Physalis for the winter • cooking recipes, pickled preparations

Classic way

Using this recipe, even inexperienced housewives can make preparations for the winter. 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 pcs.;
settled water - 1.5 l;
salt - 2 tbsp. l.;
granulated sugar - 2 tbsp. l.;
pepper - 3 pcs.;
bay leaf - 2 pcs.;
celery rhizome - 30 g.

Preparation

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

It is necessary to marinate immediately.

Preparing the marinade

Dissolve salt and sugar in water, add bay leaves and peppercorns.
The dishes are placed on the stove.
Let it boil.
Poured into jars.
If the product is intended for long-term storage, add 0.5 crushed tablets of acetylsalicylic acid to each jar.

Roll up the cans with a can opener. Place upside down on a table or floor for 24-48 hours, covered with a warm blanket. Pickled physalis is stored in the cellar.

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

Recipe in halves

This is one of the best recipes for preparing physalis for the winter. It is good because it does not require draining the liquid from the jars and sterilizing it. The main thing is to prepare everything in advance, maintain the proportions and roll up the container before the marinade has cooled.

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

Canning

The washed and peeled physalis is placed in a colander, which is immersed in boiling water for 2-3 minutes. The fruits must be completely submerged in water.
They take it out and cut each fruit into two halves.
Place the physalis in the prepared container so that the space is filled to the neck.
Add pepper, bay leaf, sugar, salt to the water and mix everything.
Place the dishes over high heat and bring to a boil.
Boil for 5 minutes over low heat.
The hot liquid is poured into jars.
Canned with tin lids, place the cans upside down, wrap in a thick cloth or blanket and keep at room temperature until the canned food has cooled.
Take it to the basement for storage or put it in the refrigerator.

Physalis marinated with pepper and oil

The simplest recipe for preparing for the winter. Pepper is not a requirement. The method allows you to prepare only one physalis. At the end you will get a delicious salad with a pleasant sweet marinade.

Take:

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

Marinate physalis:

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 standard seaming procedure. Leave until completely cooled and store in the pantry. In winter there will be no need to make a salad, since the preservation is already in oil.

READ MORE: Lemon for cleaning blood vessels, folk remedies recipes

Fruits in brine

In recipes for preparing vegetable physalis for the winter in brine, the berries must be of the same size, without defects.

1 kg of ripe fruits;
3 cloves of garlic;
a small slice of horseradish rhizome;
30 g of ripened dill umbrellas;
a small pod of hot pepper;
tarragon - 50 g;
mint - 1 bunch;
salt - 60 g;
fresh blackcurrant leaves - 50 pcs.

The berries are removed from their covers and blanched in boiling water for 3-4 minutes. Salt 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 filled to the top with berries and brine is poured. Cover each container with a piece of gauze on top. Yes, this is not the easiest option for harvesting physalis for the winter, but the result is worth the time and effort.

Leave physalis in brine for 7 or 10 days to ferment. During this time, remove the mold that has appeared several times and taste the liquid.

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

For those who like it spicy

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

1 kg of ripe berries;
10 pieces. black peppercorns;
10 pieces. allspice;
5 cloves of garlic;
1000 ml water;
4 cherry leaves;
4 currant leaves;
1 large horseradish leaf;
4 bay leaves;
15 pcs. fragrant cloves;
dill seeds with umbrellas - 30 g;
2 tbsp. l. salt;
4 tbsp. l. sugar with a slide.

Preparation

You need to prepare 2 jars of 1 liter or 4 of 0.5 liter each and the required number of lids. The containers are washed, doused with boiling water and dried. Metal lids are immersed in boiling water for a few seconds. Without this procedure, canned physalis vegetable is unlikely to spoil, but it is better to be on the safe side.

Physalis is cleaned of covers, washed in running cold water and all the leaves, dill, cloves and pepper are dipped in boiling water. The horseradish leaf is first cut into 4 parts. The garlic cloves are cut into several pieces and also placed in containers. Physalis is also sent there, salt and sugar are laid out. Pour 4 tsp into a 1 liter jar. sugar and 2 tsp. salt, in a container with a volume of 0.5 liters - 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. 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. by 0.5 l. pour boiling liquid over the berries and roll up the lids.

The jars 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.

