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

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