Pepper for the winter in the oven. Peppers baked for the winter - an appetizing preparation for various preservations

The aroma of baked pepper is well remembered by those who have visited the countries of the Balkan Peninsula at least once. This ingredient is an essential part of many Bulgarian and Serbian dishes. It's soft, sweet, and amazingly flavorful.

Some lovers of sweet bell pepper make preparations for the winter by frosts. But there is an alternative option - baked peppers in jars.

In Serbian cuisine, it is rolled up with a marinade and with the addition of olive oil and spices. This preparation is an excellent side dish and addition to various dishes. Serbs and Bulgarians add this twist to their traditional salads.

It is good to prepare peppers with a minimum of spices as the basis for salads, pizza and various snacks. This ingredient will always be at hand for the preparation of original dishes. And if you add spicy herbs, garlic and salty cheese like feta, you get an amazing snack.

You can make baked peppers for the winter yourself according to the recipes with photos that are presented in this article. And also you will know helpful tips for making roasted peppers.

Serbian baked sweet peppers

To prepare this dish, you need to choose fleshy varieties this vegetable. On sale, it can be called Bulgarian or Dutch pepper.

The rest of the balsamic vinegar after preservation will be an ideal dressing for salads.

Can be used instead of sugar natural honey. It will give the whole recipe a special piquancy and goes well with vinegar in the marinade.

The preparation is not only tasty, but also beautiful if you use colorful vegetables.

Serbian Pickled Pepper Recipe:

1. Clean and dry vegetables put on a baking sheet or wire rack and bake for about 20-25 minutes at 180-200 degrees. In this case, you need to turn them over once. If baking will take place on a wire rack, then you need to place a baking sheet on the bottom, as the vegetables can burst and leak.
2. Ready pepper has beautiful ruddy sides. It must be put out of the oven in a plastic bag and tightly closed. So he sweats and the skin will come off without much effort. In the same way, you can cook paprika without peel for lecho.
3. When the workpiece in the bag becomes warm, then the peppers need to be removed and peel off the skin. Seeds and stems are also removed. The whole procedure should be carried out over a separate bowl to collect valuable juice.
4. Carefully divide the peeled pepper into oblong segments with your hands.
5. Garlic and basil leaves grind with a knife.
6. Next get ready marinade from olive oil, vinegar, salt, sugar and spices. There also add the juice that flowed out during the cleaning procedure (drain the bones). Mix everything well so that the sugar and salt dissolve.
7. Spread peppers in sterilized jars (best of all, 0.4-0.5 liters), pouring layers of garlic-basil dressing and pouring marinade. To use immediately, the jar should be put in the refrigerator for several hours, then you can serve it to the table.
8. For preservation for the winter, pour an additional 1 tsp into each of the jars. wine vinegar.
9. Cover the jars with lids and put in a pot of water for later pasteurization. Water should reach 80% of the height of the jars. Put the pan on the fire and sterilize the preservation for 25 minutes, counting from the time of boiling.
10. Remove the jars from the water, roll up the lids, turn over and cover with a terry towel or blanket.

Any herb can be used in place of basil, such as parsley, cilantro, or tarragon.

Ready pickled peppers can be used as a side dish for boiled potatoes. It can also be spread on toast with a piece of feta or a more characteristic cheese for Balkan dishes - brynza. The saltiness of the cheese and the tenderness of pickled paprika are perfectly combined.

Roasted peppers for the winter

Such a preparation will not require much time and effort - this is a simplified basic version. Pepper prepared according to this recipe is the basis for any dishes.

The recipe does not include spices so that you can add them just before use. Garlic loses some of its taste during preservation, as do herbs.

• Sweet pepper - 5 kg;
• Salt - 1 tsp;
• Vinegar (table, apple or wine) - 2 tbsp.

If desired, the vinegar is replaced citric acid in the proportion below.

How to cook roasted peppers in jars for the winter:

1. Peppers should be baked in the oven and peeled as described in the previous recipe.
2. Place the peppers tightly in sterile and dry jars.
3. Add a part of salt and vinegar to each jar, based on the calculation that 1 tsp should be added in total. salt and 2 tbsp. l. vinegar. If citric acid is used instead of vinegar, then add ¼ tsp to each half-liter jar, and ½ tsp to each liter jar.
4. Also, pour some of the juice that leaked out during the cleaning of vegetables into each jar.
5. In this recipe, you can not do without a thorough pasteurization. Place jars with lids on in a pot of hot water. Pasteurize from boiling water for 0.5 liter jars for 30 minutes, for liter jars - 40 minutes.
6. Banks roll up, turn over and cover with a blanket until completely cooled.