Physalis with garlic (video)

An unusual fruit, physalis, is perceived by many only as a decorative element.
But if you are lucky enough to try preparations made from these fruits at least once, your attitude towards them will change dramatically. Indeed, in addition to the fact that they have a very unusual taste, they also evoke a storm of emotions among guests. Moreover, it does not matter at all what kind of treat they will be offered. You should not think that pickled physalis, canned without sterilization, will not last long. Tomatoes, cucumbers, and peppers are prepared by double pouring, and they all stand well from winter until spring.

You will need for 2 liter jars:

Fruits – kilogram.
Water - liter.
Garlic cloves – 4 pcs.
Allspice and black 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:

Remove the physalis from the calyxes and rinse.
Place leaves, dill, garlic cloves cut in half 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.
Sprinkle sugar and salt on top, dividing the total amount indicated in the recipe into two jars (or add spices when boiling the brine).
Boil water and pour into jars. Let sit for 20 minutes to warm through the vegetables.
Drain the liquid and boil again. Sugar and salt can be added to the water at this stage, it does not change anything.
Pour vinegar into jars, or add to water after boiling.
Fill the jars, seal, invert and refrigerate.
To be sure, the warming up procedure can be done one more time, but usually two or three times is enough.

Yellow-orange berries in tomato juice

Vegetable and strawberry varieties are rolled in this way. This preparation of Physalis vegetable for the winter can be used as an independent dish or as an addition to the second one.

Procedure for preparing fruits

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

Preparing the marinade

For 3 liters of juice you will need 4 tbsp. l. granulated sugar and salt, 4 bay leaves and 6-8 peppercorns.
Mix everything, put it on the stove, let it boil and boil for several 8-10 minutes.

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

Canning process

At the bottom of each container place chopped garlic, sprigs of celery and dill, currant leaves, and a horseradish root cut into circles. Fill the jars with berries and pour hot marinade over them. It will be very tasty if you put the same spices on top of the fruit as on the bottom and decorate everything with sprigs of herbs.

Physalis marinated with tomatoes

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

You will need two liters:

Vegetables – physalis and tomatoes in any quantity.

For the marinade:

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

How to marinate:

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 boil is the last. 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. Good luck with your preparations!

Canned fruits made from ground fruits

This preservation is known as physalis caviar. It looks much more beautiful than zucchini or eggplant, and tastes more delicate.

You will need the following products:

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

Peeled, washed physalis is cut into pieces and fried in a frying pan in oil. Chopped onions and carrots are also placed there. Add chopped garlic, herbs, salt, sugar. At the half-prepared stage, when the physalis becomes soft, add bay leaf and pepper.

Simmer until done over low heat. This is approximately 30-40 minutes. At the end, add citric acid, mix and keep on fire for a few more minutes, then put into sterilized jars and roll up.

If the caviar is intended for current consumption, you can simply cover it with plastic lids and keep it in the refrigerator.

Candied fruits and jam

Sweet preparations made from physalis taste no worse than the best fruit desserts. The easiest way to pamper your family with a sweet and high-calorie dish is to make jam. Its preparation boils down to taking 1.2 kg of granulated sugar and 500 ml of water per 1 kg of selected berries. Half the norm of sugar is dissolved in water and boiled for 6-7 minutes. Pour the syrup over the berries, 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 way: if the jam does not flow from the edge of the saucer, it is ready. They put it in jars, roll it up, open it in the winter or whenever they want.

Not everyone, having heard about physalis, will immediately understand what we are talking about. Although many gardeners have long been familiar with this exotic representative of the nightshade family, not all of them know that from almost any of its varieties you can prepare many interesting, tasty and healthy dishes for the winter. Recipes for preparing physalis for the winter are not very diverse - after all, unlike tomatoes, close acquaintance with this plant began only about half a century ago. However, 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

Just as physalis plants themselves are usually divided into vegetable and berry ones, dishes made from it are divided into spicy, pickled and sweet.

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

Both vegetable and berry varieties are suitable for jams and jams. But for preparing 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 first be cleared of covers, blanch for a couple of minutes in boiling water, or at least scald with boiling water. Berry varieties can be spared this procedure, since they usually do not have an adhesive coating.

Culinary secrets

Physalis belongs to the nightshade family. Many of the plants in this family have poisonous fruits. Some varieties of physalis are also not considered edible. As a matter of fact, only two varieties can be eaten: Peruvian physalis, also called berry, and Mexican, which is also known as vegetable.

