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Eggplant with baked peppers in a jar for the winter

Eggplant with baked peppers in a jar for the winter

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Well, Honest .... and I'm "anxious" and I can't do my job and rest ... :)))
For the first time I put them like this, in the jar, because I don't have enough space in the freezer for everything.
In winter, I put them in the food processor, chop them well together with the peppers and add the oil directly to the food processor, together with the chopped onion, salt and pepper and the eggplant salad is ready (the recipe is tested and I will post it).

The best recipes with capsicums to put in the jar for the winter

The cold season is approaching and the housewives have entered the fever of turmoil to fill the rooms. Although the easiest option is to store raw vegetables in the freezer, vegetables retain their vitamins and are just as tasty in jars.

Today we offer you a generous collection of recipes with kapia peppers for the winter. Bake or fry, as you prefer, only enough jars to have!

Peppercorns in oil

Must 2 kg of kapia pepper, 200 ml of 9-degree vinegar, 50 g of sugar, 20 g of salt, 2 tablespoons of mustard seeds, bay leaves, celery leaves, 500 ml of oil.

Wash the peppers well, wipe them with a clean towel, cut them in half lengthwise, remove the seeds and stalks, then weigh them to be the prescribed amount in the recipe. Put a larger saucepan on the fire, add the oil and when it is very hot, put half of the peppers as far as they will go, so that they fry lightly. Remove the peppers with the whisk and place them in the covered bowl.

Separately, boil the vinegar and spices, pour them hot over the peppers and press lightly to soak in liquid.

Put the peppers in small jars, pressing them to make juice on top. At the end you can put a teaspoon of oil in which the peppers were fried. Tie the jars with cellophane or cover them, then put them in the pantry.

Salad of roasted peppers

Choose beautiful, unharmed peppers (it doesn't have to be kapia). Bake on embers or on low heat. Put them in the bowl and, in order to steam them, cover the bowl with cellophane. After an hour, clean them, break the strips and put them in small jars, pressing them lightly.

Bring to the boil 1 l of water with 150 ml of vinegar and 2 tablespoons sugar. Fill the jars with this liquid, tie them with cellophane or cover them and boil them on a steam bath for 15-20 minutes.

Otherwise baked kapia peppers

The end result is the same, only the method is different. Used 2 kg of baked kapia peppers, clean and weigh, 150 ml of vinegar, 50 g of sugar, 2 teaspoons of mustard seeds or an aspirin, a bay leaf, a sprig of celery, 1 tablespoon of tarragon.

Baked and cleaned kapia peppers without coming into contact with water (so as not to lose their specific baking taste), put them in a bowl or bowl.

Boil vinegar, sugar, mustard seeds or crushed aspirin, bay leaf, tarragon and celery in a jug for 2 minutes and pour hot over the baked peppers, then cover with a lid.

After 30 minutes, put the peppers in small jars, well pressed, cover with the respective liquid, tie with cellophane or cover and put in the pantry. Serve sprinkled with a little oil or cream.

Kapia peppers or fried donuts

When we want to make the above recipe, but we can't cook the peppers, or in order not to stain the stove tray, we fry them in oil.

The ingredients are: 2 kg of peppers, 200 ml. 9 degree wine vinegar, 2 tablespoons sugar, a teaspoon of peppercorns, a tablespoon of mustard seeds, bay leaves, celery leaves and half a liter of oil.

Wash the peppers well, wipe them, remove the stalks and seeds, cut them in half, then weigh them. Heat the oil and fry the pepper halves on each side for two minutes. Remove them from the fat with a thin andrea, so that the oil drains well, in a covered bowl. After they have cooled, they are cleaned of the skin.

Separately, boil the vinegar with the spices and pour it hot over the peppers and celery leaves. Then place the peppers and celery in small jars, press them well enough to cover with the absorbed liquid, tie the jars with cellophane or cover them and put them in the pantry.

Ardei kapia la borcan

Used 3 kg of red pepper, about 300 ml of vinegar, 100 g of sugar, 2 teaspoons of mustard seeds, peppercorns, bay leaves, a few celery leaves.

Choose beautiful, well-baked and uncooked kapia peppers, wash them, wipe them well, then place them to bake on a thick sieve disk under the large flame of the stove. Put the baked peppers in a bowl, give them a little salt and cover the bowl with cellophane to steam. Carefully clean the skins and seeds, weigh them and place them in a larger bowl.

