Fresh vegetable physalis has a slightly bitter taste, so it is more often used for preparing canned food. Pickling makes the fruits more tender and preserves them for several months, allowing you to enjoy the characteristic pineapple taste all winter.
There are several ways to prepare pickled physalis for the winter.In each of them, preliminary preparation of the fruit is required: the caps are removed from them, then the physalis is doused with boiling water. Next, prepare according to the recipe.
Classic way
Using this recipe, even inexperienced housewives can make preparations for the winter. Ingredients:
- ripe berries - 2 kg;
- garlic - 3 cloves;
- garden horseradish - a piece of root weighing 15-25 g;
- fresh dill (leaves) - 20 g;
- currant leaf - 3 pcs.;
- settled water - 1.5 l;
- salt - 2 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- pepper - 3 pcs.;
- bay leaf - 2 pcs.;
- celery rhizome - 30 g.
Preparation
- The fruits are peeled, washed in cold water, and placed in boiling water for 3 minutes.
- Glass jars are washed, doused with boiling water and dried.
- Spices are placed at the bottom of the container.
- Each jar is filled to the top with physalis.
- Place a sprig of dill on top.
It is necessary to marinate immediately.
Preparing the marinade
- Dissolve salt and sugar in water, add bay leaves and peppercorns.
- The dishes are placed on the stove.
- Let it boil.
- Poured into jars.
- If the product is intended for long-term storage, add 0.5 crushed tablets of acetylsalicylic acid to each jar.
Roll up the cans with a can opener. Place upside down on a table or floor for 24-48 hours, covered with a warm blanket. Pickled physalis is stored in the cellar.
Important! While the jars are cooling, the room temperature should be maintained at room temperature.
Recipe in halves
This is one of the best recipes for preparing physalis for the winter. It is good because it does not require draining the liquid from the jars and sterilizing it. The main thing is to prepare everything in advance, maintain the proportions and roll up the container before the marinade has cooled.
Ingredients:
- 1 kg of ripe vegetable physalis.
- 1000 ml water;
- 20 g salt;
- 60 g granulated sugar;
- 20 ml sunflower oil (preferably unrefined);
- 60 ml 3% table vinegar;
- 6 pcs. peppercorns;
- 3-4 pcs. bay leaf.
Canning
- The washed and peeled physalis is placed in a colander, which is immersed in boiling water for 2-3 minutes. The fruits must be completely submerged in water.
- They take it out and cut each fruit into two halves.
- Place the physalis in the prepared container so that the space is filled to the neck.
- Add pepper, bay leaf, sugar, salt to the water and mix everything.
- Place the dishes over high heat and bring to a boil.
- Boil for 5 minutes over low heat.
- The hot liquid is poured into jars.
- Canned with tin lids, place the cans upside down, wrap in a thick cloth or blanket and keep at room temperature until the canned food has cooled.
- Take it to the basement for storage or put it in the refrigerator.
Fruits in brine
In recipes for preparing vegetable physalis for the winter in brine, the berries must be of the same size, without defects.
Ingredients;
- 1 kg of ripe fruits;
- 3 cloves of garlic;
- a small slice of horseradish rhizome;
- 30 g of ripened dill umbrellas;
- a small pod of hot pepper;
- tarragon - 50 g;
- mint - 1 bunch;
- salt - 60 g;
- fresh blackcurrant leaves - 50 pcs.
The berries are removed from their covers and blanched in boiling water for 3-4 minutes. Salt is dissolved in water and heated, but not brought to a boil. Spices are placed at the bottom of the jars, the remaining space is filled to the top with berries and brine is poured. Cover each container with a piece of gauze on top. Yes, this is not the easiest option for harvesting physalis for the winter, but the result is worth the time and effort.
Leave physalis in brine for 7 or 10 days to ferment.During this time, remove the mold that has appeared several times and taste the liquid.
When the filling becomes sour, it is poured into a saucepan, boiled and poured back into the containers. The canned food is sealed with plastic or metal lids and placed in the basement. Berries are stored in brine all winter.
For those who like it spicy
To prepare pickled physalis with garlic, you need to prepare the following products and spices:
- 1 kg of ripe berries;
- 10 pieces. black peppercorns;
- 10 pieces. allspice;
- 5 cloves of garlic;
- 1000 ml water;
- 4 cherry leaves;
- 4 currant leaves;
- 1 large horseradish leaf;
- 4 bay leaves;
- 15 pcs. fragrant cloves;
- dill seeds with umbrellas - 30 g;
- 2 tbsp. l. salt;
- 4 tbsp. l. sugar with a slide.