Already by the name it is clear that one of these varieties is more suitable for preparing sweet dishes, but the vegetable one can easily be pickled for the winter. If you know a few culinary secrets, canned food will delight you in the cold weather of Goa with a piquant taste, reminiscent of pickled tomatoes, but a little more unique.

Determine the degree of ripeness of the fruits by the boxes in which they are hidden. In ripe fruits it has a grayish tint.
Before washing physalis, remove it from the boxes.
The surface of physalis is covered with a wax-like coating. Getting rid of it is difficult, but realistic. The main thing is to be patient and wash the fruits in warm water.
Pickled physalis will last all winter only if not just clean, but sterilized jars were used for preservation, which, in turn, were sealed with hermetically boiled paints.

We invite you to familiarize yourself with Currant sorceress description of the variety

There are two ways to pickle physalis, although there may be many more recipes. The first method involves minimal heat treatment of the fruits at the preparation stage, but sterilization of them already in jars at one of the next stages. The second option involves longer heat treatment of physalis without subsequent sterilization.

Physalis recipes for the winter

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

Preparing physalis for the winter according to the classic recipe

The process of preparing pickled physalis for the winter is essentially no different from pickling the same tomatoes or cucumbers.

For this recipe you will need:

1 kg of physalis fruits;
5-7 clove buds;
4 peas each of black and allspice;
a pinch of cinnamon;
bay leaves to taste;
1 liter of water;
50 g each of sugar and salt;
15 ml 9% vinegar;
dill umbrellas, cherry leaves, black currants 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 prepared from water, sugar, salt and vinegar, and sterilized for 18-20 minutes.

If you want to avoid sterilization, use the triple-fill method:

Place half of the greens with spices on the bottom of the prepared jars, then physalis and the rest of the seasonings on top.
Pour boiling water into the jar and leave it covered for 15 minutes.
Then the water is drained, a marinade is prepared from it (without vinegar) and, in a boiling state, the physalis is again poured into glass containers.
After settling for 15 minutes, the marinade is drained again, heated to + 100 ° C, vinegar is added to it and poured back into the jars.
The pickled physalis is immediately rolled up hermetically and placed upside down under a blanket for additional sterilization.

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

Spicy pickled physalis

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

1000 g of physalis, peeled;
1 liter of water;
1 tsp. dry mustard seeds;
half a pod of hot pepper;
5 peas of allspice;
4-5 cloves of garlic;
2 clove buds;
2 bay leaves;
40 g salt;
1 tbsp. l. vinegar essence;
50 g sugar.

The cooking process itself is similar to that described in the previous recipe. Hot peppers and garlic are cleaned of excess parts and cut into small pieces. Along with the mustard seeds, the vegetables are placed approximately equally into the prepared jars.

With tomato juice

Physalis pickled in this form is practically no different from canned cherry tomatoes. For this recipe, you don’t even need vinegar, 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 vegetable or berry physalis fruits;
1.5 liters of store-bought or home-made tomato juice;
1 medium horseradish root;
50 g celery or parsley;
several leaves of bay leaf and black currant;
3 cloves of garlic;
70 g salt;
75 g sugar;
5 black peppercorns;
several dill umbrellas.

The fruits are removed from the cases and, if necessary, blanched in boiling water (if vegetable varieties are used).
To prepare tomato juice in home recipes, just boil the tomatoes cut into pieces for a quarter of an hour. And then, after cooling, rub the tomato mass through a sieve. Or you can simply use a juicer, if you have one.
To prepare the marinade, add sugar, salt, bay leaf and black pepper to tomato juice and heat until boiling.
Meanwhile, all the remaining spices are placed in sterilized jars, and physalis is placed on top.
Fill the contents of the jars with boiling tomato marinade and immediately seal them for the winter.
Cool upside down under a warm shelter.

Step-by-step recipe with photos

Many people perceive physalis as an exotic fruit, which is not clear for what it is needed, except perhaps for beauty.
However, some housewives make jam from it and pickle this product. Physalis, pickled for the winter, tastes like pickled green tomatoes, only the taste of physalis is a little softer. Preserving it is not difficult, preparations from it are stored well, so it won’t hurt to replenish your piggy bank of recipes with one more of those that will be given below. But first, it makes sense to study the general recommendations. Due to its properties, physalis is used in a wide variety of dishes and preparations. It can be a dessert, a compote, or even a meat dish. Below we present the most popular recipes related to preparing food for the winter:

marinated with garlic;
with pepper;
halves;
with spices and cloves;
with tomatoes;
jam and candied fruits;
plum mix;
compote;
cooking raisins;
Physalis caviar.

