Yellow pickled physalis
Composition / ingredients
8
servings:
Cooking method
To pickle physalis, you need to work quite a bit:
1. Peel the berries from the boxes, wash thoroughly with hot water.
2. Prepare the marinade on the stove. To do this, add mustard, orange zest with juice, anise, and sugar to a saucepan with salted water. Boil over medium heat for 10 minutes, pour in vinegar. Let it boil again and remove from the heat.
3. Physalis is laid out in sterile jars and filled with hot marinade, after removing the orange peel from it.
4. We flavor the contents of each jar with olive oil, seal it tightly.
5. In order for the blanks to successfully wait for winter, do not forget to sterilize the cans for at least 15 minutes.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Anise - 337 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Orange peel - 97 kcal/100g
- Orange juice - 36 kcal/100g
- Olive oil - 913 kcal/100g
- Brown Sugar - 394 kcal/100g
- Physalis - 32 kcal/100g
- Granular mustard - 135 kcal/100g
