Recipes for preparations from fizalisa na zimu

Not everyone, having heard about physalis, will immediately understand what is at stake. Although many gardeners have long been familiar with this exotic nightshade representative, not all of them know that many interesting, tasty and healthy dishes for the winter can be prepared from almost any of its varieties. Recipes for preparing physalis for the winter are not very diverse – after all, unlike the same tomatoes, a close acquaintance with this plant began only about half a century ago. Nevertheless, many dishes turn out to be very tasty and so original that they will easily intrigue guests at the festive table.

What to cook from physalis for the winter

As the physalis plants themselves are usually divided into vegetable and berry, so the dishes from it are divided into spicy pickled and sweet.

Indeed, very tasty pickled, salted and pickled preparations for the winter are prepared from vegetable physalis, both on their own and as additives to other vegetables.

Both vegetable and berry varieties are suitable for jams and jams. But for the preparation of candied fruits, dried fruits, compotes and jelly for the winter, berry varieties are best suited.

To remove the sticky substance from the surface of the fruit, vegetable physalis must, after being cleaned of cases, blanched for a couple of minutes in boiling water, or at least scalded with boiling water. Berry varieties can be spared from this procedure, since they usually do not have a sticky coating.

The recipe is frozen

Since physalis is not yet very familiar as a raw material for preparations for the winter, it is recommended to try a few recipes with or without a photo first, and use small portions to prepare a particular dish. The fruits of this plant ripen gradually, and this is very convenient. Since, having made a certain amount of this or that blank from the first ripe batch and having tried it, you can immediately determine whether it is worth contacting and preparing all the remaining fruits according to this recipe or not.

Cooking physalis for the winter according to the classic recipe

The process of preparing pickled physalis for the winter, in fact, does not differ from pickling the same tomatoes or cucumbers.

For this recipe you will need:

• 1 kg of physalis fruit;
• 5-7 buds of cloves;
• 4 peas of black and allspice;
• a pinch of cinnamon;
• lavrushka leaves to taste;
• 1 L of water;
• 50 g of sugar and salt;
• 15 ml 9% vinegar;
• dill umbrellas, cherry leaves, blackcurrant and horseradish to taste and desire.

There are 2 main ways to pickle physalis. In the first case, the fruits are placed in clean jars, sprinkled with spices, poured with boiling marinade made from water, sugar, salt and vinegar, and sterilized for 18-20 minutes.

If you want to do without sterilization, use the three-time pouring method:

1. Half of the greens with spices are placed at the bottom of the prepared jars, then the physalis and the rest of the seasonings on top.
2. The jar is poured with boiling water and left under the lid for 15 minutes.
3. Then the water is drained, a marinade is prepared from it (without vinegar) and, in a boiling state, the physalis is again poured into it in glass containers.

   

4. After 15 minutes of settling, the marinade is drained again, heated to + 100 ° C, vinegar is added to it and poured into jars again.
5. Pickled physalis is immediately rolled up hermetically and placed upside down under a blanket for additional sterilization.

The workpiece will acquire its final taste only after a month.

Spicy pickled physalis

Physalis, even vegetable, has very tender fruits, the taste of which can be spoiled by a too aggressive or vigorous marinade, so it is important not to overdo it and strictly follow the recommendations of the recipe.

Required:

• 1000 g of physalis peeled;
• 1 L of water;
• 1 tsp dry mustard seeds;
• half a pod of hot pepper;
• 5 peas of sweet pepper;
• 4-5 garlic cloves;
• 2 bud of carnation;
• 2 laurel leaves;
• 40 g salt;
• 1 tbsp. l. essences of vinegar;
• 50 d Sahara.

The cooking process itself is similar to that described in the previous recipe. At the same time, hot pepper and garlic are cleaned of excess parts and cut into small pieces. Together with mustard seeds, vegetables are laid out in prepared jars approximately equally.

With tomato juice

Physalis pickled in this form is practically no different from canned cherry tomatoes. According to this recipe, even vinegar is not needed, since tomato juice will play the role of acid.

