Recipes for physalis preparations for the winter

Not everyone, having heard about physalis, will immediately understand what we are talking about. Although many gardeners have long been familiar with this exotic representative of the nightshade family, not all of them know that from almost any of its varieties you can prepare many interesting, tasty and healthy dishes for the winter. Recipes for preparing physalis for the winter are not very diverse - after all, unlike tomatoes, close acquaintance with this plant began only about half a century ago. However, many dishes turn out to be very tasty and so original that they will easily intrigue guests at the festive table.

What to cook from physalis for the winter

Just as physalis plants themselves are usually divided into vegetable and berry ones, dishes made from it are divided into spicy, pickled and sweet.

Indeed, very tasty pickled, salted and soaked preparations for the winter are prepared from vegetable physalis, both alone and as additives to other vegetables.

Both vegetable and berry varieties are suitable for jams and jams. But for preparing candied fruits, dried fruits, compotes and jelly for the winter, berry varieties are best suited.

To remove the sticky substance from the surface of the fruit, vegetable physalis must first be cleared of covers, blanch for a couple of minutes in boiling water, or at least scald with boiling water. Berry varieties can be spared this procedure, since they usually do not have an adhesive coating.

Physalis recipes for the winter

Since physalis is not yet very familiar as a raw material for preparing food for the winter, it is recommended that you first try several recipes with or without photos, and use small portions to prepare a particular dish. The fruits of this plant ripen gradually, and this is very convenient. Because, having made a certain amount of this or that preparation from the first ripened batch and tried it, you can immediately determine whether it is worth getting involved and preparing all the remaining fruits according to this recipe or not.

Preparing physalis for the winter according to the classic recipe

The process of preparing pickled physalis for the winter is essentially no different from pickling the same tomatoes or cucumbers.

For this recipe you will need:

• 1 kg of physalis fruits;
• 5-7 clove buds;
• 4 peas each of black and allspice;
• a pinch of cinnamon;
• bay leaves to taste;
• 1 liter of water;
• 50 g each of sugar and salt;
• 15 ml 9% vinegar;
• dill umbrellas, cherry leaves, black currants and horseradish to taste and desire.

There are 2 main ways to pickle physalis.In the first case, the fruits are placed in clean jars, sprinkled with spices, poured with boiling marinade prepared from water, sugar, salt and vinegar, and sterilized for 18-20 minutes.

If you want to avoid sterilization, use the triple-fill method:

1. Place half of the greens with spices on the bottom of the prepared jars, then physalis and the rest of the seasonings on top.
2. Pour boiling water into the jar and leave it covered for 15 minutes.
3. Then the water is drained, a marinade is prepared from it (without vinegar) and, in a boiling state, the physalis is again poured into glass containers.
   
4. After settling for 15 minutes, the marinade is drained again, heated to + 100 ° C, vinegar is added to it and poured back into the jars.
5. The pickled physalis is immediately rolled up hermetically and placed upside down under a blanket for additional sterilization.

The preparation will acquire its final taste only after a month.

Spicy pickled physalis

Physalis, even a vegetable one, has very delicate fruits, the taste of which can be spoiled by too aggressive or vigorous marinade, so it is important not to overdo it and strictly follow the recipe recommendations.

You will need:

• 1000 g of physalis, peeled;
• 1 liter of water;
• 1 tsp. dry mustard seeds;
• half a pod of hot pepper;
• 5 peas of allspice;
• 4-5 cloves of garlic;
• 2 clove buds;
• 2 bay leaves;
• 40 g salt;
• 1 tbsp. l. vinegar essence;
• 50 g sugar.

The cooking process itself is similar to that described in the previous recipe. Hot peppers and garlic are cleaned of excess parts and cut into small pieces. Along with the mustard seeds, the vegetables are placed approximately equally into the prepared jars.

With tomato juice

Physalis pickled in this form is practically no different from canned cherry tomatoes. For this recipe, you don’t even need vinegar, since tomato juice will play the role of acid.

