (fresh dill, including umbrellas, cilantro, basil, parsley) - 1 small bunch each.

Sequence of food preparation:

1. Sort through the tomatoes, discarding all questionable specimens. Even one slightly spoiled (rotten, damaged, stained) fruit can ruin all your efforts.
2. Wash and dry the raw materials, make cross-shaped cuts on each tomato or increase the number of cuts from 2 to 4 or 8 to get a whole bouquet of peculiar roses.
3. Process the greens with the same care, shake off excess drops, then finely chop the herbs.
4. Chop the celery stalks and combine them with the rest of the plant mass.
5. Pass the garlic through a hand press and cut the chili into thin rings.

6. If you want to get the most spicy treat possible, you don't need to remove the seeds from the pods.
7. Stuff the tomatoes with pieces of hot peppers and herbs, place dill umbrellas in pre-sterilized containers, then place the stuffed vegetables.
8. Fill the pan with filtered water, add rock salt, and wait for the brine to boil.
9. Fill the contents of the jars with hot liquid.

Close the container tightly, cool the workpieces, and send them to a cool place.

Armenian options

There are many recipes for making Armenians from green tomatoes. In addition, they can be pickled in various containers: jars, enamel pans. There are options when the tomatoes can be tasted after a day or two, and those when the Armenians will be ready after a certain time.

We will give several recipes for quick preparation of stuffed green tomatoes in a saucepan.

Snack per day

If you need an appetizer for the holiday table, then you can stuff the Armenians within 24 hours. This Instant Pot recipe is loaded with herbs and garlic.

Prepare a delicious dish from the following ingredients:

• 8 tomatoes;
• glasses of chopped greens;
• 3-4 cloves of garlic;
• 60 grams of table salt;
• greenery;
• 80 ml vinegar;
• Sugar and spices according to taste impressions.

Attention! Take salt without additives, since iodine “liquifies” vegetables.

Culinary nuances

As a rule, all the necessary ingredients are prepared first. The vegetables and herbs indicated in the recipe must be thoroughly washed and placed on a dry cloth to drain. Soak the tomatoes in advance to remove solanine.

And now the step-by-step recipe:

1. First, chop your chosen herbs and garlic. Mix everything in a large cup.

2. We cut each tomato and stuff it with garlic and green mixture, as shown in the photo.

3. If desired, you can put dill umbrellas, parsley, horseradish leaves, currants or cherries, and bay leaves at the bottom of the pan.

4. Place the stuffed tomatoes in a container as tightly as possible. You can also put herbs on top for flavor.

5. Then we prepare the marinade from vinegar, sugar and spices. Most often they use clove buds, black peppercorns and allspice peas. Fans of spicy snacks can add hot red pepper to the filling for instant Armenians. Its quantity depends on taste preferences.
6. Set aside the mixture for half an hour to infuse and pour in the green Armenian tomatoes. We put pressure on.

After 24 hours the sample can be taken. The entire preparation is swept off the plate instantly.

Armenians marinated without vinegar

These stuffed tomatoes can be eaten after two days. They are stored (if you don’t eat them quickly) in the refrigerator. From the pan you can transfer it to jars if there is not enough space on the shelves.

The recipe will require the following products:

• 2 kg of green or brown tomatoes;
• 2 pods of hot pepper;
• 3 or 4 heads of garlic;
• 1 onion;
• a bunch of dill and parsley;
• 3 bay leaves;
• 3 or 4 peas of allspice;
• 30 grams of sugar;
• 120 grams of table salt;
• 2 liters of clean water.

Advice! Try not to use tap water, as it contains chlorine that is harmful to humans.

Preparation progress

1. We cut well-washed and dried green tomatoes crosswise or cut into quarters. It all depends on your preferences. In addition, fine cutting facilitates quick cooking of Armenians.

2. Remove the seeds from the hot pepper and cut into small pieces.
3. Peel the garlic and rinse under running water. We wash the greens, changing the water several times to get rid of grains of sand. Grind the garlic with a press, and finely chop the greens, first removing the hard stems. Mix these ingredients, including hot pepper. The tomato filling is ready.
4. Stuff each tomato with the resulting spicy mixture.

   
   If you cut green tomatoes into quarters, then simply mix all the ingredients in a saucepan for pickling the Armenians.

5. On top we place parsley and dill stalks, onion halves and a few pieces of hot pepper.
6. Prepare a marinade from 2 liters of water, salt, sugar, bay leaf and allspice, boiling it for at least 5 minutes.
7. Pour marinade over vegetables. Place a plate on top and press down so that the green Armenians are completely covered with brine.

