I have to say that I really love banana pepper pickles. Spicy or mild, I love them. On hamburgers, salad or lunch meat, I love them. So, this spring I decided that I was going to make some of my own. Then I planted 8 beautiful pepper plants, and watered, and watered and watered and watered. It's been dry here on the teeny tiny Stephenson ranch.
Well, my beautiful peppers grew and they grew and they grew, and my 5 year old boy picked them and picked them. I found myself with a bunch of peppers and no idea how to pickle them. Well, it just so happened to be baseball season, and I also had no time to pickle them. So, I did something crazy. This is what I did.
I got out my almost empty dill pickle jar. I ate the pickles left in the jar.
I washed my peppers.
I sliced my peppers.
I rinsed the little bitty seeds out of the pepper slices.
Then I plopped them into the jar of pickle juice.
The very next day, I had pickled peppers.
Then, I called my grandma. I told her that I did this crazy thing. She laughed and said that she has done the same thing before, too.
Oh, and guess what. It works with beets and bread & butter pickle juice too. And, according to Grandma, it works with cucumbers as well.