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

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