For lovers of unusual preparations we suggest picking the physalis. The fruits are spicy and very tasty.
Marinated physalis with garlic - a recipe for cooking for the winter without sterilization
Ingredients:
Calculation for four jars with a volume of 0.5 liters:
- Physalis - 1,2 kg;
- scallops large - 4 pcs .;
- granulated sugar - 40 g;
- salt not iodized large - 20 g;
- vinegar (9%) - 20 ml;
- peas of black and sweet pepper - 4 pcs .;
- buds of a carnation - 12 pieces;
- small dill umbrellas - 4 pcs .;
- horseradish leaf - 1 pc .;
- laurel leaves of medium size - 4 pcs .;
- leaves of cherry and currant - 4 pcs .;
- water filtered - 1-1,2 l.
Preparation
For pickling, you can use any kind of edible fizalis, but most often for this, take vegetable fruits. They need to get rid of the "flashlights" and after that, thoroughly wash in warm water from a sticky oily plaque.
Prepare the container for harvesting. Half-liter containers are carefully and sterilized by any convenient method. At the bottom of each jar we throw a peeled and cut in half garlic denticle, peas of black and fragrant pepper, laurel leaf, dill umbrella, cherry and currant leaf and slice of horseradish leaves. We add also three buds of a carnation and we fill vessels with densely prepared fizalis fruits. In each jar pour salt and granulated sugar and pour all the steep boiling water. We cover the workpieces with lids, boiled in boiling water for five minutes in advance and leave for twenty minutes to infuse. After a while, the water is drained, brought to a boil and then poured into cans. Once again, the brine is drained and boiled, after which we add vinegar to each jar and fill it with brine again. At this time, the containers are sealed and wrapped in a "coat" for natural sterilization and gradual cooling.
How to pickle vegetables with tomatoes without vinegar?
Ingredients:
Calculation for four jars with a volume of 0.5 liters:
- Physalis - 1,2 kg;
- scallops large - 4 pcs .;
- granulated sugar - 40 g;
- salt not iodized large - 40 g;
- peas of black and sweet pepper - 4 pcs .;
- sprigs of celery - 4 pcs .;
- small dill umbrellas - 4 pcs .;
- root horseradish - to taste;
- laurel leaves of medium size - 4 pcs .;
- Currant leaves - 4 pcs .;
- tomato juice - 1.4 liters.
Preparation
In this case, we prepare the marinade immediately from the freshly squeezed tomato juice, into which salt and sugar are poured, we throw peas of sweet and black pepper, laurel leaves and boil everything with stirring for ten minutes.
At the bottom of the sterile jars we spread greens, horseradish and garlic, then we fill the tanks with prepared fizalis fruits. They need to be cleaned, washed and additionally soaked in boiling water for a couple of minutes. Now we pour the physalis with boiling tomato, we seal it with sterile lids and leave it sterilized upside down under the "coat".