How to dry bell peppers: preparing a healthy and tasty culinary ingredient at home

Drying as a method of preparing sweet peppers for the winter has been used since time immemorial. The product retains maximum nutrients and vitamins. Dried flakes or ground powder are added to various meat, fish and vegetable dishes.

Our article will tell you how to dry bell peppers in the oven, microwave, electric dryer and outdoors.

Benefits of harvesting dried sweet peppers

The method of preserving vegetables and fruits for the winter by drying is especially popular due to the fact that the product preserves vitamins, micro- and macroelements.

Sweet peppers, unfortunately, cannot be stored fresh for a long time, so this method of preparation is best suited.

The chopped and dried pieces are placed in plastic or glass jars and added to food as needed. During the cooking process, the flakes swell under the influence of moisture.

Dried paprika can be ground into powder. The result is an environmentally friendly product, no worse than store-bought seasonings.

Beneficial features

Dried pepper, however, like fresh pepper, has a lot of useful properties, which it is endowed with by its rich chemical composition.

Product contains:

• vitamins A, B1, B2, B6, C, E, PP;
• minerals: magnesium, potassium, sodium, phosphorus, calcium, iron, manganese.

Ascorbic acid makes it easier to tolerate viral diseases in winter.Vitamin A improves the condition of skin, hair, nails, and has a beneficial effect on vision. B vitamins are indispensable for the cardiovascular and circulatory systems. Fiber promotes rapid digestion of food and removal of toxins from the body.

Dried paprika has a beneficial effect on the body when:

• disruption of the gastrointestinal tract;
• diabetes mellitus;
• periodontal disease;
• anemia;
• fragility of blood vessels;
• memory impairment, loss of strength, constant fatigue due to stress;
• vitamin deficiency.

Moderate consumption of the seasoning relieves flatulence, colitis, cramps, speeds up metabolism and reduces weight. Sweet paprika, unlike hot pepper, does not cause inflammatory processes in the gastric mucosa. Therefore, it can be consumed in larger quantities without fear.

Important! Doctors recommend caution in introducing dried pepper into the diet in case of pathologies of the liver, kidneys, pancreatitis and allergic reactions.

Preparing the vegetable

Before you start drying, you need to properly prepare the fruits. Choose fresh, firm, rot-free peppers that are fully ripe and red or green in color. Wash in warm water, dry with a paper towel. Remove the tail and core with seeds.

Reference. The seeds do not affect the taste of the finished product.

First cut the peppers into four parts, and then chop each into thin strips.

How to dry bell peppers at home for the winter

Paprika is dried using:

• electric dryer;
• oven;
• microwaves;
• fresh air and sunshine.

The product is taken out into the open air in dry, sunny weather. The trays are covered with gauze to protect them from dust and flies. In such conditions, the slices reach readiness in 3-7 days, depending on humidity and air temperature.

For example, at +30°C, three days are enough to dry paprika.

In the oven and electric dryer, set the temperature to no more than 50-55°C. Cooking time is 12-24 hours. It all depends on the thickness of the pieces.

In an electric dryer

To dry paprika in an electric dryer, follow these steps:

1. Place the product in trays.
2. Select a temperature of 50-55°C and turn on the device.
3. At the end of cooking, turn off the dryer and leave the peppers in it until they cool completely.

Place the strips in glass containers and close with lids. If desired, they can be ground into flour.

In the oven

To dry paprika in the oven:

1. Line a baking tray with baking paper and spread the slices in a thin layer.
2. Set the temperature to 50-60°C and place the baking sheet inside.
3. Keep the door slightly open to allow steam to escape freely.
4. Stir the pieces from time to time.
5. After 3-4 hours, turn off the oven. Don't close the door.
6. The next day, stir the slices and turn the oven back on. The temperature is the same.
7. Cook the peppers until tender. It may take more time.

Important! Before cutting the peppers, they must first be blanched for 3-5 minutes.

In the sun

How to dry paprika in the sun:

1. Place the product on trays and cover with gauze.
2. Monitor readiness by stirring the pieces from time to time.

Whole peppers are dried in the open air. To do this, the core and tail are removed. The fruits are strung on a thick thread and hung under a roof or in a dry place. In an apartment, this can be done over a gas oven. You can also place the peppers on a windowsill with access to sunlight.

Bundles of dried peppers will become an additional decoration in the kitchen.The product is stored in linen bags or glass containers with lids.

Pepper dried in the open air retains more nutrients. The aroma of the product is pronounced.

In the microwave

To dry peppers in the microwave:

1. Spread the sliced ​​peppers on a plate in a thin layer.
2. Cook for 2 minutes at 200-300 W.
3. Open the door from time to time to check the condition of the product.
4. After the beep, open the door and stir the pieces. Repeat the process if necessary.
5. If you smell something burning, reduce the power.

How to check readiness

Properly dried peppers shrink several times in size, turning into shriveled pieces. They are crunchy and crumble easily. If the slice bends, it means the product is not ready.

Storage of the finished product

Glass or metal jars, fabric bags and paper bags are used to store dried paprika.

If you plan to store the product in a glass container, choose a place protected from direct sunlight. Linen bags are used if the humidity level in the kitchen is low.

Sun-dried peppers must be heated in a hot frying pan or oven for disinfection before packaging. To do this, heat the oven to a temperature of 100°C, then turn it off and leave the pepper in it until it cools completely.

Use of dried pepper in cooking

Dried aromatic paprika goes perfectly with other vegetables, pork, beef, chicken, turkey and fish. It is used in stews, sauces, marinades, gravies, and fried for first courses.

Advice. Place the preparation in the cold for 20 minutes to swell and add to soups, borscht, and stewed cabbage at the end of cooking.

Dried paprika is added to bread dough along with flax seeds, sesame seeds and herbs. It is used to make homemade seasonings for a variety of dishes, combining them with ground black pepper, turmeric, dried parsley, dill, celery, basil, garlic, and bay leaf.

Dried ground bell peppers are actively used in Mediterranean, European, and Asian cuisines. For example, the famous Hungarian paprikash is difficult to imagine without aromatic paprika, where it is added in fresh and dried form. Feta cheese is rolled in ground pepper and marinated in olive oil.

Read also:

How to prepare whole pickled bell peppers for the winter.

How to freeze bell peppers for the winter.

The benefits and harms of bell pepper: what is the vegetable good for the body.

Conclusion

Paprika prepared in the summer-autumn period is a real lifesaver for cooks. Dried sweet peppers retain a full range of minerals and vitamins, the deficiency of which is acute in winter. The preparation enriches the taste of familiar dishes, making it bright and rich.