I love receiving guests and surprising them with unusual preparations for the winter. Among others, pickled and salted physalis, the recipes of which I will share today. The exotic fruit perfectly complements preparations with cucumbers, peppers, and tomatoes. Looks beautiful when mixed and tastes somewhat like canned green tomatoes. I suggest expanding your collection of recipes. To feel more confident, keep some useful tips.

The vegetable type of physalis is green in color and really resembles tomatoes, only the shape is slightly different. Not surprisingly, both vegetables belong to the nightshade family.

How to pickle physalis

In winter preparation, housewives use Peruvian strawberry or pineapple physalis, and its vegetable (Mexican) variety. They cook it from pineapple fruits; you can get acquainted with its recipes even now by following the link to another article.

1. Physalis fruits are hidden in boxes. You can tell the degree of ripeness by their gray color. The first task when pickling a vegetable is to free it from this packaging; this is done immediately, otherwise the vegetable will become bitter.
2. As a rule, the fruits are covered with a sticky substance that must be washed off. The plaque will be completely removed if you blanch the fruits. This is a must when making jam. When marinating, rely on the cooking technology; with double filling, this manipulation will not be required.
3. The thick skin of physalis is usually pierced in the place where the stalk was located, this will speed up the pickling process.

There are two ways to prepare: without sterilization and with heat treatment of the cans in a water bath.

Physalis marinated with garlic without sterilization

You should not think that pickled physalis, canned without sterilization, will not last long. Tomatoes, cucumbers, and peppers are prepared by double pouring, and they all stand well from winter until spring.

You will need for 2 liter jars:

• Fruits – kilogram.
• Water - liter.
• Garlic cloves – 4 pcs.
• Allspice and black peppercorns – 8 pcs.
• Bay leaf – 4 pcs.
• Horseradish leaf.
• Currant and cherry leaves.
• Clove sticks – 8 pcs.
• Table vinegar – 50 ml.
• Sugar – 40 gr. (can be halved).
• Salt - a tablespoon.
• Dill umbrellas.

How to marinate without sterilization:

1. Remove the physalis from the calyxes and rinse.
2. Place leaves, dill, garlic cloves cut in half and pepper on the bottom of the jars.
3. Fill the jars to the top with physalis. Try to stuff it tightly so the fruits don’t wrinkle.
4. Sprinkle sugar and salt on top, dividing the total amount indicated in the recipe into two jars (or add spices when boiling the brine).
5. Boil water and pour into jars. Let sit for 20 minutes to warm through the vegetables.
6. Drain the liquid and boil again. Sugar and salt can be added to the water at this stage, it does not change anything.
7. Pour vinegar into jars, or add to water after boiling.
8. Fill the jars, seal, invert and refrigerate.
9. To be sure, the warming up procedure can be done one more time, but usually two or three times is enough.

Physalis marinated with pepper and oil

The simplest recipe for preparing for the winter. Pepper is not a requirement. The method allows you to prepare only one physalis. At the end you will get a delicious salad with a pleasant sweet marinade.

Take:

• Vegetable physalis and sweet peppers – kilogram (take prepared varieties of pepper with thin skin).
• Salt – 20 gr. (large spoon).
• Water - liter.
• Sugar – 60 gr.
• Bay leaf.
• Black peppercorns – 6 pcs.
• Sunflower oil - 20 ml.
• Vinegar 9% - 60 ml.

Marinate physalis:

1. Blanch the physalis fruits for 1-2 minutes. Divide large specimens into parts.
2. Divide the pepper in half or into 4 parts, select the seed part.
3. Place vegetables in jars in layers, adding peppercorns and bay leaves.
4. Prepare the marinade by boiling water with sugar and salt. 5 minutes before turning off, add vinegar and oil.
5. Boil and pour over the vegetables. Next is the standard seaming procedure. Leave until completely cooled and store in the pantry. In winter there will be no need to make a salad, since the preservation is already in oil.

Physalis marinated with tomatoes

According to the proposed recipe, you can make a preparation with cucumbers. Pay attention to the marinade - very tasty and spicy. Take tomatoes of any degree of ripeness, even green ones.

You will need two liters:

• Vegetables – physalis and tomatoes in any quantity.

For the marinade:

• Water - liter.
• Cloves – 10 sticks.
• Allspice – 8-10 pcs.
• Cinnamon – 4 sticks.
• Table vinegar – 50 ml.
• Salt – 2 large spoons.
• Granulated sugar - 2 large spoons with a small pile.
• Spicy herbs if desired - tarragon, horseradish, spicy cherry and currant leaves.

