How to pickle physalis for the winter with garlic, tomatoes, pepper; recipes

How to pickle physalis for the winter with garlic, tomatoes, pepper - recipes

I love to receive guests and amaze them with unusual preparations for the winter. Among others, pickled and salted physalis, the recipes of which I will share now. The exotic fruit perfectly complements preparations with cucumbers, peppers, and tomatoes. Looks great assorted and tastes somewhat like canned greenish tomatoes. I suggest expanding your collection of recipes. To feel more confident, keep a few useful tips.

The vegetable type of physalis is greenish in color and really resembles tomatoes, only the shape is slightly different. What’s not amazing is that 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. The most delicious jam is made from pineapple fruits ; you can get acquainted with its recipes at least now by following the link to another article.

Physalis fruits are hidden in boxes. You can determine the degree of maturity by their grayish color. The first task when pickling a vegetable is to free it from its packaging, this is done right away, otherwise the vegetable will become bitter.
Usually, the fruits are covered with a sticky substance that needs to be washed off. The plaque will be completely removed if you blanch the fruits. This is an indispensable condition when making jam. When marinating, rely on manufacturing technology; with double pouring, this manipulation will not be necessary.
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 methods of preparation: without sterilization and with heat treatment of jars in a water bath.

Physalis marinated with garlic without sterilization

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

You will need for 2 liter jars:

Fruits – kilogram.
Water - liter.
Garlic cloves – 4 pcs.
Flavored and dark 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:

Release the physalis from the calyxes and wash.
Place leaves, dill, halved garlic cloves and pepper on the bottom of the jars.
Fill the jars to the top with physalis. Try to stuff it tightly so the fruits don’t wrinkle.
Pour sugar and salt on top, dividing the full amount indicated in the recipe into two jars (or add spices when boiling the brine).
Boil water and pour into jars. Let stand for 20 minutes to warm up the vegetables.
Drain the liquid and boil again. Sugar and salt can be added to the water at this step, it does not change anything.
Pour vinegar into the jars, or add to the water after boiling.
Fill the jars, seal, invert and refrigerate.
To be sure, the warm-up function can be created again, but usually two or three are enough.

Physalis marinated with pepper and oil

The most common recipe for making it for the winter. Pepper is not an indispensable condition. The method allows you to prepare only one physalis. At the end you will get a tasty salad with a pleasant sweet marinade.

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

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

Physalis marinated with tomatoes

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

Suitable for two liters:

Vegetables – physalis and tomatoes in random quantities.

Water - liter.
Cloves – 10 sticks.
Allspice – 8-10 pcs.
Cinnamon – 4 sticks.
Table vinegar – 50 ml.
Salt – 2 huge spoons.
Sweet sand – 2 huge spoons with a small heap.
Spicy herbs if desired - tarragon, horseradish, spicy cherry and currant leaves.

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

Step-by-step video recipe for pickled physalis for the winter. Successful preparations for you!

Physalis, pickled for the winter

Almost everyone perceives physalis as an exotic fruit, which is not clear for what it is needed, except perhaps for beauty. But some housewives make jam from it, pickle this product. Physalis, pickled for the winter, tastes like pickled greenish tomatoes, only the taste of physalis is a little softer. It’s not difficult to preserve it; preparations made from it are stored well, so it won’t hurt to replenish your recipe box with one more of those that will be given below. But first, it makes sense to study general tips.

Individual manufacturing

The nightshade family, to which physalis belongs, is quite large, but not all of its representatives are suitable for consumption, and even more so for homemade preparations. Two varieties of physalis are usually eaten: berry (also known as Peruvian) and vegetable (also known as Mexican). The first one is ideal for making jam, the second one is perfect for pickling it for the winter. This is done using various methods, taking into account general rules.

Physalis is most often hidden in a box, from which you can determine the degree of its maturity: in a mature one it is usually gray in color. Before washing the berries, they must be released from these boxes.
Be patient in advance: the surface of physalis is covered with a sticky waxy coating, which is difficult to wash off, but necessary.
You can pickle physalis using one of two main methods to choose from. The first option is to put it in a colander in boiling water for a minute, pour it with hot marinade, and then sterilize it for 10–20 minutes, depending on the size of the jars. The second method does not require sterilization: physalis is poured with boiling water or hot brine, which after some time is poured into a pan and boiled, often with the addition of vinegar (from time to time, vinegar is poured directly into jars), again poured into jars.
Regardless of which canning method is chosen, jars and lids can only be used if they are unstained and sterilized. This rule applies to all preparations for the winter.

The organoleptic properties of physalis pickled for the winter will depend on the recipe chosen.

Physalis, marinated in halves

Compound:

vegetable physalis – 1 kg;
water – 1 l;
salt – 20 g;
sweet sand – 60 g;
bay leaf – 1 pc.;
dark pepper (peas) – 6 pcs.;
table vinegar (9 percent) – 60 ml;
vegetable oil – 20 ml.

