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Bell peppers and baked kapia in a jar

Bell peppers and baked kapia in a jar


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Bake the peppers and kapia on a grill, a plate or in the oven, depending on what you have on hand.

Do not bake them too hard as they will break the pieces when cleaning.

We put them in a pot as soon as we bake them and cover them with a lid.

Let it sit for at least half an hour to soften the crust.

We start peeling them, then we remove the spine and all the seeds.

If you run your hand under the water, then wipe yourself with a napkin so as not to splash the pepper with water because it is said not to stay in the winter.

We pass the juice left by the peppers through a strainer.

Place the clean peeled peppers and seeds in 800 gram jars, which were washed earlier with hot water and then dried.

Mix the salt well with the juice and pour it into jars.

On top of each we put half a crushed aspirin.

Close the lids tightly and wrap the jars in paper.

We place them in a saucepan, put water on three quarters and cover them with a kitchen towel.

We put them on the fire and from the moment the water starts to boil, we leave them for 20 minutes.

We take them hot out of the pan and wrap them in a blanket until the 2nd day when they cool.

We put them in a cool place to keep well until winter.

From this quantity I got 4 jars of 800 grams.


Baked Peppers La Borcan

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Baked peppers in a jar COOKED PEPPERS IN A JAR FOR TEOCTIST Posted on September 1, 2009 by zaku 6 Votes

Buy fleshy caps and necessarily red peppers (the green ones are bitter). Bake on the stove, not in the oven! To peel them lightly, put them hot in a pot with a lid and sprinkle with salt. After they have cooled, they are cleaned of "pellets", removed from the stalks and made into fissures. Add salt, vinegar and honey to taste. It is stuffed in smaller threaded jars, as much as it would be eaten at a table, the juice is put, it is sterilized on a water bath or in the oven, for about 20 minutes. When the jar is opened, just add the oil and they are ready to eat. They are so good in winter…

Baked pepper salad Choose beautiful, unharmed peppers (it doesn't have to be kapia). Bake on embers or on low heat. Put them in the bowl and, in order to steam them, cover the bowl with cellophane. After an hour, clean them, break the strips and put them in small jars, pressing them lightly. Boil 1 l of water with 150 ml of vinegar and 2 tablespoons of sugar. Fill the jars with this liquid, tie them with cellophane or cover them and boil them on a steam bath for 15-20 minutes. Otherwise baked kapia peppers The end result is the same, only the method is different. Use 2 kg of baked, cleaned and weighed kapia peppers, 150 ml of vinegar, 50 g of sugar, 2 teaspoons of mustard seeds or an aspirin, a bay leaf, a sprig of celery, 1 tablespoon of tarragon . Baked and cleaned kapia peppers without coming into contact with water (so as not to lose their specific baking taste), put them in a bowl or bowl. Boil vinegar, sugar, mustard seeds or crushed aspirin, bay leaf, tarragon and celery in a jug for 2 minutes and pour hot over the baked peppers, then cover with a lid. After 30 minutes, put the peppers in small jars, well pressed, cover with the respective liquid, tie with cellophane or cover and put in the pantry. Serve sprinkled with a little oil or cream. Canned kapia peppers Use 3 kg of kapia peppers, about 300 ml of vinegar, 100 g of sugar, 2 teaspoons of mustard seeds, peppercorns, bay leaves, a few celery leaves. Choose beautiful, well-baked and uncooked kapia peppers, wash them, wipe them well, then place them to bake on a thick sieve disk under the large flame of the stove. Put the baked peppers in a bowl, give them a little salt and cover the bowl with cellophane to steam. Carefully clean the skins and seeds, weigh them and place them in a larger bowl. Separately, boil 150 ml of vinegar for each kg of baked peppers, sugar, mustard seeds and spices. After the first boils, pour the liquid over the cleaned peppers and, after thirty minutes, place them in small jars. Fill the jars with boiled vinegar, put a teaspoon of oil in each jar and tie them with cellophane or lids. 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! INGREDIENTS capsicum or fatty salt

Servings: 10 Cooking time: over 120 minutes Ade200 GREAT KITCHEN Recipe to the liking of 8 cooks Tags: canned peppers, canned recipes COMMENT HOW TO PREPARE COOKED PEPPER RECIPE Bake peppers (they can also be baked in the oven tray, but to and return). 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 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

PEPPER SALAD COOKED IN VINEGAR, FOR WINTER Posted by Ina in Canned on October 20, 2012 | 2106 views FacebookTwitterYahooPrintEmailFavorites Since this year I baked a lot of peppers and the freezer space is limited, I prepared this recipe that is really worth it. Of course, I did not give up the frozen version. INGREDIENTS capsicum salt salt sugar vinegar Servings: 0 Preparation time: less than 60 minutes Ina KITCHEN CHEF Recipe to the liking of 23 cooks Tags: baked pepper salad, canned recipes COMMENT HOW TO PREPARE RECIPE PEPPER SALAD COOKED IN VINEGAR, FOR WINTER Baking peel the cap and peel it, then put it in a large bowl (possibly a basin). Sprinkle salt, sugar and vinegar over the peppers, the quantities being at the discretion of each. Mix everything by hand, using the juice left by the peppers, and add more ingredients according to your preferences. In washed and dried jars we put the strips of baked peppers and complete with the juice that must cover the peppers. Staple and sterilize for 30 minutes on low heat. It is a delicious salad, and this way of preparation helps us to have it at hand whenever we want to serve it and we do not have time to prepare it from peppers kept in the freezer.

