Recipes for preparing physalis for the winter: vegetable, pickled, strawberry, tablets, dessert, salad, photos and videos

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In winter, I want to try an unusual preparation made from natural gifts of nature, and not store-bought products that are stuffed with harmful chemicals. Recipes for preparing vegetable physalis for the winter will help diversify the winter diet and have a positive effect on human health, since the plant can strengthen the immune system and saturate the body with vitamins and minerals.

Choosing the Main Ingredient

Before you start canning vegetable physalis for the winter, it is important to choose the product wisely. For stocks, you need to take mature fruits that do not have mechanical damage, signs of disease, or traces of pests. The fruits must be harvested when the cups in which the berries are hidden begin to dry out and turn yellow.

Before cooking, rinse physalis with boiling water to remove the sticky waxy layer from the surface, which gives the fruit an unpleasant taste.

Physalis, what is it: a berry or a vegetable?

Many gardeners who have just decided to get acquainted with physalis do not know which genus to classify this plant as: berries or vegetables? After all, care and cultivation will depend on which group it belongs to. What exactly is physalis? According to its biological structure, the plant is classified as a berry, but most summer residents know it as a vegetable. But in fact, it is not so important what exactly this wonderful product is, because its beauty and benefits are much more important than all this. So, we figured out the generic affiliation of the physalis species. What does this plant represent in terms of decorative and nutritional value? We'll talk about this a little later, but now let's get acquainted with the external characteristics of the plant.

Recipes for preparing vegetable physalis for the winter

Most housewives are interested in what to prepare from vegetable physalis for the winter. The fruits of the plant have a pleasant taste. They can be pickled, salted, dried and dried, made into aromatic jam, spicy caviar, and delicious fillings for baked goods.

There are interesting ways to prepare healthy products for the winter. There are many recipes for preparing vegetable physalis for the winter, each of which is characterized by its own taste and nutritional value.

Physalis pickled

Every housewife will add this recipe to her culinary repertoire. After all, this simple and tasty appetizer deserves the title of a favorite in winter preparations.

Snack ingredients:

1 kg of physalis;
1 liter of water;
60 g sugar;
1 PC. bay leaf;
60 ml vinegar (9%);
6 mountains black pepper;
20 ml plant-based oil;
20 g salt.

How to cook pickled physalis:

Place the washed fruits in a colander and immerse completely in boiling water. After 1 minute, take them out, let them cool slightly and cut each in half.
Pack the halves into jars.
Make a marinade separately by combining water with spices, salt, and sugar. Boil the resulting mixture for 5 minutes. Then add vinegar, oil and remove from the stove.
Fill the jars with physalis to the brim with marinade, close them with a lid, hide them under a blanket and leave until cool.

The recipe for marinated physalis for the winter is easy to follow and does not require much time, since there is no need to drain the brine from the jars and carry out long-term sterilization.

Physalis salted

The dish according to this recipe will acquire moderate spiciness and a pleasant aroma, and will become the main appetizer on the dinner and holiday table.

Components:

1 kg of fruits;
1 liter of water;
60 g salt;
4 g horseradish root;
3 teeth garlic;
1 g red pepper.

Step-by-step recipe for preparing vegetable physalis for the winter:

Wash the ripe fruits, dip in boiling water for 1 minute, chop and place in jars.
Separately make a brine by mixing salt, water, and spices. Pour the resulting liquid into containers with physalis and cover with a light cloth. Leave to ferment for 7-10 days.
Periodically remove mold that appears on the surface of the fabric.
When the brine sours, it must be drained and boiled.
Pour the boiling marinade into the contents of the jars, roll them up and put them under a blanket until cooled.

To improve the taste, you can add some blackcurrant leaves, basil, mint, and parsley. There should be no more than 50 grams per 1 kg of the main product. spices.

Physalis salad

Those who like to experiment in the kitchen and connoisseurs of extravagant and new supplies should try physalis salad for the winter. The main product goes well with vegetables and spices. Salad can be safely included in your home diet menu, since the fruits are low in calories and can be consumed for metabolic disorders accompanied by excess weight.

Required Products:

1.5 kg of physalis;
1.5 kg of cucumbers;
700 g carrots;
350 g garlic;
120 g sugar;
40 g salt;
120 ml vinegar;
12 mountains pepper

Technology for making spicy salad:

Wash carrots, onions, cucumbers, peel and cut into circles. Dip physalis in boiling water, wipe and chop. Grind the garlic using a press.
Combine all prepared ingredients in one container, add salt, sweeten, pepper, and vinegar.
Stir and let the salad brew for a while, put it on the stove for 10-15 minutes, turning on low heat.
Pack the prepared salad into jars, roll it up and turn it upside down. After cooling, store for storage.

