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

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