FAT PEPPERS AND KAPIA COOKED IN A JAR Posted by Rocsi in Canned on September 1, 2012 | 2196 FacebookTwitterYahooPrintEmailFavorite views

INGREDIENTS 5 kg bell peppers and kapia 1 tablespoon sea salt 2 aspirin Servings: 4 Preparation time: over 120 minutes Rocks CUISINE TOP-CHEF Recipe to the liking of 28 cooks Tags: peppers, preserves, recipes Canned COMMENT HOW TO PREPARE FAT PEPPER RECIPE AND KAPIA COOKED IN A JAR We cook the peppers and kapia on a grill, a plate or in the oven, depending on what you have on hand. Do not bake them too hard as they will break the pieces when cleaning. We put them in a pot as soon as we bake them and cover them with a lid. Let it sit for at least half an hour to soften the crust. We start peeling them, then we remove the spine and all the seeds. If you run your hand under the water, then wipe yourself with a napkin so as not to splash the pepper with water because it is said not to stay in the winter. We pass the juice left by the peppers through a strainer. Place the clean peeled peppers and seeds in 800 gram jars, which were washed earlier with hot water and then dried. Mix the salt well with the juice and pour it into jars. On top of each we put half a crushed aspirin. Close the lids tightly and wrap the jars in paper. We place them in a saucepan, put water on three quarters and cover them with a kitchen towel. We put them on the fire and from the moment the water starts to boil, we leave them for 20 minutes. We take them hot out of the pan and wrap them in a blanket until the 2nd day when they cool. We put them in a cool place to keep well until winter. From this quantity I got 4 jars of 800 grams.

6 kg peppers 6 kg peppers

- bake and put in a bowl with a lid - sprinkle some salt on them and let them sit for 1-2 hours - drain the leftover juice, strain it and mix it with 2 sachets of preservative or 2 aspirins - clean the peppers skin, stalks and seeds, and we put them in a sieve, because they will leave the juice (which we mix at the end with the first - we put the fashi peppers in clean jars and complete with the prepared juice - we put the lids and send them to the cellar - good appetite) Baked peppers are a delicious garnish but you should not give up their delicious taste in winter because you can prepare this recipe for baked capsicum peppers in a jar. Enlarge picture "A plate with baked capsicum and salad" Ingredients 5 kg capsicum 500 ml vinegar 2 liters of water 3 tablespoons sugar 5 tablespoons sea salt 100 ml oil mustard seeds peppercorns 5 bay leaves Preparation Bake peppers, put in cold water and then clean the skin and spine leaving them to drain in a sieve. If you want, you can also remove the seeds. Place the peppers in jars, leaving room for the brine. Prepare the brine from the rest of the ingredients, putting a tablespoon of salt to preserve the food in a liter of water. After pouring into a few holes, pour the hot brine into jars, waiting a few minutes to top up with brine if needed. Staple the jars and then sterilize them in the hot oven for about 20 minutes. Leave the jars in the oven to cool after turning off the heat. Keep in the pantry or in a cool, shady place. Notes Canned capsicums are best eaten as a garnish for french fries. Preparation time: 3 hours Complexity: average COOKED PEPPERS FOR WINTER Today I cried about 3 and a half hours: D. No, no one upset me, but I sat in the smoke to bake 33 kg of capsicum. that's how my husband came from the market yesterday. : P. And since the embers were so good for a steak, and the baked peppers had to sit for 20 to 30 minutes in the oven, I quickly tossed some mutton pastrami and a piece of pork belly on the grill, so I had lunch at the muzzle. horse ", along with a" dry Murfatlar ") INGREDIENTS firewood (only wood, not charcoal) a pepper grill (how many do you have, I weighed 33 kg :)))) 1.5-2 kg bags a freezer workable: P Servings: 0 Preparation time: less than 15 minutes Ina CHEF CHEF Recipe to the liking of 29 cooks Tags:

capsicum, baked peppers, baked capsicum, frozen, canned, canned recipes CANNED COMMENTS HOW TO PREPARE COOKED PEPPERS RECIPE FOR WINTER After Costel made my fireworks, I partially put them in the grill box and set them on fire. When they were arranged in a box, I put the grill on top and started the adventure: I baked all the peppers on the flame (not on the embers), taking them when they were baking and putting them in a pot covered with a lid. Keeping in a covered bowl helps to quickly clean the pepper, the peel will come off much better. After the pepper has been covered for about 20-30 minutes, we start cleaning the peel and removing the spine, washing our hands, from time to time, in a bowl of water. We do not wash the pepper, but only the hand with which we clean it. The cleaned pepper is put in bags (as much as we want to serve at a table) and kept in the freezer for even two years (I still have about 3 bags from last year, which were kept very well). PS. Costel also helped me clean it, who from the first pepper realized that this "is not a job for him :)) :)) I clean 3-4, he only one =)). After the first pot ( that I had 3) he said that he helped enough and left: P =)). I finished, helped a lot by my mother-in-law) Recommendations Calatorim.RO: Beautiful Romania »Sighișoara, the dream fortress and the real fortress Bali, sweet Bali (part II) »Yoga on the beach + yoga by laughter Holiday in Germany» Lippstadt - the charm of a German town TIPS 1Like eggplant, peppers cook very well on the flame, not on the fire 2To make cleaning easier, put it in a bowl with a lid as soon as you take it off the grill

Baked peppers in a jar 0 Comments. We prefer the ones in the jar. After the peppers are cooked, we peel them and we have to keep all the juice that they leave in the bowl. From this juice we will prepare the sauce. Put the pepper juice in a saucepan on the fire. Add salt and balsamic vinegar to taste, peppercorns and a few tablespoons of olive oil. Leave it on the fire only until it boils in 2-3. Remove from the heat and leave to cool. When the sauce is almost cold, crush the garlic cloves and add them inside. The baked peppers are put in jars layer by layer, always adding a little of this sauce. Close the jars and boil for 20 minutes in a bain-marie. They are delicious!

baked peppers in a jar (baked donuts in a jar) By Doina 2 Comments Categories: Culinary art (Doina recipes) Tags: pickles We love baked pepper salad and we found a way to put baked pepper salad in jars, as not to crowd my freezer. I searched through several cookbooks, but I was not satisfied with any recipe, because I do not like to leave the peppers unclean. They turn black and look ugly. I put them according to my own recipe, taking something from here, from there.

