This will allow you to enjoy the aroma and taste of this vegetable all year round. Moreover, preparing it for the winter is not as difficult as it might seem at first glance. There are several methods that can be used at home: in an electric dryer, in an oven, or in the sun. If the weather is favorable for drying vegetables, then in 3-4 days you will receive finished products. Attention! If the pieces of pepper bend rather than break, and look more like sun-dried tomatoes, then the drying procedure needs to be continued. In order for the pepper to be well preserved throughout the winter, it must be stored in a linen bag - an old and time-tested method.
Description: I offer my recipe for dried sweet peppers for the winter. This is a real gourmet delicacy! In winter, you can use it to make various salads, sandwiches, pizza, or just serve it on a holiday table! I assure you, the guests will be delighted! Of course, we will also have fresh garlic in jars, but dried garlic gives a special aroma during drying, and we will add fresh garlic to the jars before rolling. Place the baking sheet in the oven and dry for 2-3 hours, depending on how fleshy your pepper is. When the pepper is ready, immediately, while hot, carefully place it in hot jars, sprinkle with chopped garlic (4 cloves per 0.5 jar) and pour in hot vegetable oil (olive oil is possible). I immediately dry both tomatoes and peppers in the same oven on two baking sheets and on different levels.
The benefits of dried peppers
Another important advantage of these peppers is, of course, their benefits. This combination of beneficial substances has a beneficial effect on the growth of hair and nails, improves the functioning of the digestive system and helps accelerate the regeneration of the skin and mucous membranes. In general, pepper is an almost universal vegetable that helps with arthritis, radiculitis and even neuralgia.
Let's prepare some dried peppers and eggplants for the winter to diversify the winter diet. 3. Let's start putting dried peppers and eggplants into jars and preserving them. By the way, dried vegetables lose a lot in volume, and from 5 kg of vegetables we managed to roll up one half-liter jar and one 250-gram jar. If you do not resort to sterilization, then you need to store dried vegetables in the refrigerator for no more than 3 months.
Of course, it’s better to take fresh rosemary, but if you don’t have it, dry rosemary is also great. In general, you can immediately buy Herbes de Provence seasoning - one of the best options. The amount of fresh tomatoes indicated in my recipe is designed for 1 standard baking sheet. After a few hours (it took me about 2.5-3), when the tomatoes are about half dry, sprinkle them with aromatic herbs.
Well, very tasty! Tanya, please tell me, is it possible to do this in a simple gas oven without convection? if so, at what degrees? I really didn’t think that peppers could be dried, I’ve never seen such a recipe anywhere. I’m drying tomatoes, draining them in the oven, and I’ll hasten to make peppers too. Well, or rather, almost according to the recipe. Well, I don’t have white balsamic! Run for the pepper while it's still on the market and cook it in the oven.
A few years ago, dried vegetables appeared on supermarket shelves. They quickly gained popularity. Very soon our housewives learned to make them themselves. Most often, tomatoes are prepared this way, but dried bell peppers are in no way inferior to them. It can be eaten as a snack or added to salads and soups. The aromatic slices on crispy croutons look especially appetizing.
It is not only very tasty, but also healthy. Vegetables are stored in oil. This creates an oxygen-free environment so that the fruit does not decompose. It’s easy to prepare dried peppers at home for the winter. This can be done in a dryer or oven. Use the recipe with photos to make your task easier.
Oven-dried peppers
Ingredients
Servings: – + 6
- bell pepper 2 kg
- allspice peas 4 things.
- ground black pepper 1/2 tsp.
- carnation 2 pcs.
- Provencal herbs 1 tsp.
- garlic 4 cloves
- salt 1/2 tsp.
- olive oil 150 g
Per serving
Calories: 89 kcal
Proteins: 1.32 g
Fats: 6.88 g
Carbohydrates: 5.35 g
30 min. Video recipe Print
- calorie content – 132.25 kcal;
- proteins – 132.25 g;
- fats – 11.98 g;
- carbohydrates – 4.78 g.