Salad with baked pepper

Such a Balkan salad can be prepared very quickly if there is a cherished jar of baked paprika in the pantry.

Salad Ingredients:

Onion should be cut into half rings, pepper into thin strips, crumble cheese or feta cheese on top with your hands. Finely chop the greens and decorate the salad with it. Add olive oil and your favorite spices. Do not mix the ingredients, and do not add salt. The products in the composition are quite salty and the addition of salt will be superfluous.

Frozen baked peppers for the winter

If there is no desire to bother with rolling, then the peppers baked according to the above method must be peeled and folded into plastic container. It is not necessary to divide into segments, collect the juice during cleaning and also pour it into a container. Put the plastic container in the freezer and use as needed.

This recipe does not include vinegar, unlike preservation. It should be noted that thanks to the juice, it will not be easy to separate the frozen contents. Some housewives place blanks in plastic bags and form them in the form of a “pancake”. It is very easy to cut it in half if necessary.

An excellent preparation of baked peppers for the winter will turn out if you add 2-3 small tomato. Then you get an almost ready base for the salad. Before that, they should be doused with boiling water and peeled. You don't need to bake the tomatoes as they will become too soft. Otherwise, the preparation will not differ from the standard recipe, which is described in the article.

For lovers of spicy, you should use not sweet, but hot pepper pods. Bake it for 20 minutes, because its size is much smaller. It will be possible to use it only as a spicy snack, this option will not work in a salad.

Delicious dishes with pickled baked sweet peppers

The benefits of roasted bell peppers have been known for a very long time. Roasted peppers taste better than fresh ones. Dishes prepared from it are suitable for both everyday meals and festive feasts: they are very tasty, low in calories, contain a lot of fiber, minerals, vitamins and antioxidants. The article will discuss the technique of roasting bell peppers and options for its subsequent use: from freezing and canning for the winter to a recipe for baked stuffed peppers and delicious pickled bell peppers baked in the oven.

There are three varieties of bell pepper, which got its name in honor of the Bulgarian breeders who bred it:

1. Red - the variety "Edino" - the record holder for the content of vitamin A - 125 mcg versus 18 mcg for the green variety and 10 mcg for the yellow one. The red color of the variety "Edino" is due to a large amount of coloring pigment and antioxidant - lycopene, as well as carotene. Red peppers contain so much vitamin C that eating just one piece will give you your daily requirement of this vitamin.
2. Yellow - the Indalo variety is distinguished by a significant content of carotene substances that color the vegetable yellow. The yellow variety is rich in potassium, which is good for the heart.
3. Green - the Atlantic variety also contains lycopene, carotene, but in a slightly smaller amount. But the green variety is the least caloric and regulates cholesterol levels due to the significant content of phytosterol in it.

Bulgarian pepper contains a rare vitamin P, which promotes the absorption of vitamin C. The tandem of these vitamins reduces the risk of stroke, making the walls of blood vessels more elastic and clearing them of cholesterol plaques.

And thanks to vitamin B, lovers of sweet pepper improve their mood, the condition of their skin and hair, and improve their healthy sleep.

Bulgarian pepper reduces the risk of cancer of any localization, so people who are at risk should take this vegetable into service for the prevention of malignant tumors.

General Oven Roasted Pepper Recipe

It is best to bake peppers on an open fire, and not necessarily on the grill, although only in this case it will acquire an unforgettable smoke flavor. It can even be baked on a gas stove using a fire spreader. But if you need to cook more than a couple of pieces, then just use the oven.

