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

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