Preparation
You need to prepare 2 jars of 1 liter or 4 of 0.5 liter each and the required number of lids. The containers are washed, doused with boiling water and dried. Metal lids are immersed in boiling water for a few seconds. Without this procedure, canned physalis vegetable is unlikely to spoil, but it is better to be on the safe side.
Physalis is cleaned of covers, washed in running cold water and all the leaves, dill, cloves and pepper are dipped in boiling water. The horseradish leaf is first cut into 4 parts. The garlic cloves are cut into several pieces and also placed in containers. Physalis is also sent there, salt and sugar are laid out. Pour 4 tsp into a 1 liter jar. sugar and 2 tsp. salt, in a container with a volume of 0.5 liters - half as much.
Boiling water is poured into the container, after 25 minutes the cooled water is poured into the pan, brought to a boil again and poured into jars. This is done 2 times. The last time the liquid is poured into a bowl and put on fire, meanwhile table vinegar is added to the jars at the rate of 1 tsp. by 0.5 l.pour boiling liquid over the berries and roll up the lids.
The jars are placed upside down, wrapped in a sweatshirt or fur coat and left to cool for a day or two, then put away for storage.
Yellow-orange berries in tomato juice
Vegetable and strawberry varieties are rolled in this way. This preparation of Physalis vegetable for the winter can be used as an independent dish or as an addition to the second one.
Procedure for preparing fruits
- The berries are peeled, washed and blanched in boiling water as usual.
- Tomatoes are cut into pieces, boiled for 20-23 minutes, rubbed through a sieve. You can peel the tomatoes first, but this is optional.
Preparing the marinade
- For 3 liters of juice you will need 4 tbsp. l. granulated sugar and salt, 4 bay leaves and 6-8 peppercorns.
- Mix everything, put it on the stove, let it boil and boil for several 8-10 minutes.
There are other marinade recipes, but this one is the simplest.
Canning process
At the bottom of each container place chopped garlic, sprigs of celery and dill, currant leaves, and a horseradish root cut into circles. Fill the jars with berries and pour hot marinade over them. It will be very tasty if you put the same spices on top of the fruit as on the bottom and decorate everything with sprigs of herbs.
The jars are immediately rolled up, turned over and placed in rows, then covered with a thick blanket and left there for a day or two, after which they are transferred to the cellar. Due to the sweetish taste of the fruit, it can be used as a dessert dish.
Canned fruits made from ground fruits
This preservation is known as physalis caviar. It looks much more beautiful than zucchini or eggplant, and tastes more delicate.
You will need the following products:
- physalis - 600 g;
- citric acid - 15 g;
- large bay leaf - 6 pcs.;
- pepper - 10 peas;
- table salt and granulated sugar - 25 g each;
- parsley - 1 bunch;
- garlic - 1 large head;
- large onion - 1 pc.;
- carrots - 1 pc. (large);
- unrefined oil - 120 ml.
Peeled, washed physalis is cut into pieces and fried in a frying pan in oil. Chopped onions and carrots are also placed there. Add chopped garlic, herbs, salt, sugar. At the half-prepared stage, when the physalis becomes soft, add bay leaf and pepper.
Simmer until done over low heat. This is approximately 30-40 minutes. At the end, add citric acid, mix and keep on fire for a few more minutes, then put into sterilized jars and roll up.
If the caviar is intended for current consumption, you can simply cover it with plastic lids and keep it in the refrigerator.
Candied fruits and jam
Sweet preparations made from physalis taste no worse than the best fruit desserts. The easiest way to pamper your family with a sweet and high-calorie dish is to make jam. Its preparation boils down to taking 1.2 kg of granulated sugar and 500 ml of water per 1 kg of selected berries. Half the norm of sugar is dissolved in water and boiled for 6-7 minutes. Pour the syrup over the berries, leave for 4 hours, then add half a kilo of sugar, cook until it dissolves, and another 10 minutes.
Leave for 6 hours, add the remaining sugar, cook for 20-23 minutes. They check this way: if the jam does not flow from the edge of the saucer, it is ready. They put it in jars, roll it up, open it in the winter or whenever they want.