To prepare such a simple and at the same time unusual snack for the winter according to the recipe, you will need:

• about 1 kg of fruits of vegetable or berry physalis;
• 1,5 liters of store-bought or home-made tomato juice;
• 1 medium horseradish root;
• 50 g celery or parsley;
• a few leaves of parsley and blackcurrant;
• 3 garlic cloves;
• 70 g salt;
• 75 grams of sugar;
• 5 peas of black pepper;
• several umbrellas of dill.

Preparation:

1. The fruits are taken out of the cases and, if necessary, blanched in boiling water (if vegetable varieties are used).
2. To prepare tomato juice in homemade recipes, it is enough to boil sliced ​​​​tomatoes for a quarter of an hour. And then, after cooling, rub the tomato mass through a sieve. Or you can just use a juicer, if available.
3. To prepare the marinade, sugar, salt, parsley and black pepper are added to the tomato juice, heated to a boil.
4. Meanwhile, all the remaining spices are placed in sterilized jars, physalis is placed on top.
5. Pour the contents of the jars with boiling tomato marinade and immediately clog them for the winter.
6. Cool upside down under a warm cover.

With tomatoes

There is also a very interesting recipe for the winter, in which physalis is pickled not in splendid isolation, but in the company of vegetables and fruits that are very suitable for taste and texture. The unusual taste and appearance of the workpiece will surely surprise any guests.

You need:

• 500 g of physalis;
• 500 g of tomatoes;
• 200 g of plums;
• 1 L of water;
• 50 g salt;
• 100 grams of sugar;
• on a sprig of tarragon and basil;
• 50 ml fruit vinegar (apple or wine).

Preparation:

1. Physalis, tomatoes and plums are pierced with a toothpick and scalded with boiling water.
2. Then they are laid out in glass containers, add the necessary and desired seasonings to taste.
3. Boil water with salt and sugar, at the end add vinegar.
4. Pour containers with boiling marinade, sterilize for 10 minutes and roll up for the winter.

with spices

In exactly the same way, you can prepare physalis for the winter with a variety of spicy additives.

For 1 kg of fruits and, accordingly, 1 liter of water for marinade, add:

• Xnumx buds clove;
• 4 cinnamon sticks;
• 15 peas of sweet pepper;
• 100 g of various herbs (horseradish leaves, currants, cherries, oaks, dill inflorescences, tarragon greens, hyssop, celery, parsley, basil);
• a few leaves of lavrushka;
• 50 ml 9% vinegar;
• 60 grams of sugar;
• 40 g salt.

Salted physalis

Physalis can be salted for the winter in the same way as it is done with tomatoes and cucumbers.

You need:

• 1 kg of physalis;
• 3-4 garlic cloves;
• a small horseradish root;
• 30 g of dill inflorescences;
• 5-7 peas of black pepper;
• at will and possibilities, cherry and blackcurrant leaves;
• 60 g salt;
• 1 L of water.

Preparation:

1. Prepare a brine from water and salt, boil and cool.
2. Fill clean jars with physalis fruits mixed with spices.
3. Pour in brine, cover with a linen cloth and leave at room temperature for 8-10 days to ferment.
4. If foam and mold appear during the fermentation process, they must be removed from the surface.
5. After the due date, the brine is drained, heated to a boil, boiled for 5 minutes and poured back into the jars.
6. Salted physalis are rolled up and stored for the winter in a cool place.

Caviar

Caviar is traditionally made from vegetable or Mexican physalis. The dish turns out to be very tender and so unusual in taste that it is difficult to understand what it is made of.

You need:

• 2 kg of vegetable physalis;
• 1 kg onions;
• 1 kg carrots;
• garlic to taste;
• one bunch of dill and parsley;
• 450 ml of vegetable oil;
• 45 ml vinegar 9%;
• salt to taste.

Preparation:

1. All vegetables are peeled or peeled and finely chopped.
2. Fry in a pan separately from each other: onions – 5 minutes, carrots – 10 minutes, physalis – 15 minutes.
3. Everything is mixed in a separate container with thick walls, oil is added and placed in an oven heated to + 200 ° C.
4. After half an hour, add chopped herbs and garlic.
5. Add sugar, salt, spices to taste.
6. At the very end of the quenching add vinegar or citric acid.
7. Hot vegetable caviar is laid out in sterile jars and twisted for the winter.

