Dried peppers in oil for the winter. Oven-dried sweet bell peppers - a recipe with step-by-step photos of cooking for the winter at home

Beverages

Jerky bell pepper for the winter

I offer my own recipe for dried sweet peppers for the winter. This is the most real exquisite delicacy! In winter, you can make various salads, sandwiches, pizza with it, or just serve it on a festive table! I assure the guests will be delighted! And also - dried peppers are incomparable as an appetizer for a kebab!

Ingredients for "Dried bell peppers for the winter":

Bulgarian pepper - 1.5 kg
Garlic - 8 tooth
Salt (with a slide) - 1 tsp
Sugar - 2 tbsp. l.
Vegetable oil (for filling)
Spice mixture (basil, coriander) - 4 tsp
Garlic powder - 1 tsp

Recipe "Dried bell peppers for the winter":

Bell peppers can be taken in different colors, but preferably fleshy, thick-walled.

And so, let's get started: rinse the pepper, remove the stalk and seeds.

Many people blanch in boiling water and then in cold water and peel them off. I don’t do it ... I just don’t have time and desire.
And with the peel, the peppers are no worse.
But you decide for yourself - to shoot or not to shoot.
Next, cut the pepper into 4-8 pieces, depending on the size.
Cover a baking sheet with baking paper, preheat the oven to 100 degrees.

Put the peppers very tightly on a baking sheet, season with salt and sugar.
Sprinkle with the spice mixture: combine ground basil, coriander and garlic powder (ground dried garlic).
Of course, we will also have fresh garlic in jars, but dried garlic gives a special aroma when dried, and we will add fresh garlic to jars before rolling.
By the way, dried garlic is sold in stores with spices.

Put the baking sheet in the oven and dry for 2-3 hours, depending on how fleshy your pepper is.
While the pepper is drying, sterilize the jars and lids.

When the pepper is ready, immediately, hot, carefully put it in hot jars, sprinkle with chopped garlic (4 cloves per 0.5 jar) and pour over hot vegetable oil (you can use olive oil).
Just first heat the oil in the microwave for about 2-3 minutes. But only so that it does not boil.

We put a layer of pepper and garlic in a jar, poured it over with hot oil, lightly pressed down and again a layer of pepper and garlic.
The last layer should be pepper, completely covered with oil to the top of the jar.
Vegetable oil takes about 200 to 300 ml, it depends on the density of the packing of the pepper.

Roll up sterilized lids, turn over and wrap until cool.
From the proposed amount of ingredients, 2 jars are obtained, with a capacity of 0.5 liters.

While the peppers were drying, the aroma in the kitchen was breathtaking!
And also, maybe someone will do it - I make sun-dried bell peppers, sandwiching it with sun-dried tomatoes, like this: a layer of pepper, garlic, tomato, vegetable oil.
Immediately I wither tomatoes and peppers in one oven on two baking sheets and on different levels.
And periodically I swap them.

At the height of the pepper ripening season, every housewife is puzzled about how to preserve its taste, aroma and maximum useful properties until next summer. Dried peppers for the winter - one better ways billets along with freezing, conservation and drying. In this article, we will talk about all the features of this pepper preservation method. Indeed, it is no secret for true gourmets that dried peppers give dishes a special piquancy. And such a 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 it's not only about the original taste, which can be preserved much better than with any other preparation method. Dried peppers convey taste and aroma much more vividly than peppers after freezing. In addition, frozen vegetables quickly lose their 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 peppers in dishes show themselves as tough and thick peels. It practically does not lend itself to heat treatment, and distracts attention from the dish itself.

The benefits of dried peppers

Another important advantage of these peppers, of course, is their benefits. After all, only the drying process allows you to preserve all the vitamins, macro- and microelements contained in large quantities in this juicy vegetable. By adding it to your daily diet, you can support your immune system and 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 persons suffering from diseases of the cardiovascular system and musculoskeletal system. In general, pepper is an almost universal vegetable that can also help with arthritis, sciatica and even neuralgia. The vegetable is advised for those who want to strengthen their teeth and gums.