I used 6 kg of kapia peppers (donuts) as healthy and meaty as possible 250 ml of 9 degrees vinegar 250 g sugar 5 teaspoons with mustard seed or 5 aspirins or 1.5 fixed spicy sachets 5 bay leaves a few celery leaves

5 tablespoons oil a few peppercorns 5 tablespoons salt (only 2 if you use a spicy fix) If the peppers and donuts are greener, in two or three days they turn well. It is best to cook over high heat on the stove. In order not to soil the stove, I advise you to cover it with aluminum foil. Bake them well on all sides, over high heat and then put them in a pan, sprinkle well with salt, as they bake. Cover the pan with a lid and let it sit for 30-45 minutes. They will clean very easily. Always rinse your hand in a bowl of water.

Cut the peppercorns short. In donuts, cut the tail before baking, so they will be better baked. Put them in jars, smaller or larger, according to preference. I used 400, 800 and 1700 g.

Put the jars in a higher pan in which you have placed a kitchen towel and fill it with cold water, up to one cm below the mouth of the jars. Place the pan with the jars on the stove over low heat. In another pan put all the other ingredients, the juice that the peppers left in the bowl, after you have cleaned them and 200 ml of water and also put it to boil. When both are well heated, put the juice in each jar up to the top, taking care to press with a fork so that there is no air left between the peppers.

Take out one jar at a time, tighten the lids well, using kitchen towels, so they don't burn and put them back to boil. From the moment the water starts to boil, let it boil. on low heat, 30 minutes.

Put the jars immediately on the pillows to stay until the next day. I put them with hot spicy hot. The salt is for sprinkling the peppers to steam. Take into account two tablespoons, if you do not use spicy fixed. Who wants more spicy can put a teaspoon of peppercorns. It doesn't scare you that there is a lot of sugar, because very little juice enters each jar. I bought another 2.5 kg of donuts, because there was still liquid and I filled exactly a 1.7 l jar with them. After a few days I opened a small jar of peppers and it was amazing. Don't worry about the salad anymore, just open the jar and empty it on a plate.

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Baked peppers in a jar. By radu, October 17, 2011, In Pickles and Preserves

pepper for baking garlic salt (optional) preservative powder (I put 1 aspirin on the jar instead) Not so much a recipe as a procedure, more a note about how I put them, I write on request for Pia Suciu. I only cook the peppers on the flame, I don't like baked in the oven because they soften too much, the heat passes through them, while the flame only on top and they remain firmer.

I put them in a bowl and sprinkle them with salt, cover until they are all cooked. Then I clean them as soon as I can and put them in another clean bowl. Then I remove the stalks and the seeds and ribs as well as I can. Then I put them in jars, quite well pressed, with a little salt and garlic cloves among them if you put them. They don't put water, they sit well, they have their own juice that leaves it and they don't have to. If you want you can just put an idea of ​​water, but leave 1cm in the oil jar. A crushed aspirin is sprinkled over the dissolved one and then I pour a thin layer of oil on top so that no more air enters. I also close the fridge, the pantry if you are cold enough. Baked peppers in a jar Author: Adelina Damian-Fekete

Other recipes in the same category

Preparation Bake the peppers (they can also be baked in the oven tray, but turn them over). Close them in a bag or in a covered bowl because the steam helps to make cleaning easier. Peel a squash, grate it and simmer for 1-2 hours in a colander. peppers in jars up to 1 cm from the edge. Put the lids: sterilize them in a pan by putting cold water up to A from the height of the jars. Boil over medium heat for about 1 hour. Leave in the pan until cool. Wipe the jars, store them in a dry and dark place. Baked peppers in a jar-variant 2 Baked peppers in a jar are often indispensable in the pantry.

Baked capsicum 4 kg capsicum 500 ml vinegar 1 l water 2 tablespoons salt 4 tablespoons sugar basil leaves How to prepare? Wash the peppers, put them in the black pan on the stove, bake over high heat, turning the peppers with a shovel or a long spoon.

Clean when they have cooled, put them in jars (you need 4-5 jars of 800 g), scald them with vinegar solution, water, salt and sugar, leave them in the jar to cool, put leaves of basil on top of the peppers and close the jars. They are kept in the pantry, served as a salad next to fatty or spicy foods.

I have a recipe for baked kapia peppers: Bake the peppers, peel them, put them in a jar with the following mixture previously boiled: (the quantity is for a jar of 800 g): 150 g vinegar, 50 g sugar, a teaspoon of grated salt , 2 teaspoons mustard or an aspirin, a celery leaf, a bay leaf. The idea is to immediately peel the peppers, put them in jars and depending on how many jars came out, make the juice above. They are absolutely delicious!

