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Baked peppers for the winter

Baked peppers for the winter

After Costel made my fires, I partially put them in the grill box and set them on fire. When they were arranged in the box, I put the grill on top and started the adventure: I baked the flame (not on the fire) all the peppers, taking them when they are cooking and putting them in a pot covered with a lid. Keeping in a covered bowl helps to quickly clean the pepper, the peel will come off much better.

After the pepper has been covered for about 20-30 minutes, we start cleaning the peel and removing the spine, washing our hands, from time to time, in a bowl of water. We do not wash the pepper, but only the hand with which we clean it.

The cleaned pepper is put in bags (as much as we want to serve at a table) and kept in the freezer for even two years (I still have about 3 bags from last year, which were kept very well).

PS. Costel also helped me clean it, who from the first pepper realized that this "is not a job for him :)) :)) I clean 3-4, he only one =)). After the first pot ( that I had 3) he said that he helped enough and left: P =)). I finished, helped a lot by my mother-in-law;)


Baked Peppers, Preserved For Winter

Choose peppers that are as greasy and straight as possible, without bending, so that they can cook evenly. Wash them well and wipe them with water. Bake them on the hob or on a plate placed directly on the flame from the stove. You can also bake them in the oven, in the middle, placed in an enameled tray, at the right heat. Turn them often, until they are baked and done on all sides, but not burned.

As they cook, put them in a covered pot, sprinkle with salt and let them sit like this for 15-30 minutes. Do not use too much salt, otherwise they become too salty. This way, you can remove the skin from the peppers easily. Do not use water so as not to lose its baking taste.

After they have cooled, portion them in freezer bags, from which you remove as much air as you can. Use the vacuum cleaner and seal the bags, if you have one. Flatten and label.

Store in the freezer, where they can be stored, for up to 12 months.

Thaw in the refrigerator, then you can prepare a baked pepper salad, like in the middle of summer.
Flattening and removing as much air as possible from the bags will determine a good organization of the freezer drawers, gaining space and the ease with which the bags overlap


An extremely easy recipe to preserve bell peppers for the winter: perfect to be stuffed or served as a special snack!

Canned bell peppers - a must have for any housewife. In winter, when you open a jar, you immediately remember summer. And how many dishes you can prepare from this preservation. Peppers stuffed with meat or vegetables (fasting), various salads, sauces with canapé pulp, or simply as a snack. In a word, you have to try!

We recommend sterilizing the jars twice, before and after putting the peppers, in order to keep them better. The easiest way to sterilize the jars is to use the microwave, but you can apply any other way (on a bain-marie or in the oven).

INGREDIENT:

METHOD OF PREPARATION:

1.Wash the peppers, remove the seeds. Put the vegetables in boiling water for 2 minutes, then remove them quickly and pass them under a stream of cold water.

2. Place the peppers in each other, then arrange them vertically in jars (sterilized preventively). To save space, you can press a little

4. Dissolve the sugar, salt and lemon salt in the water, bring the mixture to the boil. Pour the hot marinade over the peppers, cover with lids and sterilize for 20 minutes, 3l jars - for 25 minutes. Screw the jars up, turn them upside down and cover them with a duvet until they cool completely.

5. As you can see, the preservation is done quickly and without much hassle, instead of how fragrant and tasty it turns out. By the way, you can use 9% vinegar (1 teaspoon of dessert to 1l of water) instead of lemon salt.


Baked peppers

Baked peppers are a story for me that has been around since I know myself. In my childhood in Pâncota, Arad, the garden was watered by my father with the fire hose borrowed from the shed on the corner. It was a large garden with a deep pump and motor shaft. It took a lot of water, the summers being so hot and dry that the ground cracked into crevices and canyons (that's how I imagined them, at least) and people were forced to practice the Balkan-Latin habit of taking a nap every day at noon. you didn't see anyone on the street and you could ride your bike quietly for three hours at a time, unless you were caught by your parents and screamed at bedtime. Well, this garden was mostly populated with peppers, which were then used to make the best paprika. What was not made of paprika, it was baked on the stove and put as a salad next to steaks. Later, when the house was equipped with a fairly large freezer, the leftover baked peppers were nicely packed in portions and frozen for the season.

What I remember today is that at that time peppers had a different taste, more than peppers, so, not like today's peppers, from which you can barely understand anything. Peppers with a strong taste are rare today, most of them being devoid of character. Even if you fry them well, you can still save something, provided you keep some of the burn on them, to fool your senses with the smell of smoke. Even if you marinate them, you can get from them a salad or a garnish that will bring a little joy in all this sadness of bottomless form.

I learned to marinate them in mixtures of oil, usually cold pressed, olive or sunflower if I want to taste, rapeseed if I just want a base for other flavors, pumpkin if I want a full-bodied marinade. To these I add either vinegar, balsamic vinegar or lemon juice. Then garlic, maybe honey, maybe a little sugar, possibly brown, coarse salt, maybe sesame seeds. Sometimes I put parsley, other times basil or a little fresh mint, other times green coriander or dill.

The whole secret is not to crowd too many flavors, too many different tastes. Simple combinations are usually happier than complications. Another thing to keep in mind is what to eat next to baked peppers. If you want to put pork ribs, garlic is a good idea, if you want to put an Indian curry or a blid of chili con carne, coriander and lime juice will make a perfect pair, if you want to put them next to a duck confit, basil or mint may pleasantly surprise you.

I would tell you more, but I think I give you too many ideas at the same time and complicate your existence. I'd better leave it for another day. Stay healthy.


