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