Pickled Physalis Recipes

Physalis is an exotic fruit that a few years ago, few people knew in Russia. There are a huge number of different recipes to help marinate it for the winter. If we compare it with the already familiar vegetables, then in terms of its taste it is as close as possible to a green tomato. But only the exotic fruit is more tender and does not take much time to prepare pickled physalis for the winter at home. It is canned with vegetables, jam, compote or preserves are made, and in any recipe it turns out delicious.

How to deliciously pickle physalis for the winter

Physalis is from the genus Solanaceae, but not all of its representatives can be eaten and even more so used to prepare snacks for the winter. Only some of its varieties are edible: berry, which is also called Peruvian, and vegetable, Mexican. The first is used for making jams, preserves, and the second is suitable for pickling. And you can make snacks for the winter in several ways, adhering to certain rules:

1. You can determine the ripeness of a vegetable by the box in which it is located. It should be gray. Before canning the fruits, they are taken out of the boxes.
2. A thick layer of wax can be seen on its surface. It is difficult to wash it, but it is necessary.
3. There are two ways to pickle fruits. The first involves blanching in boiling water, marinating and sterilizing. But in the second case, it is simply poured with hot brine, which is poured into a saucepan, boiled again, vinegar is added and the jars are poured again, and sealed.
4. You need to marinate it for the winter only in sterile containers, and boil the lids for 5 minutes.
5. The fruit has a thick rind, which must be pierced before placing in the jar - this solution will help speed up the process.

Following all the recommendations, even a beginner will not be difficult to pickle a vegetable for the winter.

Recipes for making pickled physalis for the winter

Vegetable and berry varieties have beneficial properties. They are recommended for people with problems of the respiratory and urinary systems, gout and rheumatism. The fruits have analgesic, hemostatic and choleretic effects.

There are many good recipes for pickling vegetables for the winter: with garlic, spices, in tomato juice, with plums. Which one to choose to pickle a vegetable for the winter, each housewife decides for herself.

Pickled physalis without sterilization

Harvesting it is very similar to pickling tomatoes. You will need the following components:

• 500 g of Mexican variety;
• 5 carnation stars;
• 1 clove of garlic;
• a mixture of peppers;
• 1 bay leaf;
• 2 cherry branches;
• horseradish leaf;
• 50 ml of vinegar and sugar;
• 1/2 tbsp. l. salt.

Pickled physalis recipe with photo:

1. Wash the fruits thoroughly, select crumpled and spoiled ones.
2. In a container, previously sterilized, throw a garlic wedge, horseradish, cherry branches and spices. Fill the container with the main product.
3. Add salt and sugar.
4. Fill the container with boiling water, let it steam for a quarter of an hour.
5. Pour the liquid back into the pan, wait for it to boil and fill the jar again, repeat this manipulation again.
6. During the next pouring, add vinegar to the container.
7. Seal tightly, cover with a blanket.

Recipe for pickled physalis for the winter with plums

The combination of the Mexican variety with plums will appeal to those who love olives and olives. You will need the following components:

• 200 g plums;
• 500 g of Mexican variety;
• a pinch of cinnamon;
• 5 pieces. carnations;
• 1 chili pepper;
• Bay leaf;
• a mixture of peppers;
• 50 g of salt and sugar;
• 5 tbsp. water;
• 30 ml vinegar.

Marinating happens like this:

1. Pierce the fruits at the point of attachment to the box with a match. Fold in a colander and put in boiling water for 2 minutes. Thanks to this solution, all the wax coating will easily come off, because it is difficult to wash it off with cold water.
2. After blanching, rinse the fruits in cold water and dry with a dry towel.
3. Wash each jar, sterilize, put all the spices on the bottom.
4. Put physalis mixed with plums tightly in a container.
5. Boil the marinade: add salt, sugar to the water, bring to a boil, after turning off, pour in the vinegar. Pour the contents of the jar.
6. Sterilize for 10 minutes, cork.

Recipe for pickling physalis with spices

Products:

• 500 g of Mexican variety;
• 8 carnation umbrellas;
• 4 peas of allspice and bitter pepper;
• 2 cinnamon sticks;
• 1 tbsp. l. vinegar and salt;
• 2 tbsp. l. Sahara;
• a mixture of herbs: leaves of tarragon, currants, cherries, horseradish;
• 4 tbsp. water.

Stages of pickling a vegetable for the winter:

1. Prepare containers: wash with soda and sterilize.
2. Wash the vegetable thoroughly to remove wax deposits.
3. Break the cinnamon sticks and put on the bottom of the container, add spices and spices there.
4. Fill the jar to the top with the main ingredient.
5. Pour in boiling water, let stand for a quarter of an hour and drain into a saucepan again.
6. Add salt and sugar, pour the fruit over with liquid again.
7. Once again, transfer to a saucepan, wait for a boil, turn off the heat and add vinegar.
8. Pour the contents of the jar, close tightly, turn the lids down, cover with a blanket.

