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

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