Place the well-washed physalis in a colander, lower it into boiling water so that it completely covers the fruit. After a minute, remove, cool, and cut any fruit in half with a sharp knife.
Place the physalis halves in jars approximately up to the shoulders.
Make a marinade of salt, sugar, water, bay leaf and pepper, boil it for 5 minutes.
Pour vinegar and oil into the marinade, turn off the heat.
Pour the physalis, covering it completely with the marinade.
Close, turn over the lid, wrap and leave until completely cool. Store in a cool place.

This recipe is one of the most common. In accordance with it, there is no need to drain the brine from the jars, which is not very convenient to do, or to sterilize them. Even an inexperienced housewife can create pickled physalis using this recipe.

Not a bad recipe 2

Physalis in spicy marinade

Compound:

Mexican physalis – 1 kg;
cloves – 16 pcs.;
allspice – 16 pcs.;
cinnamon (sticks) – 4 pcs.;
9 percent vinegar – 50 ml;
salt – 40 g;
sugar – 60 g;
spicy herbs (tarragon, currant and cherry leaves, horseradish) – 100 g;
water – 1 l.

Prepare jars with a total capacity of 2 liters, for example two liter jars.
Prepare physalis.
Divide the pepper, cinnamon, cloves and herbs into the number of canning jars and place them in the bottom of each.
Place physalis on top.
Pour a tablespoon of salt and one and a half tablespoons of sugar into each jar (1 liter capacity).
Boil water and pour boiling water into jars. Let stand for 10 minutes, pour the marinade from the jars into a saucepan, bring to a boil, pour over the berries again, and after 10 minutes pour everything back.
Add vinegar to each jar (2 teaspoons per liter jar), bring the marinade to a boil and finally pour it over the physalis.
Cover with boiled lids, turn over, and leave to cool under a blanket.

How to pickle physalis - recipes for savory preparations for the winter

Physalis fruits belong to the Solanaceae family. It is called the Mexican tomato. Its fruits - berries - are hidden in boxes, contain many vitamins and help the body remove toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) . Vegetable crops are considered one of the best for canning. Pickled fruits are characterized by a distinctive taste and smell.

The smell depends on the chosen variety. Vegetable varieties that are distinguished by large fruits are better suited for preservation. The vegetable has a striking color from yellowish to orange, sometimes with an admixture of purple.

Berries prepared for the winter mix well with tomatoes, peppers, garlic, and seasonings.

How to pickle physalis (fruit preparation)

For winter preparations, choose mature vegetables that fit tightly to the box. Release the berries from the sepals. Great to wash.

The top of the berry is covered with an adhesive film that needs to be removed. It contains the alkaloid physalin with bitter, poisonous qualities. Gluten is easily removed by blanching vegetables.

To do this, the fruits need to be poured with boiling water for 2-3 minutes, followed by rinsing in warm water. If you use double filling of fruits during preservation, the bitterness is also removed.

Before storing in jars, the berries are pierced with a toothpick in the area of the stalk, this speeds up the process of canning the fruit.

Recipes for pickled physalis

Fruits are prepared for the winter using 2 methods:

method of processing cans of vegetables with steam;
without sterilization (double filling method).

Pickled physalis for the winter

Of course, it is better to preserve vegetable berries just picked from the bush. New fruits contain more vitamins and minerals than fruits that ripen at home. In our criteria for a short summer, we have to use the 2nd option.

Ingredients for a half-liter jar:

physalis - 0.3 kg;
garlic - 1 clove;
dark pepper - 5 peas;
allspice - 3 peas;
cloves - 2 buds;
bay leaf - 1 piece;
sugar - 10 g;
salt - 15 g;
vinegar 9% - 1 l. tea room;
water.

Peel and wash the berries. Pour hot water and leave for 2 minutes to dissolve the bitter alkaloids (sticky film).
Place spices at the bottom of sterile jars and fill them with fruits. In any fruit, make a puncture in the place where the stalk was attached. This way the marinade seeps inside faster.
Pour boiling water over the vegetables and let sit for 10-15 minutes.
After draining the water into the pan, make a marinade on its base, adding salt and sugar. Bring the marinade to a boil and pour into jars with fruits. Add the vinegar directly to the jar and close the lid.
Make a fur coat for the jars by turning them upside down.

How to pickle physalis in tomato juice

Place cloves of garlic, a leaf of currant and cherry, and an umbrella of dill at the bottom of unstained jars. Fill the containers with fruits, not forgetting to make a puncture. You can also add greenery on top.

Fill the containers with boiling water for 1 minute and drain. This filling does the blanching function. Extend the second pouring of boiling water for 15-20 minutes to warm the fruits.

Create juice from tomatoes in a blender; you can use all unusual fruits, see photo.