Marinating physalis for the winter with garlic

Fans of pickled vegetables with a spicy touch will love this recipe. To preserve it, you need to prepare:

• 1 kg of vegetable physalis;
• 1 liter of water;
• 4 garlic cloves;
• a mixture of peppers and peas;
• 3 bay leaves;
• 3 leaves of currants and cherries;
• 8 grains of cloves;
• 1/4 tbsp. vinegar;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• dill umbrellas.

You can marinate for the winter without sterilization like this:

1. Remove fruits from cups, wash.
2. Put all the leaves, an umbrella of dill, cloves of garlic and pepper at the bottom of sterile jars.
3. Lay the vegetable tightly, you can even press it down - it does not wrinkle.
4. Pour sugar, salt into the container. Boil water and pour into jars. Leave for 20 minutes to warm up the fruit.
5. Pour the liquid into a saucepan and boil again. Pour vinegar into a jar and pour boiling water over it. Close hermetically with lids, turn upside down, cover with a blanket.

How to marinate physalis for the winter in tomato juice

Pickled physalis turns out very tasty for the winter in tomato sauce. To preserve the fruit you will need:

• 1 kg of Mexican vegetable;
• 4 tbsp. tomato juice;
• horseradish root;
• dill umbrella;
• 4 cloves of garlic;
• 4 currant leaves;
• 50 g of celery;
• 2 bay leaves;
• 4 peas of allspice and black pepper;
• 3 tbsp. l. sugar and salt;
• aspirin - 1 tablet.

Winter pickling steps:

1. Wash Physalis, dry on a towel.
2. Boil the tomatoes, toss in the bay leaves, sugar, salt and peppercorns.
3. Put currant leaves, horseradish root cut into slices, dill, celery and garlic cloves in a jar.
4. Put the main ingredient tightly, throw an aspirin tablet on top, pour hot tomato. Close the jar tightly.

Recipe for making pickled physalis with tomatoes

To pickle an overseas vegetable for the winter you will need:

• 800 g of vegetable physalis;
• 500 g cherry;
• 6 cloves of garlic;
• 20 g fresh dill;
• 4 bay leaves;
• 1 tbsp. l. coriander seeds;
• 6 peas of black pepper;
• 6 grains of cloves;
• 1 tsp vinegar essence;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 4 tbsp. water.

Step-by-step pickling technology for the winter:

1. Remove the vegetable from the boxes, wash, blanch in boiling water for 1 minute, and then put it in cold water. This procedure will help remove wax deposits from the fruit.
2. If the fruits are too large, then it can be cut in half, and the small ones are pickled whole, but they must be pierced with a match.
3. Fill a sterile jar halfway with the Mexican variety, toss in the garlic cloves, top with the cherry tomatoes.
4. Top with dill, coriander seeds, cloves and pepper.
5. Pour boiling water over the vegetable preparation, leave for a quarter of an hour.
6. Pour water into a saucepan, add sugar and salt, boil, remove from heat and add essence.
7. Pour the contents of the jars, cover with lids and sterilize for 15 minutes. Seal the jars, cover with a blanket and leave to cool.

Physalis marinated in halves

Physalis turns out to be very tasty and aromatic if you marinate it in halves. You will need the following components:

• 500 g of vegetable variety;
• 2 tbsp. water;
• 1 tsp salt;
• 1 tbsp. l. Sahara;
• 1 bay leaf;
• 3-4 black peppercorns;
• 1 tbsp. l. vinegar;
• 1 tsp vegetable oil.

Step-by-step pickling technology for the winter:

1. Wash the fruits well and transfer to a colander.
2. Boil water in a saucepan and dip a colander into it, blanch for 3 minutes.
3. Cool physalis, cut into halves.
4. Fill the previously sterilized jars with the halves of the fruit.
5. Boil water, add spices, salt and sugar, remove from heat, add vinegar and oil.
6. Pour hot brine over the fruit.
7. If the appetizer is planned to be pickled for the winter, then the jars are sterilized for 15 minutes, and if you plan to eat them in the near future, then you can do without this procedure, but you need to store it in the refrigerator.
8. Close each jar tightly, wrap it with a blanket.

Terms and conditions of storage

After pickling, the fruits will be ready no earlier than 30 days. Preservation can be stored for no more than a year. Banks are allowed to be placed in the cellar. The optimum room temperature should be between +2 and +5 ° C.

Reviews of pickled physalis

Conclusion

Pickled physalis for the winter will become the highlight of the festive table. It goes well with fish, meat and other dishes. Does not require special preservation skills, has a delicate taste and aroma.

Video recipe for pickling physalis with tomatoes and bell peppers.

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