How to use dried bell pepper. How to dry bell peppers in an electric dryer

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Some time ago, from the Mediterranean countries, fashion came to us for dried vegetables, tomatoes and peppers. 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 to cook these snacks on their own, using a simple home oven, or an electric dryer. Now in almost every refrigerator you can find a jar of homemade sun-dried tomatoes. And peppers
Try to prepare some 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, they can even be made inexperienced hostess. Therefore, feel free to take on the manufacture of this real “masterpiece of taste and aroma”.

Ingredients per 300 ml: 1 kg red bell pepper Provencal herbs oregano, savory, rosemary), allspice and black pepper, cloves; salt; olive oil(70 ml); 3-4 cloves of garlic.

Recipe for the oven: 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 dry paper towel, And sharp knife remove the core with seeds from it.
Juicy peppers cut into large pieces. Sprinkle each pepper with salt and herbs, put 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.

Dryer Recipe: Prepare the peppers, wash, dry, remove the seeds from the peppers, and cut into large pieces. Lay on the grates in an electric dryer, sprinkle with salt. Set the temperature for me to 60 ° C.

Dry until the peppers visually reduce in size by half. Then prepare the garlic, peel and cut into slices. Heat vegetable oil in a frying pan, add garlic and dried Provence herbs. Warm up a little. Transfer the peppers to a jar or other container, layer with garlic and pour hot (but not boiling) oil in a thin stream.

In autumn, when the tops of plants are removed from the garden, the remnants of pepper, tomato and other vegetables are removed. The last pepper, as a rule, does not have time to turn red, but the hand does not rise to throw away such goodness, and therefore I dry it. After all, Bulgarian Bell pepper gives dishes pleasant aroma And refined taste. Drying, as a way of harvesting for the winter, is good because dried vegetables retain their aroma and nutrients. At home, the most reliable way to remove moisture from peppers is with the help of the sun, an electric dryer, or an oven. The rules for drying bell pepper will be discussed below.

Ingredients:

Unspoiled fruits of Bulgarian sweet pepper.

Of course, it is better to use ripe red peppers with thick walls. From such raw materials, the most quality drying, but green, not yet reddened pepper is also suitable. The main thing is that the fruits are healthy and not spoiled. Pepper is well washed under running water. The fruit stems and testicles are cut out. It's okay if some seeds remain. They are even advised to harvest separately, since they also contain useful elements and have rich aroma.

Peeled fruits can be cut into circles or small strips. The thickness of straws and circles should be approximately 4-5 mm.

Sliced bell pepper It is laid out on the dryer grates in one layer.

The electric dryer is loaded with pepper trays and turns on at the set temperature of 50-60 degrees.

The drying time is affected by the wall thickness of the bell pepper and the width of the slices. As a rule, to the desired condition dried pepper arrives in 12 hours. Sometimes drying trays are recommended to be interchanged periodically to ensure more uniform drying.

How to check the readiness of dried bell pepper? You need to take a slice and squeeze it with your fingers - the dried pepper should crunch. Some prefer not to dry to such a state. This is their right, but in this case there is an increased risk that problems will arise during storage, since moisture remains in the pepper.

You can use dry bell pepper in the preparation of second courses, sauces and soups. If the dried slices are ground in a food processor, then paprika powder will be obtained, which is used as a separate component, or mixed with other dried and chopped vegetables and spicy plants.

Rules for drying sweet bell peppers in the sun

The sun's rays for drying have been used since ancient times. The preparation of fruits is identical to the preparation of pepper for drying in an electric dryer. Prepared straws or mugs are laid out on a wire rack and covered with gauze. If it starts to rain outside or high humidity is noticed, then the grates with pepper are brought into a dry, cool room. Depending on the intensity of solar radiation, drying can last 3-7 days.

Rules for drying sweet bell peppers in the oven

It is recommended to subject the pre-cut pepper to the blanching procedure (2-3 minutes is enough), then dry it in the sun, and then place it on trays in an oven heated to 50-60 degrees. Periodically, it will be necessary to take out the trays and mix the slices of pepper.

How to store dry bell pepper

A dense linen bag is perfect for storage - this method has proven itself for a long time. Of the traditional storage containers, a glass jar is used, which must be clean and dry before laying dry pepper. From modern materials, zipper bags are suitable. Store containers of dried fruit securely in the refrigerator in the vegetable drawer. Bon appetit!