1. Wash the pepper.
2. Line the baking sheets with foil, otherwise the leaked juice will stain them.
3. Preheat the oven to 200-220°C. You can turn on the grill or convection - in this case, the baking process will speed up.
4. Put the vegetables on baking sheets and bake for about 30-40 minutes until the skin is slightly blackened, black marks appear. In the process of cooking, peppers can be turned over, baking sheets can be interchanged.
5. After baking, transfer the peppers to a saucepan and cover with a lid for 15 minutes. In a pinch, you can leave the pepper in the oven and cover it with an empty baking sheet. It is necessary to cover so that the skin can be easily removed later.
6. Now the pepper needs to be cleaned of the skin and seeds. To do this, prepare two dishes: a larger one for juice and pulp, and a smaller one for waste.
7. Take the pepper by the tail, with the other hand remove the skin from it over a large bowl into which the juice will drain. It is important not to lose this fragrant juice, because it is very tasty and healthy.
8. Now that the pepper is peeled, continue to hold the pepper by the tail, and with the other hand, carefully remove the pulp from it. As a result, seeds will remain on the tail.
9. Now there are many options for further use of baked and peeled peppers, which are not only a delicious dish in itself, but also a preparation for other, even more delicious dishes! And also it can be frozen.

How to freeze baked peppers for the winter?

Many people freeze fresh bell peppers for the winter, but try freezing oven-roasted peppers. Such a semi-finished product takes up much less space, is already peeled, exudes a delicious aroma and is suitable for preparing any dishes. It can be used in cooking without defrosting.

Arrange the peeled roasted peppers on the trays in a single layer and fill it with the remaining juice. Carefully place the box in the bag, tie it up and, without turning it over, put it in the freezer. You can freeze roasted peppers whole without even peeling the tail. But for this, it is advisable to use a special flat tray, which is attached to some freezers in order to freeze dumplings. The point is that the pepper is first laid out at a distance from each other so that it does not stick together. And then put the frozen vegetables in one bag.

How to preserve baked bell peppers?

For two liter jars you will need:

• 22 large bell peppers or 2 kg per 1 liter jar;
• 9% vinegar - 2 tablespoons;
• oil - 2 tablespoons;
• sugar - 2 tablespoons;
• salt - 2 tsp topless;
• garlic - 6 cloves;
• boiling water.

Cooking method:

1. Wash the pepper. Dry it. Brush each vegetable with oil using a pastry brush.
2. Arrange the peppers on a wire rack and place a foil-lined baking sheet underneath.
3. Bake 20-30 min. at 210-250°C, turn over once.
4. While roasting peppers, sterilize jars and lids, cover jars with sterile lids.
5. At the bottom of each jar, pour 1 tbsp. sugar and 1 tsp. salt, and chopped garlic.
6. Peppers can be peeled or not peeled - this is a matter of taste and desire. In the latter case, without waiting for cooling, remove the hot pepper pods from the oven with tongs and place them tightly in jars.
7. Fill jars to the top with boiling water.
8. Add 1 tbsp to each jar. vinegar.
9. Roll up and wrap up.

Pickled Roasted Peppers Recipe

Marinade for baked peppers is always improvisation. Make it from what is at hand. Taste the marinade during cooking and then you do not have to adhere to a strict recipe. Try roasted peppers with garlic. Bake garlic with pepper in foil.

For the marinade you will need:

• 6 tbsp olive oil;
• 8 tbsp wine vinegar, preferably white, or 1 tsp. balsamic vinegar;
• 1 tsp sea ​​salt;
• 2 tsp honey;
• 2 tsp oregano;
• red pepper flakes - optional and to taste;
• a large head of garlic, cut in half and baked in foil.

Mash the garlic into a puree with a garlic press, mix all other ingredients except red pepper. Pour the peeled slices of roasted pepper with the resulting marinade, sprinkle with red pepper. Leave to marinate for 8-12 hours. After that, store in the refrigerator.

Stuffed peppers: a recipe baked with cottage cheese and chicken breast

Stuffed peppers, baked in the oven with cottage cheese and chicken fillet, are prepared very simply and quickly.

• large fleshy bell pepper - 1 pc;
• cottage cheese - 100 g;
• chicken fillet - 100 g;
• egg - 1 pc;
• garlic - 3 cloves;
• sour cream - 1 tbsp. l.;
• cilantro, dill, black pepper, salt to taste.

