Physalis harvesting recipes are the best. Physalis Dishes

Physalis is an infrequent guest in the garden beds, and although he is a relative of the tomato, he is not as popular as his relative. And in vain. After all, blanks from it for future use are diverse. On the table you can serve not only pickles, pickled fruits or caviar, but also sweets - jam, candied fruit, jam.

Physalis recipes

Pickled Physalis

Filling is prepared from:

• 1 liter of water;
• 80% vinegar essence (10 g);
• salt - 50 gr;
• granulated sugar - 50 gr;
• cloves - 2-3 pieces;
• a small piece of red hot pepper;
• Lavrushki - 1 pc.

Many different preparations are made from vegetable physalis (recipes for the winter), but in pickled form it is so tasty that it is worth a try.

Step by step preparation:

1. The fruits are cleaned and washed under running water;
2. Seasonings are placed at the bottom of the jar (liter), and physalis is placed on top as tightly as possible;
3. Prepare the filling by mixing all the ingredients. You can take any amount of sugar and salt, focusing on your taste. Banks are poured with ready-made hot marinade;
4. Long term storage will require additional pasteurization. Banks put in hot water(90 °C) for 20 minutes. After - twist with sterilized lids.

Important! Vegetable physalis is covered with wax, therefore, with any method of preservation, it must be blanched for about 3 minutes. And so that the fruits are well marinated or salted, they are pricked.

From vegetable physalis (recipes for cooking for the winter with a photo), you can cook another delicacy - salted physalis. Pumpkin juice is useful in any season: it can also be rolled up for the winter.

Salted physalis

It will take:

• physalis - 1 kg;
• horseradish root and garlic - 4 g each;
• dill umbrellas - 30 g;
• a little red hot pepper;
• aromatic spices (leaf black currant, mint, tarragon) - 50 g;
• water - 1 l.

Cooking:

1. Prepare a brine from 1 liter of water and 60 g of salt;
2. Berries are blanched;
3. Together with spices, they fill jars with hot brine;
4. Cover the container with clean gauze and leave to ferment for a week or 10 days. If mold appears on the surface, it is carefully removed;
5. As soon as the brine becomes sour, it must be drained, boiled and filled back with jars, which are then corked and stored at low temperatures - in the refrigerator, cellar, basement.

Fruits (physalis vegetable: recipes for cooking for the winter video) go well with other vegetables, thanks to this combination, another dish appeared - physalis caviar.

Caviar

You will need:

• physalis - 2 kg;
• onions - 1 kg;
• carrots - 1 kg;
• garlic - 4 cloves;
• greens;
• salt;
• vinegar;
• vegetable oil - 1.5 tbsp.

Cooking:

1. Onions, physalis are finely chopped, carrots are rubbed on a coarse grater. AT vegetable mix add crushed garlic, finely chopped greens, salt;
2. Mix well, pour in oil and put on a slow fire to stew until fully cooked. To stew vegetables, it is better to take a cast-iron cauldron or a thick-walled pan;
3. The finished caviar is laid out in jars (having previously sterilized them), and adding ½ tablespoon of vinegar to each, close the lids.

For dessert, jam or candied fruits are prepared from vegetable physalis (recipes for cooking for the winter).

Jam

You will need:

• physalis - 1 kg;
• granulated sugar- 1.2 kg;
• water - 500 ml.

Cooking:

Blanched physalis is transferred to a colander and allowed to drain. Then placed in a container;

1. While the water drains, cook sugar syrup. To do this, in a bowl, in 500 ml of boiling water, dissolve 500 g of granulated sugar, put it on the stove and boil for 5 minutes. Without allowing the syrup to cool, pour the physalis and leave for 4 hours;
2. Next, add another 500 g of granulated sugar for each kilogram of berries, mix and put on the burner. Stirring constantly, heat the jam until the sugar is completely dissolved, and boil for 10 minutes at a slight boil. Leave again for 6 hours;
3. Next, 200 g of granulated sugar is poured for each kilogram of fruit, heated and boiled for 15 minutes. Jam can be considered ready if a drop of syrup does not spread on a plate;
4. Jam is poured into jars.

