Physalis vegetable: recipes for the winter, dishes, how is it useful, photo

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Physalis or, as it is called in everyday life, "earth cranberry" - a perennial plant, a feature of which is the fruit, enclosed in a box of leaves. This plant has not only a beautiful appearance, but is also used in cooking, due to its taste. Let's see what physalis is, and what delicious recipes for its preparation for the winter exist.

Physalis with garlic (video)

An unusual fruit - physalis, many perceive only as an element of decor. But if at least once you are lucky enough to try harvesting from these fruits, then the attitude towards them will change dramatically. Indeed, besides the fact that they have a very unusual taste, they also cause a storm of emotions among the guests. Moreover, it does not matter at all what kind of treat they will be offered. These fruits are delicious both in pickled form and in sweet preparations. They are added to salads, salted with cabbage and even mushrooms. The only surprising thing is that many delicious dishes can be prepared from this product, but few people know about this.

Features of cooking physalis for the winter

Two edible varieties grow on the territory of Russia:

They have completely different tastes, and this should be taken into account.

the vegetable variety is usually used in a processed form;
berry, due to its pronounced taste, is consumed raw and added to various desserts. The fruit contains more sugars and ascorbic acid;
before use, the product is carefully prepared by removing the capsule from the leaves and washing off the sticky substance that covers the fruit-berry;
physalis is a dietary product. Its use will not negatively affect your figure.

Reviews of pickled physalis

Pozdeeva Marina, 30 years old, Irkutsk
On the territory of Russia, physalis summer residents grow up relatively recently. Initially, it was just an ornamental plant, but when it became known about its beneficial properties, they began to come up with various recipes to help prepare it for future use. I especially often heard positive reviews about the options with plums and cherry tomatoes.

Sergeeva Ekaterina, 35 years old, Kazan

Many friends who have prepared the fruits for the winter say that they are completely satisfied with the result. The fruits are juicy, tasty and resemble pickled tomatoes in their qualities. I tried it myself, I want to give advice. For the fruits to marinate faster, they need to be blanched and pricked.

Requirements for the selection of the main ingredient

The main factor influencing the preparation of any kind of food is the quality selection of ingredients. Physalis is no exception, and before preparing it, each housewife should pay attention to the following things:

The berries used as the main ingredient must be ripe and fresh.
Pay attention to the integrity of the berry. If you find traces of damage, such a fruit does not need to be used.
When self-harvesting, pick the fruits hanging on the lower branches first, as they ripen earlier than others.
If you are picking berries that have fallen to the ground, pay attention to their skins. If it is damaged, it is possible that an insect got into the fruit and laid the larvae there. Accordingly, such berries should not be consumed in blanks.

Note! You can understand whether a berry is ripe or not by the box in which it is located. If the "flashlight" begins to change color to yellow and dry - the harvest is ready.

How to pickle physalis

In winter harvesting, housewives use Peruvian strawberry or pineapple physalis, and its vegetable (Mexican) variety. Pineapple fruit is boiled delicious jam, you can get acquainted with his recipes even now by clicking on the link to another article.

Physalis fruits are hidden in boxes. You can find out the degree of maturity by their gray color. The first task when pickling a vegetable is to free it from this package, this is done immediately, otherwise the vegetable will become bitter.
Typically, the fruit is coated with a sticky substance that needs to be washed off. The plaque will finally be removed if the fruits are blanched. When making jam, this is a prerequisite. When marinating, rely on the cooking technology; with double pouring, this manipulation is not required.
The thick physalis skin is usually pierced in the place where the stalk was located, this will speed up the pickling process.

There are two preparation methods: without sterilization and with heat treatment of cans in a water bath.

Physalis recipes

Due to its properties, physalis is used in a wide variety of dishes and preparations. It can be a dessert, compote, and even a meat dish. Below we list the most popular recipes related to preparing a product for the winter:

pickled 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.