COOKED PEPPERS FOR WINTER 5 kg bell peppers and red donuts, peppercorns, 600 ml vinegar, 50-60 g salt, 20 g sugar. Preparation The peppers are washed and placed on a well-heated grill. Bake on both sides then put in a bowl and pour cold water. Peel a squash, grate it and put it in a bowl. Separately, the jars are sterilized. In a bowl put the salt, sugar, vinegar and juice that form on the peppers (about 200 ml) after cleaning. Mix well until the salt dissolves. In each jar, alternately put bell peppers and bell peppers alternately so as to obtain a pleasant color. Add peppercorns and vinegar composition. Leave the jars without stapling for a few minutes to complete 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. Serving Serve with steak. Suggestions I obtained 10 jars of 800 gr. Why put baked peppers in water? It is correct to be put in a bowl, sprinkle see you salt and covered, or see you clean kitchen towel, or see you a lid, to suffocate, and the juice left by baked peppers is much better and more concentrated! Reply · 3 · · October 14, 2012 at 4:03 am Doina Pavel · Spiru Haret University Bucharest Ideally, baked peppers should be unwrapped, because, in recent years, I have met many wormwood, see you some worms how many caterpillars and that's why I think it's extremely unpleasant to see something like this in a jar when you want to open in winter! Not to mention that you can find it on your plate! I haven't put it in the jar so far, but I will try, because in the freezer, you put some of everything and you wake up that it is full. Baked peppers for winter Posted in category: Cooking recipes, Recipes for pickles and preserves Tags: baked peppers, canned peppers, pepper recipes Baked peppers for winter

Ingredients 5 kg bell peppers and red donuts, peppercorns, 600 ml vinegar, 50-60 g salt, 20 g sugar. Preparation

Wash the peppers and place them on a well-heated grill. Bake on both sides then put in a bowl and pour cold water. Peel a squash, grate it and put it in a bowl. Separately, the jars are sterilized. In a bowl put the salt, sugar, vinegar and juice that form on the peppers (about 200 ml) after cleaning. Mix well until the salt dissolves. In each jar, alternately put bell peppers and bell peppers alternately so as to obtain a pleasant color. Add peppercorns and vinegar composition. Leave the jars without stapling for a few minutes to complete 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. Serving Serve with steak. Suggestions I obtained 10 jars of 800 gr.

Ingredients: 10 kg capsicum or 10 kg bell peppers (we can combine them, ie 5 kg kapia and 5 kg bell peppers), 800 ml water, 200 ml vinegar, 200 g sugar, 3 tablespoons iodine-free salt (in bulk) , 1 teaspoon salicyl (1 sachet and a half of preservative powder), Preparation: Bake the peppers, salt them with salt and leave them to rest for about 30 minutes. We clean them, then the skin, remove the tail and the seeds and place them in 800 ml jars. Being placed in jars, we can start preparing the syrup that we will pour over them. Put in a pot to boil 800 ml of water with 200 g of sugar, 3 tablespoons of salt, and 200 ml of vinegar. When it starts to boil, turn off the heat, set the pot aside and add 1 teaspoon of salicylic acid (or 1-1 / 2 sachets of preservative powder), stir to melt and then pour this syrup into each jar over the peppers until it is full. Close with lids and place the jars of hot dried peppers between the beds until the next day. This amount of given syrup is enough for 6 jars of 800 ml. Baked peppers in a jar I love baked peppers and I usually put them in the freezer, but this year I really didn't have a place. The recipe is provided by Buni of Andreea (my sister-in-law) who has been putting it in this version for a long time. Ingredients (for 5 jars of 720 ml): 5 kg capsicum 1/2 l oil for frying 2 cups vinegar 2 cups sugar 3-4 tablespoons salicylic salt / preservative Peppers are fried in a lot of oil (like straw potatoes), then peel. Fried in this way, the whole story unfolds much faster than if they were fried on the stove. The peppers are cleaned, I removed the back, then salt and let it drain. In a pot, prepare the vinegar with salt and sugar and put them on the fire. Put a tip of a salicyl knife in each jar, then pour the juice over it and close the jars. Put the jars on the fire in a pot for 15-20 minutes. Allow to cool in the pot, after which they can be stored in the pantry. I got 5 jars of 720 ml. I put both baked and cleaned peppers or donuts, as well as ripe and drained eggplants, so simple in a jar without salt and without oil. They are very good and when you open the jar you put fresh oil, salt and everything you need. I don't put anything to preserve, aspirin or anything else, and it fits perfectly /

Baked peppers in a jar The ingredients needed for 10 jars of baked peppers are: 10 kg of bell peppers, a cup of vinegar, a cup of sugar, a cup of water, salt to taste and a sachet of preservative. Preparation: Wash the peppers well, then bake on the stove. Peel a squash, grate it and squeeze the juice. Prepare (by boiling) a mixture of water, sugar, vinegar and salt to taste which you will then pour into jars (after it has cooled). Then seal the containers and boil them in a bain-marie for 10-15 minutes. Remove the jars and leave them to cool covered with a blanket.

3 hours is the cooking time of baked peppers preserved in a jar. Baked capsicums can be preserved for the winter and as follows: the peppers are baked, peeled, not washed in water, allowed to drain the juice, but not removed from the spine, placed in 800 gr jars. , and over them put 4 tablespoons of oil, close the jars with lids and put the can in the oven, in the pan with a little hot water and let it boil for 45 minutes. Leave in the oven to cool and then put in the cold. In winter, when you want to eat peppers, add apple cider vinegar (one part vinegar and two parts water), a little sugar and salt. Of course, they can be stored in the freezer as you have already been told. But I prefer this method because I have to keep other foods in the freezer, which cannot be preserved in the form described above. Good luck and hard work. Rate / Report 22 May 2012 16:42 alicia2000 replied (for mariana): Mariana, when you put peppers in jars should not be contained in the juice? I think that if you add only 4 tablespoons of oil over them they will not be contained in anything and they will mold. This is what happened to me or maybe I was wrong somewhere. alicia2000 listen >>> Rate / Report - Hide conversation (1 reply) 23 May 2012 18:20 mariana replied: Depending on the size of the jar, I put the capsicum in jars of 420 gr, after baking them, peeled and seeds, I press them well, so that there are no air gaps (beating the palm jar) and I put the oil on top, which I heat well beforehand. You will close the jars only after the oil is put in between the peppers and there is a space of 2 fingers empty on top so that, when you boil them, the oil does not come out. They fit me and are very good. But if you have free space in the freezer, as other users have already told you, you can put them in plastic bags, even whole, after you have peeled them and when they thaw, you can keep the liquid originated, to add to the salad. Rate / Report 7 October 2009 17:17 gratzy56 replied: I, after baking them, peel them, stalks and seeds and place them 10-15 in bags and keep them in the freezer. This is much more practical, because I can eat them as a salad, I can combine them with eggplant, onions and tomatoes for zacusca, I can use them in stews or other dishes. Baked peppers Jar Ingredients needed: 3 kg fleshy red peppers 50 ml vinegar 120 ml olive oil 1 teaspoon dried oregano 1 1/2 teaspoon salt Preparation: Bake the peppers in the oven or on the grill and then peel and seeds . The peppers are cleaned on top of a bowl to collect the juice they leave.

