TOP 4 ways to cook dried peppers for the winter at home
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 appetizer for meat, croutons, fish. Such a dish will be a wonderful decoration for a festive table.
Features of harvesting dried peppers for the winter
In order for the dish to turn out as tasty as possible, it is recommended to take into account the following features for the selection of vegetables and its preparation. It is necessary to choose fleshy, firm fruits, since they greatly decrease in volume. Vegetables should be free from spoilage.
Sharp
Hot peppers are small and can be cut in half or left to dry whole.
Bulgarian
It is recommended to cut sweet peppers into pieces of arbitrary size, having previously cleaned them from the stalk with seeds. To make the appetizer 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 in boiling liquid for 1-2 minutes, then rinsed 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 consumed by children, women during pregnancy and breastfeeding, as well as people who are prohibited from using vinegar for health reasons.
There is only one negative point - storage in cold and dark. Therefore, indoor conditions are not suitable.
How to cook dried peppers
Below is the classic set of ingredients. If desired, it can be diversified. If you add a little sugar, the finished snack will have a savory sweetish flavor. Spices can be added to suit the family's taste preferences. Oil can be replaced with sunflower oil.
In the oven
Required components:
- pepper - 1.5-1.8 kg;
- oregano;
- rosemary;
- black pepper;
- salt;
- olive oil - 85-90 ml;
- garlic - 3 cloves.
Sequencing:
- Preheat the oven to 100-130 about... If there is a convection mode, it is necessary to set it, then the air will circulate well and the moisture will evaporate.
- Wash, dry the vegetables, remove the core. Cut into large pieces, you can strips.
- Prepare a container of appropriate size, fold the slices, cover with spices and salt, stir.
- Spread skinned down on a baking sheet covered with parchment, cook for 1.5-2 hours.Turn over periodically.
- Arrange the finished peppers tightly in clean, sterilized containers, add chopped garlic, pour in the specified amount of oil, close tightly. The butter should completely cover the pieces. Increase the amount of oil if necessary.
In the dryer
Sequencing:
- Put the washed, peeled pepper slices into a container. Sprinkle with spices, salt, sugar if desired.
- Fold in one layer on a wire rack or dryer mesh. There should be space between the pieces so that the air can circulate freely.
- Set the temperature to 75-80 about... Cook for 3-4 hours, turn occasionally.
- Arrange the pieces in sterilized containers, add chopped garlic between layers.
- Pour in oil, cover, store.
In the microwave
Cooking peppers in this way is more difficult. The pieces need air out, otherwise they will cook in their own juice. The vegetable should be evenly deprived of excess liquid.
Sequencing:
- Dry the washed vegetables, peel, cut into slices.
- Sprinkle pepper with spices and salt, mix.
- Fold in a flat container and microwave for 5 minutes.
- After the time has elapsed, take it out, drain the separated juice, put it for another 5 minutes.
- Repeat the procedure until complete readiness.
- Fold the finished pieces in a sterilized glass container, add garlic plates, pour 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 specified amount of oil together with the spices to the prepared pieces, mix. Next, cook according to the schemes indicated above.
How to check readiness
The 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 dry but elastic. If the slices are not flexible by the end of the recommended cooking time, leave to dry for another 10-15 minutes.
If the pieces become brittle and crumble, they are dry.
Storage rules and periods
It is necessary to store the workpiece in the cold (cellar, refrigerator), in the dark, from 4 to 6 months. If mold has formed on the top of the oil, you cannot use the product. To extend the shelf life to 7-9 months, it is recommended to add 15-20 ml of vinegar per one liter container.
The dried peppers will be a great snack not only for a family dinner. Such a dish will deserve 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.