As you can see, the list is more than impressive, and each recipe deserves special attention.

Canning according to this recipe is considered the simplest, and it is easy to repeat even for a novice cook. To prepare you need to prepare:

physalis;
two tablespoons each of salt and sugar;
garlic – 4 cloves;
a couple of bay leaves;
black pepper – 4 peas;
dill;
horseradish;
water – 1.5 liters.

Blanch the physalis. This allows you to get rid of the bitterness that is characteristic of some varieties;
put spices in a jar;
cook the brine;
fill the containers with berries, then fill them with brine and close them;
the container with the preparations is turned upside down and put in a specially prepared place, covered with a thick cloth.

Recipe in halves

To prepare you will need:

kilogram of physalis;
20 milliliters of vegetable oil;
9% vinegar - 60 milliliters;
liter of water;
sugar – 60 grams;
salt – 20 grams;
bay leaf – 2 pieces;
allspice – 6 peas.

wash physalis;
place in boiling water for a few minutes;
divide into equal halves;
fill the container with cut berries;
put the pan on the stove and prepare a marinade consisting of: water, pepper, bay leaf, salt and granulated sugar. You need to remove the pan from the stove as soon as the marinade has simmered for about 5 minutes;
after the marinade has cooled, add vegetable oil and vinegar;
pour the marinade into jars and roll up the lids;
turn the jars over and put them in a warm place, wrapped in a blanket for a day;
We put the jars in the cellar or basement.

With pepper and butter

To prepare the recipe you will need:

sweet pepper – 1 kilogram;
vegetable physalis – 1 kilogram;
1 liter of water;
1 tablespoon salt;
granulated sugar – 60 grams;
vinegar 9% - 50 milliliters;
Bay leaf;
peppercorns – 6 pieces.

Preparation process: first of all, you need to place the berries in boiling water for 2 minutes. Next, cut the pepper into 4 equal parts and remove the seeds. We put pepper and bay leaf in a jar, and then lay the main ingredients in layers. Prepare the marinade and pour it into a jar. The preparations are stored in a cool, dark place.

With tomatoes

The recipe has several interesting features:

if you don't have tomatoes, you can replace them with cucumbers;
the ripeness of the tomato does not matter - you can even use green vegetables;
The marinade used in this recipe has a special, spicy taste.

For the recipe you will need to prepare:

water;
tomatoes;
physalis;
cinnamon – 4 sticks;
cloves – 10 pieces;
salt and sugar - 2 tablespoons;
tarragon;
currant leaves;
allspice – 8 grains.

distribute the spices into 2 equal portions and place them in jars;
fill the remaining space with the main ingredients;
pour boiling water and leave to steep for 10 minutes;
carefully pour the resulting brine into the pan and boil again;
pour boiling water back into the jars;
this operation must be repeated 3 times; then add vinegar and roll up.

The recipe is identical to the method with tomatoes. The only differences are:

whether to add tomatoes to the jar or not - decide for yourself - they are not the main ingredient here;
You can add cherry leaves and chopped horseradish root to the main spices.

Otherwise, you can use the cooking algorithm described above.

This recipe is suitable for those citizens who like the taste of black olives. The preparation will be similar in taste, but its preparation will cost you much less. You can make a dish from:

physalis – 500 grams;
1 liter of water;
250 grams of plums;
2 tablespoons granulated sugar and salt;
1 teaspoon acetic acid;
Bay leaf;
cinnamon – 1/3 teaspoon;
3 grains of allspice;
a pair of clove buds.

blanch the berries and rinse them with cold water;
While the berries are drying, put spices in jars;
fill the containers with the main ingredients and fill them with marinade;
cover the jars with a lid and sterilize for 10 minutes;
We roll up the sterilized jars and put them in a specially prepared place.