We then strained this juice through a sieve to separate the seeds.

Place the cleaned peppers in clean, dry jars in the oven, pressing lightly by hand to make them sit better. The peppers are almost covered with their own juice when we press them. In a small saucepan put the rest of the ingredients plus the juice left by the baked peppers and bring to a boil, stirring to melt the salt. Pour this mixture over the peppers, until they are perfectly covered. We close the jars, we lightly beat the jar on the table so that the peppers sit well and the liquid is distributed, then we open the jars again and fill them with liquid if necessary, after which we screw them well. Put the jars of peppers in the hot oven for about 10-15 minutes. Remove the jars from the oven and place them with the bottom up until they cool (so the jars are sealed) and then place them nicely in the cool room.

KAPIA COPTI PEPPER SALAD, FOR WINTER

Ingredients: -3 kg of baked kapia peppers, peeled and weighed and weigh -500 ml of 9-degree vinegar -3 tablespoons of honey -2 teaspoons of mustard seeds -a few bay leaves -2 teaspoons of berries pepper -6 aspirin tablets Preparation: Bake kapia peppers, clean over a bowl so as not to lose the juice it leaves. Carefully remove the stalks and seeds, weigh them and place them in a bowl. In a pot, boil for 2 minutes the juice left by the peppers, which has previously been strained to remove all the seeds, vinegar, honey and spices. The peppers are placed quite tightly in jars. Put 1/2 aspirin in each 400 g jar, fill the jars with cooled juice, cover with lids, turn the bottom up a few times so that no air gaps remain and place between the blankets to it is sterilized. When they have cooled, they sit in the pantry.

Ingredients: 3 kg bell peppers (tomatoes, half) 50 ml vinegar 120 ml olive oil 1 clove garlic 1 teaspoon dried oregano 1 1/2 teaspoon salt Preparation: Bake the peppers in the oven or on the stove / grill and then clean of shell and seeds. Clean the peppers on top of a bowl to collect as much of the juice that leaves it. Then strain this juice through a fine sieve (in case pips have fallen into it) and retain it. Place the cleaned peppers in clean, dry jars, pressing lightly by hand to settle better. You will notice that the peppers are almost covered with their own juice when you press them. Put the rest of the ingredients plus the juice left by the baked peppers in a small pot and bring to a boil, stirring to melt the salt. Pour this mixture over the peppers until they are perfectly covered. Close the jars, lightly beat the table with the bottom to place the peppers well and distribute the liquid, then open the jars again and fill with liquid if necessary. Staple or screw the jars well. In a deep pot, place the jars and enough water to reach under the lid and boil, 10 minutes from the moment the water starts to boil. Scoateti borcanele din oala si asezati-le cu fundul in sus pana se racesc (astfel borcanele se sigileaza). Pastrati la loc racoros. Nota: Reteta aceasta este pentru cei ce s-au delectat intreaga vara cu aroma ardeilor copti si vor sa mai pastreze putin din ea si pentru iarna.

ARDEI GRASI SI KAPIA COPTI LA BORCAN Postat de Rocsi in Conserve pe 1 Septembrie 2012 | 2165 vizualizari FacebookTwitterYahooPrintEmailFavorite

INGREDIENTE 5 kg ardei grasi si kapia 1 lingura sare mare 2 aspirine Portii: 4 Timp de preparare: peste 120 minute Rocsi BUCATARAS TOP-CHEF Reteta pe placul a 28 bucatarasi Taguri: ardei, conserve, retete Conserve COMENTEAZA MOD DE PREPARARE RETETA ARDEI GRASI SI KAPIA COPTI LA BORCAN Ardeii si kapia ii coacem pe un grill, o tabla sau in cuptor, depinde ce aveti la indemana. Nu ii coaceti foarte tare ca vor rupe bucatele la curatat. Ii punem intr-o oala imediat ce ii coacem si ii acoperim cu un capac. Lasam sa stea asa macar jumatate de ora pentru a se inmuia coja. Incepem sa ii decojim, apoi scoatem cotorul si toate semintele. Daca treceti mana pe sub apa, apoi va stergeti cu un servet pentru a nu stropi cu apa ardeii deoarece se zice ca nu stau pe iarna. Zeama lasata de ardei o trecem printr-o strecuratoare.

Asezam ardeii curati de pielita si seminte in borcane de 800 de grame, care au fost spalate mai din timp cu apa fierbinte si uscate apoi. Sarea o amestecam bine cu zeama si o turnam in borcane. Deasupra fiecaruia punem cate jumatate de aspirina pisata. Inchidem bine capacele si invelim borcanele in hartie. Le asezam intr-o cratita, punem apa pe trei sferturi si le acoperim cu un prosop de bucatarie. Le asezam pe foc si din momentul in care incepe sa fiarba apa le lasam fix 20 de minute. Fierbinti le scoatem din cratita si le invelim intr-o patura pana a 2 a zi cand se racesc. Le punem in loc racoros pentru a se pastra bine pana la iarna. Din aceasta cantitate mi-a iesit 4 borcane de 800 de grame.