Pickled physalis with garlic

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

physalis;
two tablespoons 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 inherent in some varieties;
put spices in a jar;
cook the brine;
fill the containers with berries, then fill them with brine and close;
the container with the blanks is turned upside down and removed to a specially prepared place, covered with a thick cloth.

Halved recipe

For cooking you will need:

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

my physalis;
put 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, lavrushka, salt and granulated sugar. You need to remove the pan from the stove as soon as the marinade boils for 5 minutes;
after the marinade has cooled, add vegetable oil and vinegar;
pour the marinade into jars and roll up the lids;
turn the cans over and put them in a warm place, wrapping them in a blanket for a day;
we put the banks in the cellar or basement.

Note! The recipe is convenient because the jars do not need to be sterilized.

With pepper and oil

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.

Strawberry canning

In addition to vegetable physalis, there is also strawberry, in which bitterness is completely absent. Another difference between these varieties lies in their size: the berry fruit is much smaller than the vegetable one.

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Very tasty jam is obtained from the earthen fruit, for the preparation of which you will need:

1 kilo of physalis;
1.2 kilograms of sugar;
0.5 liters of water.

In addition to vegetable physalis, there is also strawberry, in which bitterness is completely absent.
You need to cook as follows:

Washed and dried physalis is placed in a separate saucepan. Fruits are poured with syrup so that they are completely covered with liquid. This usually takes 30-35% of the liquid. In this state, the berries are left for 4 hours.
Then the remaining syrup is poured into the pan, everything is mixed, put on the burner, brought to a boil and cooked for 10 minutes.
The saucepan is removed from the heat, and its contents are left to cool for 2 hours at room temperature.
After that, the saucepan is again put on fire, and its contents are brought to a boil and cooked for 30 minutes until thick.

Hot jam is laid out in pre-sterilized jars and immediately rolled up.

How to store workpieces correctly

Physalis, unprocessed, is stored in small ventilated containers at a temperature of +14 o. Shelf life is 2 months, provided that the room is dry and cool. If the storage temperature is higher than the specified one, the product expires one week after collection. Preservation is stored much longer, and the shelf life depends on the cooking technology.

Not everyone, having heard about physalis, will immediately understand what is at stake. Although many gardeners have long been familiar with this exotic representative of the nightshade, not all of them know that many interesting, tasty and healthy dishes can be prepared from almost any of its varieties for the winter. Recipes for making 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.

Physalis in cooking

The ripe fruits of the plant with a piquant bitterness are a dietary product that they began not only to add to vegetable salads with pleasure, but also to harvest for the winter, and also to use as a seasoning.

Physalis berries can be pickled, cook caviar from them, salt, cook jam, jam, etc. The range of application of these fruits is already quite wide, thanks to which the recipes for preparing physalis for the winter are constantly being added. People try to cook it in different ways, experimenting and creating their own versions of new dishes.

Winter preparations for the winter with physalis are snacks and sweets that are unusual in taste, and their shelf life in some recipes can last for years.

What can be prepared for the winter

There are many recipes for physalis blanks for every taste, and each resulting dish is useful and original in its own way, and it is even interesting to cook using such an unusual product.

Physalis pickled (in cans)

To prepare such an original snack you will need:

vegetable physalis;
granulated sugar;
water;
vinegar (table);
some garlic;
spices (currant leaves, celery, parsley - twigs).

Immediately you need to take into account: the amount of spices should be taken no more than 50 g per kilogram of fruit.

Blast the berries in boiling water for about 3 minutes to free the fruit from the sticky film.

Put in sterilized jars in layers of berries and spices, alternating them with each other.

Prepare the brine: Boil 1 liter of water with 50 grams of sugar and 2 tablespoons of vinegar. Pour physalis in jars with hot brine, wait half an hour. After that, drain everything, boil again.

During this time, finely chop the garlic and add it to the rest of the ingredients. Pour everything with boiled brine twice and roll up the finished cans.

Such a snack can be stored for several years.

The number of ingredients here is taken by eye, depending on how much caviar you plan to cook.