- sweet pepper – 4 kg;
- garlic – 4 cloves;
- Italian herbs – 2 tsp;
- hot pepper – 1 pc.;
- salt – 1 tsp;
- olive oil – 550 ml.
Turn on the oven to warm up to 100-120 degrees.
Wash the peppers and wipe dry. Remove the stems and seeds, cut into large slices, and place on a baking sheet lined with parchment paper. Sprinkle with herbs and salt and pepper. Place in the oven for 4-5 hours. Gradually reduce the temperature to 80 degrees. Turn the vegetables over from time to time.
Warm up the jars. They do not need to be sterilized. It is enough to hold it over the steam from the kettle or put it in the microwave for a couple of minutes, after pouring a little water.
Peel the garlic and chop finely. Place on the bottom of warm jars. Place the spices there too. Pack the sun-dried peppers tightly.
Add oil in a thin stream until the vegetables are completely covered. Place the containers in the refrigerator. Capron or screw caps are suitable.
Advice: for preparation they take different varieties of vegetables and even use several at once. Red peppers are fleshy and sweetish, green peppers are tougher and hotter, and yellow peppers are juicy and very tender.
Dried peppers: in an electric dryer
Cooking time: 30 minutes
Number of servings: 12
Energy value
Ingredients
Step-by-step preparation
- Wash the peppers. Dry and clean. Remove the skins from the garlic. Chop each clove into thin slices.
- Cut the vegetable into slices. Place a hot chili pod on one tray of the electric dryer. Next, distribute the bell pepper slices.
- Place garlic on top of the vegetables. Sprinkle everything with salt and herbs.
- Set the dryer to 300 W for 7-7.5 hours.
- Take out the vegetables. Place hot peppers and garlic at the bottom of clean jars, and place bell pepper slices on top. Heat the oil and pour it into containers with vegetables. Store tightly covered in the refrigerator.
Try making dried peppers and you'll be surprised how much such a simple detail can enhance every dish. Not only vegetables will be used. Oil infused with herbs can be used to season salads or use it for marinades. Don’t be afraid to experiment and discover new ways of preparing it, because with a detailed recipe it’s very easy!
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Description
Dried peppers for the winter are a great idea for a simple and tasty snack. Surely, you are already tired of 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 this delicious dish at home. Despite the fact that during the cooking process, sweet peppers are subjected to heat treatment, a large number of their beneficial properties remain with them, so eating such a dish in winter is not only tasty, but also healthy.
In order to prepare delicious dried 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 choose bell peppers of the same color or choose several different colors, which will help you make your dish brighter and more original.
You can prepare 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 winter snack with your own hands.
Ingredients
Dried peppers - recipe
Take your chosen sweet 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 into two more parts, then arrange the vegetable slices on a baking sheet, which should be covered with baking paper in advance. Place the pepper in the oven, preheated to a hundred degrees, for four hours, after sprinkling the vegetables with oil and sprinkling with salt and spices.
While the peppers are cooking in the oven, sterilize the jars in which you will seal the snack for the winter. After the pepper is ready, place it in prepared containers, add sliced garlic in the amount of one clove per jar. Also add Provençal herbs and other necessary spices, top with sun-dried bell peppers and refined sunflower oil.
This is very convenient in the household - during the season you can collect and dry almost any fruits and vegetables, put them in small containers, and in winter and spring use them 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 has been removed from them, and accordingly all other parameters, and primarily taste, acquire a higher concentration. Our distant ancestors actively dried mushrooms, apples, herbs, bay leaves, spices, etc. Today, a jar of sun-dried tomatoes is considered a delicacy in Mediterranean cuisine, but preparing this luxury at home is not at all difficult. Today I want to show you my proven (and hard-won) recipe for sun-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 “dried” not entirely correctly, because... This drying process involves keeping the product in a well-ventilated area with a temperature no higher than 40 degrees. My BaMasha always dried the bream that my grandfather brought from fishing this way - she salted it and hung it on the balcony at a decent distance from each other. The family didn’t eat this fish, but it always went well as gifts for beer lovers.