You should try to cut all the vegetables into equal slices, so the salad will look appetizing and aesthetically pleasing.

Physalis vegetable caviar

Such a healthy homemade snack as caviar from vegetable physalis for the winter attracts with its simplicity and versatility. And its balanced composition and low calorie content have made it especially popular recently, with the growing trend towards healthy eating. The preparation will not only delight you with its taste, but will also charge you with energy, speed up blood circulation, strengthen the immune system and improve metabolism.

List of ingredients:

500 g physalis;
200 g onion;
200 g carrots;
100 g parsley and parsnip roots;
spices to taste.

Step-by-step recipe for caviar from vegetable physalis for the winter:

Wash, peel and chop all vegetables. Heat treat each one by frying in oil and pass through a meat grinder.
Place the resulting vegetable mass in a saucepan with a thick bottom and simmer until desired thickness, stirring constantly.
7-10 minutes before the end of cooking, add all the necessary spices, seasonings, herbs to taste, and mix again.
Place the finished caviar in a jar, seal it, turn the top upside down and wrap until cool.

To improve the taste, you can add garlic and black pepper to the appetizer.

Physalis vegetable jam

Physalis is a universal product, suitable for both creating salty snacks and preparing sweet desserts. Berry jam has a beautiful amber appearance that stimulates the appetite, and a pleasant delicate taste that will satisfy the most demanding gourmet.

For vegetable physalis jam you need to take:

1 kg of fruits;
1.2 kg sugar;
500 ml water.

The recipe involves performing the following processes:

Rinse the fruits and dip in boiling water for 2-3 minutes. Remove using a colander and wait until all the liquid has completely drained.
Make syrup by combining 500 g of sugar with water. Pour the resulting mixture over the fruits and leave to steep for 3-4 hours.
Then add another 500 g of sugar, stirring gently until smooth, and cook for 10 minutes. Remove from heat and let stand for another 5 hours. Then add 200 g of sugar and boil for another 10-15 minutes over low heat.
The jam can be considered ready if drops of syrup do not spread on the plate.
Pack the sweets into jars, seal and sterilize for 20 minutes.

If the dessert is not designed for long-term storage, you can not sterilize it, but cool it, fill the jars and put it in the cold.

Freezing

Many people wonder whether it is possible to freeze physalis. The easiest method of preparing healthy fruits for the winter is freezing. To do this, harvest the crop, remove the calyxes and wash it using cold water. Spread on a towel and wait until the berries dry. Then transfer the fruits to a bag or container and place in the freezer.

You should take out the amount of workpiece that will be used. It is not advisable to refreeze the product.

Drying

Dried medicinal berries taste like raisins. Dry the fruits in the oven at 40°C or in the open sun.

You can also make candied fruits from physalis. The task is not easy, the procedure is quite labor-intensive and exciting. It is necessary to control all processes, following the rules and adhering to recommendations. Then you will get a fragrant and healthy delicacy that will serve as an independent dessert and as a filling for pies, rolls, and cakes.

Components and their proportions:

1 kg of plant fruits;
250 ml water;
1.2 kg sugar.

Sequencing:

Wash the physalis, dip it in boiling water for 2 minutes, remove it using a colander, wait until the water has drained, and pierce each fruit with a fork.
For the syrup, combine water with sugar and simmer over low heat until dissolved.
Add the syrup to the physalis and cook for 5 minutes. Then leave to infuse for 8 hours. Repeat the process 3-4 times.
Select whole fruits and distribute them evenly on a baking sheet, cover with parchment on top.
Dry at room conditions or put in the oven at a temperature of 35-40°C.
Sprinkle the candied fruits with powdered sugar and place in hermetically sealed containers. Store the treat in a cool, unlit place.

The syrup that remains can be preserved separately and used in the making of sweet pastries.

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.

Storage period and conditions of preservation

It is recommended to store homemade physalis preparations for the winter under certain conditions:

temperature at 10-12°C;
humidity not exceeding 85%;
preventing the sun's rays from reaching cans of preserved food.

The storage period is 1 year. If you do not adhere to the rules for preserving the product, its shelf life is reduced. Opened jars can last in the refrigerator for 2 weeks, while maintaining their healing properties and taste characteristics.

Only by creating the correct temperature, light conditions, and optimal humidity for preservation can you enjoy the unsurpassed taste of homemade preparations.

When the vegetable physalis season is in full swing, you need to seize the moment and prepare the maximum number of preparations for the winter. You shouldn’t limit yourself to just the classic recipe, but experiment and prepare all sorts of delicious dishes that will delight you on cold winter days.

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.