Bake the processed fruits (freed from the sticky film), scroll in a meat grinder, add spices to taste (ground black pepper and salt).

Fry the onions, peppers and carrots in a frying pan, then also pass them through a meat grinder, add a small amount of sand and gently mix everything together.

Roll up (banks must be sterilized).

Physalis berries in tomato juice

physalis;
a little chopped horseradish root, currant leaves (black), celery and dill, garlic (all to your taste);
lavrushka (2 leaves);
sugar and salt, 2 tablespoons each;
fresh and juicy tomatoes for marinade (tomato juice) - so that the output is 1.5 liters of this juice;
black peppercorns - 2-3 pieces.

The fruits are blanched in a frying pan in boiling water for 2 or 3 minutes.

How to prepare the marinade: cut the tomatoes into slices, boil them for 20 minutes and rub through a sieve.

At the bottom of the cans are placed all the spices and herbs to taste and the fruits themselves. On top, you can add a few more branches of greenery. Pour hot tomato juice over everything.

Cork the jars, turn the lids down and wrap them warmly. Allow them to cool naturally (without unwinding).

This physalis tastes a bit like cherry tomatoes.

Salted physalis

horseradish (chopped root) - 4 g;
garlic - 3 g;
dill branches - 30 g;
hot pepper - 1 g;
salt - 60 g;
water - 1 liter;
physalis itself - 1 kg.

Here, if you wish, you can add currant leaves, mint, celery sprigs or parsley panicles for a richer spicy aroma (no more than 50 g of these spices per 1 kg of fruit).

Boil water with salt, pour the prepared physalis berries in sterilized jars.

Without rolling up the lids, cover the top of the cans with gauze and leave it right in the room for about 10 days so that the contents ferment. Do not be afraid that mold will appear: you just need to remove it in a timely manner with a spoon.

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The finished brine should be sour. After that, you need to drain it, boil it, and only then pour it back into the jars and finally roll it up. It is necessary to store such blanks in a cool place - in a cellar or in a refrigerator.

Jam

physalis - 1 kg;
sand - 1200 g;
water - half a liter.

Place the blanched berries in a colander to allow excess water to glass, and then put everything in a saucepan.

Boil the syrup: heat 0.5 kg of sand and the same amount of water together, boil for 3-4 minutes.(the sugar should be completely dissolved). Without cooling it, pour the physalis in a saucepan and let it stand for 3-4 hours.

Now add another pound of sand and, with gentle stirring, boil for another 10 minutes. (so that the sugar is completely dissolved). Remove from the stove, let the future jam stand for 5-6 hours.

Then add the remaining 200 g of sand and boil for another 15 minutes.

Ready jam is considered when the trickle is tight and continuous, and the drop does not spread on the plane.

Pour the resulting jam into jars (only sterilized), close them and pasteurize in a saucepan for another 15-20 minutes. Store preferably in the refrigerator.

Candied fruit

Candied Physalis Berries (Candied Fruit) are made from the pre-cooked jam above.

Pour the existing jam into a colander and wait until the syrup is completely drained. Spread the remaining berries on a baking sheet (on thick paper) and put to dry in the oven at 35 or 40 C until tender.

Sprinkle ready-made candied berries with powdered sugar and keep closed in a glass container.

Cut the blanched fruits very finely, pour a glass of water over them and bring to a boil. Introduce sugar slowly, little by little (the ratio of physalis and sand is 1 to 1).

The brew must be constantly stirring gently until a jelly-like mass is obtained. This is a sign that the jam is ready.

Any recipes for physalis, whether sweet or snack, will adequately replenish the collection of recipes for every hostess who wants to surprise guests or household members with something unusual and exotic.

What to cook from physalis for the winter

As the physalis plants themselves are usually divided into vegetables and berries, so dishes from it are subdivided into spicy pickled and sweet ones.