Separately, boil as many 150 ml of vinegar for every kg of roasted peppers, sugar, mustard seeds and spices. After the first boils, pour the liquid over the cleaned peppers and, after thirty minutes, place them in small jars.

Capsicum or bell peppers baked in a jar

Capsicum or bell peppers baked in a jar every year they put on us with the kilograms. Now bake and put 5 kg of peppers in jars, in 3-4 days no trace of them. The same story every year. This year we put over 30 kg of capsicum to have. Initially I put them in the freezer, but then I preferred this method of preservation which is much better. I just open the jar and the baked pepper salad is ready to be eaten.

Recipes in which we can use baked peppers.

  • Salad of roasted peppers
  • Chicken breast with baked peppers
  • Baked pepper schnitzel
  • Baked pepper rolls

Ingredients & # 8211 Capsicum or baked bell peppers:
10 kg of capsicum or 10 kg of bell peppers (we can also combine them, ie 5 kg of capsicum and 5 kg of bell peppers),
800 ml water,
200 ml vinegar,
200 g sugar,
3 tablespoons iodine-free salt (bulk),
1 teaspoon salicyl (1 sachet and a half preservative powder)

Preparation & # 8211 Capsicum or baked bell peppers:
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.

How do we prepare the syrup for these baked bell peppers? 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 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.

For these bell peppers baked in jars, the quantities given for the syrup is enough for 6 jars of 800 ml.

Other interesting pepper recipes can be found below in the images below

  • Capia pepper paste
  • Fine pepper paste
  • Pepper Chutney

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A few notes about our recipe

The recipe itself is very easy to make. It takes longer to meticulously clean the peppers and eggplants, we must remove any remaining burns from the skin, they can lead to fermentation in the jar. Also, be very careful with the juice resulting from the pepper & # 8211 be careful not to lose it, it gives a special flavor to the recipe. Very interesting, usually eggplants were a problem for me with iron, with this recipe was not the case & # 8211 a possible explanation may be that my mother-in-law chose early eggplants that have small seeds & # 8211 I must admit that my mother-in-law taught me to choose and I cook the eggplant in such a way that my mother-in-law doesn't feel sick with the same stick, so she experimented with it.

Ingredients baked peppers in the oven, the simplest and most hygienic method

for an ordinary oven tray

How to prepare baked peppers in the oven, the simplest and most hygienic method

Preparing peppers

1. Turn on the oven and set it to 190 ° C, ventilated. Wash the peppers well and cut them in half lengthwise.

2. We completely remove the stalk and the seeds, if we want we also scrape the vines inside. We can clean the cleaned peppers under running cold water to make sure we get rid of any traces of seeds. Drain them well and wipe them inside with paper towels.

3. Prepare the oven tray, laying it with baking paper. Arrange the peeled peppers with the skin on top and they are ready in the oven. We make sure, before putting them in the oven, that they are well aired on the upper part (the exposed one).

Baking and peeling

4. Bake these peppers in the preheated oven at 190 ° C, ventilated, at an average height, for 20, 25 or 30 minutes. The cooking time has a fairly large margin of tolerance, because I baked kapia peppers in 20 minutes and the fat peppers, much more fleshy, needed 30 minutes, sometimes. I used the same method for baking yellow peppers when I did cream of baked peppers with tabasco. When ready, the skin on the surface of the peppers should look wrinkled and brown in places.

5. As soon as we take these baked peppers out of the oven, cover them with clean, double-layer kitchen towels. Let them steam under the napkin until they cool to almost room temperature. The steam will help the skin to come off completely.

6. After the baked peppers have cooled, the skin will come off very easily, most of the time in one piece, maximum two. It cleans perfectly even the more "curly" ends of the peppers.

As we peel them, we put them in a clean bowl. We can use them immediately for baked pepper salad or we can include them in other dishes, they are perfectly clean and taste great!

My favorite dressing for baked pepper salad

  • 50 ml. Apple vinegar
  • 30 grams of bee honey / agave syrup
  • 1 teaspoon grated salt
  • 2 cloves of garlic
  • 30 ml. of oil

Put everything in the blender and taste, if you prefer more sour, add 1 drop of vinegar, if you want more salt, a little more salt. The taste must be intense, but perfectly balanced between sweet / salty / sour. Intense, because the peppers are completely unseasoned. Mix the baked peppers with the dressing and let them soak for at least 15 minutes before serving. They are better if they are soaked in the dressing in the fridge for a few hours.