Pour it into a saucepan and prepare a marinade based on it. For 1 liter jar of juice add:

1 tbsp. a spoonful of salt;
1 tbsp. a spoonful of sugar;
2 laurel leaves;

Tie all the required spices (pepper, cloves, etc.) into a gauze bag and lower it into the tomato, tying it with a thread to the handle of the pan.

Boil the tomato juice for 10 minutes, remove the bay leaf and the bag of spices. Fill the jars to the very top. Close with lids and wrap.

Physalis marinated with garlic

Prepare all ingredients:

fruits - 1 kg;
garlic - 8 cloves;
allspice - 8 peas;
dark pepper - 8 peas;
clove buds - 8 pcs;
bay leaf - 4 pcs;
dill umbrellas - 4 pcs;
horseradish fox - 1 piece;
currant leaves - 4 pcs;
cherry leaves - 4 pcs;
vinegar 9% - 50 ml;
sugar - 40 g;
salt - 20 g;

This amount of ingredients is designed for two liter or 4 half-liter jars.

Place greenish currant and cherry leaves, dill umbrellas, horseradish leaves into several pieces, pepper, and clove buds into unstained jars. Distribute the garlic cloves evenly.
Fill the containers with fruits, placing them close to each other.
In each half-liter jar, add 2 teaspoons of sweet sand and 1 teaspoon of salt.
Fill the contents of the jars with bubbling water and let stand for 20 minutes. Drain the marinade.
Bring it to a boil again and pour it into the jars again. Add a teaspoon of vinegar to each container and close the lids.
Cover the jars, upside down, with a blanket until they cool completely. Canned fruits according to this recipe turn out to be slightly sweet and delicate in taste.

Marinated physalis with tomatoes

The recipe is designed for 3 containers with a capacity of 500 ml.

What will be needed for production:

physalis - 750 g;
tomatoes (small types) - 500 g;
garlic - head;
dill with umbrellas - 6 pcs;
bay leaf - 3 pcs;
coriander seeds - 12 g;
peppercorns - 15 pcs;
clove sticks - 9 pcs.

water - 1 liter;
sugar - 45 g;
salt - 25 g;
vinegar essence - 12 ml;

Rinse the berries and place them in boiling water for 50-60 seconds. Blanching is carried out to dissolve the sticky film on the fruit, which contains a poisonous alkaloid.

If the vegetable physalis fruits are large, they can be cut into halves. Small fruits need to be pierced where the stalk is attached.

We place a number of fruits in unstained jars, then cut the garlic cloves into slices. On top we put a row of small tomatoes and another row of vegetable berries.

Now we add the spices: 5 peppercorns, 3 cloves, a bay leaf, dill umbrellas and a spoonful of coriander seeds. Fill the containers with boiling water and heat the vegetables for 20 minutes.

Drain the water and use it to prepare a marinade. Add salt and sugar, boil, and refill the vegetables in the jars (to the brim). Pour 4 ml of vinegar essence into each jar. and close with lids.

Until the jars cool completely, keep them under the fur coat, lids down.

Marinated physalis with bell pepper, sterilized

This recipe makes 3 650 ml containers. It can also be used to prepare small tomatoes and peppers.

bell pepper - 1.5 kg;
physalis - 700 g (can be replaced with cherry tomatoes);

water - 1.5 l;
sugar - 120 g;
rock salt - 2 l. canteens;
vinegar essence - 2 tablespoons;

Spices (flavored peppers, peas, laurel leaves), greenish leaves (currants, trunks and umbrellas of ukop);

Wash and dry the peppers and Mexican tomatoes. Pour boiling water over. Remove the pepper fruits from stalks and seeds. Cut into slices or rings.

Place herbs and spices at the bottom of the jars. Fill one half of the jar with pepper, the other half of the jar with physalis. Chop a clove of garlic into each container.

Prepare the marinade separately by adding salt, sugar and vinegar. Fill jars with vegetables with marinade.

Place them in a saucepan with warm water to sterilize. You need to put a net or towel on the bottom of the pan. Otherwise the cans will crack. Water must cover the jars up to the hangers.

Cover the tops of the jars with lids and sterilize from the moment of boiling - 10 minutes. Then roll up the lids and turn over to cool.

Cook with pleasure, dear readers!

Pickled Physalis

Ingredients

Physalis vegetable - how much will go into a jar

Horseradish leaf – 1 pc.

Allspice – 5 pcs.

Ground cinnamon – 0.5 tsp.

50 kcal
1 hour
1 hour

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Physalis is a perennial herbaceous plant with fruits similar to green tomatoes. Any fruit is enclosed in a shell reminiscent of a Chinese cardboard lantern. There are berry or strawberry physalis, and also 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 physalis in its freshest form, but there is so much of it that I partly make preparations.

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

To pickle physalis for the winter, you need to prepare all the products according to the list. The fruits of physalis are covered with a waxy coating, therefore, after removing the fruit from the sepals, you need to carefully wash the physalis with warm water.

Place pepper and cloves on the bottom of an unsealed 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.