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