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🍽️ Pickled Physalis

608 kcal · 30 min · 4 servings

Pickled Physalis Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the jars and lids with hot water.
  2. 2. Let the jars drip dry on a clean kitchen towel.
  3. 3. Carefully remove the physalis fruits from their husks.
  4. 4. Decide whether to keep the fruits whole or cut them in half.
  5. 5. Slice the vanilla pod lengthwise.
  6. 6. Cut the opened vanilla pod into two pieces.
  7. 7. Do not scrape out the vanilla seeds.
  8. 8. Wash the lavender thoroughly.
  9. 9. Cut the lavender flower heads from the stems.
  10. 10. Place white wine, grape juice, sugar, the vanilla pod, and lavender into a pot.
  11. 11. Bring the mixture in the pot to a boil.
  12. 12. Add the physalis fruits to the boiling liquid.
  13. 13. Let the fruits cook in the liquid for about 3 minutes.
  14. 14. Place the jars on a damp cloth.
  15. 15. Fill the hot compote immediately into the jars.
  16. 16. Seal the jars tightly immediately.
  17. 17. Turn the sealed jars upside down.

Nutrition per serving