Jump to content

Welcome to NikonForums.com
Register now to gain access to all of our features. Once registered and logged in, you will be able to create topics, post replies to existing threads, give reputation to your fellow members, get your own private messenger, post status updates, manage your profile and so much more. If you already have an account, login here - otherwise create an account for free today!
Photo

Colorful Peppers.

colorful peppers

  • Please log in to reply
3 replies to this topic

#1
Tony

Tony

    Nikonian

  • Premium Member
  • PipPipPipPipPipPipPipPip
  • 2,516 posts
  • Country Flag
  • LocationBeaverton, Oregon

Site Supporter

Taken with:

 

Nikon D200 and an AF Nikkor 55~200mm Lens.

 

1/30s, F/11, ISO 200, Aperture Priority Mode, .33EV with CWA Metering.

 

Still in love with this D200 and the IQ it generates.  

 

These peppers are edible, however when I arrived, they had just been sprayed with an Anti-Fungal Treatment.

 

Thnx very much for viewing. :)

 

Tony

Attached Thumbnails

  • DSC_0154.JPG


#2
krag96

krag96

    Nikonian

  • Forum Member
  • PipPipPipPipPipPipPipPip
  • 1,319 posts
  • Country Flag

Site Supporter

Great image. 

 

Hot peppers it looks.  I used to buy them by the 1/2 bushel, stuff em with saurkraut and pickle them in a brine of vinegar and brown sugar.  Made for a tasty treat, not too hot and not too sweet.



#3
Tony

Tony

    Nikonian

  • Premium Member
  • PipPipPipPipPipPipPipPip
  • 2,516 posts
  • Country Flag
  • LocationBeaverton, Oregon

Site Supporter

Great image. 

 

Hot peppers it looks.  I used to buy them by the 1/2 bushel, stuff em with saurkraut and pickle them in a brine of vinegar and brown sugar.  Made for a tasty treat, not too hot and not too sweet.

Never have sampled them, but I am told that they are quite hot.  I do like your recipe and will certainly (as they say in Australia) "Give it a Go."  :)  Thnx very much for your comment.  Tony



#4
krag96

krag96

    Nikonian

  • Forum Member
  • PipPipPipPipPipPipPipPip
  • 1,319 posts
  • Country Flag

Site Supporter

I couldn't find the recipe for these, but it was simple.  Cut the peppers off at the top, remove seeds, and stuff them with saurkraut.  Arrainge them in a Mason jar with garlic cloves and green tomato weges, (optional, but it helps fill out the jar).  Here's the tricky part, in a large pan mix water and vinegar, (50/50 I think) bring to a boil and add brown sugar to taste.  Ladle the hot liquid into the jars and put the lids on.  Place into a canning kettle to boil and seal the lids, they pop down when they seal.  Let cool and remove them, store for 7-10 days before eating, (let the brine do it's magic). 







Also tagged with one or more of these keywords: colorful, peppers