The best recipes for cooking physalis for the winter
Fresh vegetable physalis tastes a little bitter, so it is more often used for making canned food. Pickling makes the fruit softer, preserves them for several months, allowing you to enjoy the characteristic pineapple flavor throughout the winter.
Content
There are several ways to prepare pickled physalis for the winter. Each of them requires preliminary preparation of the fruits: the covers are removed from them, then the physalis is poured over with boiling water. Then it is prepared according to the recipe.
The classic way
According to this recipe, preparations for the winter are obtained even from inexperienced housewives. 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.;
- lavrushka - 2 pcs.;
- celery rhizome - 30 g.
Preparation
- The fruits are peeled, washed in cold water, put in boiling water for 3 minutes.
- Glass jars are washed, poured over with boiling water and dried.
- Spices are placed at the bottom of the container.
- Each jar is filled to the brim with physalis.
- Put a sprig of dill on top.
Marinate immediately.
Cooking the marinade
- Dissolve salt and sugar in water, put bay leaves and peas.
- The dishes are placed on the stove.
- Let it boil.
- Poured into jars.
- If the workpiece is intended for long-term storage, 0.5 crushed acetylsalicylic acid tablets are added to each jar.
Roll up the cans with a tin key. They are placed upside down on a table or on the floor for 24-48 hours, covered with a warm blanket. Physalis pickled is stored in the cellar.
Important! During the cooling of the cans, the room temperature must be maintained in the room.
Halved recipe
This is one of the best recipes for making physalis for the winter. It is good in that it is not required to drain the liquid from the cans and sterilize. The main thing is to prepare everything in advance, observe the proportions and roll up the container until the marinade has cooled down.
Ingredients:
- 1 kg of ripe vegetable physalis.
- 1000 ml of water;
- 20 g salt;
- 60 g granulated sugar;
- 20 ml of sunflower oil (preferably unrefined);
- 60 ml of 3% table vinegar;
- 6 pcs. peppercorns;
- 3-4 pcs. bay leaf.
Canning
- Washed and peeled physalis is placed in a colander, which is dipped in boiling water for 2-3 minutes. In this case, the fruits must be completely in the water.
- Take out, cut each fruit into two halves.
- Physalis is laid out in a prepared container so that the space is filled up to the neck.
- Add pepper, lavrushka, sugar, salt to the water, mix everything.
- Put the dishes on high heat, bring to a boil.
- Boil for 5 minutes over low heat.
- Hot liquid is poured into cans.
- Canned with tin lids, put the cans upside down, wrap them with a thick cloth or blanket and keep at room temperature until the canned food cools down.
- Take it to the basement for storage or put it in the refrigerator.
Fruits in brine
In recipes for cooking vegetable physalis for the winter in brine, berries must be taken 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 ripe dill umbrellas;
- small pod of hot pepper;
- tarragon - 50 g;
- mint - 1 bunch;
- salt - 60 g;
- fresh black currant leaves - 50 pcs.
The berries are freed from their covers and blanched in boiling water for 3-4 minutes. Dissolve salt in water and heat, but do not bring to a boil. Spices are placed at the bottom of the cans, the remaining space is covered with berries to the top 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.
Physalis is left in brine for 7 or 10 days to ferment. During this time, the emerging mold is removed several times and the liquid is tasted.
When the filling becomes acidic, it is poured into a saucepan, boiled and poured back into the containers. Canned food is sealed with plastic or metal lids and placed in the basement. Berries in brine are stored all winter.
For those who love sharper
To prepare pickled physalis with garlic, you need to prepare the following foods and spices:
- 1 kg of ripe berries;
- 10 pieces. black peppercorns;
- 10 pieces. allspice;
- 5 cloves of garlic;
- 1000 ml of water;
- 4 cherry leaves;
- 4 currant leaves;
- 1 large horseradish leaf;
- 4 lavrushkas;
- 15 pcs. fragrant carnation;
- dill seeds with umbrellas - 30 g;
- 2 tbsp. l. salt;
- 4 tbsp. l. sugar with a slide.
Preparation
You need to prepare 2 cans of 1 liter or 4 jars of 0.5 liters each and the required number of lids. The containers are washed, poured over with boiling water and dried. Metal lids are dipped in boiling water for a few seconds. Without this procedure, canned food from vegetable physalis is unlikely to deteriorate, but it is better to insure yourself.
Physalis is cleaned of covers, washed in running cold water and all the leaves, dill, cloves and peppers are immersed in boiling water. Horseradish leaf is pre-cut into 4 parts. The cloves of garlic are cut into several pieces and also placed in containers. Physalis is also sent there, salt and sugar are laid out. 4 tsp are poured 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 a saucepan, brought to a boil again and poured into jars. Do this 2 times. For 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. 0.5 liters. pour the berries with boiling liquid and roll up the lids.
Banks are placed upside down, wrapped in a sweatshirt or a fur coat and left to cool for a day or two, then put away for storage.
Yellow-orange berries in tomato juice
In this way, vegetable and strawberry varieties are rolled up. This preparation of vegetable physalis for the winter can be used as an independent dish or as an addition to the second one.
Fruit preparation procedure
- 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 first peel the tomatoes from the tomatoes, but this is optional.
Cooking the marinade
- For 3 liters of juice, you will need 4 tbsp. l. granulated sugar and salt, 4 laurel leaves and 6-8 peppercorns.
- Everything is mixed, put on the stove, allowed to boil and boiled for several 8-10 minutes.
There are other recipes for marinades, but this one is the simplest.
Canning process
Chopped garlic, sprigs of celery and dill, currant leaves, horseradish root cut into circles are placed on the bottom of each container. Jars are filled with berries and poured with hot marinade. It will be very tasty if you put the same spices on top of the fruits as on the bottom, and decorate everything with sprigs of herbs.
The cans are immediately rolled up, turned over and placed in rows, then covered with a thick blanket and left for a day or two, after which they are transferred to the cellar. Due to its sweetish taste, the fruit can be used as a dessert dish.
Canned fruits
This preservation is known as physalis caviar. It looks much more beautiful than squash or eggplant, and tastes softer.
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 onions - 1 pc .;
- carrots - 1 pc. (large);
- unrefined oil - 120 ml.
Peeled, washed physalis is cut into pieces, fried in a pan in oil. Shredded onions and carrots are also spread there. Chopped garlic, herbs, salt, sugar are added. At the half-cooked stage, when the physalis becomes soft, lay a laurel leaf and pepper.
Stew until tender over low heat. This is about 30-40 minutes. At the end, add citric acid, mix and keep it on fire for a few more minutes, then put it in sterilized jars and roll it up.
If the caviar is intended for current consumption, you can simply close it with plastic lids and keep it in the refrigerator.
Candied fruits and jam
Sweet physalis preparations taste no worse than the best fruit desserts. The easiest way to pamper your homemade sweet and high-calorie dish is to cook jam. Its preparation boils down to the fact that 1.2 kg of granulated sugar and 500 ml of water are taken for 1 kg of selected berries. Dissolve half of the sugar rate in water and boil for 6-7 minutes. Pour the berries with syrup, leave for 4 hours, then pour a pound 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: if the jam does not flow from the edge of the saucer, it is ready. They are laid out in banks, rolled up, opened in winter or whenever you want.