Like any product, pepper has its own contraindications. You should not abuse such a delicacy if you suffer from high blood pressure, liver and kidney disease, excessive stomach acidity and a tendency to epilepsy. Remember that pepper, like a sponge, absorbs various pesticides, so rinse it thoroughly before eating.

Vegetable preparation

The first step in your winter jerky pepper recipe is choosing your vegetables. They should be sweet, fleshy with a bright yellow or red color. Make sure the vegetable is not overripe or spoiled - the pepper should be firm and free of wrinkled skin.

Wash and dry the vegetables thoroughly, remove the stalk and seeds. The large peppers are cut into quarters, the smaller ones into halves.

For a more delicate taste, you can peel it off. To facilitate this process, soak the slices in boiling water for a couple of minutes, then in ice cold water for the same amount. Such a temperature difference will allow you to easily remove the skin with just a few strokes of the knife.

Then each slice is greased with sunflower or olive oil. If you wish, you can leave the peppers without smudging. 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 would be a mixture of basil, marjoram and ground black pepper.

Season with salt, garlic and lightly sprinkle with sugar - this way the pepper will brown better and acquire a charming aroma.

Drying methods

If you are planning to cook dried peppers for the winter at home, it is best to use an 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, microwaves do not have adequate ventilation.

Process features

Prepared vegetables are laid out on baking sheets lined with baking paper or parchment. If you haven't peeled the peppers, place them on a boat-shaped baking sheet so that the spices and garlic remain on the vegetables. In addition, with this layout, the skin will brown perfectly. Baking trays are immersed in a preheated oven.

The most important parameter of drying is the observance of the temperature regime. The optimal temperature for the first hour is considered to be 70-80 degrees. Then it is increased to 100-110 degrees and the peppers are dried for about an hour. To remove excess moisture that condenses on vegetables and the walls of the oven, 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 down and repeat the baking procedure for another half hour.

Dried peppers in an electric dryer take a little longer, but more correctly. The slices are placed on special grates, where they are constantly blown. The hostess can only periodically stir up the peppers so that they do not burn and stick together.

The peppers are dried in several stages. The slices, laid out in a deep bowl, are heated at maximum power several times for five minutes. After each stage, drain off excess juice, otherwise you will not get dried peppers, but boiled ones. Repeat the five-minute regimes until the vegetables reach the desired appearance and consistency.

How to store?

The recipe for dried peppers is pretty simple. But how can they be preserved for the whole winter? Vegetable oil will come to the rescue - sunflower or olive oil is equally suitable. Gently put the slices in sterilized jars, fill with oil so that its level is a couple of centimeters higher than the vegetables. This will ensure that there is a complete shut off to the oxygen supply, which will keep the peppers as long as possible. You can also add a spoonful of vinegar to the jar to extend the shelf life. Jars are stored in a cold place, best of all in the refrigerator compartment.

Dried Pepper Recipes

Would you like to surprise your guests with a simple yet delicious salad? Then mix the basil leaves, fresh or Sun-dried tomatoes, slices of mozzarella and slices of dried peppers. 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 creamy sauce? Simply sauté the beef tenderloin slices with fresh onions, tomatoes and sun-dried peppers. Add salt and your favorite spices to taste and season the boiled spaghetti with this roast.

Finally

So, today readers have learned everything about the correct drying of peppers, about the benefits of such a product, and have also replenished their recipes. Dried peppers are an indispensable ingredient in various salads, pizza, pasta and many meat dishes. And you can safely use it as an independent snack. Therefore, take care of the required volume of blanks so that they are enough for the whole winter.

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 cook such yummy at home. Despite the fact that during the cooking process, sweet peppers undergo heat treatment, a large number of its beneficial properties remain with it, so eating such a dish in winter is not only tasty, but also healthy.
In order to cook delicious jerky peppers and close them for the winter, you need to choose only young vegetables without defects on the skin. At the same time, you can opt for bell peppers of the same color, 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 - recipe

Take your favorite bell peppers, 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 in two more, then place 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 a hundred degrees, for four hours, after sprinkling the vegetables with oil, and also sprinkling with salt and spices.

