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Baked peppers in a jar

Baked peppers in a jar



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An easy way to preserve baked peppers without other ingredients. In winter, you can use them as you wish. For those who do not tolerate vinegar, it is the ideal recipe. Not to mention that there is room for other vegetables in the freezer!

  • kapia or fatty peppers
  • salt

Servings: 10

Preparation time: over 120 minutes

RECIPE PREPARATION Baked peppers in a jar:

Bake the peppers (they can also be baked in the oven tray, but turn them over). Close them in a bag or covered bowl because the steam helps make cleaning easier. Peel a squash, grate it and simmer for 1-2 hours in a colander, sprinkle with salt. Put the peppers in jars up to 1 cm from the edge.

Put the lids on, sterilize them in a saucepan with cold water up to ¾ from the height of the jars. Boil over medium heat for about 1 hour. Leave in the saucepan until cool.

Wipe the jars, store them in a dry, dark place


Bulgarian peppers in a jar

Every year we put in our garden these Bulgarian peppers. Of course we will put for the winter, Bulgarian peppers in a jar! It can't be otherwise. They are very good with different soups. They are neither too hot nor too sweet. They are perfect to be eaten with gusto!

We recommend you to try the recipes with Hot Pepper Jam, classic recipe and quick recipe. Click on the title in the image for recipes!

  • Quick Chili Jam
  • Hot pepper jam

I do not give fixed amounts to vinegar, water, sugar, salt because the liquid that comes over the peppers will be prepared either sourer, sweeter or saltier, according to everyone's taste and preference. The liquid that is poured over the pepper should be equivalent to about half the volume of the jar (or easier & # 8230 ochiometrically).

Bulgarian peppers in a jar – ingredients

Bulgarian hot peppers
vinegar
coarse salt
sugar
the water
preservative powder

Bulgarian Peppers in a Jar & # 8211 Preparation

First we wash the hot peppers well in 2 & # 8211 3 waters. We shorten the tails. Put water to boil in a saucepan, add salt, vinegar and sugar to taste and bring to the boil.

When it boils, put the hot peppers in them, where we will leave them for about 1-2 minutes until they change their color a little (they become paler).

We take them out of the pan and place them in jars (if we burn them in liquid, the peppers can be placed much easier in jars). Bring the liquid to a boil again and pour over the pepper so hot. To each jar add a knife tip of preservative powder.

We staple the jars and place them between the beds until the next day, after which we move them to the pantry on the shelf.

See also recipes with hot peppers in a jar. Click on the title in the image for recipes!

  • Cold-preserved hot peppers
  • Hot peppers in vinegar

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The peppers are washed, the seeds are removed and baked on a tray. Bake well on all sides, over high heat, then put in a saucepan where salt is added. Cover the pan and leave for about 45 minutes. After the 45 minutes have passed, the peppers are cleaned of the burnt skin, they are grown at the base and they are put in jars in which we add the garlic cloves. I choose to leave the peppers with the tail because they can be served more easily.

In a bowl, put the vinegar, water, salt, mustard seeds, pepper, the fixed spicy sachet on the fire and let it boil for the first time. The resulting composition has a sweet, sour taste that we all love. Pour the composition into the jars with peppers until they are full, close with tight lids and place the jars to dry between the beds until the next day.


Ingredients

  • 10-15 & # 32 baked peppers cut into strips
  • 2 & # 32 medium onions & # 32 chopped not very small
  • 2 & # 32 diced potatoes
  • chopped fresh tomatoes & # 32 or: tomato juice, broth, canned tomatoes
  • 4-5 & # 32 tablespoons of sunflower oil
  • salt & # 32 peppercorns (or ground)
  • fresh parsley

Preparation instructions

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

It is excellent on fasting days next to a hot polenta or even as a side dish next to a grilled steak, for example.

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Baked peppers in a jar & # 8211 Simple recipe for baked peppers in a jar

Baked peppers in a jar. Simple recipe for baked peppers in a jar. For housewives who no longer have room in the pantry and for baked peppers, the recipe below will save them because it is very easy, does not require much time to prepare and the result is delicious.

Ingredient Peppers baked in a jar:

  • - 5 kg of red pepper,
  • - 1/2 l frying oil,
  • - 2 cups vinegar,
  • - 2 cups of sugar,
  • - 3-4 tablespoons salt,
  • - salicyl / preservative

Preparation Baked peppers in a jar: Fry the peppers in a lot of oil - much like straw potatoes - and then peel them. Fried in this way, the whole recipe takes much less time, unlike the classic frying, on the stove or in the oven.

Baked peppers in a jar - The peppers are cleaned, the spine can be removed, then they are salted and left to drain. In a pot, prepare the vinegar with the salt and sugar and put them on the fire. Put a pinch of salicylic knife in each jar, then pour the juice over it and close the jars.

Put the jars in a pot for 15 to 20 minutes. Allow to cool in the pot, after which they can be stored in the pantry.


Ingredient:
500 g Chinese noodles, 2 leeks, 5 carrots, 2 red bell peppers, olive oil, 2 tablespoons soy sauce, pepper, salt

Ingredient:
1 chicken breast, 5 tablespoons tomato sauce, 2 mangoes, 2 tomatoes, 2 tablespoons sunflower oil, 1 hot pepper, 2 green onions, 2 tablespoons sugar


Baked Peppers in Vinegar & # 8211 Simple RECIPE of Baked Peppers in Vinegar

preparationse:Wash the peppers and place them on a well-heated grill. Bake on both sides then put in a bowl and pour cold water to peel more easily. Peel a squash, grate it and put it in a bowl. If you do not have a grill or do not want to fill your kitchen with smoke, the peppers can be placed on a tray and put in the oven. They will fry just as well but the time will be a little longer.

Separately sterilize the jars. In a bowl put the salt, sugar, vinegar and juice that form on the peppers after cleaning. Mix well until the salt dissolves.

In each jar, alternately put bell peppers and donuts so as to obtain a pleasant color. Add peppercorns and vinegar composition. Leave the jars without stapling for a few minutes to fill the lack of vinegar composition and put the lids on.

Put the jars in the steam bath for about 15 minutes. Remove, cover with a napkin and leave until the next day. Store in a cool, ventilated place.


Ingredient:
1 kg potatoes, 2 bell peppers, 4 onions, 10 sausages, 200 g paris, 100 g black olives, 100 g green olives, mayonnaise, greens

Ingredient:
50 ml orange juice, 10 ml grapefruit juice, 50 ml pineapple juice, 20 ml lemon juice, 20 ml coconut cream, ice