1. Finely chop the chicken meat. You can use a blender.
2. Mix all the ingredients: meat, cottage cheese, egg, chopped greens, salt, pepper, sour cream.
3. Cut the pepper in half, but do not remove the stem. Clear it of seeds.
4. Stuff the halves of the vegetable with the curd-meat mass.
5. Bake in the oven at 190°C on a foil-lined baking sheet for 45 minutes.
6. During the baking process, periodically pour the dish with the released juice.

Baked peppers with tomatoes, eggplant, cheese

Baking peppers, eggplants in the oven is useful for those who adhere to a dietary diet and do not accept fried foods. What will be needed.

• Bulgarian pepper - about 2 kg,
• garlic 1-2 heads,
• salt 2 tsp,
• sugar 2 tsp,
• juice of 1/2 lemon,
• olive oil 1/2 cup,
• balsamic vinegar 10 ml,
• black peppercorns 1 tsp,
• green basil - a couple of branches,
• vinegar essence 70% - 2 tsp

Cooking process:

An approximate yield from 1 kg of peppers is 1 jar of 0.5 liters. It all depends on what size the pepper is, whether it is fleshy or not.

Of course, pepper grown in sunny Serbia is different from pepper grown, for example, in Siberia. But as they say, the rich, the happy. And yet, when choosing a bell pepper for this recipe, try to find the largest, juiciest, brightly colored pepper. By the way, you can replace olive oil with any other vegetable oil.

Rinse the bell peppers thoroughly, wipe them with a kitchen towel, or better, leave for a while to dry.

We heat the oven to 200-220 degrees and put our peppers on the grate for half an hour. After this time, we take out the baked bell pepper with the help of kitchen tongs. Put it in a large saucepan and cover with a lid. The peppers will steam, and it will be easier for us to remove the skin from them. Another way to peel roasted peppers is to fold them in a plastic bag and tie them up.

After half an hour, we take out the peppers and carefully remove the skin and stalk with seeds from them. Place a bowl next to it, in which we will collect the juice from the peppers.

Tip: if you got small peppers, do not worry. Peel the skin and, without removing the stalks, put them in a jar. In winter, it will be a wonderful snack for strong drinks.

Divide peppers into segments.

Peel the garlic and cut the cloves across the petals. Add salt, sugar, balsamic vinegar, lemon juice, peppercorns, olive oil to the pepper juice.

Now, in pre-sterilized jars, we add layers of bell pepper, garlic, basil leaves, sauce. We leave for 6 hours. Pickled Roasted Pepper Salad is Ready!

If you want to save pepper for the winter, add 1 teaspoon of vinegar essence to a half-liter jar and sterilize. Sterilized pepper jars can be stored both in the cellar and in the pantry.

Serbian-style pickled peppers are a great appetizer in and of themselves. It will also serve perfectly as an additional side dish for fried or boiled potatoes, fish, meat.

And by opening a jar with a blank in the winter, you can cook a very tasty salad, I give the recipe:

Salad with roasted pickled peppers

• pickled pepper -1 pc.,
• onion (small) - 1 pc.,
• pickled or salted cucumber - 1 pc.,
• tomatoes 1-2 pcs.,
• small fresh cucumber -1 pc.,
• vegetable oil (fragrant) - 1 tbsp. l.,
• greens at your discretion: celery, basil, parsley, dill, green onions,
• salt - to taste,
• red ground pepper - to taste.

Vegetables for this salad are cut quite large, I would say casually.

But cut the onion into rather thin half rings and lightly mash it with your hands so that the juice stands out.

Chop the greens arbitrarily, at your discretion. Add salt, red pepper, vegetable oil.

Tip: for this salad, it is better to use fragrant sunflower oil from the market or corn germ oil as a dressing.

Now it's time to toss the salad and serve. Serbian salad with pickled peppers is a great addition to fried or boiled potatoes, fish, meat.

Another recipe for harvesting from Anna A .:

Pickled sweet peppers for the winter with honey

Sweet pickled peppers for the winter with honey is an excellent appetizer that will surely delight you and your guests with its unusual delicate taste and delicate unique aroma. Such a pepper can be used not only as an independent snack, but also included in a wide variety of dishes - salads, snacks, soups, etc. And it is quite easy to prepare. Quite a bit of your time, efforts and a wonderful preparation for the winter will replenish the shelves of your pantry. How exactly this is done, our recipe will tell.

To prepare pickled sweet peppers for the winter with honey, we need.

