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

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