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

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