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

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