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

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