Table of contents:
- Ingredients for a vegetable platter for the winter with physalis, peppers and tomatoes
- A method of preparing a vegetable platter for the winter with physalis, peppers and tomatoes
Video: Assorted Vegetables For The Winter With Physalis, Peppers And Tomatoes. Step-by-step Recipe With Photo
Assorted vegetables, pickled for the winter - bright, crispy vegetables marinated with wine vinegar. You can combine ingredients in different proportions - put more tomatoes in one jar, more physalis in the other. You can store such blanks in a city apartment, away from heating devices and central heating batteries. A cool pantry or closet is ideal.
The pickled vegetables prepared with this recipe can be served after about a month.
- Cooking time: 35 minutes
- Quantity: 2 cans of 0.65 l
Ingredients for a vegetable platter for the winter with physalis, peppers and tomatoes
- 0.5 kg of vegetable physalis;
- 0.5 kg of onions;
- 0.5 kg of small tomatoes;
- 4 pods of bitter green pepper;
- 6 cloves of garlic;
- a teaspoon of caraway seeds, fennel and pepper;
- 4 bay leaves;
- 60 ml wine vinegar;
- 30 g granulated sugar;
- 20 g table salt.
A method of preparing a vegetable platter for the winter with physalis, peppers and tomatoes
Carefully wash the cans for blanks, dry them in the sun or in the oven. There is no point in sterilizing the jars at this stage for this recipe, since raw vegetables are not sterile, so you shouldn't waste your time.
Peel small onion heads, cut into 4 parts.
Put 2 bay leaves on the bottom of each jar, then onion slices.
Clean the garlic cloves, cut into slices, add garlic to each jar.
We remove the "clothes" from the vegetable physalis, wipe the fruits with a dry cloth, then wash them with warm water, dry them. Cut large fruits in half or into four parts, leave small ones intact (pierce the skin).
We fill the jars with physalis to 2/3 of the volume.
Cut the pods of bitter green pepper in half lengthwise, add to the physalis and onions.
Fill the remaining space with small tomatoes, preferably slightly unripe, with dense pulp.
Pour boiling water into jars, immediately pour into a saucepan - this way you can accurately determine the required amount of water for the marinade. Pour fresh boiling water into the jars, cover with lids, cover with a towel, leave the vegetables to warm up. You can change the boiling water again so that the contents of the cans are well heated.
Pour granulated sugar and table salt into the water drained from the vegetables, add fennel, cumin and pepper. In this recipe, I poured colored pepper, it does not affect the taste, but it is beautiful!
We put the saucepan on the fire, bring to a boil, boil for 3 minutes.
We put on lids with holes on the jars, drain the water. Then pour 2 tablespoons of wine vinegar into each jar, pour in the marinade with spices, close the lid.
At the bottom of the stewpan, lay a piece of cloth, put a jar of assorted foods, pour water over the shoulders.
Bring to a boil over low heat. We sterilize for 15 minutes.
We screw the covers tightly. Turn the cans upside down. After cooling, put it in a cool pantry. Assorted vegetables for the winter with physalis, peppers and tomatoes are ready. Bon Appetit!
Assorted vegetables for the winter with physalis, peppers and tomatoes - a lifesaver for friendly gatherings at home. Sweet and sour, with a spicy note, crispy and very tasty vegetables are very popular, especially when you need to quickly set the table.