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Green tomatoes Armenian style
When autumn comes and unripe tomatoes remain in the fields, it’s the perfect time to prepare green tomatoes Armenian style. Cut crosswise, both the brownish and very green little tomatoes are stuffed with a spicy mixture of cilantro, garlic, and hot pepper. They are then fermented in brine under a slight weight, resulting in an incredibly appetizing, tangy snack with a pleasant spiciness.
Caloric content: 18 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- green and brown tomatoes – 1 kg;
- cilantro – a bunch weighing 150 g;
- garlic – 2 heads;
- hot chili pepper – 1-2 pcs. (optional);
- drinking water – 1 l;
- rock salt – 2 tbsp heaped.
Preparation
- Prepare the ingredients for making green tomatoes Armenian style. It’s better to choose tomatoes of the same size so they ferment at the same time. However, mixed sizes are also acceptable – you can fish out the smaller ones first, which will be salted earlier.
- Immediately prepare the brine. To do this, dissolve the salt in water, boil the solution, and cool it to room temperature.
- Chop the bunch of cilantro.
- Finely chop the hot pepper. You can leave the seeds if you like – they will add spiciness to the mixture.
- Mince the garlic as finely as possible with a knife.
- Combine all the chopped ingredients in a bowl and mix the fragrant and spicy mixture.
- Wash the tomatoes and make crosswise cuts from the stem, leaving about 1 centimeter from the bottom.
- Fill the open spaces with the prepared stuffing. This can be done with a teaspoon or by hand. Be sure to pack the mixture tightly so that more fits inside (this will make the tomatoes more aromatic and flavorful). The hot pepper easily sticks to the skin of your hands, so after working with it, make sure to wash your hands thoroughly with soap, or better yet, wear gloves while stuffing.
- Place the stuffed tomatoes in a pot, tray, or jar – anywhere they can be arranged more compactly.
- Pour the cooled brine over the vegetables to the very top.
- To prevent the tomatoes from floating, they need to be pressed down with either a lid or a plate with a slight weight, and then left in the room for 3-5 days. The higher the temperature in the room, the faster the tomatoes will salt and be ready. Periodically, the tomatoes should be checked for readiness by tasting and comparing their firmness (they should become slightly softer).
Store the finished green tomatoes Armenian style in the refrigerator, or take them out to the balcony if it’s cool there. This way, the preparation can last until spring and even longer. This very appetizing spicy-tart snack pairs well with any meat and is great with boiled potatoes.
Try it, it’s very delicious!
