Bulgarian dried peppers in oil for the winter: the best recipes in the oven, in the dryer, in the microwave

Bulgarian pepper is one of the vegetables that contains vitamins and minerals that are beneficial to human health. In addition, it gives dishes an exquisite taste and aroma. Sweet or hot dried peppers are put on the table as an independent dish for the winter, and are used as an ingredient for salads, soups, side dishes, pizzas, hamburgers.

Benefits of dried peppers

Drying sweet pepper allows you to save all the useful substances:

• vitamins A – necessary for hair growth, skin condition, vision;
• carotene – good for the eyes, most of all found in yellow and orange fruits;
• vitamins B1, B2, B6 – increase immunity, increase a person’s resistance to infectious diseases;
• calcium, potassium, magnesium, iron are valuable for people suffering from cardiovascular diseases;
• vitamin C – improves immunity, helps to quickly absorb iron from food;
• ascorbic acid, like vitamin C, thins the blood, has a beneficial effect on the functioning of blood vessels;
• folic acid – especially necessary for pregnant women because of the heavy stress on the bone tissue, nervous, circulatory system.

Regular use of dried pepper has a beneficial effect on the digestive organs, saving from flatulence, spasms, gastric colic, and constipation. These vegetables contain a large amount of water, dietary fiber, and soften peristalsis. Helps with bleeding gums, with anemia. They are useful for constant stress, fatigue.

How to make dried peppers for the winter

The fashion for dried vegetables came from European countries. But such a jar was very expensive. Today, housewives have learned how to dry vegetables at home. To get a tasty, healthy product, you need to use high-quality fruits, follow the technology:

• select ripe fruits with a bright red color and thick flesh without rotten spots;
• sort rotten, overripe or unripe fruits;
• wash in hot water, cut off the stem, remove the seeds;
• if desired, you can remove the skin: pour boiling water, leave for 2-3 minutes, transfer to cold water, remove with a knife;
• before drying, pour vegetable oil, sprinkle with chopped garlic, spices.

Dried vegetables using a microwave, oven or dryer. Each method has its pros and cons.

Classic recipe for dried peppers for the winter

Ingredients:

• pepper – 2-3 kg;
• spices to the taste of the cook;
• olive oil;
• head of garlic.

Preparation:

1. Put whole vegetables on a baking sheet, bake at a temperature of 200 ° C for 15-20 minutes.
2. Place in a bag, wait until cool, remove the skin.
3. Put the peeled fruits on a baking sheet, bake for 1,5-2 hours, maintaining 100 ° C.
4. Sprinkle dried fruits with salt, sprinkle with oil, put for another 60 minutes. Ready slices should be a little dry, but soft, elastic.
5. Finely chop fresh garlic, add peppers, leave for another 10 minutes.

Then put in jars, pour olive or sunflower oil.

A bright and tasty appetizer for the festive table will delight loved ones

Dried bell pepper for the winter in the oven

Ingredients:

• pepper – 2 kg;
• salt, parsley, garlic – to taste;
• vegetable oil – 100 ml.

Preparation:

1. Rinse vegetables, dry, cut into large slices.
2. Preheat oven to 170°C.
3. Cover the form with parchment and carefully lay out the slices, salt a little, sprinkle with sunflower oil, place in the oven for 10-15 minutes.
4. Then lower the temperature to 100 ° C, open the door for air circulation and cook for 6-8 hours.
5. When filling the container, alternate the finished product with herbs and grated garlic.

The resulting product is filled with olive or sunflower oil, heated to a high temperature.

A good storage place is the bottom shelf in the refrigerator or a rustic cellar.

Dried peppers in the dryer for the winter

Ingredients:

• 2-3 kg of pepper;
• salt;
• oil, preferably olive;
• garlic.

Preparation:

1. Wash vegetables, cut into large strips.
2. Fold on baking sheets with the inner side up, sprinkle with hops-suneli seasoning, sprinkle with sunflower oil.
3. Put in an electric dryer at a temperature of 70 ° C for 10 hours.

