Cut the pepperfrom the plant,leaving a smallstem attached.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionWash yourhands andtools afterhandling hotpeppers.Avoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.Heat untilsalt andsugardissolve.Submergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.Wash jarsand lids withhot, soapywater.Boil jars inwater for 10minutes or runthrough a hotdishwashercycle.Remove anydamaged,overripe, ordiseasedpeppers.RemoveStemsandSeedsAdd your hotpicklingsolution,coveringpepperscompletely.Close jarswithsterilizedlids.PackPeppers intoSterilizedJarsAvoidharvestingpeppers thatare soft,shriveled, ordiseased.Boilwater ina pot.Pickle peppers areusually harvestedwhen they are firmand fully grown,typically 2–4 incheslong, depending onthe variety.Mix vinegar,water, salt,sugar, andoptionalspices.Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.Rinse undercold runningwater toremove dirt,dust, and insectoLet jars cool,then store in acool, dark placefor 1–2 weeksbefore eating.Seal andProcess(Optional forLongerStorage)oFor longer shelflife, process ina boiling waterbath for 10–15minutes.Cut the pepperfrom the plant,leaving a smallstem attached.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionWash yourhands andtools afterhandling hotpeppers.Avoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.Heat untilsalt andsugardissolve.Submergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.Wash jarsand lids withhot, soapywater.Boil jars inwater for 10minutes or runthrough a hotdishwashercycle.Remove anydamaged,overripe, ordiseasedpeppers.RemoveStemsandSeedsAdd your hotpicklingsolution,coveringpepperscompletely.Close jarswithsterilizedlids.PackPeppers intoSterilizedJarsAvoidharvestingpeppers thatare soft,shriveled, ordiseased.Boilwater ina pot.Pickle peppers areusually harvestedwhen they are firmand fully grown,typically 2–4 incheslong, depending onthe variety.Mix vinegar,water, salt,sugar, andoptionalspices.Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.Rinse undercold runningwater toremove dirt,dust, and insectoLet jars cool,then store in acool, dark placefor 1–2 weeksbefore eating.Seal andProcess(Optional forLongerStorage)oFor longer shelflife, process ina boiling waterbath for 10–15minutes.

Sequencing Bingo - How to Pickle Pepper - Call List

(Print) Use this randomly generated list as your call list when playing the game. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
N
2
G
3
B
4
G
5
O
6
N
7
I
8
N
9
O
10
B
11
B
12
N
13
O
14
B
15
I
16
I
17
G
18
B
19
G
20
N
21
O
22
I
23
N
24
O
25
I I
26
G
27
I
28
B B
  1. N-Cut the pepper from the plant, leaving a small stem attached.
  2. G-Keep jars warm until ready to use to prevent cracking when adding hot pickling solution
  3. B-Wash your hands and tools after handling hot peppers.
  4. G-Avoid pulling or twisting, as this can damage the plant and reduce future yield.
  5. O-Heat until salt and sugar dissolve.
  6. N-Submerge peppers for 1–2 minutes, then transfer immediately to ice water to stop cooking.
  7. I-Wash jars and lids with hot, soapy water.
  8. N-Boil jars in water for 10 minutes or run through a hot dishwasher cycle.
  9. O-Remove any damaged, overripe, or diseased peppers.
  10. B-Remove Stems and Seeds
  11. B-
  12. N-Add your hot pickling solution, covering peppers completely.
  13. O-Close jars with sterilized lids.
  14. B-Pack Peppers into Sterilized Jars
  15. I-Avoid harvesting peppers that are soft, shriveled, or diseased.
  16. I-Boil water in a pot.
  17. G-
  18. B-Pickle peppers are usually harvested when they are firm and fully grown, typically 2–4 inches long, depending on the variety.
  19. G-Mix vinegar, water, salt, sugar, and optional spices.
  20. N-
  21. O-
  22. I-Pack peppers tightly, leaving 1/2 inch of headspace at the top.
  23. N-
  24. O-Rinse under cold running water to remove dirt, dust, and insect
  25. I-Let jars cool, then store in a cool, dark place for 1–2 weeks before eating.
    I-o
  26. G-Seal and Process (Optional for Longer Storage)
  27. I-
  28. B-For longer shelf life, process in a boiling water bath for 10–15 minutes.
    B-o