Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.Seal andProcess(Optional forLongerStorage)Close jarswithsterilizedlids.Submergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.PackPeppers intoSterilizedJarsBoil jars inwater for 10minutes or runthrough a hotdishwashercycle.Heat untilsalt andsugardissolve.Boilwater ina pot.Avoidharvestingpeppers thatare soft,shriveled, ordiseased.Wash yourhands andtools afterhandling hotpeppers.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.RemoveStemsandSeedsRinse undercold runningwater toremove dirt,dust, and insectMix vinegar,water, salt,sugar, andoptionalspices.Avoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.Wash jarsand lids withhot, soapywater.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionRemove anydamaged,overripe, ordiseasedpeppers.Add your hotpicklingsolution,coveringpepperscompletely.Pack pepperstightly, leaving1/2 inch ofheadspace atthe top.Seal andProcess(Optional forLongerStorage)Close jarswithsterilizedlids.Submergepeppers for 1–2minutes, thentransferimmediately to icewater to stopcooking.PackPeppers intoSterilizedJarsBoil jars inwater for 10minutes or runthrough a hotdishwashercycle.Heat untilsalt andsugardissolve.Boilwater ina pot.Avoidharvestingpeppers thatare soft,shriveled, ordiseased.Wash yourhands andtools afterhandling hotpeppers.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.RemoveStemsandSeedsRinse undercold runningwater toremove dirt,dust, and insectMix vinegar,water, salt,sugar, andoptionalspices.Avoid pulling ortwisting, as thiscan damagethe plant andreduce futureyield.Wash jarsand lids withhot, soapywater.Keep jars warmuntil ready touse to preventcracking whenadding hotpickling solutionRemove anydamaged,overripe, ordiseasedpeppers.Add your hotpicklingsolution,coveringpepperscompletely.

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