Hot pepper is a favorite seasoning for many housewives. It has not only unique taste, but also useful trace elements and vitamins. Prepare savory vegetable for the winter in several ways, including drying. This is the easiest option to save it. But when choosing a drying method, you need to remember that the final sharpness of the pepper will depend on this. It depends on the selected variety, and on the content of capsaicin, and on watering, and care during cultivation.

How to choose and prepare pepper?

You can dry both Bulgarian sweet peppers and bitter chili peppers. The basis of success is right choice and preparation of vegetables. First, sort them. You need to select pods with a uniform, glossy, green or red color. There should be no damage, inclusions, and even more so rotten spots.

Even the smallest flaws, small dots of black or orange color- a reason to reject the fruit. Such peppers are not subject to preservation for the winter.

Preparing hot peppers does not take much time. Selected pods must be washed, preferably under running water. Dry with a paper (cotton) towel. Next, it needs to be dried. To do this, they are placed for a couple of days in a warm, dark room (possibly in a box).

Safety measures before work

Capsicum - very hot seasoning and when working with it, you must follow certain rules:

it is necessary to carry out all work with pepper only with gloves. You should not hope that then it will be enough just to wash your hands - the burning seasoning eats into the skin and you will have to wash it more than once;
until the work is completed, you can not touch sensitive areas of the skin, and even more so to the mucous membranes (rub your eyes);
if the pepper is cut during cooking, it is important to ensure that the juice or small particles do not get on the mucous membranes, in the eyes;
when the work is finished, wash the gloves with dishwashing detergent.

Drying hot chili

dried hot peppers at home, either whole or chopped. Before grinding, it is cut lengthwise, the stalk is removed and the seeds are cleaned. Then cut into half rings about 0.5 cm wide.

Way to dry in the oven

In order to properly dry any vegetable before fully prepared need dry air and moderate heat. An oven (electric or gas) is ideal for this. Necessary:

1. Prepare a vegetable.

2. When this method pods can be taken whole or chopped.

3. Heat the oven to 50 degrees.

4. Spread the pepper strictly in one layer on a baking sheet previously covered with baking paper.

5. Put the baking sheet in the oven, but do not close the door, otherwise the vegetable will simply bake.

6. Monitor readiness: the time depends on the amount of pepper and its integrity (cut or not).

7. Stir occasionally.

Usually such drying takes from 3 to 5 hours.

air dry method

There are two ways to dry the future seasoning in the air: on a newspaper and hanging on a rope.

In order to dry on paper, it is laid out on a wide windowsill and pepper is scattered in one layer, periodically turned over. It will be enough for 9-10 days. The method is not the most convenient, suitable only for a small amount vegetables and suggests the presence of wide window sills.

Newspapers absorb moisture well, so they are changed every 2 days.

Rope drying allows you to create as many bundles as you like. Mushrooms, apples, and many other vegetables and fruits have been dried in this way for many centuries.

For drying on a rope, the room is important. It must be ventilated and dry (balcony, attic, "summer" kitchen, etc.).

To dry peppers on a rope:

1. Prepare the peppers.
2. Take a needle with a wide eye, thread a strong long thread.
3. String peppers on a rope like beads.
4. Remove the needle and fasten the rope where needed and at a comfortable height.

Basic rule: peppers should not touch each other. So they will dry evenly and will not rot.

On the vegetable rack

Very convenient way. It is necessary to purchase a dryer for mushrooms, peppers and vegetables. This is a fine-mesh grill with fairly high legs. It is attached to the plate. And then:

the burner is turned on, the power is determined by the average;
vegetables (almost any that can be dried) are laid out on the grate in one layer;
dry for about 3 hours.

How to use an electric dryer?

Not less than useful thing for any housewife - an electric dryer. It is even easier to use than a vegetable dryer:

1. Arrange vegetables (fruits, berries, herbs) in one layer.
2. Turn on at full power according to the instructions.
3. Dry, stir occasionally.

Vegetables are dried in this way for about 12 hours. Be sure to stir so that the pepper does not stick to the grate.

Bright, fragrant and sun-filled vegetables delight us throughout the summer and fall. Is it really in winter period have to be content with rather tasteless products that fill supermarkets? Not at all. There are several ways by which you can save bell pepper for the winter. And each of them has its own merits. Taking advantage simple advice, you can surprise guests with a bright vitamin salad with fresh vegetables in February, or diversify usual soups and second courses with a cocktail of multi-colored frozen pepper pieces.

How to choose peppers for long-term storage

Before you go to the market or your own vegetable garden, you need to decide on the harvesting method.