Ready dried fruits should be kept in hermetically sealed jars

Dried peppers in the microwave for the winter

Ingredients:

• bell pepper – 2 kg;
• salt – to taste;
• vegetable oil – 100 ml.

Cooking dried fruit in the microwave takes a lot of patience. For this:

1. Vegetables are cut into pieces, cleaned of seeds and stalk.
2. Place on a plate and microwave for 5 minutes.
3. Every 5 minutes, water is drained from the plate so that the peppers do not boil in their own juice, but dry.
4. Allow to cool slightly, then put back in the microwave for 5 minutes.

And so on until the vegetables are cooked.

Readiness is checked by the type of dried fruit: wrinkles appear on their skin

Dried Peppers in Oil Recipe for the Winter

Ingredients:

• Bulgarian pepper – 1,5 kg;
• 5 garlic cloves;
• a mixture of herbs of Provence – 1 tbsp. l.;
• change – 2 h. l.;
• sugar – 1 tsp. l.;
• vinegar – 1 tsp;
• oil – 150 ml.

Preparation:

1. Put the fruit, cut into slices, on the dryer grate. Cook at a temperature of 50-55 ° C for 9-10 hours.
2. Check readiness of vegetables by pressing: juice should not flow out of them.
3. Heat a mixture of oil and balsamic vinegar, put the prepared peppers there.

Then put the vegetables, along with oil and herbs, into prepared jars, seal tightly.

Provence herbs make any preparation fragrant

Bitter dried pepper for the winter

Ingredients:

• hot pepper – 2 kg;
• salt;
• Provencal herbs;
• garlic – 5-6 large cloves;
• olive oil – 200 ml.

Cooking process:

1. Arrange peeled, halved vegetables on a baking sheet.
2. Grind the fruits with salt, a mixture of fragrant herbs.

   

3. Bake peppers for 4-5 hours (periodically check readiness) at 120 ° C.
4. Arrange the layers of peppers in jars, alternating them with garlic cloves.

Pour the filled jars with warmed oil, close.

Winter-dried bell peppers with garlic

Ingredients:

• dried garlic, oregano, basil, thyme – 1 tsp;
• sugar – ½ tsp;
• salt – 1,5 tsp;
• spice;
• vegetable oil – 20 ml.

Cooking process:

1. Dried for 3-4 hours at a temperature of 100 ° C.
2. Instead of dried garlic, you can add grated pepper to each slice.

Arrange in jars, pour in warmed vegetable oil, seal tightly

Dried sweet peppers for the winter with rosemary and oregano

Necessary ingredients:

• bell pepper – 1,5-2 kg;
• oregano and rosemary – to taste;
• black pepper – 1 tsp;
• salt – to taste;
• vegetable oil, preferably olive oil – 80-100 ml;
• garlic – 4 cloves.

Sequencing:

1. Preheat the oven to 100-130 ° C, use the convection mode to circulate the air. If there is no such mode, open the oven door a little.
2. Wash the pepper and chop coarsely. Then stir in the mixture of black pepper, salt and spices.
3. Cover the form with parchment and put the vegetables.
4. Arrange dried vegetables in jars, pour hot oil to the top.

Banks do not need to be sterilized, as the heated liquid acts as vinegar

Recipe for dried peppers for the winter in olive oil

Dried fruits are a delicacy that can decorate any table, a delicious independent dish, the basis for a sandwich with rye bread, an indispensable ingredient when baking pizza.

Ingredients:

• Bulgarian pepper – 3 kg;
• olive oil – 300 ml;
• 5-6 large cloves of garlic;
• 1 Art. l salts;
• Provence herbs – to taste.

