Pickled Physalis with Cherry and Garlic
Pickled physalis with cherry and garlic is a light, sweet and sour vegetable snack for the winter. Mexican vegetable physalis or physalis is often used for preservation.
Physalis matures in the fall. First, the lower fruits are usually harvested, they ripen first, they can be harvested as soon as the fruits acquire a color characteristic of the planted variety, and the covers dry and wither. You can also use fallen berries for harvesting. If there were no frosts, then they can lie on the ground for about a week and will not deteriorate at the same time.
- Cooking time: 40-50 minutes
- Quantity: 3 cans with a capacity of 500 ml
Ingredients for pickled physalis with cherry and garlic:
- 750 g of physalis vegetable;
- 500 g of cherry tomatoes;
- head of garlic;
- a bunch of dill with umbrellas;
- Bay leaf;
- 12 g of coriander seeds;
- black pepper;
- 12 ml of vinegar essence;
- 45 g of granulated sugar;
- 25 g of salt;
- 1 liter of water.
The method of preparation of pickled physalis with cherry and garlic.
We ripen the ripened fruit from the covers, wash it and blanch 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 odor and bitterness, if any.
We pickle a small physalis whole, in this case we pierce the berries in several places with a sharp knife. Large fruits are cut in half, they do not need to be pricked.
Cooking dishes for canning. My jars in a weak solution of baking soda. Then rinse thoroughly with boiling water, after which either sterilize over steam for 5 minutes, or dry in an oven at a temperature of 120 degrees (10 minutes).
We fill the banks with halves of physalis. The head of garlic is peeled, parsed into cloves. Cut the cloves in half. In each jar we put the same amount of chopped garlic.
Next, add purely washed cherry tomatoes, then fill the jar to the top with physalis.
In each jar we put a teaspoon of coriander seeds, 5 peas of black pepper, 2 bay leaves, 2-3 cloves and a sprig of dill, it is possible with an umbrella.
Cooking marinade fill. You can accurately calculate the amount of water, and at the same time scald the contents of the cans once again. So, pour the contents with boiling water, then pour the water into the saucepan. Pour sugar and salt into the stewpan. We boil the marinade for 3-5 minutes, remove from heat, pour the vinegar essence.
Pour the vegetables with hot marinade, close tightly. In a pan with a wide bottom, we lay a cotton towel, pour hot water (temperature about 50 degrees), put jars so that the water reaches the shoulders.
Gradually heat the water to a boil, sterilize for 12 minutes (jars with a capacity of 0.5 l).
We seal the cans tightly, turn them upside down, after cooling, remove them to a cool basement or to the lower shelf of the refrigerator compartment.
Pickled physalis will be ready in about a month. Shelf life is six months. Storage temperature from +2 to +5 degrees Celsius.