Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionHeat untilsalt andsugardissolve.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.Rinse undercold runningwater toremove dirt,dust, and insectWash jarsand lids withhot, soapywater.Mix vinegar,water, salt,sugar, andoptionalspices.Wash yourhands andtools afterhandling hotpeppers.RemoveStemsandSeedsoFor longer shelflife, process ina boiling waterbath for 10–15minutes.Cut the pepperfrom the plant,leaving a smallstem attached.Add your hotpicklingsolution,coveringpepperscompletely.Remove anydamaged,overripe, ordiseasedpeppers.Seal andProcess(Optional forLongerStorage)Close jarswithsterilizedlids.Submergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.Boilwater ina pot.Boil jars inwater for 10minutes or runthrough a hotdishwashercycle.PackPeppers intoSterilizedJarsAvoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionHeat untilsalt andsugardissolve.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.Rinse undercold runningwater toremove dirt,dust, and insectWash jarsand lids withhot, soapywater.Mix vinegar,water, salt,sugar, andoptionalspices.Wash yourhands andtools afterhandling hotpeppers.RemoveStemsandSeedsoFor longer shelflife, process ina boiling waterbath for 10–15minutes.Cut the pepperfrom the plant,leaving a smallstem attached.Add your hotpicklingsolution,coveringpepperscompletely.Remove anydamaged,overripe, ordiseasedpeppers.Seal andProcess(Optional forLongerStorage)Close jarswithsterilizedlids.Submergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.Boilwater ina pot.Boil jars inwater for 10minutes or runthrough a hotdishwashercycle.PackPeppers intoSterilizedJarsAvoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.

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