Oven-dried sweet pepper in fragrant oil

[Natasha]

Natasha, FOR HEALTH!
Dashing trouble is the beginning ... and now the jars with pepper, and with tomatoes, and ... prepare empty jars with something else
Pepper and butter is good, but he also wants spices

[Tatyana]

Tatyana, there are spices (dry truth and garlic), just the jar turned like that

And here I will also note. I liked the pepper the most !!! And the son said that the MAGIC taste !!!
Now you can relax ... ... a bit! By the way, I am very obedient ... I listened to the advice, for which a tremendous THANKS, I baked peppers and tomatoes with the door ajar.



Tatiana, thanks for the recipe!

ABOUT! Another jar was drawn
Olya, FOR HEALTH, you and your son are glad that you please with the taste

Admin, thank you very much! I dried for 2 days! : D True, not canning, so little by little, pamper yourself. Deliciously incredible! Especially prunes

[Svetlana]

Svetlana, FOR HEALTH!
Thanks for the pictures, they look very impressive, nice and cozy
I also have goodies without conservation, just in the refrigerator filled with olive oil

[Tatyana]

Tatyana, very tempting! Bookmark it!

[Ludmila]

Ludmila, to your health! Hope you like the peppers

Tatyana, made a pepper (probably snatched the last good one), there are 4 jars of 0.5 in the refrigerator. I haven't tried it yet, but I boiled the butter in a micron. I hope it won't affect the taste.

[Natasha]

Natasha, to your health!
Not scary, the main thing is that it's not raw I hope you like the taste of the pepper

In general, I am reporting ...
Everything went according to plan until I took the pepper out of the oven ...
The butter was already ready by that time, the garlic was peeled and chopped, the jar was shining with cleanliness ...
And then I decided to try, what happened at this stage
I will not describe the taste, color, because you did all this and you know how delicious it is.
In general ..... I ate half of the pepper ..... there was no one at home and no one could hold me

then, with an effort of will, I stuffed the remaining pepper into the jar, closed it and sent it to the refrigerator
I honestly lasted 2 days !!!! (there was a lot of work, not to eat)
2 days later Saturday came, and I decided to try what's in the bank
and sentenced the remnants ...
no one except me saw the pepper in the house, and did not try ...

there was one more try .... everything ended the same and the same ...
for the winter, I don't have a single even the tiniest little house

paraphrasing the famous Winnie song ...
Dried peppers are a strange object, if they exist, then they are no longer there !!!!

[Tan]

Tan, well, amused! Thank you, I laughed heartily at your tricks to save pepper
Summary: you initially need to cook a LOT of pepper

And when the pepper stands ... it becomes even tastier

[Tatyana]

Tatyana, I sooo love pepper, in all its forms and manifestations)))) and indeed I love vegetables))))
this recipe is just a fairy tale, everything is so simple and so vkuuuuuusnaaaaaaaaa
I want to try number 3, but .... I know for sure that I will carry it out of the can every day until I eat the whole
there would be a cellar, where to hide ... although nothing will stop me

Tan, why wash the garlic? Why wash off the sticky layer? stored worse? I am certainly not in danger of long-term storage of pepper ...

Eh, you don't have enough willpower And I can't eat right after cooking, while I cook, I'm tired of contemplation ... and I don't want to
But when the blanks stand up, ripen ... I begin to drag and extend my pleasure By that time, the appetite will erupt

I wash the garlic with boiled water to remove the milk, mucus from the garlic - it can give the brine clouding and the brine souring, which can spoil the whole can of canned food if you do not overlook it in time

And it is undesirable to preserve, pour olive oil, pepper (and other) immediately after washing, raw water may remain on them, it will also give souring of canned food. I definitely dry vegetables in a dryer or oven, 20-30 minutes is enough.

[Tatyana]

Tatyana, thanks, understood ))))

Who will be pleased with the aromatic pepper this year? Are you ready for the blanks?

Next week we will return from Anapa by car and will certainly grab a bag of pepper and eggplants, and a couple of boxes of real tomatoes
All this yummy in the queue, including candied zucchini with oranges))))
Thank you for such delicious recipes)))

How tempting - a bag of everything Here, in winter, joy will be added from the sweets of the southern

There is no room in the car, although the minivan, half of the trunk has already been filled with packages of flour (it has a protein content of 13 !!) well, how not to take it, plus spices and all kinds of flax and sesame seeds are unexpectedly cheap, but by kg, well, peaches and pears, too, like hunting ..., so from vacation, go straight to the machine))))) but this is a favorite pastime !!

