Pickles and preserves
Dried bell peppers are made by removing the cores from red bell peppers, threading them onto a string, and drying them in the sun until paper-thin. In winter, they are simmered with dried eggplant to soften, then stuffed with a ground-meat and rice filling. As red peppers dry, their sweetness concentrates, giving the dried stuffed peppers their deep, slightly sweet flavor.
Wash and dry the peppers. Using a knife, cut a circle around the stem end and remove the top and seed core together; shake out any remaining seeds. Do not split the peppers, since they need to remain whole for stuffing.
Thread cotton string through a thick needle and string the peppers one at a time, piercing each about 1 cm below the opening. Keep the openings facing down so water does not collect inside. Leave 1–2 cm between peppers and hang the strings in a well-ventilated spot in full sun.
On the day you plan to make the stuffed peppers, bring the water and lemon juice to a boil. Add the dried peppers, boil for 2 minutes, and drain. The peppers will soften and open, ready to be filled.
The strung peppers dry in the sun for 7–10 days and should be brought indoors at night; this waiting time is not included in the active time. Do not store the peppers until they are completely dry: the flesh should be paper-thin, crackle when broken, and release no moisture when bent. Any remaining moisture can cause mold; discard moldy peppers. Store in a cloth bag or airtight container in a cool, dry place for up to 1 year.
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