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


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