Pickled Physalis With Cherry And Garlic. Step-by-step Recipe With Photo

Pickled physalis with cherry and garlic is a light, sweet and sour vegetable snack for the winter. Vegetable physalis or Mexican physalis is often used for preservation.

Physalis ripens in the fall. First, the lower fruits are usually harvested, they ripen first, they can be harvested as soon as the fruits acquire the color characteristic of the planted variety, and the covers dry and dry. You can also use fallen berries for harvesting. If there was no frost, then they can lie on the ground for about a week and will not deteriorate.

• Cooking time: 40-50 minutes
• Quantity: 3 jars with a capacity of 500 ml

Ingredients for pickled physalis with cherry and garlic:

• 750 g of vegetable physalis;
• 500 g cherry tomatoes;
• head of garlic;
• a bunch of dill with umbrellas;
• Bay leaf;
• 12 g coriander seeds;
• black peppercorns;
• carnation.

For marinade pouring:

• 12 ml of vinegar essence;
• 45 g granulated sugar;
• 25 g salt;
• 1 liter of water.

Method of preparing pickled physalis with cherry and garlic

We clean the ripe fruits from the covers, wash and blanch in boiling water for 20 seconds, immediately transfer them to a saucepan filled with ice water. This procedure is necessary 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.

Pickle a small physalis whole, in this case, pierce the berries in several places with a sharp knife. Cut large fruits in half, you do not need to prick them.

Preparing dishes for canning. Wash the cans in a weak baking soda solution. Then we rinse thoroughly with boiling water, after which we either sterilize over steam for 5 minutes, or dry in the oven at 120 degrees (10 minutes).

We fill the jars with physalis halves. Peel the head of garlic, disassemble it into cloves. We cut the teeth in half. Put the same amount of chopped garlic in each jar.

Next, add the cleanly washed cherry tomatoes, then fill the jar to the top with physalis.

In each jar we put a teaspoon of coriander seeds, 5 black peppercorns, 2 bay leaves, 2-3 cloves and a sprig of dill, together with an umbrella.

Preparing the marinade filling. You can accurately calculate the amount of water, and at the same time scald the contents of the cans once again. So, fill the contents with boiling water, then pour the water into a saucepan. Pour granulated sugar and salt into a saucepan. Boil the marinade for 3-5 minutes, remove from heat, pour in vinegar essence.

Pour vegetables with hot marinade, close tightly. Put a cotton towel into a pot with a wide bottom, pour hot water (temperature about 50 degrees), put the jars so that the water reaches the hangers.

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 down, put them in a cool basement or on 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.