Compote

Compote for the winter is best prepared from berry varieties, in which there is more sugar and aromatic components, thanks to which the drink turns out to be very tasty and fragrant.

You need:

• 400 g of physalis berry species;
• Xnumx g of granulated sugar;
• 200 ml of purified water.

According to this recipe, the compote is very concentrated. When used, it is desirable to dilute it with water to taste.

Preparation:

1. Physalis must be pricked with a sharp object in many places, then dipped in boiling water for a minute.
2. After that, the berries are taken out with a colander and placed in cold water, where the amount of sugar prescribed according to the recipe is also added.
3. Compote is heated until water boils and boiled for 5 to 10 minutes.

   

4. Taste if it is too sweet, add a pinch of citric acid or juice from half a lemon.
5. The berries are transferred to sterile jars, poured with boiling syrup, immediately rolled up and placed to cool under a warm “fur coat”.

Jam

Traditional physalis jam is cooked in several stages. Especially fragrant and tasty, it is obtained from berry varieties. But in their absence, quite tasty harvesting can also be obtained from vegetable varieties of physalis, especially if you use vanillin and ginger additives.

You need:

• 1000 g of physalis fruits;
• 1200 grams of sugar;
• 20 g fresh ginger root;
• 1 lemon;
• Xnumx vanilla;
• 200g of water.

Preparation:

1. Physalis fruits are selected from the cases and pierced with a fork in several places.
2. Ginger is peeled and cut into thin slices.
3. The lemon is cut with the skin into small thin pieces, selecting all the seeds from it.
4. Then slices of ginger and lemon are poured into boiling water and boiled in it for several minutes.
5. Sugar is added to the broth and heated until it is completely dissolved.
6. Physalis fruits are placed in the prepared syrup, heated for about 5 minutes and set aside until completely cooled.
7. Again put the pot with the future jam on the fire, keep it for 10 minutes after boiling, add vanillin and cool again for at least 5-6 hours.
8. When the jam is placed on the fire for the third time, the physalis should become almost transparent, and the dish itself will acquire a pleasant honey hue.
9. It is boiled over low heat for about 10 minutes and packaged in dry jars.

Raisins and candied fruit

The most delicious and original preparation of physalis berry varieties is the so-called raisins. The product turns out to be much more original in taste than grape raisins and has an attractive fruity aroma.

1. The berries are peeled, rinsed in water and laid out in one layer on a tray or baking sheet.
2. Most varieties dry easily in the sun for a few days. If there is no sun, then you can use an oven or an electric dryer at a temperature of about + 50 ° C.
3. But to dry varieties of Peruvian physalis, you should use only a dryer or oven with forced ventilation. Since very tender fruits can quickly deteriorate in the sun.

Dried physalis is enjoyed by children with pleasure, it is also used to make pilaf, drinks, and fillings. And for decorating confectionery and pastries, candied fruits are best suited.

Cooking them is also not very difficult, for this you will need:

• 1 kg of berry physalis;
• 1 glass of water;
• 1,3 kg of sugar.

Preparation:

1. The chopped physalis berries are placed in a boiling syrup of water and sugar, boiled for 5 minutes and cooled for about 8 hours.
2. This procedure is repeated at least 5 times.
3. Finally, the syrup is drained through a colander, and the berries are allowed to dry slightly.
4. Then they are laid out on parchment paper and dried in the air or in the oven.
5. If desired, roll in powdered sugar and put in cardboard boxes for storage.

Terms and conditions of storage

All physalis blanks, hermetically sealed with metal lids, can be stored in a regular room pantry for a year. Candied fruits and raisins also keep well under standard room conditions until the new season.

Conclusion

The recipes for preparing physalis for the winter, collected in this article, can help novice housewives understand how to use the mysterious and exotic fruit called physalis. And since it is much easier to grow than tomatoes, the preparations from it will help diversify the winter menu of any family.