Bulgarian pepper is an indispensable component of a variety of dishes that, without its participation, will lose much in taste and will not be so delicious and fragrant. Stuffed with various stuffing peppers and it is completely impossible to do without the participation of a vegetable. In order to preserve the possibility of preparing your favorite dishes all year round, you can freeze sweet Bulgarian pepper for the winter and use it as needed. About how to make such a preparation correctly, we will discuss later in our material.
How to freeze sweet Bulgarian pepper slices for the winter?
For freezing, you should choose ripe fleshy fruits. They should not be wilted or damaged and crushed. Initially, rinse the peppers under cool running water and wipe them dry. You can simply spread the vegetable on a tissue cut and allow it to dry and evaporate to droplets of moisture. Now you need to get rid of the fruits from the seed boxes and pedicels. To do this, press the tail a little inside the fruit, so that the flesh around it breaks and the seed box detaches, then we remove the last with a gentle movement of the arm up. If the peppers are cleaned in this way, the pulp is kept to the maximum with a minimum of waste. You can also do a little differently. We cut the fetus with a sharp knife along the whole perimeter along, after which we already cut out the peduncle together with the seed box.
Shake off after that all the seeds from the pulp, using a brush or just a hand. In no case do not wash them with water, as this will not do good for the taste and appearance of the pepper when frozen. Now the fruit should be cut into slices of the desired shape and size. Do this with a sharp knife, not pressing hard on the flesh. After that, the entire vegetable mass should be spread on the fabric cut on the shelf of the freezer compartment, cover with a cloth and top and leave until completely frozen. After this, it is necessary to quickly pack the workpiece in batches and place it in the freezer for storage.
How correctly to freeze sweet Bulgarian peppers entirely for the winter for stuffing?
Bulgarian peppers can be frozen completely, using later blanks for stuffing with minced meat, rice and vegetables. To do this, we choose whole, fresh, fleshy fruits of approximately the same size and necessarily the right shape for freezing. All the specimens are rinsed with water and, as in the previous case, dried. Now we need to get rid of the pedicels and seed boxes. To keep the workpieces conveniently stored in the freezer, you have to sacrifice a certain amount of pulp and cut off the tail, retreating from the top about one and a half centimeters. Seed the box, remove, poddevaya knife, and shake out all the seeds from the fetus. The remaining flesh near the tails can also be cut, chopped and frozen by pieces that can be added to other dishes.
Now the prepared blanks should be blanched in boiling water for a couple of minutes, then put them on a towel and allow to cool completely. After heat treatment, peppers will become more pliable, and now it is very easy and simple to insert one to one instances of four to six pieces, depending on the size. We do this carefully so as not to damage the integrity of the fruit. Now we put the stacks in packages for freezing or just in two cellophane bags and tightly tied. We send the blanks to the freezer for storage.
In winter, if necessary, take the peppers from the freezer, let them completely defrost and thaw, and only after that we proceed to the stuffing and the subsequent cooking.
Frozen pepper does not require any preliminary defrosting. You can pour out the necessary portion of the sliced frozen vegetable and immediately add it to the dishes.