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

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