First time growing banana pepper!.. So,

[Guest]

Just wanted to know I love that brand and flavor Mt olive my jar is about to be empty can I shopped and put my harvest in it? Or I need another process?

Thank you

[April]

Have any of you heard of botulism.

[Mackenzie]

Technically there is a whole process but I 500% support easy processes and have had success in just quick pickling (I call it quickling) things in the brine left over from other things I’ve had.

They won’t be the same but will give you similar flavor.

Don't miss: Can folks tell me what the best fertilizer is for veg garden?

[Chad]

I would heat it. Then drop in peppers fill to top with vinegar.

[Chad]

Bring liquid to boil, cut up peppers and put in empty jar, pour boiling liquid into jar and put cover back on . It will vacuum seal itself.

[Joe]

I do this often. Have made my own pickled jalapeños, sweet peppers and eggs using existing olive juice and better yet peperoncini juice.

[Lee]

I do it all the time. Takes a week or so to get the flavor.

[Kate]

You can reuse pickle brine it just weakens. I have done it many times over the years. Boil pour over peppers in clean jar and seal. Or cool and refrigerate.

Let set a couple of weeks before using.

Explore these too: After trying different method to eliminate gnats..

[Karen]

Heat it, and pour over your sliced peppers. If you top it off with liquid use a 50-50 mix not all vinegar unless you really like things sour.

[Barbara]

Cut your peppers however you like them. Pour juice in a small sauce pan and heat it to just before boiling. Put your peppers into the jar and pour hot juice over them. Cap and let cool on the counter. Put the cooled jar in your fridge.

They will be ready to eat in a day or so.

Enjoy!!

Also, check out: Stumbled across a couple of those Walmart Citrus, on Sale

[Jim]

I do pickled eggs in jars purchased of pickles or pickled eggs.

[Melanie]

Just remember that they won’t last as long as the first batch of pickles…. It’s more like a quick pickle idea.

[Derya]

I would try it. As long as yo salt adjust it. If you weigh your harvest and add 2.5% of their total weight as rock/sea salt to the brine you should be safe. (I use grams, if your harvest weighs 100 gr you would add 2.5 gr sea salt).

You can also boil your brine to be safer. If you use the hot liquid to pour over your peppers the pickling will be quick although it might soften the peppers a touch more.

Don't forget to take a look at: Making progress – Got the half-hoop side framed today

[Veronique]

I reuse the brine from organic store baught items. I bring my brine to a boil then pour it on what I want to pickle then let it cool and refrigerate. However if I were you, I wouldn't use a brine that has all those nasty chemicals in it especially on your home grown veggies.

You should look up all the side effects that calcium chloride, polysorbate 80, sodium bisulfite and yellow no.5.

If I were you, I would try finding a copy cat recipe.

Just my 2 cents!