Armenian snack for the winter: tasty, easy, fast. The best recipes of the Armenian snack for the winter with tomatoes, eggplants, zucchini, pepper

Armenian snack for the winter: tasty, easy, fast. The best recipes of the Armenian snack for the winter with tomatoes, eggplants, zucchini, pepper

Armenian appetizer is a spicy, spicy, tasty dish. Thanks to the perfect combination of vegetables with greens, chilli and garlic, the appetizer is popular with spicy food lovers. Have not tried? The time has come!

Armenian snack for the winter - general principles

For the preparation of snacks use absolutely any vegetables: zucchini, tomatoes, eggplants, onions, carrots, peppers. No matter what is chosen, it is important to fill all this with lots of spices: garlic, chili pepper, a mixture of various peppers, hops-suneli and other spices.

Garlic, as a rule, put at least one clove per liter of lettuce, chili - one third of the pod. To prevent these sharp ingredients from being lost in the appetizer due to the abundance of other flavors, they are recommended not to be crushed to mashed potatoes, but simply finely chopped.

Appetizer may look like a salad, cutting vegetables, stuffed vegetables (usually tomatoes and eggplants), caviar.

All used ingredients are thoroughly pre-washed, dried, cut in the manner indicated in the recipe. Shifted to a cauldron or saucepan, stewed.

The finished snack in hot form is transferred to sterilized container, rolled, cooled, cleaned for storage.

An Armenian appetizer is served as a cold salad, as a side dish for meat or fish. Often used for refueling soups, stews, roasts.

1. Armenian snack for the winter with eggplants, sweet peppers and zucchini


• two large carrots;

• five large onions;

• five bell peppers;

• Eggplants - eight pieces;

• red tomatoes - eight pieces;

• zucchini - three pieces;

• garlic - 12 cloves;

• six parsley stalks;

• chili - one pod;

• sunflower oil - 130 ml;

• filtered water - 300 ml;

• Vinegar 9% - 40 ml;

• 170 grams of sugar;

• Salt - 120 grams.

Cooking Method:

1. Prepare the vegetables: peel the carrot, peel, free the sweet peppers from the stem and seeds, peel the onion and garlic, peel the skins and remove the seeds, remove the seeds from the hot peppers, free the eggplants from the stem, wash the tomatoes, rinse the parsley. Instead of tomatoes, you can take a liter of tomato juice or five large spoons of tomato paste. 2. Cut all the vegetables into small cubes, squeeze the garlic through the garlic press, chop the parsley with a knife.

3. Put the vegetables in a deep saucepan, pour in the oil, water, after having dissolved in it 20 ml of vinegar 9 percent. Salt, pour sugar, mix well.

4. Tomit 60 minutes on moderate heat, stirring from time to time, so that the appetizer does not burn.

5. Spread hot snack in liter jars. Rinse the container well with 1: 1 soda solution and rinse with running water.

6. Roll up the lids, cool and store in the cellar. In winter, serve as a side dish with grilled meat or cold salad.

2. Armenian snack for the winter with apples


• 25 medium eggplant;

• tomatoes - 15 pieces;

• Bulgarian pepper - 12 pieces;

• six large onions;

• three apples;

• 12 cloves of garlic;

• chili peppers;

• granulated sugar - 250 grams;

• 150 grams of salt;

• sunflower oil - two glasses.

Cooking Method:

1. Similar to the first recipe, clean and rinse all vegetables. At the Bulgarian and hot peppers, remove the stalk together with the seeds. Apples cut in half, cut the core.

2. Scroll through all the vegetables except the onions through the meat grinder. Chop the onion with a knife.

3. Put everything in a large container, add oil, salt, sprinkle granulated sugar, mix.

4. Place on a stove, simmer for 45 minutes over moderate heat, and occasionally mix with a wooden spoon.

5. Prepare glass jars: rinse them with soda solution (add one teaspoon of baking soda to one liter of water). Rinse the jars with warm water.

6. Arrange the ready Armenian snack with apples in prepared jars and roll up tightly with sterilized tin lids. Keep a snack in the cellar or in the closet.

3. Armenian snack for the winter of green tomatoes


• green tomatoes - six pieces;

• garlic - the floor of the head;

• chili - one;

• six sprigs of cilantro. On brine:

• purified water - one liter;

• 40 ml of vinegar 9 percent;

• salt - 20 grams.

Cooking Method:

1. Free the chili peppers from the seeds and stems, peel the garlic, and all together scroll through a meat grinder or grind in a blender.

