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

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