While the pepper is cooking in the oven, sterilize the jars in which you will cover the snack for the winter. After the pepper is ready, put it in the prepared containers, add the garlic, chopped into slices, in the amount of one clove per jar. Also add Provencal herbs and other necessary spices, pour Bulgarian sun-dried peppers with refined sunflower oil on top.

Ingredients:

whole dish - 1118 kcal
in 100 grams - 373 kcal

Dried peppers at home for the winter

Several 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, relished every bite and regretted that we could not afford to eat 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 prepared 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 magician”, 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 do them. Therefore, feel free to start making this real "masterpiece of taste and aroma."

Ingredients for 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 make delicious jerky peppers

Turn on the oven at 100-120 degrees, let it warm up in advance. We will also cook the peppers at this temperature.
Try to pick out meaty, brightly colored, and ripe peppers from the market. When you come home, gently rinse it, wipe it dry with a paper towel, and remove the core with seeds with a sharp knife.
Cut juicy peppers into large pieces.

Sprinkle each pepper with salt and herbs and 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 and cut into strips.
Put dried peppers, spices, and garlic tightly in a carefully 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 pepper in September, then it can "live" until December, unless of course you eat it earlier.

Sun-dried tomatoes at home

Having tried dried tomatoes once, you will not be able to forget this amazing taste.

This is the only type of homemade tomato preparation that can be classified as a delicacy. A tomato half on 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 or lasagna filling cannot do without them.

tomatoes - 2 kg.
garlic - 100 gr.
vegetable oil - 200 ml.
salt - 1 teaspoon
dry provencal herbs - 2 tablespoons.

Cooking sun-dried tomatoes at home

You can dry medium-sized meaty elongated tomatoes in the oven. 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 wrinkle, and sometimes even char.

Two kilograms of these vegetables are enough to fill one standard baking sheet. Vegetables are sorted out: only hard specimens are left, soft and damaged fruits are set aside.

The tomatoes are washed and cut in half.

Take out the seeds with a teaspoon along with the watery pulp. But you cannot get carried away, the hard pulp adjacent to the skin must 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 too salty, the taste cannot be corrected. The lack of salt can be easily compensated for at the final stage.

Peel the garlic, pass the cloves through a press.

The minced garlic is mixed with the finished dry seasoning. A set of Provencal herbs is usually used in factory stocks of dried vegetables. It is easy to make your own spicy composition, you can take marjoram, basil, dill, dried hot red pepper. Any arbitrary combinations are allowed.

Place 1/5 teaspoon of the spicy garlic mixture in each half. Cover the baking sheet with cooking paper, lay the stuffed halves 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.

Finished fruits darken: the skin shrivels, the pulp loses moisture. But sun-dried tomatoes should not become dry, the stuffed halves remain soft. Hot "boats" can be added to taste.
Dried tomatoes are placed in a sterilized jar, tamped tightly. Almost all fruits will fit in one half-liter jar.

The vegetable oil must be warmed up without boiling. Use sunflower or olive oil. Pour hot oil up to the shoulders, cover the jar with a sterile lid, put the cooled workpiece in the refrigerator.

Dried tomatoes at home are stored in the refrigerator for 2-3 months.

Over time, the vegetable oil will be saturated with spices, becoming spicy and tasty. When the tomatoes are out of the jar, the oil can be used to dress vegetable salads.

Sun-dried tomatoes for the winter at home

Today I will tell you how to cook sun-dried tomatoes at home. It is not only an amazing stand-alone snack, but also a versatile ingredient for preparing all kinds of home cooking. Sun-dried tomatoes go well with meat, fish, pasta, you can add them to salads and homemade bread, make sandwiches with them.

