Frozen Bulgarian pepper for winter

Step-by-step cooking

1. Step 1:

   

   Ripe sweet peppers of any variety are suitable for freezing, preferably without scuffs and dents. At the end of summer, it is best to buy our soil: it is much cheaper. Wash the vegetables under running water. Pay special attention to the surface under the peduncle, usually soil accumulates there.

2. Step 2:

   

   Cut the peppers in half lengthwise and remove the stalk and seeds with a small sharp knife.

3. Step 3:

   

   Chop the pepper according to your plans for it :) I plan to add frozen peppers to vegetable stews, soups, second hot dishes, so I will cut the vegetables into small strips. Pepper is also frozen in cubes, halves and even whole (without seeds and stacks) for further stuffing with meat.

5. Step 4:

   

   It is better to freeze peppers in sealed tight zip-lock bags or in vacuum packaging bags. I will use the latter. Spread the pepper in a thin layer in small portions (about one dish) between the packages. If you have vacuum packaging bags, make sure that moisture does not get to the intended place of the seam, otherwise the package will leak air.

6. Step 5:

   

   Pack the bags with a vacuum packer. The packing mode for sliced peppers can be either normal or low pressure. Pepper doesn't care at all. If you have chosen a "zip lock", just close the fastener by slightly pressing on the package so as not to freeze the air :)

7. Step 6:

   

   Label the packages with the date of freezing and send the pepper to the freezer at a temperature of -18 degrees and below. It will be stored there all winter.