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I have an excess of banana peppers and was thinking of trying out putting them in olive brine. I have a jar I just went through and a cocktail mixer of olive brine that makes a nice brining solution...

Either way, I'll probably try it anyways and will post an update in a few days.

I have an excess of banana peppers and was thinking of trying out putting them in olive brine. I have a jar I just went through and a cocktail mixer of olive brine that makes a nice brining solution... Either way, I'll probably try it anyways and will post an update in a few days.

(post is archived)

[+] [deleted] 2 pts
[–] 2 pts

I self-pickle by adding olive brine to ice-cold gin.

[–] 2 pts

I've reused a few different pickling solutions, but only ones I've made. I treat them as good for one more use. Even used some vinegar from a hot pepper pickle to make mustard. I'd keep the olive jar in the fridge, only use fresh veggies for the second soak and think about adding flavors. Any dried herbs that tickle your fancy, add those. Probably test it after about 3 days, just to see how they're going. Btw, that's not something I'd reheat to cold can, either.

[–] 0 pt

No. Interesting question though. Will look at the answers