Help with oversupply of capsicums
| # | Post |
|---|---|
| 1 | This year for the first time I am over supplied with very large pretty bright red capsicums. I usually get enough medium sized to use in stir fries and in salads but now have far to many. May I have some ideas on what can be done with them. Thanks a lot. alophia - 2018-03-08 10:04:00 |
| 2 | A friend used to freeze them whole, then slice off as much as she needed for pizzas, stir-fries etc. baalamb - 2018-03-08 10:12:00 |
| 3 | I usually half, deseed and freeze. arielbooks - 2018-03-08 10:31:00 |
| 4 | Freeze them but just to be different to the previous two posters, I dice mine first. :) paora-tm - 2018-03-08 11:15:00 |
| 5 | Red pepper jelly. Delicious. geldof - 2018-03-08 12:09:00 |
| 6 | Red pepper sauce. Delicious. rainrain1 - 2018-03-08 12:16:00 |
| 7 | Cut in half, remove seeds. Roast until skin is black, put into plastic bag, peel when cold. Put in jars add balsamic vinegar. I also roast a scattering of garlic under the capsicums. retired - 2018-03-08 13:45:00 |
| 8 | Spicy Red Capsicum & Red Onion Pickle 6 large red onions finely sliced Place onion and salt in a bowl. Stand for 1 hour drain and rinse Heat vinegar and sugar, add onion and capsicum and brin gto boil and simmer for 45 minutes. Add chilli sauce and cook until syrupy. Bottle and Seal petal1955 - 2018-03-08 13:48:00 |
| 9 | I've roasted, skinned & stored them in Olive oil ...I can't find the recipe but it was very similar to this one. samanya - 2018-03-08 13:53:00 |
| 10 | I freeze them both sliced and diced and have them to use all year round then. wildflower - 2018-03-08 14:06:00 |
| 11 | Oversupplied? I grow as much as I can, freeze a lot so I can make gulyas etc over winter. lythande1 - 2018-03-08 14:12:00 |
| 12 | make Alison Holsts pepper relish recipe and freeflow/ freeze the rest. articferrit - 2018-03-08 14:30:00 |
| 13 | I have recently learnt there are male and female Capscium.The females have 4 bumps at the bottom and are supposed to be sweeter and the males have 3 bumps. dreamers - 2018-03-08 15:57:00 |
| 14 | dreamers wrote: samanya - 2018-03-08 16:10:00 |
| 15 | Tap up Digby Law Pepper Relish on Google.I have made this for years with just RED peppers and it gets accolades ( and requests for the recipe) with everyone I give it to. snapperheadrkp - 2018-03-08 18:22:00 |
| 16 | arielbooks wrote:
Same here. Chopped up can be used for pizza, toasties, omeletes in the Winter. brightlights60 - 2018-03-11 17:22:00 |
| 17 | Maybe take them to your local food bank as I am sure they could use them. tinkagirl - 2018-03-11 19:18:00 |
| 18 | bump bev00 - 2019-02-02 22:50:00 |
| 19 | Eat them like apples— 2 a day, they never make my freezer. lilyfield - 2019-02-03 07:12:00 |
| 20 | lilyfield wrote: also for brekky they make tasty 'egg rings' for fried eggs pheonix4 - 2019-02-03 19:49:00 |
| 21 | samanya wrote: Much as I love facts like this, too..... Oh and I freeze an excess as slices, and as dice, freeflow frozen on cookie sheets, then frozen flat in ziplock bags. Great for stirfries and casseroles in winter, and already prepared to use. I also partially dehydrate halved capsicums, after charring under a grill first, in a slow oven, remove skins, and store in oil (either in a cool place, or the fridge). And I have a great recipe for what I call Christmas Pepper Pickle, similar to the one above, but I use both red and green ones, to use for Christmas gift extras - great with a cheeseboard. autumnwinds - 2019-02-04 00:27:00 |
| 22 | De-seed and freeze zsazsa777 - 2019-02-07 21:34:00 |
| 23 | autumnwinds wrote: samanya - 2019-02-08 12:23:00 |
| 24 | bump bev00 - 2020-02-03 23:58:00 |
