Stuffed Pickled Tomatoes Recipe
Excited to share this delicious appetizer from Armenian cuisine: stuffed pickled tomatoes. There are so many different ways of pickling veggies , and Armenian cuisine has a great variety of that goodness . Last year about this time, I filmed a tutorial for mixed veggies, if you haven’t watched it take a moment and watch it , especially if you’re a fan of pickled, marinated foods, like I am:)
This one here, is a real delicatessen, considering the unique taste and superfine look.
Very simple to make, slightly time consuming, but well worth every minute spent. I’m sure these pickled tomatoes are going to be on your “favorite pickled veggies” list .
The best part with these specific pickled tomatoes, is that they take only 2-3 days to get ready, unlike other kinds, that may take 7-9 days to fully marinate. The vinegar does its job in this recipe and speeds up the process.
Hope many will give this a try and love it!
Good luck and happy pickling 🙂
Filtered water, kosher, sea or pickling salt , either one will work, except for the table salt
Important proportions for the brine
1 cup water + 1 ½ tsp kosher or sea salt +½ tsp sugar +½ tsp vinegar
Not ripe, hard tomatoes, green or red
Fresh herbs: parsley, dill, cilantro, finely chopped
Garlic, minced or grated
Carrots, finely grated
Celery, finely chopped
Black pepper and allspice seeds
Dried chili peppers, optional
Wash the tomatoes, set aside
Start by making the stuffing
Cut, chop, grate and combine everything in a bowl, mix well to combine
Cut the tomatoes crisscross, stuff with herbs and carrot mixture
Place the stuffed tomatoes pressed to each other,
In a glass jar or plastic container
Sprinkle with some black pepper and allspice seeds, bay leaves, dried chili
Place a plate or tray over the tomatoes, so they don’t move
Pour the brine until it covers the tomatoes, until the top
Set at a room temperature for 2-3 days or until ready
Transfer pickled tomatoes to the fridge
Enjoy it with mashed or fried potatoes, noodles or rice, or as is