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

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