Capsicums can be kept fresh for up to several months. If you want to keep the vegetable for a longer time, you can use drying, freezing, canning. Thin-walled peppers are suitable for the first method, and fleshy varieties for the second and third.
The fruits can be dried in whole or in parts. Peppers can also be tied with thread or twine. Then the bundles will be dried in a cool, dry and ventilated place. It takes two weeks to dry. Drying in the oven takes 2 to 5 hours. The oven must be preheated to 50 degrees. A baking sheet is covered with parchment and pre-washed fruits are laid out on top. They need to be turned over every half hour.
Freezing
Place the chopped peppers on the freezer tray so that the slices do not touch each other. After 2-3 hours, the vegetables are placed in a plastic bag or plastic containers. The best freezing temperature is from 19 to 22 degrees Celsius. In such conditions, the product can be stored for up to 6 months.
In an electric dryer
The pepper is put into an electric dryer and connected to the network. The tiers should be swapped every 10-15 minutes. Next, dry pepper is placed in glass jars.
Pepper with honey and vinegar
Rinse hot peppers and put them in a sterile liter jar. Next, fill the jar with boiling brine and roll it up under a metal lid. The jar is turned upside down and wrapped in a warm cloth.
For the brine you need:
- 5 large spoons of natural honey;
- 400 g vinegar;
- 3 large spoons of salt;
- 5 peppercorns;
- Bay leaf.
Pepper with vinegar and oil
It is necessary to rinse and dry the pepper, tamp it into sterile glass jars. Add garlic cloves there. Pour everything with brine and roll up.
The brine consists of:
- vegetable oil 200 g;
- water 250 g;
- sugar 200 g;
- salt 1 large spoon;
- vinegar 200 g
Pepper "in Armenian"
Scald the pepper with boiling water, remove it with a slotted spoon and immediately put it in cold water. Due to the temperature difference, the upper skin will separate. It needs to be removed. Next, the fruits are boiled in brine for 2 minutes. They should be placed in sterile glass jars along with the garlic.
All this is poured with marinade and rolled up with metal lids.
The brine consists of:
- water 1 l;
- vinegar 70 g;
- vegetable oil 350 g;
- sugar 70 g;
- salt 3 tablespoons.
Pepper "in Georgian"
You need to take:
- bitter pepper 5 kg;
- garlic 300 g;
- a bunch of greens and a bunch of cilantro;
- vegetable oil 500 g;
- vinegar 1 l;
- salt 7 large spoons;
- sugar 6 large spoons;
- bay leaves 8 pieces.
The marinade is made from sugar, water, oil, vinegar and salt. The peppercorns are boiled for 7 minutes and the marinade is allowed to drain.
The fruits must be put in jars. Greens and garlic must first be scrolled in a meat grinder. The mixture is added to the brine, which is boiled. Jars of pepper need to be poured with brine and sterilized in a water bath.
Fresh celery, coriander, parsley, and dry spices can also be used as additional pickling ingredients.
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