• sweet bell pepper - 3 kilograms;
• vegetable oil - 200 ml;
• natural honey - 4 tbsp. spoons;
• plain water - 1/2 liter;
• granulated sugar - 2 tbsp. spoons;
• non-iodized salt - 2 tbsp. spoons;
• 9% table vinegar - 100 ml;
• bay leaf 6-7 pieces;
• black peppercorns 4-5 pieces;
• fragrant cloves - 5 buds.

How to make delicious pickled peppers

1. Let's start with the preparation of pepper. For our preparation, we will select fleshy ripe fruits, wash them thoroughly, and then cut them lengthwise into 2-3 parts and clean them from seeds.

3. After that, according to the recipe, add water to the pan, also add salt and sugar in accordance with the above proportions.

4. Put natural honey on top of the pepper and send the pan with the raw materials to the fire. It must be small. So that the vegetables are gradually steamed and stewed. Stir the pepper occasionally so that it does not stick to the bottom of the pan. So, gradually bring everything to a boil.

5. As soon as the pepper boils, let it boil for literally another 7-9 minutes and add vinegar to the workpiece, cook with it for another minute and a half.

6. Thoroughly wash and pasteurize glass jars of small volume (0.7 - 1 liter) with screw-shaped lids in advance. Lids, by the way, must also be boiled.

7. We lay out the finished hot billet in jars to the very brim.

Tip: so that the glass jar does not burst during filling with hot contents, it should first be placed in a metal bowl, pan, or put the tip of a knife under the bottom.

8. We tightly seal each jar with a blank of pepper, cool it slowly and transfer it to a cool place for further storage.

You may like the recipe for hot peppers in pods for the winter:

Bon appetit wishes Notebook of recipes!

Incredibly fragrant, rich, beautiful and delicious roasted peppers for the winter will definitely appeal to lovers of savory cold appetizers. It is good in combination with meat or fish, bread or pickled cheeses. Serve such roasted peppers as a side dish, use them in salads or eat them as a dish on their own - in any case, it is very tasty.

For this recipe for baked peppers for the winter, choose ripe, juicy and fleshy fruits. Ready-made peppers of different colors will look very nice - I have yellow and red, but green is also perfect. The main thing is that the vegetables are healthy and fresh, not sluggish.

From the indicated amount of products, I got about 700 milliliters of finished roasted peppers in the marinade. But again, you may have less - this directly depends on the thickness of the pulp (I had very meaty peppers).

Ingredients:

(1 kg ) (50 milliliters) (1 tablespoon ) (2 teeth) (2 branches) (0.5 teaspoon) (0.5 teaspoon)

Cooking step by step with photos:

Turn on the oven to heat up to 200 degrees. My fresh sweet pepper and put it on a baking sheet, which must be covered with baking paper or food foil, like mine. We put everything in a hot oven and bake for about 30 minutes. Time, of course, is not important, and the difference is 10-15 degrees too. The main thing is that the pepper becomes soft. In the process of baking, it will swell strongly, and the skin will move away from the pulp. After 15-20 minutes from the start of baking, the pepper will need to be turned over so that it cooks evenly. That is, as soon as characteristic fireballs appear from below, you can turn it over. Basically, you can smell it. Then let the vegetables cook for another 10-15 minutes.

Roasted peppers are ready. Be careful, it's very hot! And what a scent - wow!

Here's what we used foil (or baking paper for): firstly, we don't need to wash the baking sheet, and secondly, we will wrap roasted peppers in it, which need to be steamed additionally. This will help get rid of the skin in no time. So, wrapped and covered the bundle with a saucepan for 10 minutes.

At this time, you can prepare the filling. Pour refined vegetable oil into a bowl (you can use the one you like best), add balsamic vinegar (if not, you can take regular table, apple or wine) and salt. Finely chop the peeled fresh garlic and parsley. We mix everything - let it stand for now.

So our pepper is steamed - we unfold the bundle. Let the baked vegetables cool down a bit so that it is not hot.

Now we release each pepper from the skin (it can be easily removed) and seeds - we only need the pulp. Pour the juice that is inside the pepper into a bowl with filling, simply piercing the pepper from the end with a knife (when it is still in the skin). Cut the peeled pulp into strips.

