The Content Of The Article:
- So you can preserve paprika
The paprika harvest was more fruitful than expected and now you do not know where to go with all the pods? No problem! Here are 4 ways to preserve paprika.
If you grow peppers in the garden and fertilize them properly, you can usually count on a rich harvest (reading tip: harvesting peppers - timing & harvest tips). Of course this is a great thing, because what is delicious than freshly harvested peppers from your own garden? Unfortunately, it can sometimes happen that you reap more peppers than you can eat. Of course it is useful to know how to process the peppers and preserve them.
And here is the catch: unfortunately, many do not know how to do it, and so the beautiful peppers spoil them. So that does not happen to you, here presented 4 different ways how you can preserve the vegetables.
So you can preserve paprika
➤ Option 1 - Place peppers:
For example, by putting the peppers in preserving jars, you can keep the fruits in the cellar for a long time. It is best to put the peppers in vinegar. Below is a brief explanation of how this is done.
- 5 mason jars (1 liter capacity each)
- 4 kilos of peppers
- 4 liters of water
- 2 cups of white wine vinegar
- 15 cloves of garlic
- 25 peppercorns
- 5 bay leaves
- 6 tablespoons salt
How to do it:
For the preparation of four kilograms of paprika, you must dissolve six tablespoons of salt in four liters of water by briefly bringing the water to a boil. Then remove the pot from the heat and pour two cups of the vinegar into the water.
Spread the washed, pitted and thicker strips of chili on five preserving jars. Then add five peppercorns, three halved garlic cloves, a bay leaf and some dill.
Now pour the water mixed with the vinegar and the salt into the five glasses. The edge should remain about half a centimeter of space. Then close the preserving jars neatly and place in a water bath for two hours.
After the glasses have cooled down sufficiently, they should be kept in a cool place. Here, the peppers then have to pull at least two weeks before you can enjoy them.
➤ Option 2 - Dry peppers:
You can not only put peppers, but also dry them. You can do that in two ways.
➥ air dry:
In the sun you should not dry the fruits in any case, because the UV radiation destroys a large part of the vitamins. In the shade you can only dry the pods when it is warm and airy. Then thread it on a string using a needle and hang the chain outside.
Trock to dry in the oven:
However, the quickest and easiest way is to use your oven to dry. Simply divide the pods, remove the seeds and, if you want, peel off the skin. Then dry the bell peppers at a temperature of 50 degrees in the oven and then store in glass jars. So they last about half a year and you can then grind them to use as a spice. You can also put the pods in oil after drying and make it almost antipasti.
➤ Possibility 3 - make pepper chutney yourself:
A chutney is a sweet and spicy marmalade, which is particularly good with hearty meat dishes such as meats. Grilled meat fits. It can consist of both fruits and vegetables. So chutneys are also a great way to conserve fruit. In our case, we would like to show you how you can make a very simple pepper chutney yourself.
- 300 grams of sugar
- 2 teaspoons salt
- 1/2 teaspoon chilli powder
- 4 tablespoons tomato paste
- 50 milliliters of red wine vinegar
- 500 grams of paprika cubes
- 100 grams of onion cubes
How to do it:
Melt the sugar in the pot and add the peppers and onion cubes. Simmer for 10 minutes and then add the remaining ingredients. Let simmer again for 10 minutes and then fill in glasses.
Depending on which type of pepper you use to make the chutney, it may taste a little sweeter, sharper or even heartier.
➤ Option 4 - Freeze peppers:
If you can not process fresh fruits right away, then of course you can freeze them too. It is up to you whether you chop the fruit or whether you freeze the whole pods. It is only important that you thoroughly wash the pods.
Frozen peppers can usually be stored in the freezer for up to 10 months at a time. But then you have to expect that they are not so crisp when you thaw them. Incidentally, this way you can preserve almost all types of vegetables and even herbs.