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

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