Important! If the jam is stored at room conditions, then the jars are pasteurized for 20 minutes. If in the refrigerator, then it is enough to pour the jam into sterilized jars.

Candied fruits from vegetable physalis are no less tasty. Candied fruits are candied fruits or their slices, dried and sprinkled with fine sugar.

For their preparation, candied fruit will need only physalis jam.

Cooking:

1. Jam is poured into a sieve and waiting for the syrup to drain;
2. The fruits are placed on a baking sheet, covering it with parchment;
3. Dry in an oven at 40°C or in a dry room at room temperature;
4. Dried fruits are sprinkled with sugar.
5. Store candied fruits in a dry place, in cardboard boxes.

So, there are a lot of recipes for cooking vegetable physalis for the winter. It is worth trying once an exquisite delicacy, and you will not be able to live without it!

Externally, physalis is similar to small yellow cherry tomatoes. To a large number This fruit is familiar to people because it is used to decorate desserts, but many summer residents compare this plant with a vegetable. This classification is due to the existence of two varieties of this plant: berry and vegetable, and, accordingly, the possibility of preparing this fruit according to various recipes, allowing you to get a dish with different, and often opposite palatability: dessert, spicy, spicy.

To a large number of people, this fruit is familiar because it is used to decorate desserts.

Physalis vegetable variety is characterized by the presence of a slight bitterness in its taste. Therefore, many housewives preserve this fruit for the winter.

For this you will need:

• 2 kilos of ripe physalis;
• 3 garlic cloves;
• a small piece of horseradish root;
• 3 branches of dill;
• 3 leaves of blackcurrant;
• 1500 milliliters of water;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 3 peppercorns;
• 2 bay leaves;
• a small amount of celery root.

Cooking method:

• 1. Physalis is cleaned from the cover, and then washed under running water.
  2. The fruits are poured into boiling water for 3 minutes. This treatment will get rid of the wax coating covering the skin of physalis.
  3. Garlic, horseradish, celery, currant leaves, dill, physalis are laid out in glass containers.
  4. If desired, the fruits can be covered on top with a pair of sprigs of greenery.
  5. Then salt, sugar are dissolved in water, peppercorns and bay leaf are added to the resulting liquid, everything is mixed and put on the stove. The marinade is brought to a boil and immediately poured into jars filled with physalis. If necessary long-term storage blanks, half a crushed aspirin tablet should be added to the marinade.
  6. Glass containers are immediately rolled up, turned over, wrapped in a warm blanket and cooled at room temperature for 1-2 days.

A dish prepared according to this recipe will not only be excellent self-snack, but also an ingredient for canapés and salads.

Pickled physalis (video)

Preparing an appetizer

A delicious crispy snack is obtained by pickling physalis. For this recipe, you will need ingredients in the following proportions: 50 grams of a mixture of spices and additional ingredients per 1 kilo of physalis. To prepare the brine, you need to take 60 grams of salt per 1 liter of water.

Many perceive physalis as an exotic fruit, which is not clear what it is needed for, except perhaps for beauty. However, some housewives make jam out of it, pickle this product. Physalis, pickled for the winter, tastes like pickled green tomatoes, only the taste of physalis is a little softer. It is not difficult to preserve it, the blanks from it are stored well, so it does not 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.

How to pickle physalis

The nightshade family, to which the physalis belongs, is quite large, but not all of its representatives are suitable for eating, and even more so for homemade preparations. Two varieties of physalis are usually eaten: berry (aka Peruvian) and vegetable (aka Mexican). The former is best used to make jam, the latter is ideal to marinate for the winter. It's done different ways subject to general rules.

• Physalis is most often hidden in a box, by which you can determine the degree of its maturity: in a ripe one, it is usually grayish in color. Before washing the berries, they must be released from these boxes.
• Be patient in advance: the surface of the physalis is covered with a sticky wax coating, which is not easy to wash, but necessary.
• You can pickle physalis in one of two main ways to choose from. The first option is to dip it in a colander in boiling water for a minute, pour hot marinade over it, and then sterilize it for 10-20 minutes, depending on the volume of the jars. The second method does not require sterilization: the physalis is poured with boiling water or hot brine, which after a while is poured into a saucepan and boiled, more often with the addition of vinegar (sometimes vinegar is poured directly into jars), poured into jars again.
• Regardless of which preservation method is chosen, jars and lids can only be used clean, sterilized. This rule applies to all preparations for the winter.