There are two stages of ripeness of bell pepper. This:

Botanical (biological) ripeness - the fruits are evenly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, canning. These fruits keep well in the refrigerator. They are able to retain their properties for 1.5 months.
Fruits that are in the stage of technical ripeness cannot boast of size or bright color. Recognize suitable for long-term storage in fresh pepper can be pressed lightly on it. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Do not freeze, do not dry, do not preserve such vegetables.

Fruits in the stage of biological maturity

If any varieties of bell peppers are suitable for drying and freezing, then the following are best suited for fresh storage:

Martin
Fugitive
black cardinal
Novogoshary
Aristotle ex 3 p F1
Red Baron F1

Vitamin Harvest

Vegetables without the slightest defect (cracks, rot, dents) are cut from the bush very carefully and always along with the stalk. The fragile fruit is easily damaged, and it will be unsuitable for long-term fresh storage.

Fresh pepper storage

Before preparing fresh vitamin fruits for the future, it is worth deciding on a room for long-term storage vegetables. For these purposes, a cellar, basement or glazed balcony is suitable. The main thing is that the humidity is within the range of up to 80-90%, and the air temperature does not fall below 0 C.

Storage container, for example, wooden boxes, must be dry, without traces of mold. Before laying vegetables, it is enough to withstand the boxes for several days under sunbeams. The shelf life of fresh pepper depends on the observance of the optimal temperature regime and humidity in the room, as well as the thoroughness of the selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).

If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.

Popular ways to harvest fresh fruits for the winter

It is desirable that the fruits do not touch each other. This will keep the vegetables from spoiling for as long as possible. And if one pepper has started to rot, you can simply remove it.

Suitable for this individual packing polyethylene with holes for air ventilation. The method is convenient in that it simplifies the process of regular inspection of vegetables for integrity and the absence of signs of spoilage.

Harvesting vegetables for the winter

Well proven in the storage of bell pepper paper bags. They allow the fruits to "breathe" and significantly increase the period of freshness of the fruits. Packages can be replaced with plain paper, in which peppers are wrapped very carefully.

You can make a bright accent at the same time both in the interior and in the diet of the household by placing flowerpots with sweet pepper on the windowsills. To do this, you should dig bushes with unripe fruits (along with the root system) before the start of frost, plant them in pots, treat them from pests and bring them into the house. As the vegetables ripen, you can pick and enjoy their rich taste.

The best ways to freeze sweet peppers

Increasingly, housewives prefer frozen vegetables, which, unlike conservation, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared, pre-cut, into small cubes or straws.

For owners of freezers of impressive size, the method of harvesting stuffed peppers is suitable, and fans vegetable salads and sauces will appreciate the freezing of baked vegetables, which have a rich aroma and original taste.

Preparation of raw materials for freezing

Preparing Peppers for Freezing

For a blank that will help diversify the menu until the next season, peppers of biological ripeness are selected without damage and signs of decay. If the vegetables are chopped, you can use not the most beautiful specimens, simply cutting out the unaesthetic parts.

vegetables are thoroughly washed under running water;
a core is cut with a sharp knife;
veins and seeds are removed (if this is not done, then the dish, which will include the workpiece, may be bitter);
peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will turn out).

For preparations it is worth taking peppers different color- red, yellow, green. This is true for both freezing whole and chopped vegetables. vegetable dressing will become brighter, and the taste of second courses - richer.

Whole frozen pepper

lovers stuffed pepper often faced with the fact that they can enjoy the taste of their favorite dish only in season. You can correct the situation by freezing the whole fruits, peeled from seeds and veins.. There are several ways to do this:

Frozen blanks

Peppers are placed one on one, like glasses. The resulting columns are placed in the freezer. Before cooking, they are stuffed without prior defrosting and cooked as usual.
You can minimize the space occupied in the freezer by first lowering the peeled fruits for 1 minute in boiling water. This will soften the peppers and prevent them from cracking during the freezing process.
Some housewives freeze peppers already filled with minced meat. The blanks are laid out on flat surface, trying to prevent the peppers from touching each other, and put them in the freezer. Fill them up in a day plastic bags. This method allows you to prepare delicious dinner in minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen pepper

Bulgarian pepper, frozen in pieces, perfectly complements soups, main dishes and salads. For harvesting, cut the fruits into small cubes or straws and freeze in bags or plastic containers.

Ready to freeze

A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.

Before heat treatment These peppers are not thawed.

Shredded for freezing

Bulgarian pepper frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice molds. Red peppers are best suited for this harvesting method.