Baked peppers in a jar for the winter

Baked peppers in a jar for the winter, simple recipes without preservatives, can be made in several ways: in the freezer, in vinegar, in tomato juice or in oil. I will tell you all these ways, and if you know other methods, you can tell us below, in the comments & # 128578

Baked peppers in a jar for the winter, simple recipe without preservatives

Baked peppers, cleaned, leave to cool. Do not throw away the juice left by the peppers, collect it and use it if you put the peppers in jars.

1. Baked peppers for the winter in the freezer.

The peppers can be left whole, with stalks and seeds or broken into strands or left whole, remove only the spine with seeds.

Here you do as you wish. I put strands on them, they take up less space.

They are put in bags, as long as you think you need to use them once and they close well.

I recommend you take a vacuum cleaner, it can be the cheapest and vacuum everything. They will hold up much better.

They can be stored in the freezer for about 6 months, maximum.

2. Baked peppers in a jar for the winter, in oil

  • baked peppers
  • 1-2 strips of horseradish
  • garlic (optional)
  • celery leaves
  • salt
  • oil

Fill the jar with sunflower or olive oil (put a little oil, in a 800 g jar put 2-3 tablespoons of oil), staple and sterilize in a bain-marie 20 minutes from the moment the water boils .

Allow to cool in the water in which they boiled.

The next day they are wiped, labeled and placed in the pantry.

You can see the video recipe here:

3. Baked peppers in a jar for the winter in tomato juice

Put the baked peppers in jars, you can add 1-2 strips of horseradish, garlic slices, celery leaves or parsley.

Add a pinch of salt to the 800 g jar.

Fill with fresh tomato juice, staple and sterilize in a bain-marie for 30 minutes from the moment the water boils.

Leave the jars in water until the next day, to cool slowly.

They are used for cooking in winter, for zacusca and various stews, you can make cream pepper soup etc & hellip

See some recipe suggestions with baked bell peppers.

4. Baked peppers in a jar for the winter, in vinegar

You can make baked peppers in a jar for the winter, in vinegar in 2 ways:

Baked peppers in a jar, sterilized in vinegar

Baked and cleaned peppers are put in jars, add 1-2 strips of horseradish, celery or parsley leaves and garlic slices.

Separately mix 1 l of vinegar with 1 l of water, 1 tablespoon of salt, 1 teaspoon of peppercorns and 1 tablespoon of sugar (optional sugar). Heat the juice a little, melt the salt and sugar, then pour over the baked peppers.

Put the lids on and sterilize for 20 minutes from the moment the water boils. Allow to cool in the water in which they boiled.

Baked peppers in a jar for the winter, in cold vinegar

Baked and cleaned peppers are placed in jars, added as desired, as above: horseradish strips, garlic, celery leaves and salt.

Put a pinch of salt in an 800 g jar. They are best kept in jars of 400-800 g, as long as they are eaten once.

Pour cold vinegar on top, straight from the glass and place lightly with a spoon, so that the vinegar enters everywhere.

Put the lid on. The next day, check the jars and, if necessary, top them with vinegar.

If you want, you can add half or 1 teaspoon of sugar or honey to each jar.

That's it, without boiling and it stays excellent. This is my favorite method. You can also prepare the recipe for baked pepper salad, it's a delight! & # 128578

No boiling I have other recipes and I invite you to see them & # 128578

Thank you for visiting and I am waiting for you another time. Don't forget the secret ingredient: sprinkle with plenty of love and 2-3 smiles & # 128578 & lt3

Readers of the blog Pofta Buna! tried the network of baked peppers for the winter:

Eggplant salad, baked pepper salad

My favorites any summer, literally. I would eat in one and eggplant and peppers, in various forms. In the form of salad, most often. And salads can be many ways. Two days ago I made eggplant salad and baked pepper salad from cooked vegetables last summer on the stove and frozen (it is better to use vegetables harvested in their maximum potential and frozen period than to use vegetables that are not in season & # 1 8211 my opinion). I made a finer version of the eggplant salad, chopping them with my hand blender.

If you come to say that by chopping the eggplants with a metal tool they oxidize, I let you know that the eggplants oxidize in the presence of oxygen, not stainless steel, so if you don't chop them in a vacuum, you can chop them with anything. If they are freshly baked and chopped immediately after, they oxidize more slowly, especially if you mix them quickly with oil, if they are chopped an hour or two after cleaning, they are already quite oxidized. And if you want to lighten them again, put a tablespoon of sour cream or yogurt in mayonnaise, that will solve the problem.

