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

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