How to preserve peppers

To take advantage of all the properties of foods that we consume, we need to know how to conserve them. In we have given you several tips on how to preserve certain foods, and in this article we will do it with peppers. The pepper is a vegetable that belongs to the Solanaceae family, in this family there are few edible species and among them are tomato, potato and pepper, great contributors of gastronomy and indispensable in every kitchen. Next we will tell you several ways to how to preserve peppers, so that they do not lose their nutritional properties nor their flavor and they can last you many days, without having to go to the market for them.

You may also be interested: How to freeze peppers

To use them within a few days of buying them

You can store them quietly in the vegetable drawer inside your refrigerator or refrigerator, after having taken them out of the plastic bag or container in which they come from the market; This will allow for adequate air flow, avoiding bruising. With proper refrigeration, a healthy pepper can last 3 to 5 days in the refrigerator. This works for any type of pepper.

In the freezer

To keep peppers in the freezer, you will need: peppers, tray, container or freezer bags, plastic wrap.

Select peppers that have no spots or bumps on the market. These, although they seem to be perfect for cooking the same day, are probably already very mature and for sure they have already lost properties. Those you choose should have both the perfect and firm stem and skin. Wash them well, cut them in half transversely and remove the heart, the veins and all the leftover seeds. Cut the peppers as you prefer: in strips, in small, large tacos, sliced, etc. Spread them on a tray and make a layer that covers the entire tray. Take the tray to the freezer and leave it there until they are all frozen. Remove the tray from the freezer and then you have several options:

  • Put all the peppers in a plastic container suitable for freezer
  • Put them in a special bag to freeze food (removing as much air as possible)
  • Group them in small quantities and wrap them in plastic wrap and then store them in the bag or container. This way you will defrost only the amount you will use for each recipe. And finally, take the bag or container to the freezer.

Pickled Red Peppers

In this case, you will need: 1 kg of large red peppers, 50 g of sugar, 300 ml of white wine, 100 ml of extra virgin olive oil, 25 g of sea salt, 1 clove of garlic.

Again, you should choose peppers that have firm, shiny skin and no bruising. You will have to wash them well, remove the stem and seeds and cut into thick strips along the pepper. In a large and deep pot put the vinegar, oil, sugar and salt. Heat over high heat. When it starts to boil, lower the heat to medium / low and add the peppers little by little while stirring, so that they all get impregnated with the mixture. Continue stirring and cooking for approximately 10 minutes, while stirring, at intervals to achieve uniform cooking and do not stick between them. Still hot, we introduce the peppers in the bowl, complete with the liquid from the pot and add a clove of peeled garlic. Prevents air gaps inside the container before covering it. This point is very important, otherwise it can be lost. To achieve this, we stir the entire contents of the container, so that the peppers are adjusted and filled with the necessary liquid. 1 cm of liquid should remain above the peppers.

Roasted red peppers in olive oil

You will need: red peppers, olive oil, garlic cloves, canned cork bottle, rosemary, peppercorns and sea salt.

Cut the peppers into thin strips, they can be the length you prefer. Choose a baking sheet that is shallow and spread the peppers over it, forming a uniform layer. Heat the oven to about 150ºC. Bake for about an hour, turning them in intervals of 10 to 15 minutes. Every time you turn them you should spray them with olive oil, either with a special spray or with a pastry brush. You will know when they are ready when you can easily insert the tip of a fork. On the other hand, boil water in a deep saucepan and wash the bottle and cork that you will use to preserve your peppers. Dip the bottle and cork in the pan with boiling water, leave it for about 20 minutes. Take out the bottle and the cork and put them to dry on paper towels. Put as many peppers in the bottle as they fit. Add some dried rosemary, 1 tablespoon of sea salt, a clove of peeled and minced garlic and some peppercorns. Finish filling the bottle with olive oil until 1 cm of oil is left over the peppers, cover it with the cork and take it to the freezer. Leave it at least one week before using the peppers for the first time. The longer peppers remain in this mixture, the more flavor they will have. Peppers can last like this for up to a year.

With a dehydrator to preserve in the long term

The dried pepper can be used in many recipes and the positive is that it reconstitutes perfectly, does not lose its flavor or its properties. To dehydrate them: clean them well, remove the heart, stem and seeds. Cut them into large pieces and place them in the dehydrator. The time and mode of dehydration will depend on the model of each manufacturer. Follow each other's instructions for proper drying.

Bleached and frozen

With this technique they will be preserved for prolonged periods of time, up to one year. To bleach them: wash the peppers well, remove the heart and all other seeds. Enter them in boiling water and leave them for 2 to 3 minutes. Let them stand and freeze them in a freezer container. They can be frozen whole, cut into large pieces, sliced ​​or chopped into small pieces.

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