How to marinate:

1. Divide the spices into 2 servings. Place cloves, pepper, cinnamon and leaves into each jar.
2. Add tomatoes and physalis. Sprinkle salt and sugar on top.
3. Boil water and pour into jars. Leave to infuse for 10 minutes.
4. Pour the brine into the pan, boil again and pour in.
5. The third boil is the last. Before pouring the brine, pour vinegar into the jars.
6. The workpiece is stored in the cold, under a nylon lid.

Step-by-step video recipe for pickled physalis for the winter. Good luck with your preparations!

Ecology of life. Usadba: Due to the content of pectin substances and a balanced ratio of acid and sugars, ripe physalis fruits are considered a valuable dietary product. We will tell you how to collect, preserve and prepare the harvest of this vegetable, which is currently less widespread than it deserves.

Due to the content of pectin substances and a balanced ratio of acid and sugars, ripe physalis fruits are considered a valuable dietary product. We will tell you how to collect, preserve and prepare the harvest of this vegetable, which is currently less widespread than it deserves.

There are vegetable (Mexican) physalis, strawberry (berry) and ornamental physalis. The fruits of Physalis vegetable and berry are eaten. The species also ripen 80-100 days after sowing. The lower ones ripen first. They can be collected as soon as the berries acquire a characteristic color for the variety, and the covers begin to lighten and dry out. Ripe physalis fruits fall to the ground and in dry weather can lie there for 7-10 days without spoiling.

How to clean and store physalis

Physalis fruits are collected gradually, about once a week: first, fallen and ripe ones, and then well-developed green ones. The main thing is to have time to collect the fruits before frost, since frozen fruits are poorly stored. Do not pick fruits after rain or until the dew has dried. Before storing physalis, the berries need to be dried. Physalis, harvested in dry sunny weather, is stored better. To ensure that physalis spoils less during storage, try not to damage the berries when harvesting. Undamaged fruits better retain the substances that determine the taste and aroma of each variety.

It is best to store physalis in a cool, dry place, in small boxes with ventilation holes or lattice boxes that can hold no more than 3 kg of berries. At a temperature of +12-14°C, ripe fruits last 1-2 months. Unripe but healthy physalis fruits can be stored longer, sometimes until spring. At higher temperatures, fruits ripen faster and spoil faster: at a temperature of +25-30°C, ripening takes 1-2 weeks. Throughout the storage period, physalis should be regularly reviewed, selecting ripe fruits and discarding spoiled ones.

What to cook from physalis fruits

Physalis fruits are consumed both fresh and canned. They can be used in the preparation of various dishes in combination with paprika, tomatoes and coriander; , sweets, candied fruits, as well as for decorating cakes and pastries.

For “sweet” purposes, physalis is mainly used. It is suitable for making jam, marmalade, candied fruits, compotes, etc. It can be dried and used instead of raisins. Unlike vegetable physalis, berry fruits do not require blanching before consumption, since they do not have a sticky substance on the berries.

The fruits of vegetable physalis (it may appear under other names: Mexican physalis, Mexican physalis tomato, physalis philadelphica, tomatillos fruits) are added to first courses and are widely used for canning. They can be salted and pickled, and also added to cucumbers, tomatoes and cabbage when canning. For better salting, the fruits must be pricked. However, you can also make jam or make candied fruits from vegetable physalis. But, no matter what recipe you choose, before cooking, you will have to blanch the vegetable physalis berries for 2-3 minutes in boiling water to remove sticky and waxy substances from them. In addition, this treatment will remove the unpleasant odor and bitter taste from the berries.

Physalis salted

• Physalis - 1 kg
• Dill - 30 g
• Horseradish root - 4 g
• Garlic - 3 g
• Red capsicum - 1 g
• Salt - 60 g
• Water - 1 liter

You can add blackcurrant leaves, tarragon, basil, mint, parsley, celery at the rate of no more than 50 grams of aromatic spices per 1 kg of physalis

How to cook:

Place prepared ripe fruits along with spices in jars. Pour in brine (60 g of salt per 1 liter of water). Cover the jars with a clean cloth and leave to ferment for 7-10 days at room temperature. Remove any mold that appears during fermentation. When the brine tastes sour, drain, boil, pour back into the jars and roll up. Store rolled jars in the basement or refrigerator.

Physalis pickled

• Physalis vegetable - 1 kg
• For the marinade: for 1 liter of water - 50 g sugar, 40 g salt, 10 g 80% acetic acid, a pinch of cinnamon, 5-8 clove buds, 4 allspice peas, bay leaf.

How to cook:

Place ripe physalis fruits in boiling water for 1 minute, then cool and place tightly in sterilized 0.5 liter jars. Pour in hot marinade mixture. Cover with a boiled lid and sterilize for 10 minutes from the moment the water boils in the pan. Then roll up, turn upside down, cover with a towel and leave until completely cool. The product is ready for use in a month. Can be stored at room temperature.

