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Baked peppers for the winter


Bake the peppers on the board, turning them until they are evenly baked on all sides.

I also used a Teflon pan in which my handle broke. It is very good for baking in it.

When they are baked, put them in a pot, sprinkle salt on them and put the lid on.

This is done with all the peppers, putting them on top of each other with salt and the lid on.

Leave it for about an hour until it cools so as not to burn by hand.

Peel a squash, grate it and squeeze the juice.

When they are drained and completely cooled, they are put in food boxes.

I have boxes about the size of a large salad (750 ml).

Two boxes and a small salad to taste came out!

Put the lid on the boxes and put them in the freezer.

In winter, thaw, cut into smaller pieces, add salt, oil, vinegar, sugar and ready the salad!


Baked peppers in a jar or frozen (in a box) for the winter

Baked peppers in a jar or frozen (in a box) for the winter. Roasted capsicum peppers (on the stove or on the grill), cleaned and preserved in a jar for the winter. Delicious, smoky baked peppers, which can be used in salads, soups, sauces, stews. How to cook peppers correctly?

From the beginning, I would like to mention that the peppers are baked on the tin on the stove or, best of all, on the open fire. Variants like baking peppers in the oven or, worse, in the microwave, seem horrifying to me. Apart from the fact that we choose a simple path, the result has nothing to do with what we call baked peppers. Possibly boiled peppers & # 8230 without a trace of flavor.

Bridge: the best zacusca is made with baked peppers, not raw! see here my mother's recipe.

If you really want to eat baked peppers, let's make them & # 8222 like the world & # 8221. Peppers must have that smell of smoke, fried, that they will never have in the oven.

When I can, as I said, I also make eggplant and peppers outside, on the fire, on the grill in the yard. When this is not possible I use a board and prepare everything on the stove.

You can use kapia peppers but also white garden peppers. I like kapia because they are sweeter and meatier. This year there have been record pepper production and the markets are full. They also have a good price so you can buy with the bag.

From these quantities I obtained 1 jar and a bag in the freezer (or 2 jars of 300 ml). The quantities below refer to whole peppers, raw, weighed before baking. They will decrease a lot when baked (half remain). Also take into account the losses after peeling and removing the stalks. So we stay with approx. 600-700 g roasted peppers.


Baked peppers in a jar for winter recipe. Preparation

Bake the peppers, salt them with salt and leave them to rest for about 30 minutes. We clean them, then the skin, remove the tail and the seeds and place them in 800 ml jars. Being placed in jars, we can start preparing the syrup that we will pour over the peppers.

Baked peppers in a jar for winter recipe. Put in a pot to boil 800 ml of water with 200 g of sugar, 3 tablespoons of salt, and 200 ml of vinegar. When it starts to boil, turn off the heat, set the pot aside and add 1 teaspoon of salicyl (or 1-1 / 2 sachets of preservative powder), stir to melt and then pour this syrup into each jar over the peppers until it is full. Close with lids and place the jars of hot dried peppers between the beds until the next day.

If you do not want to use preservatives, put the jars sterilized in a water bath for 20 minutes from the first boil, then put them between the beds until the next day when the jars are cold.

Baked peppers in a jar for winter recipe. This amount of given syrup is enough for 6 jars of 800 ml.


Recommendations for you and your home

Oven bowl, lid, ceramic, 2.17L, red

Vessel with lid, enameled cast iron, 4.7L, round, red

Smoothie and Ice Cream Set for C9500, C9820, EVO820 and MOTIV1 range

Adelina Damian-Fekete, August 24, 2015

Sugar and vinegar preserve them.

Lenuta Grigoras, August 23, 2015

Adelina Damian-Fekete (Chef de cuisine), November 11, 2013

If you follow the recipe, you do not need a preservative.

Ilascu Marian Luminita, November 10, 2013

so I say it's too much sugar I could say even half the amount of sugar

Lumi Spirea, September 23, 2013

with one kg of sugar per 1 l of vinegar comes out kapia pepper compote I use less sugar

Doinita Gorga, September 23, 2013

1kg otet. 1kg of sugar, a teaspoon of grated salt, bay leaves, black peppercorns. they do not taste bitter]. I place the jar on something metallic, when I pour the boiling vinegar, I put the lid on quickly, I wrap it with a blanket, I leave it wrapped until it cools, then stored in the pantry. With this recipe, do not boil at baymarin. Guaranteed. By the way. after placing the sliced ​​donuts or capia in a jar, add a little horseradish, cleaned.

Camelia Cojocaru, September 23, 2013

are they not boiled in a jars or preservatives?

Paul Geta, September 23, 2013

Simina Ana, September 22, 2013

Organic Vegetables, September 1, 2013

Adelina Damian-Fekete (Chef), October 3, 2012

1. Peel a squash, grate it and squeeze the juice. 2. Boil only vinegar, sugar, bay leaves and celery and salt to taste until 2-3 boils. 3. Pour the boiling juice over the peppers that are in another bowl, without fire.

luxdesign28 (Chef), October 3, 2012

I did not understand too well. and I want to clarify one aspect. "Boil the vinegar, sugar, bay leaf and celery together." - Until I boil? You mean, like, saltines and their ilk, eh? Then put the solid part and then the boiling water? Are the seeds removed or added whole? Or can it be added so and so? I ask because I want to know if I want to put. Thanks.