Home-cooked sun-dried tomatoes turn out to be unusually aromatic and tasty. And the oil in which they are stored can be used as a salad dressing. And homemade sun-dried tomatoes are much cheaper (probably even dozens of times) than a store product. And we will cook them on the basis of our own tomatoes - without nitrates, pesticides and other harmful substances.

The only thing that is a little upsetting 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 ones. That is why I highly recommend making a lot of this delicious 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 a dish step by step with a photo:

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 Cream variety, but I believe that absolutely any medium size 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 oil in half. Rosemary, of course, is better to take fresh, but if it is not there, dry is also great. In general, you can immediately buy the Provencal herbs seasoning - one of the best options. Whether to add garlic or not is a matter of taste and personal preference, but for me personally, there is nothing without it.

We select the most beautiful, ripe and whole medium sized tomatoes. We wash them and dry them with a towel. We cut each in half lengthwise or into 4 parts. Take out the center with the seeds with a spoon. Cut off the place where the tomato was attached to the branch. Anything you remove from vegetables can be used in cooking 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 calculated for 1 standard baking sheet. Cover it with baking paper and lay the tomato slices, cut up. Place quite tightly in one layer, as they will decrease significantly in size during the drying process. Sprinkle the tomatoes with salt and ground black pepper. Add a little vegetable oil to each slice. We turn on the oven to the very minimum. I don't know how many degrees you have, but it should be no more than 80-90. You need to dry the tomato slices with the door not completely closed until the moisture evaporates and the tomatoes become dense, but elastic at the same time. 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 turned off oven 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 aromatic herbs. I have oregano and rosemary. Put it back in the oven and bring it to readiness for a few more hours.

It is very convenient on the farm - during the season you can collect and dry almost any fruit and vegetables, put it in small containers, and in winter and spring use it for a variety of purposes - in soups, sauces, desserts, and in almost any dish.

Everyone has long known that dried and dried products are flavor enhancers, because only moisture is removed from them, respectively, all other parameters, and primarily taste, acquire a higher concentration. Our distant ancestors actively dried mushrooms, apples, herbs, laurel, spices, etc. Today, a jar of sun-dried tomatoes is considered a delicacy of Mediterranean cuisine, and it is not at all difficult to prepare this luxury at home. Today I want to show my proven (and hard-won) recipe for dried gourmet tomatoes and sweet peppers - I've been cooking this way for 5 years now, only sometimes I vary the spices ...
By and large, we call them "jerky" is not entirely correct, because this drying process involves keeping the product in a well-ventilated room with t not higher than 40 degrees. My BaMasha always dried the scoundrels that my grandfather brought from fishing - salted and hung them on the balcony at a decent distance from each other. The family did not eat this fish, but it was always excellent for beer lovers.
With vegetables without special rooms, this process is somewhat difficult in our middle lane, so we all adapted to transfer this process to the ovens, some even call sun-dried tomatoes, in fact, already baked at t = 120C. This is a matter of taste, it would be more accurate to call this process low-temperature baking, but such are the traditions.
In fact, everything is very simple, but there are some tricky little things, without knowing which you get a product of low quality. The bottom line is that the products must be prepared and dried-dried to the extent that you personally enjoy it. At least three gradations are known - a) until completely dry, b) before losing 70% of moisture, and c) the so-called salad option, when the tomatoes barely grabbed and lost no more than 30% of their weight. In the first case, the product can be stored for a long time even without additional spices, but it will require further manipulations before use in the form of steaming in oil with liquid. The salad version lives only in the refrigerator and then no more than a month, it is used in salads and on sandwiches. Therefore, for long-term storage (at least until the next season) outside the refrigerator, option b is ideal - dehydrate at a low temperature (50-60C) for about 6-8 hours in convection mode, followed by pouring hot oil. I do just that!
My peppers and tomatoes, I get rid of seeds and membranes, I let the remaining liquid drain (I put the halves on paper towels with the dome up) and put them on a baking sheet with foil + literally a few crystals of coarse (!) Salt for each slice. If the tomatoes seem to me not sweet enough (much depends on the weather), then I can add a couple of sugar crystals, but this rarely happens ...

