I found a handful of sweet peppers that I had left to ripen and forgot about. There is no mold but they are a little wrinkly. How would you preserve these? What would you do with them?
I found a handful of sweet peppers that I had left to ripen and forgot about. There is no mold but they are a little wrinkly. How would you preserve these? What would you do with them?
by HermitTheBear
19 Comments
galileosmiddlefinger
Chop and freeze to use in recipes where you will cook them long enough that the wrinkly skin isn’t an issue. Alternatively, dehydrate them to process into a sweet paprika.
jarredshere
Oil preservation could be nice?
BigRedTard
They would dehydrate very nicely
McBuck2
I would rub them with oil and grill on the bbq and add roasted peppers to sandwiches, salads and pastas.
Scoginsbitch
Roast them and pack them with oil for the fridge. I deal with wrinkly peppers a lot in zone 5, since you need to let late season ones ripen on the counter.
lemony_dewdrops
Dice and use in a stir fry.
Schizzo_theCat
I love stuffed peppers – and they freeze well after cooking
Porkbossam78
Roasted and peel the skin and make roasted red pepper pasta sauce. Freeze if you don’t want to eat it now
Vakua_Lupo
Cut them open and take out the seeds, dry out the seeds and plant them in Spring.
Positive_Throwaway1
If you like them and especially if they’re open-pollinated, save the seeds. They’ve matured nicely. (If I’m wrong, please, someone correct me). But that’s what I’d do.
VIVOffical
I would save seed from them lol
Financial-Pizza-3756
I’m peppered out, so I took mine and stuffed them with dog food and froze them.
Lil occasional treat for the dogs.
Sundial1k
Use 1/2 for tomato and roasted red pepper soup!! Fabulous!! Freeze the rest for another batch or something else…
MaleficentAppleTree
I’d just make a soup and eat it. It’s only a handful of them. You can also chop and freeze them if you want.
Eye_jy
I would get a suction storage bag(if I’m not yet ready to use it), put it in the pouch, suction out the air & refrigerate or freeze it. When I’m ready to use it, I’ll bring it out, pop it into an air fryer-oven equipped with a DEHYDRATOR. I’ll dehydrate the bells to restore it’s moisture, because freezing it packs more water into it.
Ritalynns
You’ve already got some great recommendations. I just wanted to add that I purposely let them dry and wrinkle like this before cooking with them. The flavour is sweeter, they cook faster, and they don’t make as much of a mess from splattering.
Shenloanne
Char the skin off. Then into a jar with some drained oil.
19 Comments
Chop and freeze to use in recipes where you will cook them long enough that the wrinkly skin isn’t an issue. Alternatively, dehydrate them to process into a sweet paprika.
Oil preservation could be nice?
They would dehydrate very nicely
I would rub them with oil and grill on the bbq and add roasted peppers to sandwiches, salads and pastas.
Roast them and pack them with oil for the fridge. I deal with wrinkly peppers a lot in zone 5, since you need to let late season ones ripen on the counter.
Dice and use in a stir fry.
I love stuffed peppers – and they freeze well after cooking
Roasted and peel the skin and make roasted red pepper pasta sauce. Freeze if you don’t want to eat it now
Cut them open and take out the seeds, dry out the seeds and plant them in Spring.
If you like them and especially if they’re open-pollinated, save the seeds. They’ve matured nicely. (If I’m wrong, please, someone correct me). But that’s what I’d do.
I would save seed from them lol
I’m peppered out, so I took mine and stuffed them with dog food and froze them.
Lil occasional treat for the dogs.
Use 1/2 for tomato and roasted red pepper soup!! Fabulous!! Freeze the rest for another batch or something else…
I’d just make a soup and eat it. It’s only a handful of them. You can also chop and freeze them if you want.
I would get a suction storage bag(if I’m not yet ready to use it), put it in the pouch, suction out the air & refrigerate or freeze it.
When I’m ready to use it, I’ll bring it out, pop it into an air fryer-oven equipped with a DEHYDRATOR.
I’ll dehydrate the bells to restore it’s moisture, because freezing it packs more water into it.
You’ve already got some great recommendations. I just wanted to add that I purposely let them dry and wrinkle like this before cooking with them. The flavour is sweeter, they cook faster, and they don’t make as much of a mess from splattering.
Char the skin off. Then into a jar with some drained oil.
Roasted red pepper soup!
Pepper jelly fam!