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

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