Physalis caviar

• Physalis vegetable - 500 g
• Onions - 200 g
• Carrots - 200 g
• White roots (parsley, parsnip) - 100 g
• Salt, sugar, ground black pepper, bay leaf, chopped garlic, dill and parsley - to taste.

How to cook:

Peel and chop the vegetables. Fry each separately in vegetable oil and then mix. Add salt, sugar, ground black pepper, bay leaf, finely chopped garlic, dill and parsley to taste. Heat again, stirring thoroughly. Serve cooled.

Physalis and zucchini jam

• Physalis vegetable - 500 g
• Zucchini - 1 kg
• Sugar - 900 g
• A few cloves or pieces of ginger for flavor

If you replace the zucchini with pumpkin in this recipe, the jam will be even sweeter.

How to cook:

Peel the physalis from its covers, wash it with warm water to remove wax deposits and cut small fruits in half, and large ones into 4 parts. Peel and seed the zucchini and cut into cubes. Place the prepared fruit mixture in an enamel bowl and pour hot sugar syrup. Wait until the syrup cools down. Next, cook the jam in several stages to keep the fruits intact. For flavor, add a few cloves or pieces of ginger to the jam before the last stage of cooking. Pour the finished jam into jars, close the lids, and store in the refrigerator.

Quince and physalis jam

• Decorative quince – 10-15 pcs.
• Physalis berry – 2 kg
• Sugar (sand) – 1.5 kg

How to cook:

Remove the physalis berries from the lanterns, rinse thoroughly in hot water, cut into halves (or quarters) and add some sugar. Leave overnight. Wash the quince, remove the seeds, grate it, add it to the prepared berries and put it on medium heat. Boil. Cook over low heat until thickened. Place the jam into sterilized jars and close the lid tightly.

Physalis jam

• Physalis vegetable - 1 kg
• Sugar - 1.2 kg
• Water - 0.5 l

How to cook:

Blanch the prepared physalis fruits in boiling water for 2-3 minutes, drain in a colander to drain, and place in a saucepan. Prepare sugar syrup at the rate of 500 g of sugar per 0.5 liter of water: heat until the sugar dissolves and boil for 3-4 minutes. Without cooling, pour it over the fruits in the pan. Leave the fruits in the syrup for 3-4 hours. Then add another 500 g of dry granulated sugar to the pan for each kilogram of fruit and, stirring gently, heat until all the sugar is completely dissolved and cook at low boil for 10 minutes. Remove from heat and leave to soak for 5-6 hours. Then add another 100-200 grams of sugar for each kilogram of fruit and boil for 10-15 minutes.

The jam is ready when the syrup flows from the spoon in a thick stream, and a drop of syrup does not spread on the plate. Pour the jam into jars, close the lids and pasteurize in a saucepan with hot water for 15-20 minutes. If the jam is not intended for long-term storage, you can cool it and pour it into sterilized jars. But in this case it must be stored in the refrigerator.

Candied Physalis

From jam you can make candied fruits - candied physalis fruits. To do this, pour the prepared jam onto a sieve, let the syrup drain, and place the selected fruits on a baking sheet, cover with thick paper and dry in the oven at a temperature of 35-40°C. Can be dried in the room, without heating. Sprinkle the finished candied fruits with granulated sugar or powder. Store in glass jars with lids. published

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Description

Pickled physalis for the winter The taste is very similar to pickled tomatoes. You can marinate it at home either as a separate appetizer or in addition to other vegetables, for example, peppers or tomatoes, in our case cherry tomatoes. However, there is delicious learning in both cases. Thanks to the fact that according to this step-by-step recipe with photos, physalis is preserved for the winter with cherry tomatoes, the exotic snack also turns out to be very colorful and beautiful in appearance.

In order to pickle physalis fruits at home, you need to use the step-by-step instructions below with photos. From it you will learn at what stage of ripeness the berries are recommended to be used for preparing this snack. The recipe below also describes in detail information on creating a delicious marinade for physalis. It is advisable to prepare the filling for preserving fruits strictly according to the recipe, because its taste is completely transferred to the pickled berries. In addition, fresh physalis does not taste very pleasant, which means that you simply have to prepare the most delicious marinade for it.

So, let's start cooking!

Ingredients

Steps

First of all, to create an unusual preparation at home, choose the ripest physalis fruits. When ripe, they should have a soft yellow color. Then bring the berries to the desired condition. First, take them all out of the boxes, and then rinse them thoroughly. Be sure to blanch clean fruits in boiling water for twenty seconds, and then immediately place them in cold water. This procedure is necessary so that the waxy coating is washed off from the physalis and all the bitterness comes out.