Baked Peppers, Preserved For Winter

Choose peppers as fat 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 bake, 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 take out 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


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 seeds 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 set them better. You will notice that the peppers almost cover themselves 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. Put the rest of the ingredients plus the juice left by the baked peppers in a small pot 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 them on the table with the bottom so that the peppers settle well and distribute the liquid, then open the jars again and fill them 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. Put the jars and enough water in a deep pot to get 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


Baked peppers in the oven in a jar for winter - Recipe Kapia (capia) in vinegar 2021

Fallen copper autumn leaves from the trees, grandmother, sitting outside by the wood-burning oven, the breeze of the cold wind and the red and plump peppers. We all fondly remember the joy that autumn fruits brought when things were much easier and our grandparents knew exactly what needed to be done so that the dishes would always come out divine! Remember "baked peppers in a jar?"

The pungent and fragrant smell of baked peppers seems to envelop us even now and, for many of us, baked peppers were a delight that we enjoyed on special occasions. It would be a shame to leave the recipe for roasted capsicum in a jar of oblivion, so we will continue to present it step by step so that you and your family can continue to enjoy it, as it was in grandparents' time!


How can you preserve baked peppers for the winter. 3 simple methods

As the markets are already full of fruits and vegetables, we as perfect farmers are beginning to think about keeping the harvest over the winter. No matter how much we consume fruits and vegetables now in season, there is still something to keep in the freezer or in nicely labeled jars and placed in the pantry for storage.

We are at the beginning of July and during this period usually the most stored for the winter are the fruits. Housewives make them jam, jam or compote. But I also put them in the freezer.

Although it seems to me a bit too early to do this in terms of vegetables, I found, from the statistics of the blog, that our Romanian is prudent and begins to preserve them in time. Or maybe they are interested in how to proceed and look for recipes and ways to keep vegetables over the winter.

It remains for you to help me with an answer to these questions, from your own experience or from the one inherited from the elders: is it too early to start preserving vegetables in June? When should we do it?

Until I find an answer from you, I will talk today about how you can preserve baked peppers for the winter.

How to preserve baked peppers for the winter. 3 simple methods

First of all, before you preserve them, obviously you have to bake them. How? The simplest option, the one I know from the elders is baking on the stove.

I remember that in the past, my grandmother baked peppers on the stove using a piece of tin specially made for this household operation. This sheet was also used for baking on wood, outside in the yard. If you don't have this board, you can safely use a grill pan.

A modern method of baking peppers is use of the oven which, however, to me, in these heats, seems a little uncomfortable to me. Bake the peppers on the stove faster than in the oven. But baking on the stove has the disadvantage that it also produces a lot of smoke in the room. The heat in the oven seems to heat up too much in the house, but it doesn't smell that much. Advantages and disadvantages. After all, everyone will choose how to cook peppers according to their possibilities.

After baking, on the stove or in the oven, we will have to clean them. To do this, we will first put them, as they bake, in a large bowl, sprinkle salt on them, cover with a lid and let a quarter of an hour "sweat". This way, the burnt peel will come off them much more easily.

After removing the burnt peel from the baking, carefully remove the spine and remove the remaining seeds. We do not wash them in water, we just soak our hands in water and remove the remaining seeds.

Methods of storing baked peppers for the winter

1. in the freezer

After baking and cleaning the peppers, in order to put them in the freezer, we will have to drain the juice well. We put them in a sieve and place them on a bowl and let them drain in the fridge for a few hours. Then we put them, whole or in strips, in plastic bags, label them and put them in the freezer.

If we have a vacuum cleaner, it's even better. We empty the bags before and they will take up less space in the freezer.

2. to the jar in its own juice

I have already told you about this method here. Last year I tested 2 jars of peppers baked in my own juice. The other day I unwrapped and found that they held up very well and not only that. Being preserved in their own juice, they taste better than those kept in the freezer.

See below the video recipe!
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3. to the jar with vinegar

I haven't tried this method yet, but I will do it this fall when there will be plenty of peppers on the market.

However, I read that they can be preserved using a solution made from the juice left by baked peppers, vinegar with sugar and salt. Put the baked peppers in sterilized jars and then pour the solution over them. They are closed with lids, sterilized with jars and then left to cool over the winter.

If you have tried this last way to preserve peppers for the winter, please tell me how they are and if they keep well. I would like to try to put baked peppers in vinegar too. So far I have only tried to keep donuts in vinegar & # 8211 see the recipe here & # 8211 but it is a recipe with raw donuts.


Baked peppers in a jar for the winter (in its own juice)

This one recipe for baked peppers in a jar, for winter is one of the simplest possible recipes. As simple and easy to make as eggplant salad put in a jar for the winter or hot peppers in vinegar.

And it's a good alternative for those who don't have a freezer or who don't have space in their freezer to put a few more bags of baked peppers.

The solution for these people is to have a pantry, a dark and cool place to put various cans, including some baked peppers in a jar for the winter.

You don't have to do much to put baked peppers in a jar for the winter. And it doesn't take long to do it. That is if we exclude the time when the peppers are cooked on the stove, in the oven, or, why not, outside, over a wood fire. Who has this possibility & # 8230

Basically, we bake them, clean them, let them drain and then put them in jars. The secret is to put the juice from them in the same jar.

This recipe for baked peppers in a jar for the winter is part of the series of recipes collected by my mother in the tours she gives in the market, from her friends, housewives "with old payrolls".

I also told you about my idea to give my mother a mission to collect recipes from other old housewives. It is good to learn from the experience of the elders and to carry on the traditions of the people. Some, modernized, which is true, over time.