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