Candied fruits and jam

The jam is prepared according to the following algorithm:

blanch, then wash the berry (dessert) physalis in cold water;
cook the syrup;
as soon as the syrup is ready, remove it from the heat and add the berries;
let the jam brew for 2 hours, after which we pour another 0.5 kilograms of granulated sugar into the basin and return the container to the stove;
as soon as the sugar is completely dissolved, remove the basin from the heat and leave it alone for 6 hours;
after the specified time has passed, put the container on the fire and cook for another 15 minutes after boiling;
The jam is ready!

Candied fruits are made from fresh jam. For this:

drain the syrup, leaving only the berries;
Take a baking sheet and cover it with baking parchment;
Place the berries on a baking sheet and cover them with a second piece of parchment;
then dry the berries at room temperature or in the oven at a temperature of 40 o;
dried candied fruits are sprinkled with granulated sugar and sent to a specially prepared container for storage.

Note! You can use a regular cardboard box as a container.

Compote

physalis berry – 500 grams;
granulated sugar – 250 grams.

Recipe: peel and blanch the fruits. We put them in a container and pour boiling water into it, then let the compote brew for 2 hours. Pour the liquid back into the pan, add sugar and cook until the water boils. After boiling, wait 5 minutes and pour the syrup back into the jar.

We invite you to familiarize yourself with Indoor plants in small pots

Roll up the finished compote with a lid. You can add additional ingredients to the compote. So, for example, by adding a few strawberries, you will get a pleasant strawberry flavor that goes well with the taste of physalis.

You can easily confuse the taste of dried physalis with raisins. To prepare it, you need to process the berries and send them to dry in the oven at a temperature of 40 o. You can dry the berries at room temperature, but it will take a little longer.

400 grams of carrots;
250 grams of onion;
70 grams of tomato paste;
1 kilogram of vegetable physalis;
vegetable oil – 80 milliliters;
sugar – 15 grams;
salt – 10 grams.

divide the blanched, washed physalis into 4 parts;
scroll through a meat grinder;
fry finely chopped onion and grated carrots in a frying pan;
combine the ingredients together and simmer the resulting mixture over low heat for 20 minutes;
distribute the finished dish into sterilized jars and roll up the lid;
We put the cooled workpiece into the cellar.

Physalis is a perennial herbaceous plant with fruits similar to green tomatoes. Each fruit is enclosed in a shell reminiscent of a Chinese paper lantern. There are berry or strawberry physalis, as well as 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 fresh physalis, but there is so much of it that I partially make preparations.

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

To pickle physalis for the winter, you need to prepare all the products according to the list. Physalis fruits are covered with a waxy coating, so after removing the fruit from the sepals, you must thoroughly wash the physalis with warm water.

Place pepper and cloves in the bottom of a clean 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.

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. The vegetable crop is considered one of the best for canning. Pickled fruits are characterized by a bright taste and aroma.

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

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

physalis – 1 kg;
water – 1 l;
garlic (cloves) – 4 pcs.;
allspice – 8 pcs.;
black pepper – 8 pcs.;
cloves – 16 pcs.;
bay leaf – 4 pcs.;
dill (umbrellas) – 4 pcs.;
horseradish leaf – 1 pc.;
currant leaves – 4 pcs.;
cherry leaves – 4 pcs.;
9 percent vinegar – 50 ml;
sugar – 40 g;
salt – 20 g.

Prepare jars with lids. You will need four half-liter or two liter.
Wash the physalis.
Place spicy leaves (the horseradish leaf will have to be cut), pepper and cloves, and dill umbrellas into the jars.
Chop the garlic and also put it in jars.
Fill the jars with physalis berries, trying to pack them as tightly as possible.
Pour a teaspoon of salt and two teaspoons of granulated sugar into each half-liter jar (you need to take 2 times more for a liter jar).
Pour boiling water over the berries. Wait 20 minutes.
Drain the liquid into a saucepan. Boil again. Pour in the 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 jar.
Pour the boiling marinade into jars.
Close the lids of the jars, place them with the lids down, cover with a warm blanket, down jacket or sweatshirt. After 12 hours, store.

Physalis salted

Physalis – 1 kg
Dill - 30 g
Horseradish root - 4 g
Garlic – 3 g
Red capsicum – 1 g
Salt - 60 g
Water – 1 liter

How to pickle physalis (fruit preparation)

For winter preparations, choose ripe vegetables that fit tightly into the box. Free the berry from the sepals. Rinse well.

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

To do this, the fruits must 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.