Its taste, color and aroma goes well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze almost ready-to-eat sauce. Such a preparation will be able to preserve all the vitamin and taste qualities until the next harvest.

Baked vegetables preparation

This blank will delight you with new tastes and gastronomic emotions. Ripe and intact peppers are selected for cooking (preferably thick-skinned). The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and spread on a greased vegetable oil baking sheet.

Peppers are placed in an oven preheated to 200 0C for 35-40 minutes.

Vegetables should be browned, covered with a fragile and almost black crust. After taking them out of the oven, you must immediately place them in any thick-walled pan and cover the dishes with a lid. After 15 minutes, the peppers are peeled, holding the stem, after which all the insides are easily removed.

It is advisable to save the juice that accumulates inside the baked vegetables by pouring it into a suitable dish.. Prepared peppers are tightly packed in a container, poured with the resulting juice and sent for storage in the freezer. Such a preparation is perfect for winter vegetable salads, it will saturate soup dressing with new tastes.

If freezing is chosen for storing bell peppers, you should make sure that freezer supports the necessary temperature regime- from -18 0С to -32 0С. Only in this case, vegetables will retain their nutritional and taste properties until the next harvest.

Drying vegetables for the winter

Dried bell peppers are fragrant and filled with vitamins in summer. Prepare the original seasoning for various dishes possible in several ways. For example, in the oven, electric dryer or outdoors.

Whatever drying method you choose, peppers must be properly prepared by thoroughly washing, peeling and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Oven dried peppers

When cooking fragrant seasoning From vegetables that are bright and filled with vitamins and microelements necessary for health, the following scheme should be followed:

divide each pepper into four parts and cut into thin strips;
preheat the oven to 400 C-500 C;
line a baking sheet with parchment paper;
spread pepper on a sheet, trying to leave a small distance between the strips;
place the sheet in the oven and leave the cabinet door slightly ajar;
the vegetable mass should be periodically stirred with a spatula;
after 2 hours, turn off the oven without closing the door;
the next day, the drying process should be resumed (heat the oven, periodically stir the pepper mass for several hours).

You can check the readiness of the product for long-term storage by breaking a slice of vegetable in your hand. If it bends, returns to its original position when pressed, then it is necessary to dry the product in the oven.

After drying

Restore dried billet up to the state fresh vegetable ordinary water will help. The proportions are as follows: half a glass of water is taken per glass of dry pepper. By filling the vegetable mass with liquid for several hours, you will get a delicious bell pepper that can be used as food, as well as fresh.

Drying in an electric dryer

Peppers, previously washed under running water and peeled from the core, are cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in saline solution(1%) for 2 minutes, cool in cold water and allow moisture to drain. After that, the raw materials are laid out on pallets of the dryer.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire a characteristic crunchiness, without losing any taste properties, nor their inherent delicate aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

Vegetables dried using an electric dryer can be stored in pieces, or you can grind in a blender to a seasoning state. finished product heated in the oven and placed in glass jars, the lids of which are pieces of linen. vegetable seasoning retains its taste qualities for about 2 years, can be used to enrich soups, second courses and sauces.

The sun and air are assistants in harvesting pepper for the winter

Some housewives prefer not to use an oven and an electric dryer for drying vegetables, opting for natural processes drying. To do this, it is necessary to prepare a well-ventilated room that can reliably protect the bell pepper from excess moisture and direct sunlight. It can be a covered veranda in the country, a canopy in the backyard, and even a balcony in an apartment building.

Preparatory process

Peppers cut into small strips are laid out in a thin layer on the grates and covered with a layer of ordinary gauze. The workpiece is taken out into the air, and the temperature regime does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy texture necessary for long-term storage in 3-4 days, and cloudy weather will force the pallets to be kept in the air for about a week.

If it rains, pepper must be brought indoors to avoid product spoilage. Periodically vegetable pieces stir and check for readiness. Dried naturally vegetables keep the maximum useful substances and have bright aroma, indispensable in the preparation of first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from oven-dried bell peppers. The workpiece will decorate any festive table, will become great addition the usual menu. To prepare a bright dish in every sense, you will need the following simple and affordable ingredients:

fleshy, ripe and aromatic Bulgarian
pepper - 3 kg
garlic - 15 cloves
a mixture of your favorite spices (basil and coriander are best combined with pepper) - 7-8 tsp
garlic powder - 2 tsp
salt - 2 tsp
sugar - 4 tbsp
vegetable oil

Peppers should be cleaned of seeds and partitions, blanched for 1-2 minutes in boiling water and dipped in a container filled with cold water. This will allow you to easily remove the skin from vegetables. The peeling process is not required. If the presence of the skin in the dish does not cause discomfort, this stage (blanching and subsequent cleaning) can be omitted.

