Description
Dried peppers for the winter are a great idea for a simple and tasty snack. Surely, you are already fed up with simple pickled peppers or lecho, and this recipe will help you look at canning this vegetable in a new way.
It is very easy to prepare such yummy at home. Despite the fact that during the cooking process, sweet pepper is subjected to heat treatment, a large number of its useful properties remain with it, so eating such a dish in winter is not only tasty, but also healthy.
In order to cook delicious dried peppers and close it for the winter, you need to choose only young vegetables without defects on the peel. At the same time, you can opt for one color bell pepper, or choose several different colors, which will help you make your dish brighter and more original.
You can cook sweet dried peppers for the winter at home using our simple recipe with step-by-step photos, in which you will find all the necessary recommendations. They will help you avoid mistakes in the cooking process and prepare an original and tasty snack for the winter with your own hands.
Ingredients
Dried Peppers - Cooking Recipe
Take the sweet peppers of your choice, wash them in water and cut them in half. After cleaning out all the seeds and cutting out the insides of the bell pepper, cut each half of it into two more parts, then lay the slices of vegetables on a baking sheet, which should be covered with baking paper in advance. Send the pepper to the oven, preheated to hundreds of degrees, for four hours, after sprinkling the vegetables with oil, as well as sprinkling with salt and spices.
While the pepper is cooking in the oven, sterilize the jars in which you will close the snack for the winter. After the pepper is ready, put it in the prepared containers, add the garlic cut into slices in the amount of one clove per jar. Also add the Provence herbs and other necessary spices, pour the Bulgarian dried pepper on top with refined sunflower oil.
Dried pepper is one of the many ways to preserve the valuable qualities of this vegetable in the winter. Compared to dried peppers, dried vegetables taste much brighter and improve many dishes, including vegetable salads. In addition to prepared peppers in the cellar, as well as frozen in the freezer, you can also enjoy the amazing taste of dried delicacy.
Benefit
Dried peppers retain almost all vitamins and minerals. It consists of:
- Vitamins A, groups B, C, E and PP;
- Trace elements: phosphorus, potassium, calcium, magnesium, manganese, sodium and iron.
Beneficial features:
- Increases the body's immune functions;
- Prevents the development of beriberi;
- Improves the functioning of the gastrointestinal tract;
- Strengthens hair and nails;
Dried pepper improves eyesight.
- Normalizes the work of the cardiovascular system;
- Prevents the formation of blood clots;
- It has a beneficial effect on the condition of the skin and mucous membranes.
Vegetable preparation
Before starting drying, it is necessary to select suitable peppers. They should have a sweet taste and a bright red or yellow color. Not suitable for drying peppers:
- overripe;
- wrinkled;
- With spots on the skin.
Pods are chosen juicy, fleshy, with dense pulp inside. Rinse peppers well under running water, then dry on paper towels. Cut large pods into quarters, medium pods in half. Remove thin films and seeds. If dried without skin, the pepper will acquire a richer and more delicate taste. To quickly remove the skin, you need to dip the pepper in boiling water for 2-3 minutes, then cool in cold water for 2-3 minutes. With a knife, carefully lift the skin and remove it from the pepper.
Sun-dried tomatoes and peppers in the oven:
Dried peppers: the most popular ways
To get a dried vegetable, you can use the oven, microwave or electric dryer.
In the oven
Select the lowest temperature of the "convection" or ventilation mode. During the drying process, free air circulation inside is necessary so that excess moisture evaporates. In the absence of these modes, do not tightly close the oven door, this will help to avoid the accumulation of condensate inside. Spread parchment paper soaked in oil on a baking sheet. Lay vegetables skin side down, forming small "boats" for filling them with various seasonings.
The pepper is dried for an hour and a half, then it needs to be cooled a little, then warmed up again in the oven for about 40 minutes. Ready pepper should not be immediately removed from the oven, it should stand in it for a couple of minutes. You can start canning only after the vegetable has completely cooled.
In Italian:
In an electric dryer
Put the prepared vegetable in one layer on a special grid or grill, leaving small gaps between the slices. To prevent the pepper from sticking and burning, it must be stirred and turned over every 30 minutes. The optimum temperature is 75 degrees. With sufficient ventilation and careful observation, the pepper will cook in 3-4 hours.
Bulgarian pepper:
in the microwave
Drying peppers in the microwave is a rather time-consuming process. So that the pepper does not boil in its own juice, but gradually gets rid of excess moisture, it needs free access to air. First, the vegetable is washed, cut into slices, seeds and thin partitions are cleaned. Add a little oil to the pepper, put in a deep plate and put in the microwave. Set the power to maximum. After five minutes, remove the vegetable, drain the excess juice.
