Pickled Physalis Recipes

Physalis is an exotic fruit that few people in Our Country knew a few years ago. There are a huge number of different recipes to help pickle it for the winter. If we compare it with the already familiar vegetables, then in terms of its taste, it is as close as possible to a green tomato. But only the exotic fruit is more tender and does not take much time to prepare pickled physalis for the winter at home. It is preserved with vegetables, jam, compote or jam is prepared, and in any recipe it turns out delicious.

How to marinate physalis deliciously for the winter

Physalis is from the genus Solanaceae, but not all of its representatives can be eaten, and even more so used for preparing snacks for the winter. Only some of its varieties are edible: berry, which is also called Peruvian and vegetable – Mexican. The first is used for preparing jams, marmalade, and the second is suitable for pickling. And you can make snacks for the winter in several ways, adhering to certain rules:

1. You can determine the ripeness of a vegetable by the box in which it is located. It should be grey. Before canning the fruits, they are removed from the boxes.
2. On its surface you can see a thick layer of wax. It is difficult to wash it, but it is necessary.
3. There are two ways to pickle fruits. The first involves blanching in boiling water, pickling and sterilization. But in the second case, it is simply poured with hot brine, which is poured into a saucepan, boiled again, vinegar is added and the jars are poured again, hermetically sealed.
4. Marinate it for the winter only in sterile containers, and boil the lids for 5 minutes.
5. The fruits have a thick peel, which must be pierced before being put in a jar – this solution will help speed up the process.

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

Recipes for cooking marinated physalis for the winter

Vegetable and berry varieties have useful properties. They are recommended for people with problems of the respiratory and urinary systems, gout and rheumatism. The fruits have analgesic, hemostatic and choleretic effects.

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 a vegetable for the winter, each housewife decides for herself.

Pickled physalis without sterilization

Harvesting it is very similar to pickling tomatoes. The following components will be required:

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

Pickled physalis recipe with photo:

1. Wash the fruits thoroughly, select wrinkled and spoiled.
2. In a previously sterilized container, throw the garlic clove, horseradish, cherry branches and spices. Fill the container with the main product.
3. Add salt and sugar.
4. Fill the container with boiling water, let it steam for a quarter of an hour.
5. Drain the liquid again into the pan, wait for it to boil and fill the jar again, repeat this manipulation again.
6. During the next pouring, add vinegar to the container.
7. Seal tightly, cover with a blanket.

The recipe for marinated physalis is combined with winter water

The combination of the Mexican variety with plums will appeal to those who love olives and olives. You will need the following components:

• 200 g of plums;
• 500 g Mexican variety;
• a pinch of cinnamon;
• 5 pcs. carnations;
• 1 chili pepper
• Bay leaf;
• a mixture of peppers;
• 50 g of salt and sugar;
• 5 Art. water;
• 30 ml of vinegar.

Marinating goes like this:

1. Pierce the fruits at the point of attachment to the box with a match. Fold in a colander and lower for 2 minutes in boiling water. Thanks to this solution, the entire wax coating 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 each jar, sterilize, put all the spices on the bottom.
4. Place physalis mixed with plums tightly in a container.
5. Boil the marinade: adding salt, sugar to the water, bring to a boil, after turning off, pour in the vinegar. Pour the contents of the jar.
6. Put to sterilize for 10 minutes, cork.

Recipe for pickling physalis with spices

Products:

• 500 g Mexican variety;
• 8 umbrellas of carnations;
• 4 peas of allspice and bitter pepper;
• 2 cinnamon sticks;
• 1 st. l. vinegar and salt;
• 2 Art. liter. sugar;
• a mixture of herbs: leaves of tarragon, currant, cherry, horseradish;
• 4 tbsp. water.

Stages of marinating vegetables for the winter:

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

Pickling 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 vegetable physalis;
• 1 L of water;
• 4 garlic cloves;
• a mixture of peppers and peas;
• 3 laurel leaves;
• 3 sheets of currant and cherry;
• 8 grains of cloves;
• 1/4 tbsp. vinegar;
• 2 Art. liter. sugar;
• 1 Art. l salts;
• dill umbrellas.

You can marinate for the winter without sterilization like this:

1. Take the fruits out of the cups, wash.
2. At the bottom of sterile jars, lay all the leaves, dill umbrella, garlic cloves and pepper.
3. Lay the vegetable tightly, you can even press it down – it does not wrinkle.
4. Pour sugar, salt into the container. Boil water and pour into jars. Leave for 20 minutes to warm up the fruits.
5. Drain the liquid into a saucepan and boil again. Pour vinegar into a jar and pour boiling water over it. Close tightly with lids, turn upside down, cover with a blanket.

How to pickle physalis for the winter in tomato juice

Pickled physalis for the winter in tomato sauce turns out very tasty. To preserve the fruits you will need:

• 1 kg Mexican vegetable;
• 4 tbsp. tomato juice;
• horseradish root;
• dill umbrella;
• 4 garlic cloves;
• 4 currant leaves;
• 50 g celery;
• 2 laurel leaves;
• 4 peas of allspice and black pepper;
• 3 tbsp. l. sugar and salt;
• aspirin – 1 tablet.

Winter pickling steps:

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

Recipe for pickled 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 laurel leaves;
• 1 tbsp. l. coriander seeds;
• 6 peas of black pepper;
• 6 grains of cloves;
• 1 tsp vinegar essence;
• 2 Art. liter. sugar;
• 1 Art. l salts;
• 4 tbsp. water.

Step-by-step marinating technology for the winter:

1. Remove the vegetable from the boxes, wash, blanch in boiling water for 1 minute, and then lower it into cold water. This procedure will help remove the wax coating from the fruit.
2. If the fruits are too large, then it can be cut in half, and small ones are pickled whole, but they must be pierced with a match.
3. Half fill a sterile jar with the Mexican variety, throw in the garlic cloves, pour cherry tomatoes to the top.
4. Top with dill, coriander seeds, cloves and pepper.
5. Pour boiling water over the vegetable preparation, leave for a quarter of an hour.
6. Drain 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 jars, cover with a blanket and leave to cool.

Physalis halves marinated

Physalis is very tasty and fragrant if marinated in halves. You will need the following components:

• 500 g of a vegetable variety;
• 2 Art. water;
• 1 tsp. salts;
• 1 Art. liter. sugar;
• 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 transfer to a colander.
2. Boil water in a saucepan and dip a colander into it, blanch for 3 minutes.
3. Cool physalis, cut into halves.
4. Banks, previously sterilized, fill with halves of the fruit.
5. Boil water, add spices, salt and sugar, remove from heat, add vinegar and oil.
6. Pour the fruits with hot brine.
7. If you plan to pickle the appetizer for the winter, then the jars are sterilized for 15 minutes, and if you plan to eat them in the near future, you can do without this procedure, but you need to store them in the refrigerator.
8. Close each jar tightly, wrap with a blanket.

Terms and conditions of storage

Fruits after pickling will be ready no earlier than 30 days later. Preservation can be stored for no more than a year. Banks are allowed to be placed in the cellar. The optimum room temperature should be between +2 and +5 °C. 

Reviews of pickled physalis

Conclusion

Pickled physalis for the winter will be the highlight of the festive table. 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 Bulgarian pepper.