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

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