To prepare such a simple and at the same time unusual snack for the winter according to the recipe, you will need:

• about 1 kg of vegetable or berry physalis fruits;
• 1.5 liters of store-bought or home-made tomato juice;
• 1 medium horseradish root;
• 50 g celery or parsley;
• several leaves of bay leaf and black currant;
• 3 cloves of garlic;
• 70 g salt;
• 75 g sugar;
• 5 black peppercorns;
• several dill umbrellas.

Preparation:

1. The fruits are removed from the cases and, if necessary, blanched in boiling water (if vegetable varieties are used).
2. To prepare tomato juice in home recipes, just boil the tomatoes cut into pieces for a quarter of an hour. And then, after cooling, rub the tomato mass through a sieve. Or you can simply use a juicer, if you have one.
3. To prepare the marinade, add sugar, salt, bay leaf and black pepper to tomato juice and heat until boiling.
4. Meanwhile, all the remaining spices are placed in sterilized jars, and physalis is placed on top.
5. Fill the contents of the jars with boiling tomato marinade and immediately seal them for the winter.
6. Cool upside down under a warm shelter.

With tomatoes

There is also a very interesting recipe for the winter, in which physalis is marinated not in splendid isolation, but in the company of vegetables and fruits that are very suitable for its taste and consistency. The unusual taste and appearance of the preparation will definitely surprise any guests.

You will need:

• 500 g physalis;
• 500 g tomatoes;
• 200 g plums;
• 1 liter of water;
• 50 g salt;
• 100 g sugar;
• a sprig of tarragon and basil;
• 50 ml fruit vinegar (apple or wine).

Preparation:

1. Physalis, tomatoes and plums are pricked with a toothpick and scalded with boiling water.
2. Then they are laid out in glass containers and the necessary and desired seasonings are added.
3. Boil water with salt and sugar, add vinegar at the end.
4. Fill the containers with boiling marinade, sterilize for 10 minutes and roll up for the winter.

Spiced

In exactly the same way, you can prepare physalis for the winter with a variety of spicy additives.

For 1 kg of fruit and, accordingly, 1 liter of water for marinade, add:

• 15 clove buds;
• 4 cinnamon sticks;
• 15 peas of allspice;
• 100 g of various herbs (horseradish leaves, currants, cherries, oak, dill inflorescences, tarragon, hyssop, celery, parsley, basil);
• a few bay leaves;
• 50 ml 9% vinegar;
• 60 g sugar;
• 40 g salt.

Salted Physalis

Physalis can be pickled for the winter in the same way as is done with tomatoes and cucumbers.

You will need:

• 1 kg of physalis;
• 3-4 cloves of garlic;
• a small root of horseradish;
• 30 g dill inflorescences;
• 5-7 black peppercorns;
• if desired and possible, cherry and black currant leaves;
• 60 g salt;
• 1 liter of water.

Preparation:

1. Prepare a brine from water and salt, boil and cool.
2. Fill clean jars with physalis fruits mixed with spices.
3. Pour in brine, cover with a linen cloth and leave at room temperature for 8-10 days to ferment.
4. If foam and mold appear during the fermentation process, they must be removed from the surface.
5. After the set period has expired, the brine is drained, heated to a boil, boiled for 5 minutes and poured back into the jars.
6. Salted physalis are rolled up and stored for the winter in a cool place.

Caviar

Caviar is traditionally prepared from the vegetable or Mexican physalis. The dish turns out to be very tender and tastes so unusual that it is difficult to understand what it is made of.

You will need:

• 2 kg of physalis vegetable varieties;
• 1 kg of onions;
• 1 kg carrots;
• garlic - to taste;
• one bunch each of dill and parsley;
• 450 ml vegetable oil;
• 45 ml vinegar 9%;
• salt to taste.

Preparation:

1. All vegetables are peeled or peeled and finely chopped.
2. Fry in a frying pan separately from each other: onions - 5 minutes, carrots - 10 minutes, physalis - 15 minutes.
3. Mix everything in a separate container with thick walls, add oil and place in an oven heated to + 200 ° C.
4. After half an hour, add chopped herbs and garlic.
5. Add sugar, salt, spices to taste.
6. At the very end of stewing, add vinegar or citric acid.
7. Hot vegetable caviar is placed in sterile jars and sealed for the winter.