The organoleptic qualities of physalis marinated for the winter will depend on the recipe chosen.

Physalis halves marinated

• vegetable physalis - 1 kg;
• water - 1 l;
• salt - 20 g;
• granulated sugar - 60 g;
• bay leaf - 1 pc.;
• black pepper (peas) - 6 pcs.;
• table vinegar (9 percent) - 60 ml;
• vegetable oil - 20 ml.

Cooking method:

• Put a well-washed physalis in a colander, dip it in boiling water so that it completely covers the fruit. After a minute, remove, cool, cut each fruit in half with a sharp knife.
• Arrange the physalis halves in jars approximately shoulder-length.
• 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 on the lid, wrap and leave to cool completely. Store in a cool place.

This recipe is one of the easiest. In accordance with it, it is not required to drain the brine from the jars, 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 spicy marinade

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

Cooking method:

• Prepare jars with a total capacity of 2 liters, for example two liters.
• Prepare Physalis.
• Divide the peppers, cinnamon, cloves and herbs according to the number of canning jars, put 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, drain the marinade from the jars into a saucepan, 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 over it for the last time.
• Close with boiled lids, turn over, leave to cool under the covers.

According to this recipe, physalis will turn out fragrant, moderately spicy in taste.

Physalis marinated with garlic

• 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.;
• vinegar 9 percent - 50 ml;
• sugar - 40 g;
• salt - 20 g.

Cooking method:

• Prepare jars with lids. You will need four half-liter or two liter.
• Wash the physalis.
• Arrange spicy leaves in jars (the horseradish leaf will have to be cut), pepper and cloves, dill umbrellas.
• Chop the garlic and put it in jars too.
• Fill jars with physalis berries, trying to fit them as tightly as possible.
• In each half-liter jar, pour a teaspoon of salt, two teaspoons of granulated sugar (they need to be taken 2 times more per liter).
• Pour boiling water over berries. Wait 20 minutes.
• Drain the liquid into a saucepan. Boil again. Pour the physalis again, after 20 minutes, pour the marinade into the pan.
• Repeat the procedure one more time.
• Bring the marinade back to a boil.
• Pour a teaspoon of vinegar into each 500 ml jar.
• Pour boiling marinade into jars.
• Close the lids of the jars, put them with the lids down, cover with a warm blanket, down jacket or sweatshirt. Store after 12 hours.

This recipe is a classic. As a result of its use, pickled physalis turns out to be tender, slightly sweet in taste.

Summer season - best time for preparation of canned food and pickles. Physalis is considered one of the best fruits for canning. It contains a huge amount of vitamins and it helps to remove toxins from the body. Ready pickled physalis has a unique taste and aroma. There are a lot of recipes on how to cook physalis for the winter and each is good in its own way.

Physalis is a plant from the nightshade family. There are two types of edible. Vegetable (Mexican) physalis has large spherical orange fruits. Such varieties are cultivated as: Korolek, Confectioner, Gribovsky soil, Tomatillo. They love to marinate and ferment. Berries (Florida) have small (like peas) greenish berries. They have a sweet taste and aroma. Popular for cultivation are varieties such as: Philanthropist, Magician, Surprise, Columbus. They are used in recipes for sweet dishes: marshmallows, jams, preserves, compote.

Jam, jam, jam

Housewives often add jam to pastries. This makes the dough flavorful.

Ingredients: 1 kg of physalis.
For syrup: 1.5 kg of sugar, 0.5 l of water.

Cooking:

Remove the petals from the fruit. Make a hole in each berry with a toothpick or needle. In a saucepan, combine sugar and water, bringing the mixture to a boil. Let the syrup boil for another 5 minutes, pour the physalis berries over it for 4 hours. Then add 0.5 kg of granulated sugar, cook the mixture for another 8-10 minutes. Do not touch the pan for 6 hours. After the time has elapsed, add 0.5 kg of granulated sugar and cook.