After the pepper has cooled slightly, send it back to the microwave for five minutes. Repeat the process until the vegetable is completely cooked.
Recipes
A fairly popular way of harvesting for the winter is dried peppers in oil. You can cook it according to the standard scheme, only generously grease each slice of vegetable with olive or sunflower oil.
Dried vegetables:
To give the pepper a unique taste, the housewives use different seasonings and spices. You can sprinkle pieces of vegetable with salt, black or red pepper. Marjoram or is also used. Almost every seasoning will make the preparation of dried peppers unique. To make the pepper sweet and savory, it is sprinkled with a small amount of sugar. Chopped garlic is added to the pepper "boats" for spiciness.
Storage of the finished product
REFERENCE: In order to increase the shelf life, you can pour a tablespoon of vinegar into a jar of oil.
You can store the pepper in the oil in which it was prepared, so the rich taste will be preserved. In a small sterilized jar, lay the pieces of dried pepper in a dense layer and completely pour in sunflower or olive oil. The oil should be 2-3 centimeters above the stacked peppers to prevent air from entering. Jars are stored in the refrigerator and used as needed.
As a result of drying, you will get an indispensable ingredient for preparing various salads or pizza. Dried pepper is used both in finished form and used as a decoration for meat or fish dishes. It also makes a great snack. Properly cooked dried peppers will serve as a guarantee of tasty and healthy nutrition, which is important during the period of exacerbation of viral diseases.
At the height of the pepper ripening season, every housewife is puzzled by how to preserve its taste, aroma and maximum useful properties until next summer. Dried peppers for the winter are one of the best harvesting methods along with freezing, canning and drying. In this article, we will talk about all the features of this pepper preservation method. After all, it is no secret for true gourmets that dried peppers give dishes a special piquancy. And this delicacy will definitely diversify the home menu.
The advantages of this type of workpiece
If you have never cooked dried peppers for the winter at home, then after reading this section you will definitely want to do it. And the point is not only in the original taste, which can be preserved much better than with any other method of harvesting. Dried peppers convey the taste and aroma much brighter than peppers after freezing. In addition, a frozen vegetable quickly loses its attractive appearance due to the large loss of water. Also, many housewives complain about an unpleasant smell in the freezer, which appears due to long-term storage of pepper.
Dried pepper in dishes gives itself out as a tough and thick peel. It is practically not amenable to heat treatment, and distracts attention from the dish itself.
The benefits of dried peppers
Another important advantage of these peppers, of course, is the benefits. After all, only the drying process allows you to save all the vitamins, macro- and microelements contained in large quantities in this juicy vegetable. By adding it to your daily diet, support the immune system, as well as improve the metabolic process in the body. All this is due to the high content of vitamins A, PP, C, B, as well as magnesium, manganese, calcium, phosphorus and sodium.
This combination of nutrients has a beneficial effect on the growth of hair and nails, improves the functioning of the digestive system and helps to accelerate the regeneration of the skin and mucous membranes.
The use of bell pepper is indicated for people suffering from diseases of the cardiovascular system and the musculoskeletal system. In general, pepper is an almost universal vegetable that saves arthritis, sciatica and even neuralgia. The vegetable is advised to those who want to strengthen their teeth and gums.
Like any product, pepper has its contraindications. You should not abuse such a delicacy if you suffer from high blood pressure, liver and kidney diseases, excessive stomach acidity and a tendency to epilepsy. Remember that peppers absorb pesticides like a sponge, so wash them thoroughly before eating them.
Vegetable preparation
The first step in the recipe for dried peppers for the winter is the choice of vegetables. They should be sweet, fleshy with a bright yellow or red color. Make sure that the vegetable is not overripe or spoiled - the pepper should be elastic, without areas of wrinkled skin.
Thoroughly wash and dry the vegetables, remove the stalk and seeds. Large peppers are cut into quarters, smaller ones - into halves.
To get a more delicate taste, you can peel it from the skin. To facilitate this process, hold the slices for a couple of minutes in boiling water, then the same amount in ice. Such a temperature difference will allow you to easily remove the skin with just a few movements of the knife.
Next, each slice is smeared with sunflower or olive oil. If desired, you can leave the peppers without greasing. If you want to enhance the taste and aroma of a vegetable, give it originality and sophistication, then be sure to use spices. The best combination with pepper is a mixture of basil, marjoram and ground black pepper.