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

For preserves and jams, both vegetable and berry varieties are suitable. But for cooking candied fruits, dried fruits, compotes and jelly for the winter, it is berry varieties that are best suited.

To remove the sticky substance from the surface of the vegetable physalis fruit, it is necessary, after having cleaned of the sheaths, to blanch for a couple of minutes in boiling water, or at least scald with boiling water. Berry varieties can be eliminated from this procedure as they usually lack a sticky coating.

American berry and its types

The physalis plant (also known as the Chinese lantern) belongs to the Solanaceae genus, which means that some of its species can be eaten. Culture is divided into three types:

decorative;
vegetable;
berry.

The flowering of an ornamental shrub can be found in the fall in plantings and other green spaces. Vegetable plant species have recently begun to grow by some gardeners in our country. In taste, such a berry resembles a tomato, its distant relative, but compares favorably with it in that it is unpretentious to growing conditions and can tolerate both heat and a significant drop in temperature.

Physalis vegetable pickled or salted for the winter. It can also be cooked with other vegetables and fruits.

In the gardens of lovers of exotic vegetables and fruits from varieties of berry physalis, you can find Pineapple and Strawberry. From the fruits of these plants, delicious desserts, preserves and jams are obtained. They are also consumed raw or harvested for the winter at home.

Berries are often used in confectionery.

Physalis recipes for the winter

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 for a start, 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 preparation from the first ripened batch and trying 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.

To do this, according to the recipe you will need:

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

There are 2 main ways to marinate 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 threefold filling method:

At the bottom of the prepared jars, place half of the herbs with spices, then physalis and the rest of the seasonings on top.
The jar is poured with boiling water and left under the lid for 15 minutes.
Then the water is drained, a marinade is prepared from it (without vinegar) and, in a boiling state, physalis is again poured into it in glass containers.
After 15 minutes of settling, the marinade is again drained, heated to + 100 ° C, vinegar is added to it and again poured into jars.
Pickled physalis is immediately hermetically rolled up 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 delicate fruits, the taste of which can be spoiled by too aggressive or vigorous marinade, so here it is important not to overdo it and strictly follow the recipe recommendations.

1000 g of physalis peeled from covers;
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 carnation buds;
2 bay leaves;
40 g salt;
1 tbsp. l. vinegar essence;
50 g of sugar.

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

With tomato juice

Physalis pickled in this form practically does not differ 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 self-made tomato juice;
1 medium horseradish root;
50 g celery or parsley;
several leaves of lavrushka 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 homemade recipes, it is enough to 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 just use a juicer, if available.
To prepare the marinade, sugar, salt, lavrushka and black pepper are added to tomato juice, heated until boiling.
Meanwhile, all the remaining spices are placed in sterilized jars, physalis is placed on top.
Pour the contents of the jars with boiling tomato marinade and immediately seal them for the winter.
Cool upside down under a warm shelter.

With tomatoes

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

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

Physalis, tomatoes and plums are pricked with a toothpick and scalded with boiling water.
Then they are laid out in glass containers, the necessary and desired seasonings are added.
Boil water with salt and sugar, add vinegar at the end.
The containers are poured with boiling marinade, sterilized for 10 minutes and rolled up for the winter.

With spices

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

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

15 carnation buds;
4 cinnamon sticks;
15 peas of allspice;
100 g of various herbs (horseradish, currant, cherry, oak leaves, dill inflorescences, tarragon, hyssop, celery, parsley, basil);
a few leaves of lavrushka;
50 ml of 9% vinegar;
60 g sugar;
40 g of salt.

Berry salad

Physalis can be used to make a juicy crispy salad preserved for the winter.

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This will require:

a kilo of cucumbers;
a kilo of physalis (for this recipe it is better to use a dessert variety, since there is no bitterness in it);
half a kilo of carrots;
half a kilo of onions;
300 grams of garlic;
10 peppercorns;
100 grams of sugar;
40 grams of salt;
100 grams of grape vinegar.

