Many perceive Physalis as an exotic fruit, which is incomprehensible for what is needed, except for beauty. However, some housewives make jam from it, pickle this product. Physalis, marinated for the winter, resembles the taste of pickled green tomatoes, only the taste of physalis is slightly softer. It is easy to preserve it, the blanks from it are stored well, so it will not hurt to replenish your piggy bank of recipes with one of those that will be given below. But first it makes sense to study the general recommendations.
How to pickle Physalis
The nightshade family to which Physalis belongs is large enough, but not all of its representatives are suitable for human consumption, and even more so for home-made preparations. Two grades of Physalis are usually used for food: berry (he is Peruvian) and vegetable (he is Mexican). Of the first, it is best to make jam, the second is perfect to pickle it for the winter. This is done in different ways, taking into account the general rules.
- Physalis is most often hidden in a box by which it is possible to determine the degree of its maturity: when ripe, it is usually grayish. Before washing the berries, from these boxes, you need to release them.
- Reserve yourself with patience: the surface of Physalis is covered with a sticky wax coating, which is not easy to wash, but necessary.
- Physalis can be marinated in one of two basic ways to choose from. The first option is to put it in a colander in boiling water for a minute, pour hot marinade, and then sterilize for 10-20 minutes, depending on the volume of the cans. The second method does not require sterilization: physalis is poured with boiling water or hot brine, which after some time is poured into a saucepan and boiled, often with vinegar (sometimes vinegar is poured directly into the jars), again poured into the jars.
- No matter what type of canning is chosen, cans and lids can only be used clean, sterilized. This rule applies to all blanks for the winter.
The organoleptic qualities of Physalis marinated for the winter will depend on the chosen recipe.
Physalis, marinated in halves
Composition:
- Physalis vegetable - 1 kg;
- water - 1 l;
- salt - 20 g;
- granulated sugar - 60 g;
- bay leaf - 1 pc .;
- black pepper (pea) - 6 pcs .;
- table vinegar (9 percent) - 60 ml;
- vegetable oil - 20 ml.
Method of preparation:
- Put well-washed physalis into a colander, dip it into boiling water so that it completely covers the fruit. After a minute, remove, cool, cut each fruit in half with a sharp knife.
- Physalis halves spread on the banks about the hanger.
- 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.
- Fill Physalis, covering it with marinade completely.
- Close, turn on the lid, wrap and leave to cool. Keep in a cool place.
This recipe is one of the easiest. In accordance with it, it is not necessary to drain the brine from the cans, which is not very convenient to do, or to sterilize them. Even an inexperienced hostess can make pickled Physalis according to this recipe.
Physalis in a spicy marinade
Composition:
- Physalis Mexican - 1 kg;
- carnation - 16 pcs .;
- allspice - 16 pcs .;
- cinnamon (sticks) - 4 pcs .;
- 9% vinegar - 50 ml;
- salt - 40 g;
- sugar - 60 g;
- spicy herbs (tarragon, currant and cherry leaves, horseradish) - 100 g;
- water - 1 l.
Method of preparation:
- Prepare cans with a total capacity of 2 liters, for example, two liters.
- Prepare Physalis.
- Separate peppers, cinnamon, cloves and herbs according to the number of cans for preservation, put them on the bottom of each.
- Place Physalis on top.
- In each jar (1 liter capacity) pour in a tablespoon of salt and a half tablespoon of sugar.
- Boil water and pour boiling water over the jars. Let stand 10 minutes, pour the marinade from the cans into the pan, bring to a boil, pour over the berries again, and after 10 minutes, drain everything back.
- Add vinegar to each jar (2 teaspoons per liter jar), bring the marinade to a boil and pour the Physalis last time.
- Cover with boiled lids, turn over, leave to cool under a blanket.
According to this recipe, Physalis will have a fragrant, moderately spicy taste.
Physalis marinated with garlic
Composition:
- Physalis - 1 kg;
- water - 1 l;
- garlic (cloves) - 4 pcs .;
- allspice - 8 pcs .;
- black pepper - 8 pcs .;
- carnation - 16 pcs .;
- bay leaf - 4 pcs .;
- dill (umbrellas) - 4 pcs .;
- horseradish leaf - 1 pc .;
- currant leaves - 4 pcs .;
- cherry leaves - 4 pcs .;
- 9% vinegar - 50 ml;
- sugar - 40 g;
- salt - 20 g.
Method of preparation:
- Prepare jars with lids. It will take four half-liter or two liter.
- Wash Physalis.
- Spread spicy leaves on the banks (horseradish leaf will be cut), pepper and cloves, dill umbrellas.
- Cut the garlic and also lay it on the jars.
- Fill jars with Physalis berries, trying to lay them as tightly as possible.
- In each half-liter jar pour in a teaspoon of salt, two teaspoons of granulated sugar (per liter of them you need to take 2 times more).
- Pour berries with boiling water. Wait 20 minutes.
- Pour the liquid into the pan. Boil again. Pour physalis again, after 20 minutes, pour the marinade into the pan.
- Repeat the procedure again.
- Bring the marinade to a boil again.
- Pour a teaspoon of vinegar into each 500 ml can.
- Pour boiling marinade over cans.
- Close the jars with the lids, put them with the lids down, cover with a warm blanket, a down jacket or a jersey. After 12 hours, store for storage.
This recipe can be called classic. As a result of its use, pickled physalis turns out to be a delicate, slightly sweetish taste.