Salt the pepper, lay with garlic and lightly sprinkle with sugar - this way the pepper will brown better and acquire a charming aroma.
Drying methods
If you plan to cook dried peppers for the winter at home, it is best to use the oven. Electric ovens are famous for more uniform and faster heating. For those who are constantly engaged in drying vegetables for the winter, it is optimal to purchase a special electric dryer. But do not be upset if the oven runs on gas - you can also cook delicious dried peppers in it.
A slightly more difficult way to dry peppers is to use a microwave oven. First, the size of each batch of peppers is much smaller than when using the oven. Secondly, microwave ovens do not have the necessary ventilation.
Process Features
Prepared vegetables are laid out on baking sheets covered with baking paper or parchment. If the peppers have not been peeled, place them on a baking sheet in the form of boats so that the spices and garlic remain on the vegetables. In addition, with this layout, the skin is perfectly reddened. The baking sheets are immersed in a preheated oven.
The most important parameter of drying is compliance with the temperature regime. The optimal temperature for the first hour is 70-80 degrees. Then it is raised to 100-110 degrees and the peppers are dried for about an hour. To remove excess moisture that will condensate on vegetables and oven walls, keep the door slightly ajar.
After one and a half to two hours of drying, the peppers should be soft and flexible. If this does not happen, then let them cool and repeat the baking procedure for another half hour.
Dried peppers in an electric dryer cook a little longer, but more correctly. Slices are located on special gratings, where they are constantly blown. The hostess only needs to stir the peppers periodically so that they do not burn and stick together.
Peppers are dried in several stages. Slices laid out in a deep bowl are heated at maximum power several times for five minutes. After each stage, drain the excess juice, otherwise you will get not dried peppers, but boiled ones. Repeat the five-minute regimens until the vegetables reach the desired look and consistency.
How to store?
The recipe for dried peppers is quite simple. But how do you keep them all winter long? Vegetable oil will come to the rescue - sunflower or olive oil is equally suitable. Carefully place the slices in sterilized jars, fill with oil so that its level is a couple of centimeters above the vegetables. Thus, ensure a complete blockage to the access of oxygen, which will keep the peppers as long as possible. Also, to increase the shelf life, you can add a spoonful of vinegar to the jar. Banks are stored in a cold place, best of all - in the refrigerator compartment.
Dried Pepper Recipes
Do you want to surprise your guests with a simple yet delicious salad? Then mix together basil leaves, fresh or sun-dried tomatoes, mozzarella pieces and dried pepper slices. As a dressing, you can use a combination of soy sauce, salt and the oil in which the pepper was stored.
Tired of classic pasta with cream sauce? Simply sauté beef tenderloin slices with fresh onions, tomatoes and dried peppers. Add salt and your favorite spices to taste and season the boiled spaghetti with such a fry.
Finally
So, today readers have learned everything about the proper drying of peppers, the benefits of such a product, and also replenished their recipe box. Dried peppers are an indispensable component of various salads, pizza, pasta and many meat dishes. And it can be safely used as an independent snack. Therefore, take care of the required volume of blanks so that they are enough for the whole winter.
Try to cook dried peppers at home and please your loved ones with real masterpieces. It can be added to salads, sauces, pies or served with meat and fish.
Dried peppers for the winter
Ingredients:
- red bell pepper - 1 kg;
- , oregano - to taste;
- salt, ground pepper, cloves - to taste;
- - 70 ml;
- garlic - 3 cloves.
Cooking
We light the oven in advance and preheat to about 100 degrees. In the meantime, wash the peppers, wipe them with a towel and remove the core with seeds with a sharp knife. Then cut the vegetables into large pieces and sprinkle each pepper with salt and herbs. We lay out the blanks in a mold and send them to the oven for 5 hours, periodically turning each piece over. Peel the garlic and cut into thin strips. Put dried peppers in a preheated jar, throw spices and garlic. Now slowly pour in the oil in a thin stream, close the lid and put it in the refrigerator. We store dried peppers in oil all winter.
Dried peppers in the oven
Ingredients:
- sweet pepper - 1 kg;
- spices;
- olive oil - 50 ml.
For filling:
- thyme, rosemary, basil, garlic - to taste;
- olive oil;
- balsamic vinegar.
