TOP 7 recipes for preparing baked peppers in Serbian style for the winter

Serbian baked peppers are a traditional preparation for the winter. Its second name is baked paprika. Serbs begin harvesting peppers in August or September, buying meaty and juicy vegetables from the markets. Various festive and everyday dishes are prepared from it. According to the recipe, the vegetable is baked before marinating to remove its skin. Baked peppers are usually eaten during fasting or as a cold snack with alcohol.

Delicious baked peppers in Serbian style - decoration for your table

Serbs use this preparation as a side dish or add it to salads and first courses.

Required ingredients for the dish

The main components of any paprika recipe are the vegetable itself, garlic and vegetable oil.

Recipes and step-by-step cooking instructions

The basis of any recipe with paprika includes bell pepper, which must be prepared correctly.

To do this, you need to burn all the vegetables on the stove, fire or in the oven until they turn black. This will give the peppers a smoky flavor and aroma. Burnt skin needs to be peeled.

Basic rules for cooking in the oven

If you use an oven for cooking, you need to heat it up to 200 degrees and turn on the grill and convection mode. Paprika should be placed on a wire rack that has been preheated to the same temperature as the oven. You should place a baking sheet under the peppers, as they burst during cooking and release juice. After 20-30 minutes, it is recommended to remove the paprika using kitchen tongs and place it in an airtight container or bag for 10-15 minutes. After this, peel the vegetables. They can be used in further preparation.

Sterilization of baked paprika

For better preservation of this sealer, it must be sterilized at a temperature of 100 °C for 1 hour (for half-liter jars - 45 minutes). Also, in recipes that use oil, it needs to be calcined and cooled to 65-70 ° C

Baked sweet peppers according to the classic recipe

The classic recipe for preparing a baked dish for a 1 liter jar includes:

• 1.3-1.5 kilograms of pepper;
• 4 tablespoons salt;
• 150-170 milliliters of sunflower or olive oil.

For this recipe, vegetables do not need to be peeled to remove seeds and tails. Peppers must be placed in clean jars, sprinkling with salt between layers. After cooling the oil, pour it into the jar with the contents and sterilize.

In oil with garlic

To prepare baked paprika with garlic you need:

• 2 kilograms of pepper;
• 3-4 cloves of garlic;
• 1 bunch of parsley;
• 5 grams of salt;
• 5 grams of sugar;
• 5 teaspoons 9% vinegar;
• 200 milliliters of oil.

After peeling the vegetables, you need to mix them with chopped garlic, herbs, oil and spices. After this, it is recommended to mix and sterilize the mixture.

Marinated with filling

To prepare pickled peppers with filling you need:

• eggplant;
• tomatoes;
• cilantro;
• dill;
• salt.

Eggplants need to be baked in the same way as peppers and placed in salted water. After this, peel them and allow the juice to drain. This will remove excess bitterness. Next, it is recommended to peel the paprika from the inside, cut the eggplants and tomatoes, stuff the fruits and marinate in oil.

It needs to be sterilized before seaming.

Without sterilization

Basic rules for preparing baked dishes without sterilization:

1. In recipes with vinegar, its content should be increased by 2-3 times.
2. It is recommended to wash jars using soda.
3. You can add 1 aspirin tablet to a 1 liter jar. This will increase the shelf life.
4. Before pickling, vegetables need to be poured 3 times, and spices must be added at the end.

Frozen baked peppers for the winter

To preserve baked vegetables for the winter without canning, you need to peel them from the tail and seeds, remove excess moisture and place them in an airtight container or bag in the freezer.

Making a salad with roasted peppers

To prepare roasted pepper salad you will need:

• 100 grams of paprika;
• 1 tomato;
• 1 pickled and 1 fresh cucumber;
• 1 small onion (or half a large one);
• 10 milliliters of olive oil;
• basil, green onion stems and parsley;
• salt and ground red pepper to taste.

All ingredients should be chopped into large pieces, and greens into small pieces. Cut the onion into half rings and mash.

After this, it is recommended to add spices, olive oil and mix the ingredients.

Useful tips and tricks

You should choose a large and fleshy fruit without damage or rot. Its skin should be bright and without spots.

When rolling, the stalk does not need to be removed.

Rules and shelf life

It is recommended to store the rolls in a cool, dry place. This sealing can last up to 4 years, but the lids should be carefully checked for rust. Also, in order to avoid rotting, it is recommended to wrap the top of the jars with a bag or oiled paper.