The baking sheet is covered with baking paper, on which peppers cut into quarters are evenly laid. Vegetables are sprinkled with salt, sugar and seasoning, sent to an oven preheated to 100 C. Peppers will be cooked for about 2-3 hours (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.

Appetizing even in appearance

While the main product is being prepared, it is necessary to sterilize small jars. hot pepper placed in a container, interspersed with chopped garlic (on half liter jar takes about 4 cloves). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such preservation can be stored at any temperature conditions, including in an ordinary pantry in a standard city apartment.

Salads with sweet peppers for the winter

Whatever useful properties not possessed frozen or fresh pepper, without saturated bright tastes conservation, which includes a popular vegetable, is indispensable. Bright salads decorate the festive table, will be a wonderful side dish for meat. When choosing pepper for preservation, it is worth giving preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements, which our body so badly needs in the cold season. Bulgarian pepper added to the preparation will help to make the appetizer even more interesting and healthier. You will need the following ingredients:

white cabbage - 2 heads (large)
sweet pepper (preferably red) - 10 pcs.
carrots - 10 pcs.
horseradish - 2 sheets
dill - a few sprigs
bay leaf - 6 pcs.
salt - 6 tbsp.
black pepper - 8 peas

Another delicious dish

Wash the vegetables, finely chop the cabbage, cut the pepper into strips, grate the carrots. Spread in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, peppers. Each layer should be compacted, put oppression and leave the jars warm for 5 days, piercing the cabbage daily to remove accumulated gases.

As soon as the ripening process is completed, the jar is tightly closed with a lid and sent for storage in a cellar or refrigerator.

Lecho from bell pepper for the winter

There are many recipes for Hungarian bell pepper dishes. Each hostess prepares an appetizer in her own way, adding additional ingredients or, for example, replacing sugar for tomato sauce for honey. But before you start experimenting, you can master one of the simplest and most delicious options cooking lecho, for which you will need the following products:

peeled from seeds and partitions sweet pepper - 4 kg;
tomatoes - 4 kg;
vegetable oil - 200 ml;
sugar - 1 glass;
table vinegar (9%) - 6 tablespoons;
salt - 2 tbsp.

Cut the main salad ingredient into large cubes or strips. Cut the tomatoes into 4 parts, chop in a meat grinder or puree in a blender (you can first remove the skin from them, first dipping them in boiling water for a minute, and then in cold water). Pour the tomato into enamel pan, add butter, sugar and salt, boil.

Put sweet peppers into the boiled sauce and boil for half an hour, stirring occasionally. At the end of cooking, pour in the vinegar, mix again and remove from heat.

Arrange the lecho in pre-sterilized jars, roll up with sterile lids. Preservation should be turned upside down and wrapped until completely cool. Appetizer prepared according to this recipe, can be stored in cool place without loss of taste properties for 2 years.

Advice: take for harvesting different varieties vegetables and even use several at once. Red peppers are fleshy and sweetish, green ones are tougher and sharper, and yellow ones are juicy and very tender.

Dried pepper: in an electric dryer

Cooking time: 30 minutes

Servings: 12

Energy value

calorie content - 132.25 kcal;
proteins - 132.25 g;
fats - 11.98 g;
carbohydrates - 4.78 g.

Ingredients

sweet pepper - 4 kg;
garlic - 4 cloves;
Italian herbs - 2 tsp;
hot pepper - 1 pc.;
salt - 1 tsp;
olive oil - 550 ml.

Step by step cooking

Wash the peppers. Discuss and clean. Remove the skin from the garlic. Chop each clove into thin plates.
Cut the vegetable into slices. Put a pod on one tray of the electric dryer hot chili. Next, distribute the slices of bell pepper.
Place garlic on top of vegetables. Sprinkle everything with salt and herbs.
Set the dryer to 300 W for 7-7.5 hours.
Take out the vegetables. To the bottom clean jars put hot peppers with garlic, put bulgarian slices on top. Heat up the oil and fill the bowls with vegetables with it. Store tightly closed in the refrigerator.

Try to cook dried pepper and you will be surprised how much such a simple detail can improve every dish. Not only vegetables will be used. Herb-infused oil can be seasoned with salads or used for marinades. Do not be afraid to experiment and discover new ways of harvesting, because with detailed recipe it's quite easy!

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