Then I put it in the oven at 60C, first for 3-4 hours, because the pepper cooks faster. I use a dirt one with not the thickest walls ...

By the time of readiness, dishes and spices should be prepared. I sterilize jars in a microwave oven with a small amount of water or in a dishwasher, and I keep the lids in boiling water for 10 minutes.
As additional preservatives and flavorings I use garlic (coarsely chopped or finely chopped - a matter of taste), dry herbs and peppercorns (usually pink, sometimes black, and sometimes none) ...

Sweet peppers are ready when the petals have curled up, and their edges have turned a little black, but the tomatoes at that moment are just salad tomatoes, you can cook something with them right away, but I move on ... My tomatoes are fleshy, and they must be continued dry for the same amount of time. I think it is clear that varieties such as cream or dense cherry are suitable for this technique ...
Now we act at a pace - we need to keep the temperature of the vegetables, quickly pour hot oil and seal. If there is a hitch at this point, the product will not take place. So, carefully, but quickly, I put the peppers in a hot jar, sprinkling with spices, on top of one lettuce tomato, skin down, it is into it that I will pour hot oil and it will "reach". This is also verified by experience! By this time, the oil should already be well heated, but not boiling, otherwise we will get a volcano, because we have saved some of the liquid in the vegetables. I usually put a couple of paper towels in the sink, put jars on them, pour the oil over the shoulders with a precise and gentle movement (it is convenient to do this using an old coffee turk with a spout), if the oil does not fizzle at all, then it needs to be warmed up otherwise. storage outside the refrigerator will not work. If the oil is overheated and splashes still fly in all directions, then you should wait 30-40 seconds for it to cool down a little - too hot oil will burn a couple of upper layers. When I just started to learn this technique, I didn't even have a thermometer, but empirically I established that the correct t oil should only sizzle and give such small bubbles ...

Why do you need one tomato slice? You can, of course, pour on the peppers, but there is a possibility that they will completely turn black and will taste bitter. Checked! It is more convenient to do this in the sink, because the sink is easier to wash off the oil than all other surfaces - no matter how hard you try, a few drops of oil will surely spill by. I put towels, so that later with their help it would be convenient to take out the hot jar. It remains only to roll up a hot dry lid and turn it over.
After 3-4 hours the tomatoes also begin to look like peppers - they curl a little, and in some places they can turn black along the edge ...

We repeat the same procedure as with peppers ... 10 medium tomatoes and 5 peppers + salt-sugar, vegetable oil 150-180 ml, half a head of garlic, 1 tbsp. herbs, pepper to taste. Exit - 2 cans of 0.25l.
Try to squeeze 10 tomatoes and 5 peppers into a half-liter jar ...))) Imagine how much taste is concentrated in these babies ...

And the last thing about tomatoes - I do not advise very dense stacking of vegetables on a baking sheet, the process will increase by another couple of hours at this temperature (60C), and raising it is also not desirable, otherwise it will not be sun-dried tomatoes at all! I tried many times to save time by raising t up to 100C - well, the effect is not at all the same! All my friends-acquaintances confirm, who always perceive my mini-mini cans as a great, great gift and are waiting for such happiness next time ... Although the taste and color ...
In exactly the same way, I harvest eggplants - I cut them into petals and washers, wither for 5-6 hours in convection mode at low t, put them on hot jars, alternating with salt, garlic and herbs, fill them with hot oil and immediately roll them up. They are also great at home, but if you do not want to use eggplant oil (I know that not everyone likes this combination), then, of course, you need to store it only in the refrigerator!

You can talk endlessly how to use sun-dried tomatoes, but I use peppers for pesto Rosso (they just sound great there), in salads and soups like minestrone. You can very quickly wind rolls with any filling into eggplant petals if guests suddenly come, and my eggplant washers go well for vegetable sandwiches with tomatoes and cheese, in pasta, in mousses and sauces.
Bon Appetit everyone!