And here we have a marinade filling (did not forget, there is also juice from peppercorns) - mix it. She's so fragrant! Pour it into a bowl with pepper and mix everything gently.

Awesome Appetizer - Canned Roasted Peppers for the Winter (Mom's Recipe)

You will need:
for a 1 liter jar:
16 - 20 pcs. sweet fleshy pepper

Marinade: 60 g - vinegar, 0.5 tbsp. l. - salt, 1.5 tbsp. l. - sugar

Canned fried peppers for the winter

Peppers (with a tail and seeds) are thoroughly washed and fried on all sides (if possible) in vegetable oil and make sure that the peppers do not char. Then we put the fried peppers in hot prepared jars and sprinkle them with chopped garlic.

Pour fried peppers for the winter with marinade prepared from vinegar, sugar and salt.

We roll up the jars of canned fried peppers and wrap them well until they cool completely.

baked pepper

Bake the fleshy pods of bell pepper in the oven or on the stove, put in a saucepan and leave overnight. The next day, remove the skin from the peppers, free from seeds and stalks. Place the peppers tightly in jars, sprinkle with salt, and pour over the juice formed in the pan. Roll up and sterilize jars for 35 minutes.

Such pepper can be served as a hot or cold appetizer, as a side dish for meat, fish, chicken. It is very tasty to add such pepper to vegetable salads.
This is an amazingly delicious pepper! And yet, it can be preserved for the winter, and in winter you can enjoy the aroma, taste and color of wonderful pepper.

Bulgarian sweet pepper - 1 kg
coarse sea salt - 1 teaspoon
garlic - 2-3 cloves
thyme - 1 teaspoon
rosemary - 4 small sprigs
vinegar 5% - 1 tablespoon
olive oil - 100 gr.

Cooking:

Wash the peppers, remove the seeds and cut each peppercorn into 4 pieces. Put the pepper on a baking sheet, sprinkle with thyme, rosemary, put the peeled garlic cloves, salt and drizzle with olive oil.

Place the baking sheet in a preheated oven at 170*C for 1 hour.

Transfer the finished pepper to a bowl and sprinkle with vinegar, mix.

Such peppers can be preserved for the winter. Arrange hot baked peppers in clean sterilized jars, pour oil from the baking sheet and tighten the lid. From 1 kg of pepper comes out one 340 gr. jar.

Ingredients for one half liter jar

5 medium sized peppers

2-3 garlic cloves

0.5 teaspoon salt

3 teaspoons of granulated sugar

5 teaspoons of vinegar 9%

vegetable little

Cooking according to the photo steps of fried peppers for the winter.

Rinse the peppers. Dry with a towel. Put the whole (without peeling the seeds) in a preheated pan, after pouring vegetable oil.

Fry the peppers on each side until golden brown.

Prepare the dressing. To do this, chop the garlic. Mix it in a bowl with sugar and salt.

Pour vinegar into the same container. Mix all ingredients thoroughly.

Now we take the peppers one by one with a fork and put them in a sterilized jar. Pepper from the pricks of the fork will become flat and fit in a jar. Drizzle each pepper with dressing. Please note that this gas station does not have water. It consists of sugar, salt, garlic and vinegar.

We also pour the last (upper) pepper with our fragrant dressing.

We tamp the peppers well and roll them up with sterilized lids.

Turn the jar upside down and keep it that way until it cools.

Incredibly tasty and original appetizer is ready. Now it can be served to any feast for any holiday. You can close the pepper in liter jars, doubling the amount of ingredients.

Roasted canned pepper

• 1 kg red bell pepper


• 2 tbsp. l. vinegar 6%


• vegetable oil

Cooking method:

1. Wash the fleshy red bell peppers and rub with vegetable oil.


2. Roast the peppers in the oven until soft.


3. While still hot, gently peel the pepper, remove the seeds and the stalk.


4. Sterilize small jars with a wide neck and fill with roasted peppers, sprinkling the layers with salt.


5. Fill jars with vinegar and a few tablespoons of vegetable oil.


6. Cover jars with lids and sterilize for 30 minutes. Peppers cooked in this way are good as a cold appetizer and for cooking many other dishes.

Roasted peppers in their own juice

Recipe under the picture

Pepper cleaner