Cover the pan with gauze. That's the whole process of quickly preparing Armenians from green tomatoes.

You will also like this recipe, especially since the preparation can be stored in winter:

Red tomatoes in Armenian style

Tomatoes with the gentle name “Armenians” according to this recipe using fruits of this particular color will turn out to be especially appetizing. It has been proven that a person feels full just from contemplating a product with dark shades of red.

To prepare the treat you will need:

• ripe durum tomatoes - 5 kg;
• garlic - 4 heads;
• celery - according to preference;
• parsley (you can add greens to taste) - 4 bunches;
• table salt - 60 g.

The sequence of stages of creating food:

1. Process the vegetables completely, remove the stems from the tomatoes, cut off the top layer (do not throw away the caps), and remove a small part of the pulp from each tomato.
2. Wash the greens thoroughly, shake off any remaining moisture, and finely chop the plants.
3. Remove the peel from the garlic, chop the cloves into as small pieces as possible, or pass the spice through a hand press.
4. Combine the green mass with the garlic, mix the filling well.
5. Fill the cavities formed in the fruits with the prepared fragrant mixture, cover with the separated lids.
6. Pour 4 liters of bottled water into the pan, add coarse salt, stir the brine until the spice dissolves.
7. Place the stuffed vegetables in an enamel bowl, pour in the resulting mixture, cover the food with a flat plate, then with gauze.
8. Press the vegetable mass on top with any pressure, keep the workpiece for salting at room temperature, then send it to a cool room.

After 3–5 days, the treat will be ready for consumption. In this form, the pickling can be stored in the basement, but you will have to constantly change or wash the gauze and monitor the condition of the liquid and vegetables.

It’s easier to transfer the infused tomatoes into sterile containers, fill them with simple brine, sterilize them in a water bath, then seal the containers hermetically and send them to a cold room.

Fermented Armenians

Without exaggeration, the proposed appetizer can be considered an example of true culinary art. The recipe is surprisingly simple to execute, but allows you to get a dish that suits your personal gastronomic preferences.

To prepare the food you will need:

• medium-sized tomatoes - 6 kg;
• rock salt, regular sugar - 400 and 100 g, respectively;
• drinking water - 6 l;
• garlic - 1 head;
• greens (parsley, cilantro, basil) - 1 bunch each;
• carrots - 2 pcs.;
• bell pepper - 4 fruits.

Armenian tomatoes (the recipe can be adjusted to your own taste) look great not only with the proposed filling, but also with the presence of sweet and sour apples, fresh cabbage and even beets.

Step-by-step creation of food:

1. Rinse the vegetables thoroughly, dry the mixture on towels, then carefully make 2-4-8 cuts on each tomato from the stem side. You need to make sure that the tomatoes are preserved whole and do not fall apart into slices.
2. Pass the peeled garlic cloves through a hand press.
3. Finely chop the carrots and sweet peppers, chop the washed greens, combine the ingredients together with the spice in one bowl, mix everything thoroughly.

4. Fill the cavities formed in the tomatoes with the resulting mixture, place the vegetables in a pan, barrel or other suitable container.
5. Cook the brine from drinking water, rock salt and white sugar, cool the mixture, then pour it over the decorated fruits.
6. Cover the workpiece with a wooden circle or plate, press it down with a weight, and send it to a cool place for subsequent fermentation.

After 12–14 days you can enjoy the fragrant Armenians.

In a saucepan with herbs and garlic

If you want to cook green tomatoes in Armenian style for quick consumption without preservation, you can use the following recipe. It will require:

1. Red tomatoes - 1 kg.
2. Chili - 2 pods.
3. Celery, dill, parsley, basil, cilantro - 2-3 sprigs each.
4. Garlic - 1 large head.
5. Bay leaf - 2 small leaves.
6. Salt - 110 g.
7. Lenten oil - 1-2 tbsp.

KBZHU for 100 g of such red tomatoes with spicy dressing are:

• calorie content - 77 kcal;
• proteins - 1.8 g;
• fats - 1.2 g;
• carbohydrates - 2.4 g.

