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

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