Armenian-Style Pickled Tomatoes for Winter
Spicy, aromatic, bright, and juicy - perfect for the festive table! Armenian-Style Pickled Tomatoes for Winter make a wonderful holiday appetizer and will liven up any meal. The irresistible aroma of herbs and spices won’t leave anyone indifferent!
Updated : 10 November, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Tomato
6
Garlic
1
Hot chili pepper
1.5 liter
Water
30 grams
Parsley
30 grams
Dill
0.75 cup
Sugar
0.25 cup
Salt
125 milliliters
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Armenian-style pickled tomatoes for winter? It’s quite simple if you follow a few steps. Prepare all the necessary ingredients. Wash the vegetables thoroughly in warm water and dry them. Soak the greens in cold salted water with vinegar (1 tablespoon per 1 liter of water) for 15 minutes, then rinse well under running water.
Step 2
Wash jars thoroughly with baking soda in hot water and rinse well. Sterilize them in any convenient way - steam, oven, or microwave. Boil the metal lids for 10 minutes over medium heat.
Step 3
Cut the tomatoes lengthwise from the stem side about ¾ of the way through. Choose firm, meaty, and not too large tomatoes.
Step 4
Dry the greens and chop finely, place in a bowl. Remove the seeds from the hot peppers, chop them very finely, and mix with the greens. The amount of pepper depends on your taste and its heat level. You can also add finely chopped garlic, but we prefer to put it directly into the jars.
Step 5
Fill each tomato cut with the herb and pepper mixture.
Step 6
Carefully place the stuffed tomatoes into the jars. Do not pack them too tightly, or you’ll crush them and won’t be able to remove them easily later.
Step 7
Pour clean water into a pot and add sugar.
Step 8
Add salt to the brine, stir, and bring to a boil over medium heat. Boil for 2 minutes.
Step 9
Pour vinegar into the boiling brine and bring it back to a boil.
Step 10
Peel the garlic and cut it into slices. Place the garlic into the jars with the tomatoes.
Step 11
Pour the hot brine into the jars and let them sit for 2 hours, covered with sterilized lids. Then drain the brine, bring it to a boil again, refill the jars, and seal them tightly. Wrap the jars in a warm blanket and let them cool completely.
Step 12
Store the Armenian-style pickled tomatoes in a cool, dry place. Enjoy your meal!