Dried Vegetables Recipes

Dehydrating vegetables is a great alternative to canning and freezing. Dehydrated vegetables retain more nutrition than canned, last longer than frozen, and don’t require power to run your freezer.

Be Creative When Drying Vegetables

  • Sprinkle spices like curry, garlic salt or paprika over your veggies before drying for a tasty treat!
  • Mix dried veggies together and use by the handful in soups and stews.
  • Make your own delicious trail mix with fruits and vegetables.
  • Add a handful of dried vegetables to bread dough for a savory loaf.

Onions:  Sweet onions are delicious dried.  Use Vidalia or other sweet onion varieties.  Dice, spread in a single layer and dehydrate until they are crisp.

Green beans:  Chop into ¼ inch lengths.  Spread in single layer and dry until crisp.

Peppers:  These are terrific for adding flavor to your winter soups, stews and sauces!  Cut peppers open and remove all seeds and the white pith inside.  Slice into strips about ¼ inch wide and ½ inch long.  Spread in a single layer and dehydrate until crisp.

Carrots:  Remember that all food shrinks considerably in the dehydrator.  So, if you want to make delicious carrot chips for snacking, start with large carrots.  Cut into 1/8 inch rounds, spread in a single layer and sprinkle with salt.  Dehydrate until crisp.

You can also dehydrate baby carrots and then add them to soups.  Follow the same steps as for carrot chips, but omit the salt.

Mushrooms:  Wash mushrooms thoroughly and then cut into 1/8 inch slices.  Spread in a single layer and dehydrate until leathery.  These reconstitute nicely in spaghetti sauce or soup.

Tomatoes:  With a sharp, serrated knife, slice tomatoes into 1/8 inch rounds.  Spread in a single layer on dehydrator tray and sprinkle with salt.  Dehydrate until leathery.  These are a delicious snack or can be used in soups and stews.

Broccoli:  Broccoli must be blanched before drying to break down the tough fibers in the stems.  Wash the head well and then cut or break into small flowerettes, about ½ inch across or smaller.  Peel stems and cut into ½ lengths, about ¼ inch in width.  Steam over boiling water for about 5 minutes.  You want the broccoli to be dark green in color, but not mushy.  Spread in single layer on dehydrator tray and dehydrate until crisp.  This is a delicious snack and tastes like fresh broccoli in soups and sauces.

Peas:  If you have fresh peas, shell and wash them.  Steam lightly until the skin is slightly dented.  Rinse immediately in cold water to stop the cooking process.  Arrange in a single layer on the dehydrator tray and dehydrate until crisp.

If you have frozen peas, simply spread them in a single layer on the dehydrating tray and dehydrate until crisp.  It couldn’t be any easier!

Corn:  Husk fresh corn and steam for 5 minutes.  Dunk immediately into cold water to stop the cooking process.  Remove kernels from cob by standing the ear of corn on its end and sawing slowly down from the top with a sharp serrated knife.  Arrange the kernels in a single layer on the dehydrator tray and dehydrate until quite hard.

Frozen corn can be dehydrated just like frozen peas.  Bang the bag of frozen corn on your kitchen counter a few times to break up the clumps of frozen corn.  Then just spread in a single layer on your dehydrator tray and dehydrate until crisp and hard.

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