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

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