Cooking
We wash the pepper, wipe it dry with a towel, cut it in half, take out the seeds and remove the extra partitions. Rinse again with water and put the vegetables in a bowl so that they are cut down. After all the water has drained, lay the peppers on a baking sheet, sprinkle each with spices and sprinkle with a little olive oil. We send the pepper to dry in the oven, setting the temperature 
120 degrees for about 4 hours. In the process of cooking, we reduce it to 110 degrees. After the time has elapsed, remove the baking sheet and leave the vegetables to cool. Now we are preparing a fragrant filling: we wash the herbs, dry them on a towel, and finely chop the garlic and rinse. Next, pour olive oil into the herbs with garlic, mix and heat the mixture for several minutes in the microwave, but do not boil! We lay out the dried peppers in clean jars and pour in spicy oil. Add a little balsamic vinegar, close the lids, remove the infusion and ripen in the refrigerator. For longer storage, you can put the jars in the oven and sterilize them for about 45 minutes.
Ingredients:
whole dish - 1118
kcal.
in 100 grams - 373
kcal.
Dried peppers at home for the winter
A few years ago, the fashion for sun-dried tomatoes came to us from the Mediterranean countries. We bought small overseas jars of this blank in the store, savored every bite and regretted that we could not afford to consume such a delicacy every day. Later, the housewives learned how to cook such tomatoes on their own, using a simple home oven as an assistant. Now in almost every refrigerator you can find a jar of sun-dried tomatoes cooked with your own hands. But not everyone knows that other vegetables (and even fruits) can be harvested in this way.
Try to prepare a few red, ripe autumn peppers, and you will feel like a real "culinary sorceress", able to please and surprise your loved ones with real masterpieces.
You can add dried peppers to salads, pies and sauces, serve them with meat, fish and croutons.
Due to the fact that cooking spicy dried peppers for the winter does not require special culinary skills, even an inexperienced housewife can make them. Therefore, feel free to take on the manufacture of this real “masterpiece of taste and aroma”.
Ingredients per 300 ml:
- 1 kg of red pepper;
- oregano, savory, rosemary;
- allspice and black pepper, cloves;
- salt;
- olive oil (70 ml);
- 3-4 cloves of garlic.
How to cook delicious dried peppers
Turn on the oven at 100-120 degrees, let it warm up in advance. We will also cook peppers at this temperature.
Try to choose meaty, brightly colored and ripe peppers from the market. When you get home, rinse it gently, wipe it dry with a paper towel, and use a sharp knife to remove the core with seeds from it.
Cut juicy peppers into large pieces.
Sprinkle each pepper with salt and herbs, place in a mold.
Cook the peppers for 4-5 hours, turning each piece from side to side from time to time, the temperature in the oven should be about 80 degrees.
Peel the garlic from the husk and cut it into strips.
Place dried peppers, spices, and garlic tightly in a thoroughly heated jar.
Slowly pour the oil into a glass container in a thin stream, close it with a lid and refrigerate.
Store spicy dried peppers in the refrigerator for 2-3 months, if you cook the pepper in September, then it can “live” until December, unless of course you eat it earlier.
Dried tomatoes at home
Having once tried dried tomatoes, you will not be able to forget this amazing taste.
This is the only type of tomato preparation at home that can be classified as a delicacy. Half a tomato on browned toast is a chic addition to any dish. In southern European cuisine, sun-dried tomatoes are added to the dough when baking homemade bread, pizza toppings or lasagna cannot do without them.
- tomatoes - 2 kg.
- garlic - 100 gr.
- vegetable oil - 200 ml.
- salt - 1 teaspoon
- dry Provence herbs - 2 tablespoons.
Cooking sun-dried tomatoes at home
Dried in the oven can be medium-sized fleshy elongated tomatoes. They make beautiful soft "boats" filled with hot spices. The pulp of large fruits contains too much juice; during the drying process, the slices of such tomatoes are wrinkled, and sometimes even charred.
Two kilograms of these vegetables is enough to fill one standard baking sheet. Vegetables are sorted out: only hard specimens are left, soft and damaged fruits are set aside.
Wash the tomatoes and cut in half.
With a teaspoon, take out the seeds along with the watery pulp. But you can’t get carried away, the hard flesh adjacent to the skin should remain intact.
Tomatoes are salted, showing prudence: a couple of three grains of salt is a sufficient norm for each half. If the tomatoes are salted, the taste of the workpiece cannot be corrected. The lack of salt is easily compensated for at the final stage.
The garlic is peeled, the cloves are passed through a press.
Chopped garlic is mixed with ready-made dry seasoning. A set of Provence herbs is usually used in factory-made dried vegetables. It is easy to make your own spicy composition, you can take marjoram, basil, dill, dried hot red pepper. Any arbitrary combination is allowed.
