Do not know what to cook from the physalis of vegetables for the winter? Check out the recipes offered below and replenish your supplies with unusual, but delicious and mouth-watering preparations.
Cooking eggs from vegetable physalis for the winter
Ingredients:
- vegetable physalis - 1,9 kg;
- onions - 980 g;
- carrots - 980 g;
- scallops large - 5-6 pcs .;
- dill and parsley (greens) - 1 large prefabricated bundle;
- granulated sugar - 55 g;
- salt not iodized large -55 g;
- vinegar (9%) - 35 ml;
- black pepper freshly ground - 2 pinch;
- sunflower oil, odorless - 480 ml.
Preparation
Ripe vegetable physalis is released from the "covers", rinsed thoroughly in warm water and for two minutes lowered into boiling water for blanching. After this procedure, the chilled fruits are cut into slices and put into sunflower oil without any aroma heated in a sauté pan or deep frying pan. Fry the vegetable mass until the slices are softened. Fry separately in oil prepared beforehand peeled and chopped onions and grated carrot until soft.
Grind the fried vegetables in a blender or let it pass through a meat grinder and then put into a cauldron, saucepan or a saucepan with a thick bottom. Now warm up with frequent stirring components of eggs to boil and cook until the desired texture and partial evaporation of moisture.
For about five minutes before the end of cooking, season the workpiece with salt, sugar, pour vinegar, add garlic chives squeezed through a press or grated on a grater and lay a freshly chopped fresh greens of dill and parsley.
Further, as with other similar preparations, we pack the prepared eggs on dry sterilized cans, seal them with lids and set them upside down under a "fur coat" for natural sterilization and gradual cooling.
Salad from vegetable physalis for the winter
Ingredients:
- vegetable physalis - 980 g;
- fresh cucumbers - 980 g;
- onion - 480 g;
- carrots - 480 g;
- heads of garlic large - 3-4 pcs .;
- dill and parsley (greens) - 1 large prefabricated bundle;
- granulated sugar - 105 g;
- salt not iodized large - 40 g;
- vinegar, grape or apple - 95 ml;
- black pepper (pea) - 12 pcs.
Preparation
Fizalis vegetable for salad is prepared initially just like for caviar, cleaning the fruits of the "covers", washing them and withstood them in boiling water for two minutes. Now cut the prepared copies into slices. Washed cucumbers and peeled carrots with shredding mugs, and the bulbs cut into rings. We also chop the plates with garlic cloves. Mix the components of the salad in a large bowl, add salt, not iodized, sugar, peppercorns and pour fruit vinegar. Leave the vegetables to separate the juice for about fifteen minutes, after which we have a container on the cooker plate and cook from the beginning of the boil for ten minutes. It remains only to pack the salad on sterile vessels, roll them with cooked lids and put it under the "coat" before cooling down.
Adjika from vegetable fizalis for the winter
Ingredients:
- vegetable physalis - 980 g;
- tomatoes - 980 g;
- onion - 480 g;
- Bulgarian pepper - 380 g;
- heads of garlic large - 2 pcs .;
- a pepper of chili pepper - 1-2 pcs. (taste);
- tomato paste - 120 g;
- sugar-sand - 120 g;
- salt not iodized large - 40 g or to taste;
- fruit vinegar - 45 ml;
- black pepper freshly ground - 2 pinch;
- Sunflower oil without odor - 120 ml.
Preparation
Peeled, washed and blanched in boiling water, physically cut into small pieces and fry slightly in oil. We also brown separately chopped onions and bell peppers. Now twist the fried ingredients, fresh tomatoes and hot pepper through a meat grinder, determine the mass in a pan or a saucepan and cook with stirring for thirty minutes. Now add salt, tomato paste, sugar and cook for another fifteen minutes. At the end, pour in the vinegar, add crushed garlic, give a boil for another five minutes and pack it in a sterile and dry container. Having sealed the containers with cooked lids, place them upside down under the "coat" and let them cool down gradually.