At the last stage of readiness, foam forms in the center of the pan, the berries become transparent, and the liquid finally thickens. Then pour everything into jars and roll up, turning them upside down. It is advisable to put the jars on a wooden board. Leave to cool, and then inspect the lids. If they are drawn in, the dessert jam is ready for storage.

Video "Recipe for pickled physalis with garlic"

From this video you will learn how to cook pickled physalis with garlic for the winter without sterilization.

Candied fruit

Physalis sweets - The best way treat yourself to a cup of coffee with something delicious.

Ingredients: physalis jam, powdered sugar.

Cooking:

Remove the berries, dry. You can lay them out on a warm baking sheet in the oven, cover with a sheet and dry at t 40C. Roll them in powdered granulated sugar, put them in a box.

Compote

To give the compote a pleasant aroma, currant and raspberry leaves are added to it.

Ingredients: 1 liter of water, 0.8 kg of physalis.

Cooking:

Rinse the berries. It is best to choose berries with a soft skin. Put the fruits in an enamel bowl and pour boiling water for 2-5 minutes. Transfer the fruits to a container with chilled water. Fill the saucepan with water. Add sugar to water and add berries. Cook over low heat for 15-20 minutes. Pour the compote into jars and roll up.

Pickled Physalis

Berries are best picked and pickled in warm weather, so they retain more vitamins and minerals.

Ingredients: 0.3 kg of physalis, 1 garlic clove, 3 black peppers, 2 bay leaves, 10 g of granulated sugar, 15 g of salt, water.

Preparation: Rinse the berries, after cleaning them from the petals and washing off the debris. Take a rolling container and put the spices on the bottom. On top of them lay out the fruits of physalis. Carefully pour hot water inside. After 20 min. Drain the water into a steel pan and add salt and granulated sugar to it. Bring the liquid to a boil and pour over the berries. Roll up the lid and turn the jar upside down. Line them with towels and leave to cool. Preparations from vegetable physalis for the winter are ready.

with garlic

Spicy garlic paired with physalis helps with colds and runny nose. They quickly restore immunity.

Ingredients: 1.5 kg of physalis, 1 pc. carrots, 1 head of garlic, 5 currant leaves.
For the marinade: 1.5 liters of water, 130 g of granulated sugar, 70 g of salt, 160 ml of vinegar.

Cooking:

Remove petals, bumps and inclusions on the surface of the berries, rinse. Carefully remove the skin from the physalis and rinse the berries again. Wash the carrot and rub it on a fine grater. Peel the garlic and chop. Cut out the tops of the berries, and place a piece of garlic in the recess. Now let's prepare the container: rinse the currant leaves and place them on the bottom of the sterilized jars. Place carrots and garlic on top. After that, put the fruits in jars.

Pour boiling water over the containers for 30 minutes. After pour the water into the pan, boil. For the third time, add granulated sugar, salt, acetic acid. Then fill the berries with marinade and twist.

In a spicy marinade

Physalis helps to lose weight and is considered the best dietary product.

Ingredients: 0.5 kg of physalis, 1 garlic clove, 5 clove inflorescences, 1 bay leaf, 5 peppercorns, 3 cherry tree twigs, 1 horseradish leaf, 1 tsp. salt, 2 tsp powdered sugar, 1 tbsp. acetic acid.

Cooking:

We wash the berries in running water. For this recipe choose fresh fruits. Grind the garlic with spices, put them in jars. Put the berries in a container, sprinkle with sugar and salt. Now pour boiling water and leave for 30 minutes.

Then drain the water into a container and heat it up. Pour boiling water again and let it brew. Repeat the procedure three times. Add vinegar a third time. Roll up and turn the jars upside down.

Soaked

Soaked physalis contains a lot of pectin, which is often used as a thickener.

Ingredients: Physalis.

For brine: 1 liter of water, 10 g of salt, 35 g of granulated sugar.

Cooking:

Rinse the berries, put them in a bowl and scald with boiling water. Pour physalis with cold water for 1.5 minutes. Remove their skin and place in jars. Mix salt, sugar and water. Pour brine into a jar of berries. Cover the jar and place a small weight on it. After a week, remove it and roll up the banks.

