Vegetable peppers from your own garden or balcony taste incomparably aromatic. The harvest season of the fully colored pods begins in July under glass and about a month later outdoors. Often more peppers ripen at the same time than you can eat at once. The surplus can be easily preserved. We'll tell you how to do it.
How can you preserve peppers?
Peppers can be preserved by freezing, preserving, pickling or drying. This means the vegetables remain aromatic and can continue to be eaten even after the harvest season.
Freeze peppers
Frozen sweet peppers last at least ten months. Follow these steps:
- Wash and clean the pods.
- Cut into bite-sized pieces.
- Place on a baking tray or plate and flash freeze for a few hours. This prevents the pepper pieces from sticking together.
- Pour into container and freeze again.
Woke peppers
To preserve sweet peppers, all you need in addition to the vegetables are suitable jars and a preserving pot.
- Sterilize twist-off or mason jars in a preheated oven at 120 degrees for 15 minutes.
- Wash, clean and cut the peppers into pieces.
- Pour into the glasses.
- Boil water.
- Put one or two pinches of s alt in each glass and pour in the boiling liquid. There should be a two centimeter wide border at the top.
- According to the manufacturer's instructions, cook in an automatic preserver at 90 degrees for thirty minutes.
You can season the broth as desired with vinegar, garlic, bay leaves and pepper, for example, and give the pickled pepper a special flavor note.
Pickle peppers
Always use perfect peppers for pickling.
Ingredients:
- 1, 5 kg cleaned peppers
- 600 ml cold pressed olive oil
- 4 organic lemons
- 4 – 6 garlic cloves
- 6 bay leaves
- 1 tbsp s alt
- 2 tbsp honey
- 1 tsp dried or 3 sprigs fresh thyme
Preparation
- Wash, clean and peel the sweet peppers.
- Cut into wide strips.
- Zest from the lemons and squeeze the fruit.
- Peel 4 cloves of garlic and chop finely.
- Add lemon juice, lemon zest and honey and mix.
- Put the peppers in a bowl and marinate in this mixture for 24 hours.
- The next day, peel the remaining garlic and cut it into very fine slices.
- Put the peppers in jars with the herbs and garlic.
- Mix the lemon marinade with the olive oil and heat to 80 degrees.
- Pour over the peppers.
- Close jars tightly.
- Store in a cool, dark place.
Tip
You can also dry sweet peppers. To do this, divide the washed and cleaned pods, pull them onto a string with a needle and hang them in an airy, shady place. Alternatively, you can dry the peppers in the oven at 50 degrees.
