Marinated Physalis with Cherry and Garlic is a light, sweet and sour vegetable appetizer for the winter. Vegetable Physalis or Physalis Mexican is often used for preservation.
Physalis ripens in the fall. At first, the lower fruits are usually harvested, they ripen first, you can collect them as soon as the fruits have a characteristic color for the planted variety, and the covers dry and dry. You can also use for harvesting fallen berries. If there were no frosts, they can lie on the ground for about a week and they will not deteriorate.
- Cooking time: 40-50 minutes
- Quantity: 3 cans capacity of 500 ml
Ingredients for pickled Physalis with cherry and garlic:
- 750 g of Physalis vegetable;
- 500 g cherry tomatoes;
- garlic head;
- a bunch of dill with umbrellas;
- bay leaf;
- 12 g of coriander seeds;
- black pepper peas;
For marinade filling:
- 12 ml of acetic essence;
- 45 g of granulated sugar;
- 25 g of salt;
- 1 liter of water.
A method of cooking marinated Physalis with cherry and garlic.
We remove ripe fruit from covers, wash it and blanch it in boiling water for 20 seconds, immediately transfer it to a pan filled with ice water. This procedure is needed in order to remove the waxy substance from the berries, and at the same time it will help get rid of the unpleasant smell and bitterness, if any.
Small physalis is pickled entirely, in this case we pierce the berries in several places with a sharp knife. Large fruits are cut in half, you do not need to pin them.
Cooking dishes for canning. Banks wash in a weak solution of baking soda. Then rinse thoroughly with boiling water, after which it is either sterilized over steam for 5 minutes or dried in an oven at 120 degrees (10 minutes).
Fill the banks with Physalis halves. We clean the head of garlic from the husk, disassemble into cloves. Dental cut in half. In each jar put the same amount of chopped garlic.
Then add purely washed cherry tomatoes, then fill the jar to the top with Physalis.
We put a teaspoon of coriander seeds, 5 black peppercorns, 2 bay leaves, 2-3 cloves and a sprig of dill in each jar, along with an umbrella.
Cooking marinade. You can accurately calculate the amount of water, and at the same time once again scald the contents of the cans. So, pour the contents of boiling water, then pour the water into a saucepan. Pour sugar and salt into a saucepan. Boil marinade 3-5 minutes, remove from heat, pour vinegar essence.
Fill the vegetables with hot marinade, close tightly. We put a cotton towel in a pan with a wide bottom, pour hot water (temperature is about 50 degrees), put the jars so that the water reaches the hangers.
Gradually heat the water to a boil, sterilize for 12 minutes (cans with a capacity of 0.5 liters).
Cork the jars tightly, turn the neck down, after cooling down, remove it in a cool basement or on the lower shelf of the refrigerator compartment.
Marinated Physalis will be ready in about a month. Shelf life is six months. Storage temperature from +2 to +5 degrees Celsius.