To prepare these red stuffed tomatoes in Armenian style, you should adhere to the specified technology:

1. Wash the red tomatoes. It is advisable to choose fruits that are small, fairly dense and of the same size. Carefully cut not all the way through.
2. Wash the greens and chop them very finely.
3. Finely chop the peeled garlic cloves.
4. Using a knife, chop the pulp of the chili pepper as thinly as possible, removing the seeds.
5. Mix the greens with garlic and chili - combine with vegetable oil to form a slightly viscous mass.
6. Very carefully stuff the cut tomatoes with the resulting green mixture.
7. Place the tomatoes in a saucepan, placing them cut side up and doing this carefully, layer by layer.
8. Meanwhile, dissolve the salt in bottled water and stir until the crystals disappear. Boil the mixture while adding the bay leaf. There is no need to cook for a long time, 2 minutes will be enough.
9. Pour the resulting brine over the tomatoes placed in the pan. Close the lid tightly and place in a dark place. After 2-4 days, depending on the room temperature, the dish will be ready.

Yandex pictures

With hot pepper

Pickles using this method will suit all lovers of tomato snacks “with a spark”.

To prepare the dish you will need the components indicated in the table:

Cooking sequence:

1. Pour purified water into the pan, add all the marinade ingredients specified in the recipe, and cook the mixture for 10 minutes. over low heat after boiling, then cool the composition. The liquid should be barely warm at the time of use.
2. Prepare the tomatoes as usual, making cross-shaped cuts in the fruit.
3. Wash, dry, finely chop the herbs and peppers, mix the mixture well, then stuff the tomatoes with the resulting mixture.

4. Carefully place the fruits in glass containers or in a saucepan, pour in the sweet and sour marinade, cover with lids or a plate and gauze, and keep the pickling cool.

You can serve the treat to the table in 3-4 weeks.

Spicy in jars without sterilization

For those who love savory snacks, try this delicious Instant Pot recipe. To prepare Armenian-style tomatoes for the winter without sterilization, you should prepare the following list of products:

1. Green tomatoes - 2 kg.
2. Garlic - 3-4 heads.
3. Paprika pepper - 2 red pieces.
4. Horseradish - 1 rhizome.
5. Cilantro, parsley, dill - 1/2 bunch each.
6. Dry mustard in powder form - 1 tbsp. with a slide.
7. Bottled water - 1.7 l.
8. Fine crystalline salt - 75-80 g.
9. Sugar - 75-80 g.

KBZHU for 100 g of such green tomatoes with mustard are:

• calorie content - 69 kcal;
• proteins - 1.8 g;
• fats - 1.1 g;
• carbohydrates - 2 g.

Cooking process:

1. Wash all the greens and divide them into as many parts as there are jars that will be used for preservation.
2. Place half of each piece of greens evenly in the bottom of the containers.
3. Grind the rest using an immersion blender along with chili pepper and peeled garlic cloves into a homogeneous mass.
4. Rub the horseradish.
5. Add salt and sugar to the water, add mustard powder and stir everything vigorously. This is the base for the brine.
6. Cut the tomatoes crosswise, avoiding complete eruption.
7. Fill them with the resulting green mass and place them tightly in layers in jars.
8. Pour the resulting brine and cover with a lid or several layers of gauze.
9. Leave for the fermentation process for 1 month. Only after this period has expired will pickled tomatoes be edible, as they will have reached their maximum taste characteristics.

Yandex pictures

With horseradish and herbs

When the principles of designing Armenians have become clear and used in practice, you can prepare food in any desired variations. With the root of a perennial plant, tomatoes will turn out, as they said in the old days, vigorous and crispy.

To create this ancient dish you will need:

• large brown tomatoes - 5 kg;
• horseradish roots - 250–300 g;
• herbs (thyme, coriander, sage, other herbs to taste) - 1 bunch each;
• garlic - 300 g;
• drinking water - 5 l;
• rock salt - 200 g;
• white sugar - up to 50 g.

The sequence of stages for creating a snack:

1. Wash the tomatoes and herbs, dry the vegetables, shake off any remaining drops from the plants.
2. Peel the garlic and lightly crush the cloves.
3. Prick each fruit with a toothpick in several places.
4. Boil filtered water in a saucepan along with granulated sugar and coarse salt, then cool the liquid.

5. Place peeled and divided horseradish roots, sprigs of herbs, garlic cloves on the bottom of wide-necked jars or in a ceramic/wooden barrel, and lay out tomatoes in layers.

Pour the cooled brine over the fruits, keep the preparations closed in a cool place away from light. You can try the food after a month.

Without vinegar

Armenian tomatoes (the recipe can be supplemented with herbs) and without adding acid will acquire a spicy taste thanks to the combination of celery and garlic.

To prepare the dish you will need:

• celery - 10–12 stalks;
• green tomatoes - 2 kg;
• purified water - 160 ml;
• chili - 7–8 pcs.;
• table salt - 100 g.