Oh, Zhanna, there is really a lot of things.And as soon as you manage with these bags-boxes, they cannot stand for a long time, speed is needed to put such an amount in cans

Tanya, I am a shustrik !!!!

I have a question. I want to make such a pepper again this year (in the past I made a couple of them to try - I liked it) But! The pepper skin was very tough. Is this the way it should be or did it work for me? I, however, took grape vinegar instead of balsamic (well, there was no needed one!) Is that the case?

The pepper skin was very tough. Is this the way it should be or did it work for me?

This is how it should be, such is the skin of sweet peppers. Therefore, the skin is removed when canning or pickling.
The skin does not bother me. And to peel the pepper in kilograms - there is no desire

I realized thanks. I just make ordinary peppers in the marinade: there the skin turns out to be soft, invisible.

[Admin]

Admin, Tatyana, save me pliz !! I went into the greenhouse, and there are three buckets of such green fleshy pepper. I've been waiting for a month, but now I realized that this is such a variety. And he is not going to change the color. Can I make it the same way or are there any recipes for green ??? It is sweet, without bitterness at all

Added Wednesday 21 Sep 2016 10:55 AM

Some examples of 400 gr

Added Wednesday 21 Sep 2016 10:58 AM

Can I bake under the grill, peel the burnt skins and pour something over? Only with what? I never did it.

[Jeanne]

Jeanne, you can do everything from it as with pepper of a different color
There is only one problem - green pepper after heat treatment has an unpresentable dirty look.
If this does not bother you - take any recipe from bell peppers

Eh, I see ... hunting, of course, is presentable

[Admin]

Admin, Tanyusha! Season is open! Thanks for the recipe!

[Nadyusha]

Nadyusha, to your health!
Well, and the pace you have is direct industrial production of vegetables

It's time for me to move out, and I'm still swinging

[Zhannptica]

Zhannptica, janchik, gravy for pepper, bake your pepper, peel it, and then pour it with gravy, stew the onion for about five minutes, remove the peel from the tomatoes and skip through a blender, then pour it all over the onion, stew it for about 30 minutes before turning it off, add a little salt and one tablespoon of sugar, then a little garlic, turn off, cover and leave for ten minutes, and then pour the peppers with this gravy ... it is very delicious ... especially when cold !!! Real jam ..

This pepper is mine, and can be regarded as a semi-finished product. Then cook pasta, and for sandwiches, and wherever your heart desires
I love to eat in the morning

That's how successful the bitter pepper turned out, and this one disappointed me. Its only plus is that the output from one load into the oven is more, well, the pieces are larger ... what is there to be surprised at. Maybe the fact is that I was waiting for the result, like for bitter pepper (I love spicy), the bitter one was dried, and this one, despite the fact that everything was done exactly according to the instructions and was checked with pictures, it turned out dried-baked, and dried only on the tips, where, so to speak, "fried" from convection, but otherwise ... If you take the taste of the pepper itself, then in a saucepan when stewing you get the same taste.Pouring from oil and herbs ... yes, it adds spice, but ... that's not mine. At the moment, only the son loves this version of pepper with bread for breakfast, no one else liked it. The rest want hot dried peppers next season. We will perform, and this version with sweet bell pepper, maybe, I will do, but in very extreme cases. But I tried to cook and calmed down that I did.

but ... that's not mine. At the moment, only the son loves this version of pepper with bread for breakfast, no one else liked it

Well, it also happens I, I stopped eating bitter chili peppers, there was an allergy to it
And I make jerky peppers, it goes well for a snack, hearty and not greasy, and olive oil is useful

[Admin]

Admin, Tanyush, I didn't find light balsamic, I only have dark and a bunch of red peppers, what will the color deteriorate from dark?
although of course. he does not lie ugly for long if that

Here in the recipe, a lot of balsamic is needed, perhaps it will color the pepper in a dark color.If you are not afraid of this, then ... you can do so

And just in general, you can use ordinary apple cider vinegar, wine, cider - light.