Put 1/5 teaspoon of the spiced garlic mixture into each half. The baking sheet is covered with cooking paper, stuffed halves are laid out on top.
The minimum temperature is set in the oven, for many models of gas stoves it is 110 degrees. Tomatoes are dried for 3-4 hours, the oven door should be ajar. If a lower temperature can be set, the time should be increased.
Ready fruits darken: the skin is wrinkled, the pulp loses moisture. But sun-dried tomatoes should not become dry, stuffed halves remain soft. Hot "boats" can be salted to taste.
Sun-dried tomatoes are put in a sterilized jar, packed tightly. Almost all fruits will fit in one half-liter jar.
Vegetable oil must be heated without boiling. Use sunflower or olive oil. Hot oil is poured up to the shoulders, the jar is covered with a sterile lid, the cooled workpiece is placed in the refrigerator.
Sun-dried tomatoes at home are stored in the refrigerator for 2-3 months.
Over time, vegetable oil will be saturated with spices, it will become spicy and tasty. When the tomatoes leave the jar, the oil can be used to dress vegetable salads.
Dried tomatoes for the winter at home
Today I will tell you how to cook sun-dried tomatoes at home. This is not only an amazing snack on its own, but also a versatile ingredient for preparing all kinds of homemade dishes. Sun-dried tomatoes go well with meat, fish, pasta, they can be added to salads and homemade bread, make sandwiches with them.
Sun-dried tomatoes cooked at home are unusually fragrant and tasty. And the oil in which they are stored can be used as a salad dressing. And home-made sun-dried tomatoes are much cheaper (probably even dozens of times) than a store-bought product. Yes, and we will cook them on the basis of our own tomatoes - without nitrates, pesticides and other harmful substances.
The only thing that upsets me a little is that there are not enough sun-dried tomatoes. For example, out of one and a half kilograms of fresh vegetables, I had only about 180 grams of dried vegetables. That is why I highly recommend making a lot of this delicacy product at once - you will not regret it!
Ingredients:
Tomato (1.5 kilograms) Olive oil (100 milliliters) Rosemary (2 sprigs) Oregano (dried oregano) (0.5 teaspoon) Salt (0.5 teaspoon) Garlic (2 cloves) Ground black pepper (1 pinch)
whole dish - 1118
kcal.
in 100 grams - 373
kcal.
Cooking step by step with photos:
To prepare homemade sun-dried tomatoes, we need the following products: fresh selected tomatoes, olive oil, fresh garlic, rosemary, oregano, salt and ground black pepper. Regarding the variety of tomatoes: in general, it is recommended to take tomatoes of the Slivka variety, but I think that absolutely any medium-sized ones will do. The main thing is that the walls are thicker. Olive oil is expensive, so you can buy any other vegetable oil or mix olive and sunflower in half. Rosemary, of course, is better to take fresh, but if it is not available, dry is also great. In general, you can immediately buy Provence herbs seasoning - one of the best options. Adding garlic or not is a matter of taste and personal preference, but for me personally, I can’t do without it.
We select the most beautiful, ripe and whole medium-sized tomatoes. Wash them and dry them with a towel. Cut each lengthwise in half or into 4 pieces. With a spoon, take out the middle with seeds. We cut off the place where the tomato was attached to the twig. Whatever you remove from the vegetables can be used in making tomato sauces. By the way, here is a recipe for homemade tomato paste for the winter - I added the pulp there.
The amount of fresh tomatoes indicated in my recipe is for 1 standard baking sheet. We cover it with baking paper and lay the tomato slices cut side up. Lay fairly tightly in one layer, as they will shrink significantly in the drying process. Sprinkle tomatoes with salt and ground black pepper. Drip a little vegetable oil into each slice. Turn on the oven to the lowest setting. I don’t know how many degrees you have, but it should be no more than 80-90. Dry the tomato slices with the door not completely closed until the moisture evaporates, and the tomatoes become dense, but at the same time elastic. That is, they will bend, not crumble. Depending on the temperature, the cooking time for homemade sun-dried tomatoes can vary from 5 to 10 hours. It is not necessary to do everything at once - you can dry them for several hours in the evening, leave them in the oven turned off overnight and dry them in the morning.
A few hours later (it took me about 2.5-3), when the tomatoes have already dried by about half, sprinkle them with fragrant herbs. I have oregano and rosemary. We put it back in the oven and bring it to readiness for a few more hours.