Ardei copti conservati Categorii: Retete muraturi conserve, Retete de post, Bucatarie balcanica Sugestie de prezentare Reteta trimisa de: Nita Descrierea retetei: Reteta pentru conservarea ardeilor copti. Ingrediente ardei copti conservati: 1 kg ardei grasi 100 ml otet de 9 grade 30 g zahar 10 g sare piper, 2 frunze de dafin

Modul de preparare a retetei: Se aleg ardei grasi mari, copti, cu carnea groasa, fara adancituri, ca sa se poata coace si curata bine. Se coc ardeii pe o tabla pusa pe foc. Pe masura ce se coc, se pun ardeii intr-o oala acoperita, unde se lasa pana se curata, sa stea inabusiti. Se scot ardeii unul cate unul si se curata, tinandu-l de codita. Ardeii copti nu se tin sub apa deoarece devin fazi, ne vom spala doar mana cu care il curatam de coaja si de samburi. Ardeii copti se rup, se curata de samburi si se pun intr-un borcan. Otetul se fierbe cu sare, zaharul si condimentele, apoi se toarna fierbinte peste ardeii copti din borcan.

6 kg ardei kapia6 kg ardei gras- se coc si se pun intr-un vas cu capac- presaram ceva sare pe ei si ii lasam 1-2 ore sa se linisteasca- scurgem zeama lasata, o strecuram si o amestecam cu 2 plicru de conservant sau 2 aspirine- curatam ardeii de pielita, cotoare si samburi, si ii punem intr-o sita, pentru ca vor mai lasa zeama (pe care o amestecam la final cu primaasezam ardeii fashii in borcane curate si completam cu zeama preparata- punem capacele si le trimitem la pivnita- pofta buna )articol complet Problema mea este ca mi s-a facut pofta de ardei capia copti, la borcan si nu prea am idee cum se face, sau cel putin am una foarte vaga. Ma poate ajuta cineva cu o reteta buna? :please: Pana acum am copt ardeii si i-am curatat de coaja, mai departe ce fac? Aceast mesaj a fost editat de crocobaur: 28 October 2008 - 07:55 PM

0 #2 GinGin tonic Silver Member 4055 mesaje Scris 28 October 2008 - 08:59 PM crocobaur, on Oct 28 2008, 07:53 PM, said: Problema mea este ca mi s-a facut pofta de ardei capia copti, la borcan si nu prea am idee cum se face, sau cel putin am una foarte vaga. Ma poate ajuta cineva cu o reteta buna? :please: Pana acum am copt ardeii si i-am curatat de coaja, mai departe ce fac? Pastreaza-i la congelator,pentru ca daca ii pui la otet isi schimba gustul. La otet ii pui exact asa cum ii servesti vara,cu deosebirea ca fierbi borcanele juma de ora. Adica 3 parti apa,1 parte otet,sare,piper,zahar, foi de dafin si putin ulei deasupra,dupa ce ii instalezi in borcan.

deci, sterilizez borcanele inainte sa pun ardeii, dupa ce am umplut borcanele si le-am pus zeama si ulei inchid borcanele si le bag intr-o oala cu apa si le mai pun la fiert? merci mult! 0 #4 otilia* un zambet. Banned 5880 mesaje Scris 28 October 2008 - 09:48 PM Poti sa ii pui la borcan si fara otet. Ii asezi in borcane ,deasupra pui o lingurita de sare si inchizi borcanele apoi cu ele la sterilizat. Asa ai posibilitatea sa-i gatesti cum doresti in timpul iernii

Care ar fi problema daca au pus sare iodata ? 0 #55 samsara Daca Moderator 7752 mesaje Scris 26 September 2011 - 09:04 PM se inmoaie


Ardei copti la borcan pentru iarna (in suc propriu)

Aceasta reteta de ardei copti la borcan, pentru iarna este una dintre cele mai simple retete posibile. La fel de simplu si usor de facut ca si salata de vinete pusa la borcan pentru iarna sau ardeii iuti in otet.

Si este o buna alternativa pentru cine nu are un congelator sau cine nu mai are spatiu in congelatorul lui pentru a mai pune si cateva pungute de ardei copti.

Solutia pentru aceste persoane este sa aiba o camara, un loc intunecos si racoros in care sa pune diferite conserve printre care si cateva de ardei copti la borcan pentru iarna.

Mare lucru nu trebuie sa faceti pentru a pune ardei copti la borcan pentru iarna. Si nici nu dureaza mult sa o faceti. Asta daca excludem timpul cat ardeii se coc pe aragaz, in cuptor, sau, de ce nu, afara, la un foc de lemne. Cine are posibilitatea asta …

Practic ii coacem, ii curatam, ii lasam la scurs si apoi ii punem in borcane. Secretul este sa punem in acelasi borcan si zeama de la ei.

Aceasta reteta de ardei copti la borcan pentru iarna face parte din seria retetelor culese de mama mea in turele pe care le da prin piata, de la prietenele ei, gospodine ”cu state vechi de plata”.

V-am mai povestit despre ideea mea de a ii da mamei misiune sa culeaga retete de la alte gospodine batrane. Este bine sa invatam din experienta batranilor si sa ducem si noi mai departe traditiile din popor. Unele, modernizate, ce-i drept, de-a lungul timpului.


Cât scad ardeii sau gogoșarii la copt?

Țineți cont de faptul că după coacere, decojire și curățare de cotoare și sâmburi veți rămâne cu 1/2 din cantitatea inițială de ardei cruzi. Deci din 1 kg de ardei cruzi rămân cca. 500 g de ardei copți curățați. Ca idee, din 1,2 kg de ardei cruzi ies 2 borcane de 300 ml cu ardei copți pentru iarnă (rețeta aici). Dacă-i puneți la congelator e mai simplu pentru că puteți face pungi mai mari sau mici, după nevoi.

