Drying vegetables has become very popular after sun-dried tomatoes, peppers and even some fruits appeared on store shelves. Preparing dried peppers for the winter at home is not difficult. They can be used as a component of salads, sauces, and served as a ready-made appetizer for meat, croutons, and fish. This dish will be a wonderful decoration for the holiday table.
Features of preparing dried peppers for the winter
In order for the dish to be as tasty as possible, it is recommended to take into account the following features when choosing vegetables and preparing it. It is necessary to choose fleshy, elastic fruits, since they greatly decrease in volume. Vegetables must be without signs of spoilage.
Acute
Hot peppers are small in size, so you can cut them in half or leave them to dry whole.
Bulgarian
It is recommended to cut sweet peppers into pieces of any size, after removing the stalk and seeds. To make the snack not only tasty, but also beautiful, it is recommended to use fruits of different colors.
If you remove the skin from the fruit, the finished dish will be more tender. To do this, vegetables must be placed in boiling liquid for 1-2 minutes, then doused with cold water. After this, pick up the skin with a knife. It will come off easily.
Advantages and disadvantages
The advantage of this dish is that the preparation does not contain vinegar. It can be used by children, women during pregnancy and breastfeeding, as well as people who are prohibited from drinking vinegar for health reasons.
There is only one negative point - storage in the cold and darkness. Therefore, indoor conditions are not suitable.
How to cook dried peppers
Below is a classic set of ingredients. You can diversify it if desired. If you add a little sugar, the finished snack will have a savory sweetish taste. Spices can be added based on 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 O. If there is a convection mode, you need to set it, then the air will circulate well and the moisture will evaporate.
- Wash the vegetables, dry them, remove the core. Cut into large pieces, or strips.
- Prepare a container of the appropriate size, add the slices, add spices and salt, and mix.
- Place skin side down on a baking sheet lined with parchment and cook for 1.5-2 hours. Turn over periodically.
- Place the prepared peppers tightly in clean, sterilized containers, add chopped garlic, pour in the specified amount of oil, and close tightly. The oil should completely cover the pieces. If necessary, the amount of oil must be increased.
In the dryer
Sequencing:
- Place slices of washed, peeled pepper in a container. Sprinkle with spices, salt, and sugar if desired.
- Place in a single layer on a drying rack or mesh. There should be space between the pieces so that air can circulate freely.
- Set the temperature to 75-80 O. Cook for 3-4 hours, turning occasionally.
- Place the pieces in sterilized containers and add chopped garlic between layers.
- Pour in oil, close, and store.
In the microwave
It is more difficult to cook peppers this way. The pieces need air to escape, otherwise they will cook in their own juices. The vegetable should be evenly drained of excess liquid.
Sequencing:
- Dry the washed vegetables, peel and cut into slices.
- Sprinkle peppers with spices and salt and mix.
- Place in a flat container and place in the microwave for 5 minutes.
- After the time has passed, remove, drain the separated juice, and leave for another 5 minutes.
- Repeat the procedure until completely cooked.
- Place the finished pieces in a sterilized glass container, add garlic slices, add oil, close, and refrigerate.
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 along with the spices onto the prepared pieces and mix. Next, prepare according to the schemes indicated above.
How to check readiness
Readiness is checked by appearance. The finished pepper will have a mesh on its skin, it will darken slightly, and the flesh will become three times smaller. The slices become slightly dry, but elastic. If the slices are not pliable by the end of the recommended cooking time, let them dry for another 10-15 minutes.
If the pieces become brittle and crumble, they have dried out.
Storage rules and periods
The product must be stored in the cold (cellar, refrigerator), darkness, for 4 to 6 months. If mold has formed on top of the oil, the product should not be consumed. To extend the shelf life to 7-9 months, it is recommended to add 15-20 ml of vinegar per one-liter container.
Peppers prepared by drying will be an excellent appetizer not only for a family dinner. This dish will deserve its place on the holiday table. The set of spices can be varied if desired. Don't be afraid to experiment, because this is how new culinary masterpieces are born.
