Welcome to a recipe that transforms the humble physalis, or ground cherry, into a spectacular savory treat! While often seen in desserts, physalis has a tangy, slightly sweet flavor that makes it perfect for pickling. This recipe for Marinated Physalis with Chili and Garlic is a nod to the Eastern European tradition of 'zagotovki' – preparing preserves for the winter. It's a fantastic way to capture the late summer harvest in a jar, creating a spicy, sweet, and sour snack that will brighten up any cold day.
Marinated physalis with chili and garlic for winter
Ingredients for Marinated Physalis with Chili and Garlic for Winter
- physalis (also known as ground cherries)
- small hot chili peppers
- 1 head of garlic
- 1 dill umbel (the flowering head of a dill plant)
- 1 teaspoon coriander seeds
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- filtered water
- a few black peppercorns
How to Make Marinated Physalis with Chili and Garlic for Winter
Place the husked physalis in slightly warm water and wash thoroughly.
Place small physalis fruits in jars, gradually adding whole garlic cloves.
Trim the stems, then prick with a knife in several places.
Let’s prepare the physalis. First, you need to remove their papery husks. This year, I grew purple physalis and picked them slightly underripe. Place the husked physalis (also known as ground cherries) in slightly warm water and wash them thoroughly. The water will foam a little as the protective waxy layer washes off. Rinse the washed physalis with clean water and dry them on a paper or kitchen towel.
Thoroughly wash a one-liter jar for preserving and rinse it with boiling water. It’s not necessary to sterilize the jar, as the vegetables are not sterile. Place a dill umbel (the flowering head of a dill plant, often used in pickling for its distinct flavor) at the bottom of the jar and add a few black peppercorns. Peel the garlic. Add the small physalis fruits to the jars, gradually adding whole garlic cloves.
For the chili peppers, I’m using both red and green ones in this recipe. Trim the stems, then prick the peppers with a knife in several places. Add the chili peppers to the jar.
Fill the jar to the top.
Fill the jar to the top. We’ll marinate the small physalis fruits whole, and cut the larger ones in half.
Drain the boiling water into a saucepan, pour a fresh portion of boiling water into the jar, and leave for another 5 minutes.
Add sugar and salt to the saucepan with water, then add coriander seeds.
Screw on the sterilized screw-top lid and turn the jar upside down.
Boil some filtered water. Pour the boiling water into the jar with the vegetables and leave it for 5 minutes. Drain the water into a saucepan, then pour a fresh portion of boiling water into the jar and leave it again for 5 minutes. Repeat this process two more times and cover the jar with something warm to help the vegetables heat through.
In the saucepan with the drained water, add sugar and salt, then add the coriander seeds. Bring to a boil and cook for 3 minutes. You can use any type of salt in this recipe except for iodized salt.
Drain the water from the vegetables. Pour 2-3 tablespoons of white wine vinegar directly into the jar. Then, pour in the boiling brine with the coriander. Screw on a sterilized screw-top lid and turn the jar upside down to check for a tight seal.
Vegetables preserved this way store perfectly in a cool, dark place until spring.
Next, wrap the jar in something warm, like a blanket folded in several layers or a thick towel. Leave the preserves in a warm place until they have completely cooled. When you unwrap the jar, you will notice that the physalis and green peppers have changed color from green to a brownish hue; this is how chlorophyll reacts to high temperatures. Vegetables preserved this way will keep perfectly in a cool, dark place until spring.
And there you have it – a jar of sunshine to last you through the winter! These marinated physalis are incredibly versatile. Serve them as a unique addition to a cheese or charcuterie board, as a zesty side dish for roasted meats, or even as a bold garnish for a martini. Each bite is a delightful explosion of sweet, sour, and spicy flavors. We hope you enjoy this unique preserve and the joy of sharing something homemade and special with your loved ones. Happy canning!
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