Alegeți ardei mai cărnoși, cu pulpa mai groasă și oarecum drepți (nu încovoiați). Gogoșarii au randament mai bun dar se coc mai dificil datorită formei neregulate (se rostogolesc, sunt greu de fixat în anumite poziții pentru coacere uniformă).

În cele ce urmează voi detalia mai multe metode de coacere a ardeilor. la final vă las și mai multe rețete care includ ardein copți. Cantitățile sunt după nevoile fiecăruia.


Ardei copți pentru iarnă, la borcan

Nimic nu se compară cu o salată de ardei copți, pe post de garnitură, fie că vorbim de ardei proaspăt copți sau păstrați peste iarnă. Este momentul optim pentru a coace și conserva ardeii kapia pentru iarnă, fie că alegeți să îi păstrați la congelator sau la borcan.

Metodele sunt asemănătoare, modul de preparare nu diferă cu nimic și sunt la fel de gustoși și se păstrează la fel de bine, indiferent cum ați alege să îi păstrați. Ardeii copți puși la borcan au avantajul că pot fi serviți imediat și nu trebuie să așteptați să se decongeleze.

Pentru ca ardeii să aibă acea aromă de copt și fum, ei trebuie copți pe flacără, pe o tavă de tablă, sau direct pe foc, în curte, folosind tot o tavă de tablă. Dacă îi coaceți în cuptor, nu vor avea aceeași aromă.

Coaceți ardeii bine pe toate părțile, fără să îi ardeți. Imediat ce îi luați de pe foc, presărați din belșug sare grunjoasă peste ei. În acest fel ardeii se vor curăța mai ușor.

Când s-au răcit, curățați ardeii de coaja arsă. Umeziți-vă mâna pentru a vă fi mai ușor, dar nu spălați ardeii, pentru că veți îndepărta aroma de fum. Puteți conserva ardeii întregi sau îi puteți curăța de cotoare și semințe, este alegerea voastră.

Puneți ardeii într-un bol încăpător și lăsați-i cât să își lase zeamă. Dacă îi congelați, scurgeți zeama. Dacă îi puneți la borcan, veți păstra zeama pentru a umple borcanele.

Așezați ardeii întregi sau tăiați fâșii în borcane curate și uscate. Turnați peste ei din zeama pe care și-au lăsat-o. Nu este nevoie de conservanți sau sare în plus, pentru că veți steriliza borcanele.

Sterilizați borcanele și lăsați-le să se răcească, acoperite cu un prosop. Păstrați peste iarnă într-o cămară răcoroasă.


  1. Se spala bine ardei si se lasa 5-7 minute la uscat.
  2. Se coc in cuptor la foc iute sau pe un gratar, deasupra flacarii, sa se parleasca napristan si uniform pe din afara dar sa-si pastreze carnea pe dinauntru
  3. Se pune zeama cu ale ei toate la fiert, otet, vin, zahar, apa etc
  4. Se asaza ardeii intr-o cratita mare, se presara cu putina sare si se acopera pentru circa un ceas
  5. Se curata de pielita, cu rabdare si un varf de cutit. Evitati apa, care le spala si gustul
  6. Se asaza in borcan
  7. Dupa primul clocot, se toarna zeama peste ardeii curatati (uleiul se va ridica la suprafata, protector)
  8. Se leaga cu celofan dublu, bine muiat si spalat in apa fierbinte

Retete similare

18 Comments

cata apa se pune la fiert impreuna cu otetul,zaharul,etc ? doar cu 150 ml otet nu faci fata la 2 kg de ardei copti

Multumesc ca m-ai anuntat, 300 de ml de apa se pun, de obicei merg pe 1 parte otet doua parti apa, la 500 ml de otet de exemplu pui 1 litru de apa.

sunt buni mersi pentru reteta

Imi place aceasta reteta,am sa o incerc si eu chiar astazi,cat despre lichid scrie mai sus ca se pun 300 ml apa,la ingrediente.Multumim pentru reteta.

Sa ne spui cum a iesit si daca iti place, poti sa incerci sa adaugi su 1-2 catei de usturoi, daca iti place.

Ba da, insa de multe ori uit sa trec si acest pas, sterilizarea borcanelor pentru muraturi se poate realiza in din ce stiu eu in doua moduri, fie le fierbi 4-5 min in apa clocotita sau le bagi la cuptor la 150-180 de grade pentru 10-15 min

Ardeii trebuiesc curatati de cotoare si seminte?

depinde de preferintele fiecaruia, ideal ar fi sa-i curete de cotor si seminte, mai degraba de cotor ca semintele nu au nimic, insa mie imi plac si atunci cand ii scot din borcan sa-i trag tot de cotor :).

am pus ardeii dupa reteta aceasta in urma cu 2 saptamani…..acum sunt fermentati. ……congelatorul e sfant….stii sigur ca nu fermenteaza.

Mmmmmmm, imi pare rau, ai folosit otet din vin de 9 grade?ai strans bine capacele la borcan sau celofanul bine strans? de obicei aceste conserve de iarna care nu se mai fierb la bain marie trebuiesc tinute intr-un loc racoros. Si eu am avut cateva borcane stricate anul trecut pentru ca nu am strans foarte bine capacele la borcane, insa nu ar trebuii sa ai probleme.

Hello,
eu am tinut ardeii copti ,curatati in baitz=otet/zahra/sare,zeama proprie-o noaptea doua zi dimineata i-am asezat in borcane si i-am fiert la bain-marine.Am desfacut deja un borcan,nu mai par cu otet intens,a scazut si zeama in interior.
Vor tine ceilalti.

Orice conserva fiarta la bain-marine tine fara probleme, problema conservelor care se strica/fierb/se acresc este datorita locului unde acestea se tin.