Compote

It is better to prepare compote for the winter from berry varieties, which contain more sugar and aromatic components, thanks to which the drink turns out very tasty and fragrant.

You will need:

• 400 g of physalis berry species;
• 220 g granulated sugar;
• 200 ml purified water.

This recipe makes the compote very concentrated. When using it, it is advisable to dilute it with water to taste.

Preparation:

1. Physalis must be pricked with a sharp object in many places, then dipped into boiling water for a minute.
2. After that, remove the berries with a colander and place them in cold water, to which the amount of sugar prescribed in the recipe is also added.
3. The compote is heated until the water boils and cooked for 5 to 10 minutes.
   
4. Taste it, if it is too sweet, add a pinch of citric acid or juice from half a lemon.
5. Transfer the berries to sterile jars, pour boiling syrup over them, immediately roll them up and place them under a warm “fur coat” to cool.

Jam

Traditional physalis jam is cooked in several stages. It is especially aromatic and tasty from berry varieties. But in their absence, quite tasty preparations can be obtained from vegetable varieties of physalis, especially if you use the addition of vanillin and ginger.

You will need:

• 1000 g of physalis fruits;
• 1200 g sugar;
• 20 g fresh ginger root;
• 1 lemon;
• 1 g vanillin;
• 200g water.

Preparation:

1. Physalis fruits are selected from the casings and pierced with a fork in several places.
2. Ginger is peeled and cut into thin slices.
3. The lemon, along with the skin, is cut into small thin pieces, removing all the seeds.
4. Then slices of ginger and lemon are poured with boiling water and boiled in it for several minutes.
5. Sugar is added to the broth and heated until it is completely dissolved.
6. Place physalis fruits into the prepared syrup, heat for about 5 minutes and set aside until completely cooled.
7. Place the pan with the future jam on the fire again, let it boil for 10 minutes, add vanillin and cool again for at least 5-6 hours.
8. When the jam is placed on the fire for the third time, the physalis should become almost transparent, and the dish itself should acquire a pleasant honey hue.
9. It is simmered over low heat for about 10 minutes and packaged in dry jars.

Raisins and candied fruits

The most delicious and original preparation from physalis berry varieties is the so-called raisin.The product turns out to be much more original in taste than grape raisins and has an attractive fruity aroma.

1. The berries are peeled, rinsed in water and laid out in one layer on a tray or baking sheet.
2. Most varieties dry easily in the sun for several days. If there is no sun, then you can use an oven or electric dryer at a temperature of about + 50 °C.
3. But to dry Peruvian physalis varieties, you should only use a dryer or oven with forced ventilation. Because very delicate fruits can quickly deteriorate in the sun.

Children enjoy dried physalis; it is also used to prepare pilaf, drinks, and fillings. And candied fruits are best suited for decorating confectionery and baked goods.

Preparing them is also not very difficult; for this you will need:

• 1 kg of physalis berries;
• 1 glass of water;
• 1.3 kg sugar.

Preparation:

1. Chopped physalis berries are placed in boiling syrup of water and sugar, boiled for 5 minutes and cooled for about 8 hours.
2. This procedure is repeated at least 5 times.
3. Finally, the syrup is drained through a colander, and the berries are allowed to dry slightly.
4. After which they are laid out on parchment paper and dried in air or in the oven.
5. If desired, roll in powdered sugar and place in cardboard boxes for storage.

Terms and conditions of storage

All physalis preparations, hermetically sealed with metal lids, can be stored in a regular indoor pantry for a year. Candied fruits and raisins are also stored well in standard room conditions until the new season.

Conclusion

The recipes for preparing physalis for the winter, collected in this article, can help novice housewives understand how to use the mysterious and exotic fruit called physalis. And since it is much easier to grow than tomatoes, preparations from it will help diversify the winter menu of any family.

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