3 Best Serbian-Style Baked Pepper Recipes for Winter

Many dishes in the Balkan countries feature roasted peppers as a key ingredient. The vegetable is distinguished by its sweet flavor and distinct, refined aroma. Baked peppers for the winter In Serbian, you can freeze the pods or marinate them in jars.

Peculiarities of cooking Serbian-style baked peppers

According to a traditional Serbian recipe, peppers are marinated with aromatic spices and olive oil. The preparation is often used as a side dish and addition to main dishes. You can also add pickled peppers to salads.

When preparing peppers with a light spice base, it's best to use them as a base for salads, pizza, and other dishes. Adding herbs, garlic, and other ingredients to the preparation creates a standalone appetizer.

Selecting and preparing ingredients

When choosing bell peppers for canning, consider their shape and skin color. Large, vibrantly colored peppers are best for cooking.

The pepper must be fresh, without damage or cracks.

The selected vegetables are washed thoroughly and laid out on napkins or a kitchen towel to dry. They are then roasted using an oven or stovetop. It's important to note that the pods may burst when exposed to high temperatures, causing chunks of flesh to fly off. Once roasting is complete, pick up the vegetables with kitchen tongs, transfer them to a deep saucepan, seal the lid tightly, and let them sit for 10-15 minutes.

Sterilizing containers

To sterilize containers, they are exposed to steam or heated at high temperatures. The easiest way to sterilize them is in the oven: thoroughly rinse them and heat them at 180 degrees Celsius (350 degrees Fahrenheit) until the droplets have completely evaporated. You can also sterilize the jars in a double boiler, placing them on a rack over a saucepan. Steaming should take about 15 minutes.

Recipe and step-by-step preparation of a winter dish

There are many ways to prepare Serbian vegetables. Several popular recipes exist, each with different ingredients and cooking techniques. When choosing the right recipe, consider your own culinary skills and your preferences for the final product.

Peppers in oil with garlic

The classic recipe for peppers in oil is easy even for novice cooks.

For cooking you will need the following ingredients:

• large sweet pepper;
• garlic;
• olive oil;
• fresh basil;
• balsamic and white wine vinegar;
• spices;
• sugar and salt.

To make a delicious preserve and avoid common mistakes, we recommend following the step-by-step instructions. The procedure is as follows:

1. Vegetables roasted on a baking sheet are peeled, and the stems and seeds are removed. Peeling should be done over a separate container to catch the juices.
2. Peppers are cut into oblong pieces, garlic and basil are chopped with a knife.
3. Prepare the marinade by mixing olive oil, salt, sugar, vinegar, and the chosen spices. The juices that drained during peeling are also added. Mix the ingredients thoroughly until the dry ingredients are completely dissolved.
4. Place the vegetables in sterilized jars, add garlic cloves, and pour in the marinade. To preserve for the winter, add a teaspoon of wine vinegar to the jar.
5. The jars are covered with lids and placed in a pot of water to pasteurize. The lids are then sealed, the jars are turned upside down, and wrapped in a blanket.

Preparation without sterilization

Following the recipe without pre-sterilization, you need to place the chopped vegetables in jars and pour hot marinade, prepared in the classic way.

Aromatic marinated peppers with Serbian filling

The filling for pickled peppers can be made from a variety of ingredients. The Serbian recipe calls for the following:

• tomatoes;
• eggplants;
• cilantro and dill;
• salt.

Once ready, the eggplants are baked in the same way as the peppers, then placed in salted water. The skins are then peeled and the juices are drained to prevent the peppers from becoming bitter. The peppers are then stuffed with chopped tomatoes and eggplant.

Vegetables are marinated in sterilized containers and herbs are added.

Storage terms and conditions

Store the prepared vegetables in a cool, dark place, protected from direct sunlight. The ideal humidity level is 75-90%. Suitable locations with favorable conditions include a cellar, cupboard, or refrigerator. The shelf life is 1-2 years, depending on the preparation method. If the vegetables are prepared without pre-sterilizing the containers, it is recommended to eat them before the rest of the prepared vegetables.

Serving rules

When serving, remove the appetizer from the jar and arrange it on a plate. Depending on your taste, you can add the pickled peppers to the salad, after chopping them into small pieces. The flavor of pickled vegetables also makes them a great addition to main courses.