Preparation:

1. Prepare sweet peppers of different colors: yellow, orange, red. They will look beautiful in a jar and on the table.
2. Wash vegetables, peel, cut into slices.
3. Cut not too finely, better in small boats.
4. Sprinkle with salt. Chop the garlic into thin slices so that it becomes transparent and sticks to the pepper cloves.
5. Sprinkle with herbs, as the dried vegetable is neutral in smell, so it needs strong spices. Provence herbs are indispensable here. Among them are rosemary, oregano, thyme, and other dried herbs.
6. Arrange the fruits on the dryer grates, dry for 24 hours. Vegetables in the process of drying 3-4 times decrease in size, fold.

If there is no electric dryer, you can use the oven. But you need to provide ventilation. To do this, keep the oven door ajar. You can insert a spoon so that it does not close. Readiness is checked by pressing on the fruit with a spoon or the tip of a knife.

Ready dried fruits should not release liquid

Hot dried peppers for the winter with Provence herbs

Provence in France is famous for its spicy herbs, which are used as seasonings for meat, fish dishes, soups, snacks. They are also added to baked goods. Mint, oregano, rosemary, thyme, savory, sage, oregano, marjoram are the most famous Provence herbs. Their mixture excites the sense of smell, active ingredients improve digestion, increase appetite. They harmonize with each other, give any dish an exquisite flavor. But if the correct ratios are not observed, herbs can spoil the taste of fish or meat.

Ingredients:

• fresh chili pepper – 15-20 pcs.;
• ground black pepper – 2 tbsp. l.;
• salt – 3 Art. l .;
• sugar – 5 st. l .;
• vegetable oil – 150 ml;
• Provencal herbs.

Course of preparation:

1. Rinse the pods, cut into 2 parts, remove all seeds.
2. Pepper, salt and sweeten to your taste.
3. Put on a clean baking sheet, cook for 1 hour at a temperature of 110 ° C.
4. At this time, add a mixture of herbs to the vegetable oil, heat and pour filled jars with it.

Some housewives add a spoonful of vinegar for reinsurance.

Dried peppers with balsamic vinegar for the winter

Ingredients:

• sweet pepper – 2 kg;
• salt, a mixture of Provence herbs, sugar – to taste;
• balsamic vinegar.

Preparation:

1. Take thick, fleshy fruits, wash, peel.
2. Sprinkle with a mixture of salt and spices. The amount of sugar should be twice as much as salt. Then the vegetables will have a sweetish taste. Black pepper should be peas, it must be ground immediately before cooking the bell pepper.
3. Place in the oven for 4-5 hours at 120°C. The temperature can be changed. The fruits are cooked unevenly. Therefore, it is necessary to follow and lay out dried vegetables from the oven as they are ready.
4. Add balsamic vinegar and Provencal herbs to olive oil. Pour the slices laid out in jars with this mixture.

Dried vegetables will be ready in 3-4 days, during which time they will be saturated with spices, acquire their aroma, spicy smell

Storage Rules

You can store the finished product not only in the refrigerator, but also in any cool place. Especially if the vegetables were poured with oil brought to a boil.

Experienced housewives recommend:

• to keep the workpiece at room temperature, it is better to exclude garlic from the recipe;
• store the cooked snack in the oil that was used in drying;
• then use it to prepare various salads, snacks.

Shelf life – 5-7 months. If mold forms on the surface, then it is better not to eat the workpiece. Dried fruits are indispensable components in the preparation of Italian pizzas. They are used as decor when serving meat and fish dishes as an independent, tasty and refined dish. Europeans, especially Italians, are ready to put them in soups, pasta, and other snacks.

Conclusion

Dried peppers for the winter are a storehouse of vitamins. But there are limitations in their use. Especially you need to be careful for people with ischemia, tachycardia, hemorrhoids, kidney and liver pathologies, epilepsy. These restrictions are associated with a large amount of essential oils, poorly digestible fiber. But the beneficial properties of the dried product prevail. Therefore, one should not refuse this valuable product on the table, it is better to harvest it for future use.