If the selected fruits are quite large, cut them in half. Small physalis berries should simply be pricked in several places and left whole.



Now prepare the jars. First, be sure to wash them in a soda solution, then sterilize them over steam or in the oven. Afterwards, place the berries in sterile containers.



Following the physalis, add garlic cloves cut into several pieces. Next, add prepared cherry tomatoes to the vegetables.



Cover the layer of tomatoes with another layer of physalis, and on top of it place dill, coriander seeds, as well as black peppercorns and cloves.



Next, fill the vegetable preparation with boiling water, thereby you will be able to calculate the exact required amount of liquid for preparing the marinade. Then drain the water from the jars into a saucepan, then dissolve granulated sugar and salt in it. Boil the marinade, remove from heat and add the required amount of vinegar essence to it.



Fill the jars with physalis and spices with the prepared marinade, then cover the preparations with lids and send them for sterilization in boiling water, the duration of which should be twelve minutes if these are half-liter jars.



Seal the sterilized snack and wait for it to cool. Afterwards, move the workpiece to the refrigerator. After thirty days, pickled physalis will be ready for use. The shelf life of such unusual preservation reaches six months. Bon appetit!

Externally, physalis is similar to small yellow cherry tomatoes. A large number of people are familiar with this fruit because it is used to decorate desserts, but many summer residents compare this plant with a vegetable. This classification is due to the existence of two varieties of this plant: berry and vegetable, and, accordingly, the possibility of preparing this fruit according to various recipes, which allows you to get a dish with different, and often opposite, taste qualities: dessert, hot, spicy.

A large number of people are familiar with this fruit because it is used in decorating desserts.

The vegetable variety of physalis is characterized by the presence of a slight bitterness in its taste. Therefore, many housewives preserve this fruit for the winter.

For this you will need:

• 2 kilos of ripe physalis;
• 3 garlic cloves;
• a small piece of horseradish root;
• 3 branches of dill;
• 3 blackcurrant leaves;
• 1500 milliliters of water;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 3 peppercorns;
• 2 bay leaves;
• a small amount of celery root.

Cooking method:

• 1. The physalis is cleaned of its cover and then washed under running water.
  2. The fruits are poured into boiling water for 3 minutes. This treatment will get rid of the waxy coating covering the skin of the physalis.
  3. Garlic, horseradish, celery, currant leaves, dill, and physalis are placed in glass containers.
  4. If desired, the fruits can be covered on top with a couple of sprigs of greenery.
  5. Then salt and sugar are dissolved in water, peppercorns and bay leaves are added to the resulting liquid, everything is mixed and placed on the stove. The marinade is brought to a boil and immediately poured into jars filled with physalis. If there is a need for long-term storage of the workpiece, half of a crushed aspirin tablet should be added to the marinade.
  6. Glass containers are immediately rolled up, turned over, wrapped in a warm blanket and cooled at room temperature for 1-2 days.

A dish prepared according to this recipe will not only be an excellent independent snack, but also an ingredient for canapés and salads.

Pickled physalis (video)

Preparing snacks

A delicious crispy snack is obtained by salting physalis. For this recipe you will need ingredients in the following proportions: 50 grams of a mixture of spices and additional ingredients per 1 kilo of physalis. To prepare the brine, you need to take 60 grams of salt per 1 liter of water.

Physalis is a perennial herbaceous plant with fruits similar to green tomatoes. Each fruit is enclosed in a shell reminiscent of a Chinese paper lantern. There are berry or strawberry physalis, as well as vegetable. My mother-in-law has been growing vegetable physalis for many years; the plant has taken root well and is scattered throughout the garden. I really love fresh physalis, but there is so much of it that I partially make preparations.

I offer you a recipe for pickled physalis, which you can offer to meat dishes and diversify your menu in the winter. Cinnamon is added to the marinade, which gives the preparation a very interesting taste.

To pickle physalis for the winter, you need to prepare all the products according to the list. Physalis fruits are covered with a waxy coating, so after removing the fruit from the sepals, you must thoroughly wash the physalis with warm water.

Place pepper and cloves in the bottom of a clean jar and sprinkle with cinnamon.

Place a medium-sized horseradish leaf, cut into 2-3 pieces, into a jar. Fill the jar with physalis to the top.

Boil water and pour physalis for 15 minutes, covering the jar with a lid.

Measure sugar and salt into a saucepan, drain the water from the jar and bring to a boil. At the very end, pour in vinegar and stir.

Pour the hot marinade over the physalis and immediately tighten the jar. Turn over onto the lid and cover with a blanket until cool.

After 2 weeks, pickled physalis is ready to eat, but we will wait until winter.

Delicious preparations to you!