Baked peppers for the winter

I also like the taste of parchment and that's why I make them on the stove, on a board.

it's still a criminal idea, if she doesn't have a grill either, but she's not really a criminal, my mother would only faint to know that something like this went through my mind, namely not to put them on a tray, but down in the oven with the firm disadvantage that the terrible oven would get dirty. But if he has patience, with or without a grill he solves & # 33 & # 33

# 5 carminap

# 6 n_puiu

For the peppers, any plate works, and you can bake the eggplants directly on the stove flame (that's how I do it).

Coffee, that bottom plate of the oven can be removed and washed as easily as any tray.

# 7 PaulaM

Do you have a hob, but no mesh, on the gas?
If so, you can put them directly on the flame, they bake even faster and the eggplants remain white, they do not turn black like in the oven. obviously, it is also valid for peppers, also directly on the flame, without tin / intermediate plate.


# 8 carminap

Go in the morning on a Saturday or Sunday to the Stones of Solomon to occupy a barbecue and you can bake everything. There are grills arranged.

# 9 ady

lately I cook the peppers on a black tin tray, brought by my colleague. they are ok, like on normal board, even if it's a bit thicker. I used to make them on the steak pan, the cast iron one, like a grill, I can't say, they were a bit difficult. I think you can try another pancake pan, the tin ones, from the market. or, with puuuuuuuuuuuuuuuuutin oil, in a flatter cast iron kettle. don't add oil after that. they are good and so, my grandmother does so.

cofeeeeeee, triumph, and you can cook a pig and your mom won't even know. I discovered the triumph on Saturday. someone else had taken it. I had heard of him, but I had not imagined that he was so good. wiping the tile stove has become a pleasure. I simply spread trimf with his brush on the tiles, left for half an hour and wiped with a damp cloth. both. fixed just that. I couldn't believe it.
the radiator in the kitchen is also next to the stove. looks awful. but terrible. I neglected him for a while, and then I didn't have the courage. it would have taken me 3 days, I would have dusted 3 wire sponges plus my personal hands. so on. I brushed triumph, and then I wiped. it's like new. I couldn't believe my eyes.

I'm thinking of doing some climbing and the top of the buffet has been cleaned. but I don't know how to reconcile triumph with wood / wood or whatever.

# 10 piscotel

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I bake the peppers and eggplant directly on the flame (the eye of the stove). I keep an eye on them and turn them over.
Be sure to buy them with the tail. That's why you have to catch them.
As Paula said, eggplants remain white and creamy. It takes longer and you need patience, but it's worth it.
The peppers, as they are cooked, you salt them and let them sweat in a bowl with a lid. Then the skin is easily cleaned.
Sports & # 33

Edited by piscotel, 31 July 2009 - 12:10 AM.

# 11 little coffee

cofeeeeeee, triumph, and you can cook a pig and your mom won't even know. I discovered the triumph on Saturday. someone else had taken it. I had heard of him, but I had not imagined that he was so good. wiping the tile stove has become a pleasure. I simply spread the trim with his brush on the tile, left it for half an hour and wiped it with a damp cloth. both. fixed just that. I couldn't believe it.
the radiator in the kitchen is also next to the stove. looks awful. but terrible. I neglected him for a while, and then I didn't have the courage. it would have taken me 3 days, I would have dusted 3 wire sponges plus my personal hands. so on. I brushed triumph, and then I wiped. it's like new. I couldn't believe my eyes.

I'm thinking of doing some climbing and the top of the buffet has been cleaned. but I don't know how to reconcile triumph with wood / wood or whatever.

He reconciles, if he doesn't reconcile, so much pis & # 33 On the pole he walks safely & # 33 & # 33 & # 33 & # 33 & # 33

He doesn't tell me about the triumph, that he makes me nervous, he only stings my hands when I write & # 33 & # 33 & # 33 I can't wash with gloves, I don't know why, it's nonsense, but I can't & # 33 & # 33

It's very good, but after two days of contact I peel on my palms and fingers & # 33 & # 33 For some time that brush breaks, and in addition the one that sprays irritates me in another way: sneezing half an hour after spraying with the & # 33 & # 33


Ingredients Baked peppers for the winter

3 kg bell peppers (half red, half yellow)
50 ml white wine vinegar (5%) + enough vinegar for the bottom of the jars and peppers
120 ml of olive oil
1 clove garlic
1 teaspoon dried oregano
1 1/2 teaspoon salt

Servings: 3 jars of 800 ml

Preparation Baked peppers for the winter

  1. Bake the peppers in the oven or on the hob / grill and then peel and pit according to the instructions here. Clean the peppers on top of a bowl to collect as much of the juice that leaves it. Then strain this juice through a fine sieve (in case pips have fallen into it) and retain it.
  2. Put vinegar in a deep bowl. Pass each cleaned pepper through the vinegar so that it is completely covered.
  3. Put vinegar on the bottom of each sterilized jar (keep them in the oven at 200C for about 20 minutes) just enough to cover the bottom.
  4. Place the cleaned peppers in jars, pressing lightly by hand to settle better. You will notice that the peppers are almost covered with their own juice when you press them.
    * you can make alternative layers of red and yellow peppers in jars to look better or if you use small jars you can make two vertical layers
  5. In a small pot put the rest of the ingredients plus the juice left by the baked peppers and bring to a boil, stirring to melt the salt. Pour this mixture over the peppers until they are perfectly covered. Close the jars, lightly beat the table with the bottom to place the peppers well and distribute the liquid, then open the jars again and fill with liquid if necessary. Staple or screw the jars well. At this point you can keep the jars in the refrigerator for a long time.
  6. In a deep pot, place the jars and enough water to reach under the lid and boil, 10 minutes from the moment the water starts to boil. Remove the jars from the pot and place them with the bottom up until they cool (so the jars are sealed).
  7. Keep in a cool place.

1. Baked peppers for the winter

2. Baked peppers for the winter

3. Baked peppers for the winter