Physalis caviar

Please note that the fruits must be free of defects.

Ingredients: 0.3 kg of onion, 1 kg of physalis, oil, 0.8 kg of carrots, spices, salt, sugar.

Do not know what to cook from vegetable physalis for the winter? Then check out the recipes below and replenish your stocks with unusual, but tasty and mouth-watering preparations.

Harvesting caviar from vegetable physalis for the winter

Ingredients:

• vegetable physalis - 1.9 kg;
• onion - 980 g;
• carrots - 980 g;
• large garlic cloves - 5-6 pieces;
• granulated sugar - 55 g;
• coarse non-iodized salt -55 g;
• vinegar (9%) - 35 ml;
• odorless sunflower oil - 480 ml.

Cooking

Ripe vegetable physalis is freed from "covers", washed thoroughly in warm water and dipped in boiling water for 2 minutes to blanch. After this procedure, we cut the cooled fruits into slices and put them in unflavored sunflower oil heated in a saucepan or deep frying pan. Fry the vegetable mass until the slices soften. We also fry separately prepared peeled and chopped onions and grated carrots in oil until soft.

We grind the fried vegetables in a blender or pass through a meat grinder and then put them in a cauldron, stewpan or pan with a thick bottom. Now we heat the caviar components with frequent stirring to a boil and cook until the desired texture is obtained and the moisture is partially evaporated.

About five minutes before the end of cooking, season the workpiece with salt, sugar, pour in vinegar, add garlic cloves squeezed through a press or grated and lay finely chopped fresh dill and parsley.

Further, as well as other similar blanks, we package ready-made caviar in dry, sterilized jars, cork them with lids and put them upside down under a “fur coat” for natural sterilization and gradual cooling.

Physalis vegetable salad for the winter

Ingredients:

• vegetable physalis - 980 g;
• fresh cucumbers - 980 g;
• onion - 480 g;
• carrots - 480 g;
• large garlic heads - 3-4 pcs.;
• dill and parsley (greens) - 1 large prefabricated bunch;
• granulated sugar - 105 g;
• coarse non-iodized salt - 40 g;
• grape or apple vinegar - 95 ml;
• black pepper (peas) - 12 pcs.

Cooking

We prepare vegetable physalis for salad initially in the same way as for caviar, having cleaned the fruits from the “covers”, washing them and keeping them in boiling water for two minutes. Now we cut the prepared specimens into slices. At the same time, we chop the washed cucumbers and peeled carrots in circles, and cut the onions into rings. We also chop the peeled garlic cloves with plates. We mix the components of the salad in a large bowl, add coarse non-iodized salt, sugar, peppercorns and pour in fruit vinegar. We leave the vegetables to separate the juice for fifteen minutes, after which we place the container on the burner of the stove and cook from the moment the boil begins for ten minutes. It remains only to pack the salad in sterile vessels, roll them up with boiled lids and put them under a “fur coat” until they cool.

Adjika from vegetable physalis for the winter

Ingredients:

• vegetable physalis - 980 g;
• tomatoes - 980 g;
• onion - 480 g;
• Bulgarian pepper - 380 g;
• large garlic heads - 2 pcs.;
• chili pepper pod - 1-2 pcs. (taste);
• - 120 g;
• granulated sugar - 120 g;
• coarse non-iodized salt - 40 g or to taste;
• - 45 ml;
• freshly ground black pepper - 2 pinches;
• odorless sunflower oil - 120 ml.

Cooking

Peeled, washed and blanched in boiling water, cut the physalis into small pieces and fry a little in oil. We also brown the chopped onion and bell pepper. Now we twist the fried components, fresh tomatoes and hot peppers through a meat grinder, we determine the mass in a saucepan or stewpan and cook with stirring for thirty minutes. Now add salt, tomato paste, granulated sugar and cook for another fifteen minutes. At the end, pour in the vinegar, add the chopped garlic, let it boil for another five minutes and pack it in a sterile and dry container. Having corked the containers with boiled lids, we place them upside down under the “fur coat” and let them cool gradually.