Cut the pepperfrom the plant,leaving a smallstem attached.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionBoil jars inwater for 10minutes or runthrough a hotdishwashercycle.Let jars cool,then store in acool, dark placefor 1–2 weeksbefore eating.Boilwater ina pot.Wash jarsand lids withhot, soapywater.Add your hotpicklingsolution,coveringpepperscompletely.Rinse undercold runningwater toremove dirt,dust, and insectPickle peppers areusually harvestedwhen they are firmand fully grown,typically 2–4 incheslong, depending onthe variety.Wash yourhands andtools afterhandling hotpeppers.Seal andProcess(Optional forLongerStorage)Remove anydamaged,overripe, ordiseasedpeppers.Close jarswithsterilizedlids.PackPeppers intoSterilizedJarsSubmergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.Avoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.RemoveStemsandSeedsHeat untilsalt andsugardissolve.Mix vinegar,water, salt,sugar, andoptionalspices.oFor longer shelflife, process ina boiling waterbath for 10–15minutes.Avoidharvestingpeppers thatare soft,shriveled, ordiseased.Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.Cut the pepperfrom the plant,leaving a smallstem attached.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionBoil jars inwater for 10minutes or runthrough a hotdishwashercycle.Let jars cool,then store in acool, dark placefor 1–2 weeksbefore eating.Boilwater ina pot.Wash jarsand lids withhot, soapywater.Add your hotpicklingsolution,coveringpepperscompletely.Rinse undercold runningwater toremove dirt,dust, and insectPickle peppers areusually harvestedwhen they are firmand fully grown,typically 2–4 incheslong, depending onthe variety.Wash yourhands andtools afterhandling hotpeppers.Seal andProcess(Optional forLongerStorage)Remove anydamaged,overripe, ordiseasedpeppers.Close jarswithsterilizedlids.PackPeppers intoSterilizedJarsSubmergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.Avoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.RemoveStemsandSeedsHeat untilsalt andsugardissolve.Mix vinegar,water, salt,sugar, andoptionalspices.oFor longer shelflife, process ina boiling waterbath for 10–15minutes.Avoidharvestingpeppers thatare soft,shriveled, ordiseased.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
N
2
G
3
N
4
I I
5
N
6
I
7
I
8
B
9
N
10
I
11
O
12
N
13
B
14
G
15
B
16
G
17
O
18
O
19
B
20
O
21
N
22
G
23
B
24
O
25
G
26
B B
27
I
28
I
  1. N-Cut the pepper from the plant, leaving a small stem attached.
  2. G-Keep jars warm until ready to use to prevent cracking when adding hot pickling solution
  3. N-Boil jars in water for 10 minutes or run through a hot dishwasher cycle.
  4. I-Let jars cool, then store in a cool, dark place for 1–2 weeks before eating.
    I-
  5. N-
  6. I-Boil water in a pot.
  7. I-Wash jars and lids with hot, soapy water.
  8. B-
  9. N-Add your hot pickling solution, covering peppers completely.
  10. I-
  11. O-Rinse under cold running water to remove dirt, dust, and insect
  12. N-
  13. B-Pickle peppers are usually harvested when they are firm and fully grown, typically 2–4 inches long, depending on the variety.
  14. G-
  15. B-Wash your hands and tools after handling hot peppers.
  16. G-Seal and Process (Optional for Longer Storage)
  17. O-Remove any damaged, overripe, or diseased peppers.
  18. O-Close jars with sterilized lids.
  19. B-Pack Peppers into Sterilized Jars
  20. O-
  21. N-Submerge peppers for 1–2 minutes, then transfer immediately to ice water to stop cooking.
  22. G-Avoid pulling or twisting, as this can damage the plant and reduce future yield.
  23. B-Remove Stems and Seeds
  24. O-Heat until salt and sugar dissolve.
  25. G-Mix vinegar, water, salt, sugar, and optional spices.
  26. B-For longer shelf life, process in a boiling water bath for 10–15 minutes.
    B-o
  27. I-Avoid harvesting peppers that are soft, shriveled, or diseased.
  28. I-Pack peppers tightly, leaving 1/2 inch of headspace at the top.