As for the baked peppers, if you bake them and are going to put them in the freezer for the next months, it is better to leave the skin roasted on them, they will keep their smoke aroma better and they will clean better after thawing.

To make the pepper salad salad and to my taste, I make for it a vinaigrette of three tablespoons of wine vinegar, three tablespoons of oil, a teaspoon of sugar, a pinch of salt, a chopped hot pepper and two cloves of garlic, chop them too. I mix all this well with each other and then with the baked peppers that I leave in the fridge for an hour or two before eating them.

Method of preparation

Bake the peppers, then peel them on top of a pan so that the liquid flows from them into the pan, because then you will put them in jars.

Loosen them on one side only and remove the stalk and seeds. It is best not to wash them to keep their baking flavor and leave their delicious juice.

After you have finished cleaning all the peppers, place them in 4 jars of 720-800 gr with all the juice left by the peppers and put 3-4 slices of garlic between them, then prepare the liquid in a saucepan.

Add the vinegar, oil, salt, sugar, mustard seeds and pepper and bring to the boil. Pour the hot liquid over the peppers and close the lids tightly.

Ingredients Eggplant salad with baked peppers

  • 2 eggplants
  • 6 capsicums or bell peppers
  • 1/4 small onion finely chopped
  • 2 cloves crushed garlic
  • 50 ml. of oil
  • 1 teaspoon mustard
  • salt and lemon juice to taste

Preparation Eggplant salad with baked peppers

Baking vegetables

1. The eggplants are baked as I explained in the Romanian eggplant salad recipe, by direct contact with a hot surface (grill, disc, hob or embers). If you can't bake eggplant outdoors, find it here and other alternatives.

2. If you can, the peppers can be cooked in the same way, turning them around until their skin burns from place to place and the pulp softens. If you can't bake them on the grill / disc / flame, find them here an ingenious method of baking peppers, with very good results.

3. When the eggplants are well cooked (ie the core is completely soft, fluffy), remove from the grill and scoop out with a core spoon. The baked core is placed in a plastic sieve, placed on top of a collection vessel. Allow to cool completely, while the eggplant core drains the bitter liquid they contain.

4. Put the baked peppers in a bowl and sprinkle with a little salt, then cover with a lid. Until they cool, they will steam well. The steam will help the peel, which must be completely cleaned, to come off the cooked pulp. When they cool, the baked peppers are cleaned, both of the burnt skin and of the spine and seeds.

Note: this salad can be prepared both with fresh vegetables, in high season, and with eggplant and peppers baked in the freezer, in winter.

Preparing the salad

5. For the eggplant salad with baked peppers, both vegetables are finely chopped. In the case of eggplants, use a wooden, plastic or ceramic tool or one that you are sure is made of stainless steel. By contact with a certain metal, the eggplants turn black (picture 1 and picture 2).

6. Meet the eggplants with chopped baked peppers in a bowl (picture 3), add the mustard and start pouring the oil into a thin wire. They will prepare eggplant salad with baked peppers just like mayonnaise, stirring constantly with a wooden spoon in the same direction (picture 4).

7. Eggplants have the ability to absorb a large amount of oil. Basically, you can incorporate even more oil than the 50 milliliters that I recommended, but I do not recommend. The mixture will become creamy and homogeneous, at which point add very finely chopped onion and crushed garlic (picture 5). Salt to taste and if desired add a little lemon juice (I always want).

Eggplant salad with baked peppers is ready and I assure you that it is very, very tasty.

I recommend keeping the salad in the fridge for at least an hour before serving, so that the two & # 8222primadone & # 8221 who have just been introduced, the pepper and the eggplant, can learn the score and sing the duet properly. . :)

Baked capsicum peppers in a jar

Baked capsicum peppers in a jar It's a very good recipe I got from my mother. As I haven't done it for a long time, I lost the recipe, but I didn't forget the two key elements: a lot of garlic and the composition must have equal amounts of vinegar and sugar.

We need large, beautiful and healthy capsicums. Wipe, if necessary, with a damp cloth and bake. Bake according to the possibility of each, on the grill outside or in the house on a hob on the stove. Then put in a large bowl, salt and cover with a kitchen towel.

After about an hour, clean the burnt skin, grow at the base and drain on an inclined plane.