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

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