1. Fierberea la bain-marine se foloseste de foarte multa vreme de cei de la tara care au beci, pentru astazi de exemplu in Bucuresti au fost 31 de grade, intr-un beci la tara temperatura nu creste mai mult de 17-18 de grade insa in camara din aparatament poate sa ajunga si la 25-26 de grade temperatura.

2. Conservele se pun de obicei din luna octombrie, nu din sepmebrie, asta pentru ca fructul sa fie copt si plin de vitamine.

In rest ce sa zic, buna ideea ta cu tinutul la baitz, nu stiu daca am mai scris insa recomand pentru cine vrea sa arunce in 2-3 borcane si niste usturoi pisat.


Ardei copti pentru iarna

Iubesc Clujul, mai ales in aceasta perioada in care a inceput sa miroasa a ardei copti. oriunde merg, de la fiecare casa sau apartament vine acest miros placut de ardei copti. In weekend mi-am adus si eu contributia la acest miros general, mi-am copt ardeii la foisor, pe gratar si i-am pus la borcan dupa o reteta proprie. adica pur si simplu mi-am urmat instinctul in ceea ce priveste combinatia de arome. Ieri am deschis borcanul mic de test si am fost foarte incantata de rezultat, drept pentru care aceasta reteta si-a castigat dreptul de a fi postata aici.

Nota: reteta a fost modificata in 20.08.2012 prin adaugarea pasilor 2 si 3


Ardei gras întreg la borcan – o conservă pentru iarnă ce nu trebuie să vă lipsească!

O rețetă excelentă de ardei bogați în vitamine, delicioși și aromați, pentru a vă putea bucura de ardei umpluți chiar și pe timp de iarnă.

INGREDIENTE (pentru 1 borcan de 3l):

-1,5 kg de ardei gras dulce

METHOD OF PREPARATION:

1.Spălați ardeii, apoi îndepărtați cotoarele cu semințe.

2.Așezați ardeii în borcane, turnați apa clocotită, puneți capacele și îi lăsați pentru 15 minute.

3.Pregătiți marinada. Turnați apa în cratiță, apoi adăugați sare, zahăr, oțet, foi de dafin, piper negru și ienibahar. Aduceți marinada până la punctul de fierbere.

4.Scurgeți apa din borcane, turnați marinada peste ardei, înfiletați borcanele și înveliți-le, până se răcesc complet.

E foarte comod iarna să scoateți ardeii și să-i umpleți cu ingredientele preferate.


Ardei copți la borcan pentru iarnă rețetă. Preparation

Coacem ardeii ii saram cu sare si ii lasam pentru circa 30 minute la odihna. Ii curatam, apoi de pielita, indepartam codita si semintele si ii asezam in borcane de 800 ml. Fiind asezati in borcane ne putem apuca de preparat siropul ce il vom turna peste ardei.

Ardei copți la borcan pentru iarnă rețetă. Punem intr-o oala la fiert 800 ml apa cu 200 g zahar, 3 linguri sare, si 200 ml otet. Cand da in clocot oprim focul, tragem oala deoparte si adaugam 1 lingurita salicil (sau 1-1/2 plic de praf conservant), amestecam ca acesta sa se topeasca apoi turnam acest sirop in fiecare borcan peste ardei pana se umple. Inchidem cu capace si asezam borcanele cu ardei la dunst uscat intre paturi pana a doua zi.

Daca nu vreti sa folositi conservanti puneti borcanele la sterilizat in baie de apa pentru 20 de minute de la primul clocot, dupa care ii puneti intre paturi pana a doua zi cand borcanele sunt reci.

Ardei copți la borcan pentru iarnă rețetă. Aceasta cantitate de sirop data este de ajuns pentru 6 borcane de 800 ml.


Ardei copți la borcan cu usturoi – rețetă ușoară și simplă. Sunt excelenți!

Prima data cand am mancat ardei copti la borcan a fost acum 3 ani de zile cand am fost in vizita la mama sotului meu. Mi s-au parut atat de buni incat am decis sa-i cer reteta soacrei mele. De atunci, imi pun mereu ardei copti la borcan pentru iarna.

Ingredient:

  • 1 litru apa, 1/2 lingura sare
  • 1 pahar de zahar
  • 1 pahar otet 10%
  • 1-2 frunze de dafin, 3 cuisoare
  • Ardei grasi

Method of preparation:

Pune la fiert apa cu otetul, zaharul, sarea, frunzele de dafin si cuisoarele. Lasa-le sa dea in clocot.

Pune ardeii grasi pe o folie de aluminiu, intr-o tava.Coace-i timp de aproximativ 30-40 de minute la o temperatura de 220 grade. In timpul coacerii, roteste ardeii grasi din cand in cand pentru a se coace uniform.Dupa ce s-au copt, scoate-i din cuptor si baga-i intr-o oala. Acopera oara cu o folie transparenta.Dupa aproximativ o ora, cand ardeii grasi s-au mai racit, indeparteaza folia si incepe sa-i cureti. Pielita de pe ardei se va desprinde foarte usor.Pune ardeii grasi curatati in borcane. Adauga in fiecare borcan cate un catel de usturoi curatat si taiat in felii, putin hrean si o lingurita de boabe de mustar.

Toarna in borcane marinada. Ar fi bine sa gusti marinada. Astfel, daca mai este nevoie de sare sau zahar mai poti adauga. De asemenea, daca vrei, poti sa maresti chiar si cantitatea de otet. Pune borcanele cu ardei grasi intr-o oala cu apa si lasa-le pe foc aproximativ 10-15 minute.Incearca aceasta reteta si bucura-te la iarna de ardei grasi deliciosi. Desigur, poti desface oricand un borcan, nu trebuie sa astepti neaparat sezonul rece.



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