Physalis: cooking recipes for the winter with photos and videos

Fresh vegetable physalis tastes slightly bitter, so it is more often used for canning. Pickling makes the fruits tender, keeps them for several months, allowing you to enjoy the characteristic pineapple flavor all winter.

There are several ways to cook pickled physalis for the winter. In each of them, preliminary preparation of the fruits is required: the cases are removed from them, then the physalis is doused with boiling water. Next, cook according to the recipe.

The classic way

According to this recipe, preparations for the winter are obtained even by 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 pieces;
• settled water - 1.5 l;
• s alt - 2 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• pepper - 3 pcs;
• lavrushka - 2 pieces;
• celery rhizome - 30g

Cooking

1. The fruits are peeled, washed in cold water, put in boiling water for 3 minutes.
2. Glass jars are washed, poured with boiling water and dried.
3. Spices are placed at the bottom of the container.
4. Each jar is filled to the top with physalis.
5. Put a sprig of dill on top.

Marinate immediately.

Preparation of marinade

1. S alt and sugar are dissolved in water, bay leaves and peppercorns are put in.
2. The dishes are put on the stove.
3. Let it boil.
4. Pour into cans.
5. If the workpiece is intended for long-term storage, 0.5 crushed tablets of acetylsalicylic acid are added to each jar.

The cans are rolled up with a can key. They put it upside down on a table or on the floor for 24-48 hours, covered with a warm blanket. Pickled physalis is stored in the cellar.

Important! While the jars are cooling, room temperature should be maintained in the room.

Recipe halves

This is one of the best winter physalis recipes. It is good in that it is not required to drain the liquid from the cans and sterilize. The main thing is to cook everything in advance, keep the proportions and roll up the container until the marinade has cooled down.

Ingredients:

• 1 kg ripe vegetable physalis.
• 1000 ml water;
• 20g s alt;
• 60g granulated sugar;
• 20 ml sunflower oil (preferably unrefined);
• 60 ml 3% table vinegar;
• 6 pcs peppercorns;
• 3-4 pcs bay leaf.

Canning

1. Washed and peeled physalis is placed in a colander, which is dipped in boiling water for 2-3 minutes. The fruits must be completely in the water.
2. Get out, each fruit is cut into two halves.
3. The physalis is laid out in the prepared container so that the space is filled to the neck.
4. Pepper, lavrushka, sugar, s alt are added to the water, everything is mixed.
5. Put the dishes on a strong fire, bring to a boil.
6. Boil for 5 minutes over low heat.
7. Hot liquid is poured into jars.
8. Preserved with tin lids, put the jars upside down, wrapped in a thick cloth or blanket and kept at room temperature until the canned food has cooled.
9. They 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, berries must be taken the same size, without defects.

Ingredients;

• 1 kg ripe fruits;
• 3 garlic cloves;
• a small slice of horseradish rhizome;
• 30g ripe dill umbels;
• a small pod of hot pepper;
• tarragon - 50 g;
• mint - 1 bunch;
• s alt - 60 g;
• fresh blackcurrant leaves - 50 pieces

Berries are freed from covers and blanched in boiling water for 3-4 minutes. S alt 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 covered with berries to the top and brine is poured. Top each container with a piece of gauze. 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 mold that has appeared is removed several times and the liquid is tasted.

When the filling becomes sour, it is poured into a saucepan, boiled and poured back into containers. They cork canned food with plastic or metal lids and put it in the basement. Berries in brine are stored all winter.

For those who like it spicy

To cook pickled physalis with garlic, you need to cook the following products and spices:

• 1 kg ripe berries;
• 10 pcs black peppercorns;
• 10 pcs allspice;
• 5 garlic cloves;
• 1000 ml water;
• 4 cherry leaves;
• 4 currant leaves;
• 1 large sheet of horseradish;
• 4 laurels;
• 15 pcs fragrant cloves;
• dill seeds with umbrellas - 30g;
• 2 tbsp. l. s alt;
• 4 tbsp. l. heaping sugar.

Cooking

You need to prepare 2 cans of 1 liter or 4 of 0.5 liters and the required number of lids.The containers are washed, doused with boiling water and dried. Metal lids are dipped in boiling water for a few seconds. Without this procedure, canned vegetable physalis is unlikely to deteriorate, but it is better to play it safe.

Physalis is cleaned from covers, washed in running cold water and all leaves, dill, cloves and pepper are dipped in boiling water. Horseradish sheet is pre-cut into 4 parts. Garlic cloves are cut into several pieces and also placed in containers. Physalis is also sent there, s alt and sugar are laid out. 4 tsp are poured into a 1 liter jar. sugar and 2 tsp. s alt, in a container with a volume of 0.5 l - 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. 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. for 0.5 l. pour the berries with boiling liquid and roll up the lids.

Banks 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

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.

The order of cooking fruits

1. The berries are peeled, washed and blanched in boiling water as usual.
2. Tomatoes are cut into pieces, boiled for 20-23 minutes, rubbed through a sieve. You can peel the tomatoes first, but this is optional.

Preparation of marinade

1. For 3 liters of juice you will need 4 tbsp. l. granulated sugar and s alt, 4 bay leaves and 6-8 peppercorns.
2. Everything is mixed, put on the stove, boiled and boiled for a few 8-10 minutes.

There are other marinade recipes, but this one is the easiest.

Canning process

At the bottom of each container put chopped garlic, celery and dill sprigs, currant leaves, horseradish root, cut into circles. 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 at the bottom, and decorate everything with green sprigs.

Banks 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 the sweetish taste of the fruit, it can be used as a dessert dish.

Canned fruits from grated fruits

This preservation is known as Physalis caviar. It looks much prettier than squash or eggplant, and it tastes more tender.

You will need the following products:

• physalis - 600 g;
• citric acid - 15 g;
• large bay leaf - 6 pcs;
• pepper - 10 peas;
• s alt and granulated sugar - 25 g each;
• parsley - 1 bunch;
• garlic - 1 large head;
• large turnip onion - 1 pc.;
• carrot - 1 pc. (large);
• unrefined oil - 120 ml.

Peeled, washed physalis is cut into pieces, fried in a pan in oil. Chopped onions and carrots are also laid out there. Add chopped garlic, herbs, s alt, sugar. At the stage of half-readiness, when the physalis becomes soft, put a bay leaf and pepper.

Stew until tender over low heat. It's about 30-40 minutes. At the end, citric acid is added, mixed and kept on fire for a few more minutes, then laid out in sterilized jars and rolled up.

If the caviar is intended for current use, 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 home with a sweet and high-calorie dish is to make jam. Its preparation boils down to the fact that for 1 kg of selected berries they take 1.2 kg of granulated sugar and 500 ml of water. Half the norm of sugar is dissolved in water and boiled for 6-7 minutes. Pour berries with syrup, 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: if the jam does not drain from the edge of the saucer, it is ready. Arranged in jars, rolled up, opened in winter or whenever you want.

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