A couple of years ago, for the first time I tried to cook tomatoes in Armenian for the winter. Since then, no festive table in our house is complete without this snack. It is not difficult to prepare such a billet. I share a proven recipe.
Ingredients
- Tomatoes - 2 kg
- Parsley - 30 g
- Hot red pepper - half a string
- Garlic - 50 g
- Dill - 4 umbrella
- Bay leaf - 2 pieces
- Black Pepper - 6 peas
- Sugar - 80 g
- Salt - 60 g
- Water - 1,8 l
Step-by-step cooking recipe
Chop the hot pepper, parsley and garlic finely, mix.
Make a deep cross-shaped incision on each tomato.
Fill the resulting recess with a sharp mixture.
Put spices, dill umbrellas and stuffed tomatoes in jars.
Pour boiling water to the top, cover with lids and leave for half an hour.
Drain the water into a saucepan, add sugar and salt, boil for 2 minutes.
Pour the boiling marinade into jars, roll it up and wrap it with a thick towel for a day.
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