Composition / ingredients
Cooking method
Peel the physalis from the skins. It will be quite sticky. Fold the physalis into a stainless steel saucepan, pour hot water so that it covers the fruits.
Prepare two liter cans. At the bottom of each put: 1 inflorescence of dill, 1 currant leaf, 1 bay leaf, 1 cherry leaf, 3 cloves, a pinch of a mixture of peppers, two coarsely chopped garlic cloves.
Take the physalis out of the water and wipe each fruit with a towel. You need to remove the wax coating from them. Carefully pierce the physalis with a toothpick in two places. This is necessary so that the fruits are better soaked in marinade.
Fill the jars filled with physalis with boiling water and let them stand for 10 minutes, then drain the water.
At this time, we will prepare the marinade. Heat a liter of water on the stove, put salt and sugar in it, mix thoroughly so that the crystals dissolve. Then bring the marinade to a boil.
When the marinade boils, pour it over the jars of physalis. Add 1 tsp of acetic essence to each. Close the jars with sterile lids, turn them upside down. Wrap in a blanket until it cools down completely.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Physalis - 32 kcal/100g
- Acetic essence - 11 kcal/100g
- Cherry leaves - 0 kcal/100g
- Currant leaves - 0 kcal/100g
- A mixture of peppers with peas - 231 kcal/100g