2. Rinse cilantro and finely chop with a knife, mix with chopped garlic cloves and pepper.

3. Wash tomatoes, cut in half, rub with a mixture of pepper, garlic and cilantro.

4. Rinse the glass jars, sterilize and place the prepared tomatoes tightly together.

5. Boil the brine: pour water into the cup (if you make more tomatoes, then take more water and more salt with vinegar), add salt to taste, pour vinegar, stir, boil on medium heat.

6. Pour the brine into the jars with tomatoes.

7. Sterilize jars with tomatoes under non-rolled lids for 20 minutes, roll up.

8. Turn the lid down, cool.

9. Put in the cellar.

10. In winter, you can serve with boiled potatoes or just as a separate snack.

4. Armenian snack for the winter: stuffed eggplants


• eggplants - 12 pieces;

• sweet pepper - two pieces;

• half chili;

• five sprigs of parsley;

• garlic - three cloves;

• 30 ml of vinegar;

• four glasses of sunflower oil;

• a pack of ground jeera;

• 35 grams of salt.

Cooking Method:

1. Wash the eggplants, grease with vegetable oil, put the whole on a baking sheet, put in the oven and fry for half an hour on a moderate fire.

2. Prepare a filling for eggplants: free the peppers from the seeds and stalks, peel the garlic, and rinse the parsley. Crush everything, mix in a separate cup with vinegar, jira and salt.

3. Remove the eggplant tray from the oven and let it cool.

4. Cut off the stem of each eggplant, with a little finger on the inside of the pulp.

5. Start them with cooked stuffing.

6. Fill the appetizer with butter, put it in a large container and let it stand for one week. 7. After a week, transfer the stuffed eggplants to sterilized jars and roll them up, put them in a cellar for storage.

5. Armenian snack for winter with cherry plum


• Bulgarian pepper - three pieces;

• four red tomatoes;

• Eggplant - three pieces;

• onions - two heads;

• carrot - one piece;

• 1 medium zucchini;

• cherry plum - eight pieces;

• 12 cloves of garlic;

• 12 tablespoons of granulated sugar;

• 130 grams of apple cider vinegar and sunflower oil;

• salt - 30 grams.

Cooking Method:

1. Peel onions and carrots, rinse. Eggplant, pepper, zucchini free from seeds and stalk. Alachu and tomatoes put in a deep cup of boiling water for 30 seconds, remove and release from the skin. Peel the garlic and squeeze through the garlic press. Cut tomatoes into several small pieces. Pepper, carrot, onion, zucchini cut into small random pieces. Make a puree mush in a blender from alachi.

2. Boil the marinade: add salt, granulated sugar, oil and apple vinegar in a cup with 250 ml of purified water, stir and boil over low heat.

3. Vegetables shift into a metal pan, pour in hot marinade.

4. Set the appetizer on the stove, turning on a moderate fire, cook, stirring for 45 minutes.

5. Sterilize glass jars, pour hot snacks into them, roll up the lids, cool and put them in a cellar or a dark storage cabinet.

6. Armenian snack for the winter of peppers


• Bulgarian pepper - six pieces of different colors (green, red, yellow);

• chili - two pieces;

• ten grams of ground white pepper;

• allspice - five peas;

• tomato puree - nine tablespoons;

• salt - 40 grams;

• granulated sugar - 35 grams;

• Vinegar 9% - three large spoons.

Cooking Method:

1. Remove the pepper and seeds from the peppers, rinse, cut into wide strips, put in a large metal pan.

2. Add tomato puree to the peppers, put them on the stove, turn on a small fire, add salt, pepper with white pepper, add sugar, mix well. 3. Boil for no longer than 45 minutes (if during this time all the liquid boils away, add a little boiling water).

4. Five minutes before the end of quenching, add acetic acid, mix well and pour hot, hot in glass sterilized jars, roll up with covers, wrap in a warm blanket to cool. After descend into the cellar for storage. This Armenian snack can be served as a separate dish or added to soups as a dressing.

Armenian snack for the winter - tips

• Choose only fresh vegetables for cooking without any signs of spoilage and rot.

• You can vary the amount of vegetables to your taste, adding some more, others less.

• Tomatoes in a snack can be replaced with tomato paste or homemade tomato juice.

• Do not put too much bright-scented greens like cilantro, it will kill the sharply delicate taste of the snack.

• Work with chili gloves in order to not accidentally get burned.

• Appetizer can be prepared in large quantities, simply increase the proportions indicated by 2-3 times.

• It is recommended to keep an Armenian snack in a dark, cool place or in a refrigerator.

• You can eat it right away, just don’t roll up the jar, having covered the cold snack with a regular plastic cap.

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