With vegetables without special premises, this process is somewhat difficult in our middle zone, so we have all adapted to transfer this process to ovens, some even call sun-dried tomatoes, essentially already baked at t = 120C. This is a matter of taste, but 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 end up with a low-quality product. The bottom line is that the products must be prepared and dried to the extent that is personally pleasing to you. At least three gradations are known - a) until completely dried, b) until 70% of moisture is lost and c) the so-called salad version, when the tomatoes have barely set and have 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 will require further manipulation before use in the form of steaming in oil with liquid. The salad version lasts only in the refrigerator and then for no more than a month; it is used specifically 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 low temperature (50-60C) for about 6-8 hours in convection mode, followed by pouring hot oil. That's exactly what I do!
I wash the peppers and tomatoes, remove the seeds and membranes, allow the remaining liquid to drain (I place the halves on paper towels with the dome up) and place them on a baking sheet with foil + literally a few crystals of coarse (!) salt on each slice. If the tomatoes don’t seem sweet enough to me (a lot depends on the weather), then I can add a couple of sugar crystals, but this rarely happens... 
Next, I put it in the oven at 60C, first for 3-4 hours, because... the pepper cooks faster. I use a ground one with not the thickest walls... 
By the time it is ready, utensils and spices should be prepared. I sterilize the jars in the microwave with a small amount of water or in the dishwasher, and 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 not at all)… 
Sweet peppers are ready when the petals are curled and their edges are slightly blackened, but the tomatoes at this moment are just salad, you can immediately cook something with them, but I’m moving on... My tomatoes are fleshy, and I need to continue them dry for the same amount of time. I think it’s clear that varieties like cream or dense cherry are suitable for this technique...
Now we act at a pace - we need to maintain 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 transfer the peppers into a hot jar, sprinkling them with spices, on top of one lettuce tomato skin side down, it is into this that I will pour hot oil and it will “get there”. This has also been proven by experience! By this time the oil should be well heated, but not boiling, otherwise we will get a volcano, because we have retained some of the liquid in the vegetables. I usually put a couple of paper towels in the sink, place the jars on them, pour in the oil up to the hangers with a precise and gentle movement (this is convenient to do using an old coffee pot with a spout), if the oil doesn’t sizzle at all, it means it still needs to be warmed up, otherwise the trick is Storage outside the refrigerator will not work. If you overheat the oil and splashes still fly in all directions, then you should wait 30-40 seconds so that it cools down a little - too hot oil will burn the top couple of layers. When I first started learning this technique, I didn’t even have a thermometer, but empirically I found out that the oil at the correct temperature should only hiss and produce small bubbles like these... 
Why do you need one tomato slice? You can, of course, pour it on peppers, but there is a chance that they will turn completely black and taste bitter. Checked! It is more convenient to do this in the sink, because... It is easier to clean the sink from oil than all other surfaces - no matter how hard you try, a few drops of oil will definitely spill past. I put towels so that later they can be used to conveniently remove the hot jar. All that remains is to roll it up with 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 edges... 
We repeat the same procedure as with peppers... One baking sheet takes 10 medium tomatoes and 5 peppers + salt and sugar, 150-180 ml vegetable oil, half a head of garlic, 1 tbsp. herbs, pepper to taste. Yield: 2 cans of 0.25 l each.
Try squeezing 10 tomatoes and 5 peppers into a half-liter jar...))) Can you imagine how much flavor is concentrated in these little ones... 
And the last thing about tomatoes - I don’t recommend placing vegetables very tightly on a baking sheet, the process will increase for another couple of hours at this temperature (60C), and it’s also not advisable to raise it, otherwise they won’t be sun-dried tomatoes at all! I tried many times to save time by raising the temperature to 100C - well, the effect is not the same! This is confirmed by all my friends and acquaintances who always perceive my mini-mini jars as a big, big gift and are waiting for the next time they will experience such happiness... Although the taste and color...
