Fizalis marinated - exotic on our shelves

The birthplace of the physalis is Central America. In Europe, berries penetrated the XVII century, and in Russia - in general at the end of XIX. As it turned out, physalis perfectly adapts to different soils and yields a crop in subtropical, and some of its varieties - and in temperate climates. From this berries prepare pickles, soups, it is dried, make healing broths, jams and jams. Eat her and raw, add to salads. Phisalis pickled is a very interesting snack. Make this homework is easy, but it will please you all winter. Let's try to cook it.

Physalis there are three main types. "Strawberry" gives very small fruits, sweet, with a taste of strawberries. This variety is used for making jams and jams, dried as raisins, used for desserts. "Peruvian cherry" and "Mexican tomato" are similar in taste, but give fruits of different sizes (which is clear from the names of species). From these two varieties you can make pickled mushrooms. Choose a mature fruit. They are easy to recognize by the dry withered flashlight box. Inside, it once developed a berry.

Before preparing the physalis pickled, the fruits must first be cleaned of cases (former lanterns). This closest relative of the nightshade is covered with a sticky substance that must be washed off. Especially it concerns "Mexican tomato". The berries are first washed with warm water, and then blanched in hot water. So we get rid of unnecessary natural glue.

By the way, this overseas berry can also be salted - in a way approximately the same as the cucumbers we used. A physalis pickled recipe suggests doing so. In the prepared liter jars put a sheet of black currant, a sprig of dill and tarragon, three cloves of garlic. Place washed fizalis fruit. Top cover with currant leaves and pour hot marinade. It is prepared from a liter of water, a bay leaf, sugar for your taste and 50 gr. Salt.

When the liquid in the jar is a little cool, add a spoonful of essences or more vinegar. Then the pickled mushroom is sterilized at 85 ° C for about 10 minutes, after which the cans are tightly sealed with metal caps. The containers should be turned over and allowed to cool slowly under the blanket. After a month, the product is ready for use. You can experiment with spices that can be put to the physalis or added to the marinade. Try using carnation buds, cinnamon, sweet pepper and peas, a laurel leaf. It is not bad to marinate the physalis along with other vegetables (Bulgarian peppers, for example).

There is another recipe for home harvesting. At the bottom of a sterilized can of sterilized jars we lay 2 inflorescences of dill, 3 sheets of black currant, a little grated horseradish root, 2-3 peas of black and fragrant peppers. Densely stuffed fruits of physalis. We cover with a leaf of a laurel. Fill all the steep boiling water, let it stand for five minutes, then drain the water through the gauze. We fill the brine with a liter of water, in which two tablespoons of salt and a pinch of sugar boiled. We put two cloves of garlic in the jar. We pour 2 spoons of 9 percent vinegar. We roll up the covers. Turn the marinated physalis upside down, let it cool.