yes there is nothing but acid and reluctance to go anywhere already
I will pour dark))))

nothing but acid

Nooooo ... acid is not needed, otherwise it will be

it won't be

I think so too ))))
I have dark red peppers, so the color will probably not suffer much
and whoever doesn't like it, let them not eat it, and so there probably won't be much to see




here, with dark balsamic, you can't see it like that, I don't understand why, but I'm fine with lila

all week I want something, but what I don’t understand
today I realized the PEPPERS are untested

dark balsamic did not affect the color of the peppers, apparently the oil does not
maybe a little lila on the layer? it is so in layers and is visible in a jar, between the peppers, there are jars in the refrigerator

I kicked everyone out of the house and opened the jar, how is that delicious

[Tanyusha]

Tanyusha, I didn’t see your jars right away, but they look beautiful

And if you say that it is delicious - just do super jars To your health!

[Tatyana]

Tatyana, banks will not live to winter ... not to live ...
have to go for peppers on the weekend

[Tanyush]

Tanyush, I just have to giggle with emotions. Bring more peppers

How many layers are there in the bank? If for each a tablespoon of vinegar ... not a lot? In the recipe for sun-dried tomatoes (link at the beginning of the topic) for a can of 0.6-0.7 liters, there is only one spoonful of balsamic at the end, and here each layer is a spoonful ... it's not clear.

[Igor]

Igor, to your own taste!
The recipe includes a curing mixture with a high sugar content, which affects the overall marinade.

[Tatyana]

Tatyana, I bought yesterday balsamic vinegar (dark) 5% and today they laid the whole protivin tightly with large halves of red pepper, BUT there is a question.
In general, I prepared a curing mixture. According to Art. spoon 1 freshly ground peas (we are very spicy), 3 salt and 5 sugar, in general with half a cup of the mixture. I began to sprinkle a pinch into EVERY pepper (this is about a third of a teaspoon), but mine screams that much !!! In general, they spent only a tablespoon and a half for the whole protvin, but this is not enough ??? So?

I wrote about curing salt here

Cooking salt (curing mixture) (Admin)

It is a flavor-regulating spice mixture (salt, pepper, sugar). Try to isolate the specific gravity of each product in the mixture, it will not turn out so much. And when, for example, a teaspoon of the mixture is taken, then the amount of ingredients, especially pepper and salt, is small there. So, from this, and proceed that in a teaspoon there is not completely salt, but only a certain part of it, which is regulated by sugar.

A large share of SUGAR in general! Sugar also regulates the taste of the finished dish.

Even more, I practice homemade cooking salt. The homemade curing mixture contains rock and sea salt, plus many different spices and herbs.As you know, there are herbs and spices that are substitutes for salt. And it turns out that when pouring curing salt into a dish when cooking (or into salads), I use natural salt only partially, together with herbs and spices, which "dilutes" natural salt, and much less natural salt enters the body.

I also use limited salt. And thus less salt enters the body directly.
And I prefer not to use various ketchups, sauces and other nonsense of a salty-spicy taste in cooking.

Basically, you can take your own salt formulation to taste, no additives.

At what time I wrote

It's late. Withered a little faster, about 2.5 hours, probably not so fleshy. We closed the 850 g jar and left 300 grams in the bowls to eat, to evaluate the taste.
I asked you to take, for example, five pinches (of salt), which you put on one half of a medium-sized pepper, and put them in a teaspoon. How much did it turn out? My wife and I almost beat ourselves up in the morning because of this)). I am quoting you, I also explain that apart from salt there is a large part of sugar, and ...

[Igor]

Igor, well, try the taste after aging ... and then decide on the taste
Hope it tastes good

That is delicious, tasty ... I still secretly somewhere in an hour I added half a tablespoon of the mixture). Well, after all, just one spoonful of the mixture is not enough for the whole protvin !!! And she so, salted everything like a salad salt, with a quick movement of the hand.
Balsamic. vinegar poured three times under Art. spoon 850 gr. the bank periodically upon filling. And I made aromatic oil from a mixture of dry spices and herbs from bags. Various) And Italian and Provencal and basil, thyme ... and "thick" then poured a part there, let the winter be insisted.
At the same time, I rolled up another part of the pepper, in a honey marinade, for comparison and variety. We did it last year - we liked it.

I also liked this pepper, went with a bang

Sweet peppers, baked in the oven, canned (without sterilization) (Admin)