Green tomatoes in Armenian, the most delicious preparation for the winter
The Armenian nation has long been famous for its culinary skills. Spicy and fragrant dishes of this cuisine, despite the considerable sharpness, invariably cause delight with their incredible taste. And the Armenians are great masters in preparing blanks for the winter.
I want to offer you one of the most delicious recipes in Armenian-style, which will please those who love tomatoes very much: delicious, savory green tomatoes, which are also perfect as a snack for a festive dinner! The recipe is very simple, so even an unsophisticated person in the preparation of home canning does not deliver difficulties.
As you know, there is a chance to get a serious poisoning by eating green fruits for food, but you should not be wary of preparations from them - the toxic substance that they contain is destroyed when exposed to temperature, but the benefits of eating are huge, because green tomatoes - It is the strongest natural antioxidant and immunomodulator.
Ingredients:
- green tomatoes - 2.5 kilograms;
- parsley - bunch;
- garlic - 150 grams;
- vinegar - 180 milliliters;
- salt - 100 grams;
- bitter pepper (chili) - 5 pods;
- water - 250 milliliters.
How to cook green tomatoes in Armenian
Fruits for harvesting choose not too large, dense, without damaged areas on the skin. Be careful when working with pepper - its juice can burn your skin! If desired, the amount of spice in the recipe can be varied.
Carefully wash green vegetables in running water, remove the area near the stem, give a little dry. Each fruit is cut into 4-6 parts, depending on the size of the tomato.
Peel the garlic teeth. Carefully wash the parsley and pepper, also give dry. Remove to the chili heart. Finely chop the garlic, chili and greens (ideally use a meat grinder or blender).
First put a small amount of sliced tomatoes in a glass jar, cover them with a spicy mixture of garlic, pepper and greens, then put the tomatoes again. So alternate until the bank is full.
Pour water into a separate container, set on fire. When it boils, add salt and pour in vinegar, mix everything well and cook for a couple of minutes. Turn off the fire and pour the marinade into jars with tomatoes.
Cover the neck with a lid, put the jars in a basin with a wide bottom, pour in water and boil for 20 minutes.
We cork the workpiece.
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