Dried bell peppers in oil for the winter: the best recipes in the oven, in the dryer, in the microwave

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

What are the benefits of dried peppers?

Drying sweet peppers allows you to preserve all the beneficial substances:

• vitamins A – necessary for hair growth, skin condition, vision;
• carotene – good for the eyes, most found in yellow and orange fruits;
• vitamins B1, B2, B6 – enhance immunity, increase a person’s resistance to infectious diseases;
• calcium, potassium, magnesium, iron - 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 and has a beneficial effect on the functioning of blood vessels;
• folic acid – is especially necessary for pregnant women due to the heavy load on bone tissue, nervous and circulatory systems.

Regular consumption of dried pepper has a beneficial effect on the digestive organs, saving from flatulence, cramps, stomach colic, and constipation. These vegetables contain a large amount of water, dietary fiber, and soften peristalsis. Helps against bleeding gums and anemia. They are useful for constant stress and 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 and follow the technology:

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

Vegetables are dried 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. Place whole vegetables on a baking sheet and bake at 200°C for 15-20 minutes.
2. Place in a bag, wait until it cools, remove the skin.
3. Place the peeled fruits on a baking sheet and bake for 1.5-2 hours at 100°C.
4. Sprinkle the already dried fruits with salt, sprinkle with oil, and leave for another 60 minutes. The finished slices should be a little dry, but soft and elastic.
5. Finely chop fresh garlic, add peppers, leave for another 10 minutes.

Then put it in jars and add olive or sunflower oil.

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

Dried bell peppers for the winter in the oven

Ingredients:

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

Preparation:

1. Wash the vegetables, dry them, cut them into large slices.
2. Preheat the oven to 170°C.
3. Line the pan with parchment and carefully lay out the slices, add a little salt, sprinkle with sunflower oil, and place in the oven for 10-15 minutes.
4. Then lower the temperature to 100 °C, open the door slightly 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 high temperature

A good place for storage is the bottom shelf of the refrigerator or a country cellar.

Dried peppers in the dryer for the winter

Ingredients:

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

Preparation:

1. Wash the vegetables and cut into large strips.
2. Place on baking sheets with the inside side up, sprinkle with khmeli-suneli seasoning, and sprinkle with sunflower oil.
3. Place in an electric dryer at 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 requires a lot of patience. For this:

1. Vegetables are cut into pieces, seeds and stalks are removed.
2. Place on a plate and microwave for 5 minutes.
3. Every 5 minutes, drain the water from the plate so that the peppers do not cook 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 appearance of dried fruits: wrinkles appear on their skin

Recipe for winter dried peppers in oil

Ingredients:

• bell pepper – 1.5 kg;
• 5 garlic cloves;
• mixture of herbs of Provence - 1 tbsp. l.;
• salt – 2 tsp;
• sugar – 1 tsp;
• vinegar – 1 tsp;
• oil – 150 ml.

Preparation:

1. Place the fruit, cut into slices, on the drying rack. Cook at a temperature of 50-55 °C for 9-10 hours.
2. Check the readiness of the vegetables by pressing: no juice should leak out of them.
3. Heat a mixture of oil and balsamic vinegar and add the prepared peppers.

Then place the vegetables, along with oil and herbs, in prepared jars and seal tightly.

Provencal herbs make any preparation fragrant

Hot dried peppers for the winter

Ingredients:

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

Cooking process:

1. Place the peeled, halved vegetables on the baking dish.
2. Pre-grind the fruits with salt and a mixture of fragrant herbs.
   
3. Bake the peppers for 4-5 hours (check readiness periodically) at 120 °C.
4. Arrange layers of peppers in jars, alternating them with garlic cloves.

Fill the filled jars with heated oil and close.

Winter-dried bell peppers with garlic

Ingredients:

• dried garlic, oregano, basil, thyme - 1 tsp;
• sugar – ½ tsp;
• salt – 1.5 tsp;
• spices;
• vegetable oil – 20 ml.

Cooking process:

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

Place in jars, pour in heated vegetable oil, seal tightly

Dried sweet peppers for the winter with rosemary and oregano

Required 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 convection mode to circulate air. If there is no such mode, open the oven door slightly.
2. Wash the pepper and chop coarsely. Then mix with a mixture of black pepper, salt and spices.
3. Cover the pan with parchment and lay out the vegetables.
4. Place dried vegetables in jars and fill with hot oil to the top.

The jars do not need to be sterilized, since the heated liquid acts as vinegar

Recipe for winter dried peppers in olive oil

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

Ingredients:

• bell pepper – 3 kg;
• olive oil – 300 ml;
• 5-6 large cloves of garlic;
• 1 tbsp. l. salt;
• Provencal 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 the vegetables, peel them, cut them into slices.
3. Do not cut too finely, preferably into small boats.
4. Sprinkle with salt. Chop the garlic into thin slices so that it becomes transparent and sticks to the pepper slices.
5. Sprinkle with herbs, since the dried vegetable is neutral in smell, so it needs strong spices. Provençal herbs are indispensable here. Among them are rosemary, oregano, thyme, and other dried herbs.
6. Place the fruits on drying racks and dry for 24 hours. During the drying process, vegetables decrease in size by 3-4 times and curl.

If you don't have an electric dryer, you can use an oven. But you need to provide ventilation. To do this, keep the oven door slightly open. You can insert a spoon to keep it open. Check readiness by pressing 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 Provençal herbs

Provence in France is famous for its spicy herbs, which are used as seasonings for meat and fish dishes, soups, and appetizers. They are also added to baked goods. Mint, oregano, rosemary, thyme, savory, sage, oregano, and marjoram are the most famous Provençal herbs. Their mixture stimulates the sense of smell, the active components improve digestion and increase appetite. They harmonize with each other and add an exquisite aroma to any dish. 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 tbsp. l.;
• sugar – 5 tbsp. l.;
• vegetable oil – 150 ml;
• Provencal herbs.

Preparation progress:

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

Some housewives add a spoonful of vinegar to be on the safe side.

Dried peppers with balsamic vinegar for the winter

Ingredients:

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

Preparation:

1. Take thick, fleshy fruits, wash and 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 should be ground immediately before preparing bell pepper.
3. Place in the oven for 4-5 hours at 120°C. The temperature can be changed. The fruits cook unevenly. Therefore, it is necessary to monitor and remove dried vegetables from the oven as they are ready.
4. Add balsamic vinegar and Provençal herbs to olive oil. Pour this mixture over the slices placed in the jars.

Dried vegetables will be ready in 3-4 days, during which time they will be saturated with spices and acquire their aroma and 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 product at room temperature, it is better to exclude garlic from the recipe;
• store the prepared snack in the oil that was used for drying;
• then use it to prepare various salads and snacks.

Shelf life – 5-7 months. If mold forms on the surface, it is better not to eat the product. Dried fruits are an indispensable component when preparing Italian pizzas. They are used as decoration 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 restrictions on their use. People with ischemia, tachycardia, hemorrhoids, kidney and liver pathologies, and epilepsy especially need to be careful. These restrictions are associated with a large amount of essential oils and poorly digestible fiber. But the beneficial properties of the dried product prevail. Therefore, you should not refuse this valuable product on the table; it is better to stock it for future use.

Recommended Posts

Spicy zucchini caviar for the winter

Squash caviar with apples

Baked eggplant caviar

Zucchini and eggplant caviar

Zucchini caviar without frying

Mother-in-law's zucchini tongue with tomato paste

Adjika with carrots

Mother-in-law's tongue with tomatoes: recipe

How to properly dry apricots for dried apricots