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

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