Algorithm of actions:

1. Make cuts on the processed tomatoes (4 or 8 as desired) in the places of the stalks.
2. Pass the peeled garlic through a press, finely chop the celery, mix both components.
3. Boil filtered water in a bowl, add rock salt, boil and cool the brine.
4. Stuff the fruits with the resulting spicy mixture and place in a saucepan. If desired, you can line the bottom of the dish with fragrant herbs.
5. Pour the cooled mixture over the vegetables, cover with a plate and gauze, and press down with pressure.

Keep the workpiece in this form in the cold.

How to cook green tomatoes Armenianchiki

There are two ways to prepare Armenians for the winter: salting and pickling. The first method is traditional, but the latter is modern.

The main feature of preparing Armenians from green tomatoes is the preparation of the main ingredient. You can also harvest ripe tomatoes for the winter. They are cut in half or crosswise, but not completely. You can make a basket with a lid by cutting out the pulp from the inside, and put a spicy filling in the cut.

But what to put inside is up to each housewife to decide for herself. But the main ingredients: garlic, chili, fresh herbs and herbs.

Important! Researchers have calculated that Armenian chefs use more than 300 types of herbs, fresh and dry, to prepare their traditional dishes. It is thanks to this variety that even the simplest dish can be made delicious.

Without sterilization

Instantly cooked tomatoes without boiling in a steam bath will marinate in a minimum amount of time, bringing pleasure with their pleasant tart taste. Quick heat treatment of the fruit will allow you to enjoy food almost all winter, depending on the quantity of preparation.

To create the dish you will need:

• tomatoes - 10 kg;
• drinking water - 4 l;
• vinegar (3%) - 300 ml;
• regular sugar - 1 tbsp;
• rock salt - 200 g.

Step-by-step execution of the recipe:

1. Process the tomatoes according to the classical method, dry the vegetables, and carefully pierce the fruits.
2. Fill a saucepan with filtered water, add spices and vinegar, and bring the mixture to a boil.
3. Carefully lower the tomatoes into the bubbling mixture and boil for 2 minutes. over low heat, immediately pack into sterilized jars.
4. Fill the contents of the cylinders with boiling brine and seal the containers hermetically.

A snack prepared using the proposed method will be stored for a maximum of 3 months.

Useful tips and tricks

In order for vegetable preparations from Armenia to correspond to the original characteristics, it is necessary to adhere to the following recommendations of experienced chefs during the preparation process:

• to obtain ideal salted/pickled dishes according to the traditional method, you need to choose not very large tomatoes with sufficient pulp content, but a small amount of juice;
• In order for the tomatoes to be salted evenly, it is better to have round, slightly ripe brown fruits of approximately the same size. If desired, you can use vegetables of varying degrees of ripeness. Not only the already named species are suitable, but also a variety such as cherry;
• You should not use picked fruits that have turned green at the very beginning. You need to wait until the vegetables acquire at least a slight brown tint;
• To create a particularly beautiful and appetizing snack, you need to include tomatoes of different colors in the vegetable composition - red, green, pink. With this combination, each fruit will impart certain tastes and aromas to the food;
• To prevent tomatoes from cracking during pickling or pickling, vegetables should be carefully pierced with a fork or toothpick in several places. Such a technique will not only make the treat elegant, but will also ensure the longest shelf life of the dish without changing its beauty;
• To quickly and conveniently chop greens, you can use the following life hack: tightly wrap washed and dried plants (for example, cilantro, parsley, basil) in a cabbage leaf, then easily and simply chop the mass;
• tasty and healthy food can be obtained by using coarse salt without iodine, other additives and foreign inclusions;
• If you want to speed up the process of pickling tomatoes, they should be filled with hot brine (not boiling water), the temperature of which does not exceed 60–70 °C. If you don't have a cooking thermometer at hand, you need to dip your finger into the liquid - the feeling should be hot, but tolerable.

Armenian tomatoes prepared according to the recipe for everyday or winter use should be stored in a dry and cool room with a temperature of up to + 25 °C.

Terms and conditions of storage

It is better to cover all sealed jars with a blanket so that they can gradually cool down. After this, it is better to immediately lower them to the basement or put them in a pantry, which is located away from heating appliances. The place to store them should be dry and cool. You should not adhere to a strict temperature regime, but the room should not exceed +25 °C.

Green Armenians preserved for the winter can remain tasty and aromatic for 3 years, but as practice shows, they are eaten much faster.

Important! If during the storage period the marinade begins to become cloudy and foam appears, then it is better to get rid of such preservation immediately.