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

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