Dried peppers at home for the winter: 4 best cooking recipes

Dried vegetables became very popular after dried tomatoes, peppers and even some fruits appeared on store shelves. Cooking dried peppers for the winter at home is not difficult. They can be used as a component of salads, sauces, served as a ready-made snack for meat, croutons, fish. Such a dish will be a wonderful decoration of the festive table.

Features of harvesting dried peppers for the winter

In order for the dish to be as tasty as possible, it is recommended to take into account the following features in the choice of vegetables and its preparation. It is necessary to choose fleshy, elastic fruits, as they greatly decrease in volume. Vegetables should be without signs of spoilage.

Spicy

Hot peppers are small so they can be cut in half or left to dry whole.

Bulgarian

Sweet peppers are recommended to be cut into pieces of arbitrary size, having previously cleared the stalk with seeds. To make the snack not only tasty, but also beautiful, it is recommended to use fruits of different colors.

If the skin is removed from the fruit, the finished dish will turn out to be more tender. To do this, vegetables must be placed for 1-2 minutes in a boiling liquid, then pour over with cold water. After that, pick up the skin with a knife. It comes off easily.

Pros and cons

The advantage of this dish is that the preparation does not contain vinegar. It can be used by children, women during pregnancy and lactation, as well as people who are prohibited from using vinegar for he alth reasons.

There is only one negative point - storage in cold and darkness. Therefore, room conditions are not suitable.

How to cook dried peppers

Below is a classic set of ingredients. If desired, it can be diversified. If you add a little sugar, the finished snack will have a spicy sweetish aftertaste. Spices can be added, taking into account the taste preferences of the family. Oil can be replaced with sunflower oil.

In the oven

Required Components:

• pepper - 1.5-1.8 kg;
• oregano;
• rosemary;
• black pepper;
• s alt;
• olive oil - 85-90 ml;
• garlic - 3 cloves.

Sequence of actions:

1. Preheat the oven to 100-130 ^{o. If there is a convection mode, you need to set it, then the air will circulate well and the moisture will evaporate.}
2. Wash vegetables, dry, remove the core. Cut into large pieces, you can strips.
3. Prepare a container of the appropriate size, fold the slices, sprinkle with spices and s alt, mix.
4. Spread skin side down on a baking sheet covered with parchment, cook for 1.5-2 hours. Turn periodically.
5. Spread the prepared peppers tightly in clean, sterilized containers, add chopped garlic, pour in the specified amount of oil, close tightly. The oil should completely cover the pieces. If necessary, the amount of oil must be increased.

In the dryer

Sequence of actions:

1. Put slices of washed, peeled pepper into a container. Sprinkle with spices, s alt, sugar if desired.
2. Lay in a single layer on a wire rack or dryer grid. There should be space between the pieces so that air can circulate freely.
3. Set the temperature to 75-80 ^{o. Cook 3-4 hours, turning occasionally.}
4. Spread pieces into sterilized containers, add chopped garlic between layers.
5. Pour in oil, close, store.

Microwave

It's harder to cook peppers this way. The pieces need an outlet for air, otherwise they will cook in their own juices. The vegetable should be evenly drained of excess liquid.

Sequence of actions:

1. Dry the washed vegetables, peel, cut into slices.
2. Sprinkle pepper with spices and s alt, mix.
3. Fold into a flat container, microwave for 5 minutes.
4. After the time has elapsed, take out, drain the separated juice, put for another 5 minutes.
5. Repeat the procedure until fully cooked.
6. Put the finished pieces in a sterilized glass container, add garlic slices, pour in oil, close, put in the cold.

In oil

This method differs in that part of the oil must be added before heat treatment. Pour 1/5 of the indicated amount of oil along with spices to the prepared pieces, mix. Then cook according to the schemes indicated above.

How to check readiness

Readiness is checked by appearance. The finished pepper will have a mesh on the peel, it will darken slightly, the pulp will become three times smaller. The slices become slightly dried, but elastic. If the slices are not flexible by the end of the recommended cooking time, let dry for another 10-15 minutes.

If the pieces become brittle and crumble, they are dry.

Rules and terms of storage

It is necessary to store the workpiece in the cold (cellar, refrigerator), darkness, from 4 to 6 months. If mold has formed on top of the oil, the product should not be consumed. To extend the shelf life to 7-9 months, it is recommended to add 15-20 ml of vinegar per one liter container.

Dried peppers will be a great snack not only for a family dinner. This dish will definitely take its place on the festive table. The set of spices can be varied if desired. Do not be afraid to experiment, because this is how new culinary masterpieces are born.

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