Preparation:

The washed and peeled carrots are cut into circles.
The cucumber is washed, cut in semicircles.
Physalis is poured over with boiling water, wiped with a cloth so that all the wax is erased from its surface.
The onion is cut into rings.
The garlic is divided into wedges.
All ingredients are mixed, seasoned with salt, sugar, pepper and vinegar, infused for 15 minutes.
During this time, juice should stand out. Then the mass is put on fire and cooked for 10 minutes.
The hot salad is distributed in pre-sterilized jars, rolled up, turned upside down, wrapped in a warm blanket and cooled down within 2 days.

When washing the fruit, special attention should be paid to the place where the berry is attached to the removed branch. The recommendation is due to the fact that it is in this place that the largest amount of wax accumulates.

Freezing and drying fruits

Physalis can be frozen. For these purposes, berry varieties of fruits are used. In winter, they can be used to decorate dishes and prepare compotes.

Freezing technology is simple. The berries must be thoroughly rinsed in warm (exactly warm, otherwise it will not be possible to remove the wax covering the peel) water. After that, the physalis is dried on a paper towel. The fruits are placed in the freezer. To do this, they are laid out in such a way that they do not touch each other. The frozen physalis is removed from the freezer, packaged in sachets and put away for long-term storage.

Physalis does not lose its useful qualities and interesting taste after drying. And candied fruits made from it are much healthier than raisins.

Candied fruits are made from jam.To do this, the syrup is removed from it (you can place the dessert on a sieve and after a while the syrup will drain). The remaining fruits are laid out on a baking sheet, covered with parchment and dried in the oven at a low temperature (about 40 degrees). The finished treat should be rolled in powdered sugar and stored in glass containers, covered with lids.

Vegetable Physalis: A Simple Harvesting of Mexican Ground Cranberries

Easy, but very tasty preparation that does not take much time. The main thing is to pay attention to the selection of fruits so that they are strong, unbeaten and ripe.

physalis vegetable - 1,000 kg;
water - 1,000 l;
sugar - 0.050 kg;
salt - 0.040 kg;
vinegar - 0.100 l;
laurel leaf - 0.002 kg;
cinnamon powder - 0.001 kg;
clove buds - 5 pcs.;
Jamaican peppercorns - 4 pcs.

Easy, but very tasty preparation that does not take much time

Sort the berries, peel them. Wash thoroughly to remove the wax coating. Pour the processed fruit into a colander to completely drain the water.
During this time, it is necessary to prepare the marinade: boil a liter of water in a saucepan / saucepan, add sugar, salt, pour in vinegar, add lavrushka, cinnamon, allspice and cloves. Boil the marinade for a few minutes.
Place physalis berries in prepared containers. Pour the marinade to capacity. Cover with lids. Sterilize for a quarter of an hour.
After that, roll up the cans with a special key.

Cover with a blanket and leave to cool in a cool place.

Berry preserves

You can make delicious jam from Berry Strawberry or Pineapple Physalis. For this recipe you will need:

Chinese lanterns;
orange;
lemon juice;
ground cinnamon;
sugar.

A crop of Chinese lanterns (1 kg) is processed and prepared for further harvesting. Orange (1 pc.) Is washed and cut into cubes, while the peel is not peeled.

At the next stage, physalis berries and citrus are placed in a saucepan and covered with 50 g of sugar and ½ teaspoon of cinnamon. Then add 100 g of lemon juice. The mixture is left for 25-30 minutes and then simmered.

After the fruits have boiled and boiled for 10 minutes, they are allowed to cool and brought to a boil several more times. Then they are laid out in jars and covered with the remaining sugar, closed and put into the refrigerator.

Not everyone knows that you can make tasty preparations for the winter from physalis. These fruits belong to the nightshade family, but not all of them are suitable for eating. You can make amazingly tasty jam from berry varieties. Vegetable, however, best of all reveals its taste in pickled form. Knowing the recipes for making physalis for the winter, you can bring variety to your everyday life and please your loved ones with new, unusual blanks.