Vegetable physalis in tomato juice - how to pickle physalis for the winter, tasty and quick.

Vegetable physalis marinated in tomato juice

Categories: Pickling

A neighbor treated me to very tasty Physalis fruits marinated in tomato juice, prepared according to her home recipe. It turns out that in addition to being beautiful and unusual, physalis is also tasty and healthy, and its fruits make useful and original preparations for the winter.

Ingredients: horseradish root, Bay leaf, currant leaves, sugar, celery, salt, tomato juice, dill, physalis, black peppercorns, garlic

How to pickle physalis in tomato juice.

Physalis

And so, the ripe yellow-orange fruits of physalis, first, must be removed from their ribbed thin shell.

Then, the freed fruits need to be blanched in boiling water for two to three minutes.

You need to make juice from well-ripened tomatoes; to do this, cut them into slices and boil for about 15-20 minutes, and then grind them through a sieve.

Now, how to make a marinade for pouring physalis from tomato juice.

To 1.5 liters of juice add 2 tablespoons of salt and sugar, 2 bay leaves, 2-3 black peppercorns.

Place the following ingredients in the bottom of each jar:

- currant leaves;

- horseradish root, cut into small circles;

- green sprigs of dill and celery;

- garlic.

How much to put - trust your taste.

We put the fruits of Physalis vegetable in jars where the spices are already located. You can place a couple more sprigs of greenery on top of the fruits and pour in a hot marinade prepared from tomato juice.

Next, the jars must be immediately sealed, turned upside down and wrapped in a blanket, leaving them like that until they cool completely.

Homemade physalis produces an unusual and pleasant taste. For some reason, these pickled fruits reminded me of cherry tomatoes.