Bell peppers are particularly suitable for winter. But you can also include them roasted and peeled in a salad. The only thing that takes more time before roasting them is cleaning them from the seeds. Usually, they are easy and quick to prepare.
If you decide to roast them, so that you can can them as winter food, then you will need other products such as: salt, sugar, wine vinegar, celery, allspice, black pepper, garlic, dill.
With the help of a knife, cut the washed bell peppers from the stems and clean them well from the seeds.
The bell peppers are roasted by preheating the oven on the stove to 390°F (200°C).
Arrange the bell peppers, cut side up, onto a tray lined with parchment paper.
The bell peppers are filled with: 1 teaspoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of vinegar, a grain of allspice and black pepper, a clove of garlic, celery, dill. You can add more spices according to your taste. If you like, you can also add a teaspoon of olive oil or oil.
Bell peppers are roasted, until their color slightly changes, without roasting them completely. For this purpose, they are roasted for an average of 10-15 minutes in the oven. If you want to roast them to include them in a salad, then leave the bell peppers roast completely in the oven, as described above. Then stew them for about an hour in a pot with a lid and then peel them.
When they are ready, while still hot, arrange them in a jar, one on top of the other, with the opening facing up. Press down the bell peppers, in order to fit more into the jar.
Close the jars with lids. Boil them for about 5 minutes in a suitable pot of water.
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