Recipes for pickled physalis

Physalis is an exotic fruit that, just a few years ago, was known to few people in Russia. There are a huge number of different recipes to help pickle it for the winter. If you compare it with already familiar vegetables, then in terms of its taste it is as close as possible to a green tomato. But the exotic fruit is more delicate and does not require much time to prepare pickled physalis for the winter at home. It can be preserved with vegetables, made into jam, compote or preserves, and in any recipe it turns out delicious.

How to deliciously pickle physalis for the winter

Physalis is a member of the nightshade family, but not all of its representatives can be eaten, much less used for preparing winter snacks. Only some of its varieties are edible: berry, which is also called Peruvian, and vegetable, Mexican. The first is used for making jams, marmalade, and the second is suitable for pickling.And you can make winter snacks in several ways, following 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, fruits are removed from the boxes.
2. On its surface you can see a thick layer of wax. It's difficult to clean, but necessary.
3. There are two ways to pickle fruits. The first involves blanching in boiling water, marinating and sterilization. But in the second case, it is simply poured with hot brine, which is poured into a pan, boiled again, vinegar is added and the jars are filled again, hermetically sealed.
4. You only need to marinate it for the winter in sterile containers, and boil the lids for 5 minutes.
5. The fruits have a thick peel, which must be pierced before putting it in a jar - this solution will help speed up the process.

Following all the recommendations, pickling vegetables for the winter will not be difficult even for a beginner.

Recipes for preparing pickled physalis for the winter

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

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 vegetables for the winter, each housewife decides independently.

Pickled physalis without sterilization

Its preparation is very similar to pickling tomatoes. The following components will be required:

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

Recipe for pickled physalis with photo:

1. Wash the fruits thoroughly, select any wrinkled or spoiled ones.
2. Throw in a clove of garlic, horseradish, cherry branches and spices into a pre-sterilized container. Fill the container with the main product.
3. Add salt and sugar.
4. Fill the container with boiling water and let it steam for a quarter of an hour.
5. Pour the liquid back into the pan, wait until it boils and fill the jar again, repeat this manipulation again.
6. During the next pour, add vinegar to the container.
7. Seal tightly and 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 black olives. The following components will be required:

• 200 g plums;
• 500 g Mexican variety;
• a pinch of cinnamon;
• 5 pieces. carnations;
• 1 chili pepper;
• Bay leaf;
• pepper mixture;
• 50 g each 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. Place in a colander and place in boiling water for 2 minutes. Thanks to this solution, all waxy deposits 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 wipe with a dry towel.
3. Wash, sterilize each jar, and place all the spices on the bottom.
4. Place physalis mixed with plums tightly in a container.
5. Cook the marinade: add salt and sugar to the water, bring to a boil, after turning off, pour in the vinegar. Pour the contents of the jar.
6. Leave to sterilize for 10 minutes, seal.

Recipe for pickling physalis with spices

Products:

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

Stages of pickling vegetables for the winter:

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

Marinating physalis for the winter with garlic

Fans of pickled vegetables with a spicy note 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 peppercorns;
• 3 bay leaves;
• 3 leaves of currant and cherry;
• 8 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 the fruits from the cups and wash.
2. Place all the leaves, an umbrella of dill, cloves of garlic and pepper on the bottom of sterile jars.
3. Place the vegetable tightly, you can even press it down - it does not wrinkle.
4. Pour sugar and salt into a container. Boil water and pour into jars. Leave for 20 minutes to warm the fruits.
5. Pour the liquid into the pan and boil again. Pour vinegar into a jar and add boiling water. Close tightly with lids, turn upside down, cover with a blanket.

How to pickle physalis for the winter in tomato juice

Marinated physalis for the winter in tomato sauce turns out very tasty. To preserve fruits 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 celery;
• 2 bay leaves;
• 4 peas of allspice and black pepper;
• 3 tbsp. l. sugar and salt;
• aspirin – 1 tablet.

Stages of marinating for the winter:

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

Recipe for marinated physalis with tomatoes

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

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

Step-by-step marinating technology for the winter:

1. Remove the vegetables from the boxes, wash, blanch in boiling water for 1 minute, and then plunge into cold water. This procedure will help remove the waxy coating from the fruit.
2. If the fruit is too large, it can be cut in half, and small ones can be pickled whole, but be sure to be pierced with a match.
3. Fill a sterile jar halfway with the Mexican variety, throw in the garlic cloves, and fill the top with cherry tomatoes.
4. Top with dill, coriander seeds, cloves and pepper.
5. Pour boiling water over the vegetable stock and leave for a quarter of an hour.
6. Pour the water into a saucepan, add sugar and salt, boil, remove from heat and add the 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. The following components will be required:

• 500 g 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 marinating technology for the winter:

1. Wash the fruits well and place in a colander.
2. Boil water in a saucepan and place a colander in it, blanch for 3 minutes.
3. Cool the physalis, cut into halves.
4. Fill pre-sterilized jars with fruit halves.
5. Boil water, add spices, salt and sugar, remove from heat, add vinegar and oil.
6. Pour hot brine over the fruits.
7. If you plan to marinate the appetizer 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 without this procedure, but you need to store them in the refrigerator.
8. Seal each jar hermetically and wrap it in a blanket.

Terms and conditions of storage

The fruits will be ready after pickling no earlier than 30 days later. Canned food can be stored for no more than a year. Banks are allowed to be placed in the cellar. The optimal room temperature should be from +2 to +5 °C.

Reviews of pickled physalis

Conclusion

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

Video recipe for marinating physalis with tomatoes and bell peppers.

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