I prepare eggplants in exactly the same way - I cut them into petals and pucks, dry them for 5-6 hours in convection mode at low temperature, put them in hot jars, alternating with salt, garlic and herbs, pour in hot oil and immediately roll them up. They are also great for storing at home, but if you don’t want to use oil for eggplants (I know that not everyone likes this combination), then, of course, you should only store them in the refrigerator! 
How to use sun-dried tomatoes can be discussed endlessly, but I use peppers for pesto rosso (they sound just great there), in salads and soups like minestrone. You can very quickly wrap eggplant petals into rolls with any filling if guests suddenly arrive, and eggplant pucks go great in vegetable sandwiches with tomatoes and cheese, in pasta, in mousses and sauces.
Bon Appetit everyone!
Drying peppers is one of the many ways to preserve the valuable qualities of this vegetable during the winter. Compared to dried peppers, the taste of dried vegetables is much brighter and helps improve many dishes, including vegetable salads. In addition to the peppers prepared in the cellar, as well as frozen in the freezer, you can also enjoy the amazing taste of the dried delicacy.
Benefit
Almost all vitamins and microelements are preserved in dried pepper. It includes:
- Vitamins A, groups B, C, E and PP;
- Microelements: phosphorus, potassium, calcium, magnesium, manganese, sodium and iron.
Beneficial features:
- Increases the body's immune functions;
- Prevents the development of vitamin deficiency;
- Improves the functioning of the gastrointestinal tract;
- Strengthens hair and nails;
Dried pepper improves vision.
- Normalizes the functioning of the cardiovascular system;
- Prevents the formation of blood clots;
- Has a beneficial effect on the condition of the skin and mucous membranes.
Preparing the vegetable
Before drying, you need to select suitable peppers. They should have a sweet taste and a bright red or yellow color. Peppers not suitable for drying:
- Overripe;
- Wrinkled;
- With spots on the skin.
The pods chosen are juicy, fleshy, with dense pulp inside. Rinse the peppers well under running water and then dry on a paper towel. Cut large pods into quarters, medium pods into halves. Remove thin films and seeds. If you dry it without the skin, the pepper will acquire a richer and more delicate taste. To quickly remove the skin, you need to immerse the pepper in boiling water for 2-3 minutes, then cool in cold water for 2-3 minutes. Using a knife, carefully pry the skin and remove it from the pepper.
Sun-dried tomatoes and peppers in the oven:
Dried peppers: the most popular methods
To get dried vegetables, you can use an 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 close the oven door tightly, this will help avoid the accumulation of condensation inside. Place parchment paper soaked in oil on a baking sheet. Place vegetables skin side down, forming small “boats” for filling with various seasonings.
The pepper is dried for an hour and a half, then it needs to be cooled a little, then heated again in the oven for about 40 minutes. The finished 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
Place the prepared vegetable in one layer on a special mesh 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 optimal temperature is 75 degrees. With sufficient airflow and careful observation, the pepper will cook in 3-4 hours.
Bell pepper:
In the microwave
Drying peppers in the microwave is a rather labor-intensive process. So that the pepper does not cook 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 membranes are removed. Add a little oil to the pepper, put it in a deep plate and put it in the microwave. Set the power to maximum. After five minutes, remove the vegetable and drain off the excess juice.
After the pepper has cooled slightly, put it in the microwave again for five minutes. Repeat the procedure until the vegetable is completely cooked.
Recipes
A fairly popular way to prepare for the winter is to dry peppers in oil. You can prepare it according to the standard procedure, only generously grease each slice of vegetable with olive or sunflower oil.
Dried vegetables:
To give pepper a unique taste, housewives use different seasonings and spices. You can sprinkle the vegetable pieces 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 piquant, sprinkle it 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 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 cooked, this way the rich taste will be preserved. Place pieces of dried pepper in a small sterilized jar in a dense layer and completely fill with sunflower or olive oil. The oil should be 2-3 centimeters above the stacked peppers to prevent air from entering. The 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 peppers are consumed both ready-made and used as a decoration for meat or fish dishes. It also makes a great snack. Properly prepared dried peppers will serve as a guarantee of tasty and healthy nutrition, which is important during periods of exacerbation of viral diseases.
