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Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=552 ► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ ► Items in my kitchen and pantry http://danangcuisine.com/store/ Subscribe for more videos: http://goo.gl/upfRRU Join me on other social media ● Instagram: http://instagram.com/helenrecipes/ ● Google+ https://plus.google.com/+HelenRecipes/posts ● Facebook: https://www.facebook.com/danangcuisine ● Twitter https://twitter.com/HelenRecipes If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) You can buy the jars at http://amzn.to/10nCDUz Music by Purple Planet http://www.purple-planet.com/
Learn how to make Bread & Butter Pickles! Go to http://foodwishes.blogspot.com/2014/08/bread-butter-pickles-one-of-great.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Bread & Butter Pickles recipe!
Like this canning tip? Thumbs up above and Subscribe: http://bit.ly/WESiLs There's more tips from Allen were this came from: http://bit.ly/Re297M Want more helpful ideas from Allen? http://bit.ly/X53iR1 Don't know what to do with all the vegetables from your garden? P. Allen Smith shows how to safely can your garden bounty. Canning is a great way to preserve vegetables and makes a great holiday gift as well! Have any questions for P. Allen Smith? Leave your comments and questions below! Practical tips for style, comfort and sustainable living from designer and lifestyle expert P. Allen Smith. Allen dissects style and function to reveal the tips that will take your home and garden to the next level. More from Allen: http://www.youtube.com/pallensmith More home tips: http://www.ehow.com/ehow-home P. Allen Smith is an award-winning designer and lifestyle expert and host of two public television programs, P. Allen Smith's Garden Home, P. Allen Smith's Garden to Table and the syndicated 30-minute show P. Allen Smith Gardens. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books published by Clarkson Potter/Random House, including Bringing the Garden Indoors: Container, Crafts and Bouquets for Every Room and P. Allen Smith's Seasonal Recipes from the Garden. Allen is also very active on social networks such as Twitter, Facebook, Allen's Blog and YouTube as well as on the new eHow Home channel debuting January, 2012. His design and lifestyle advice is featured in several national magazines. Learn more at http://www.pallensmith.com. Some More P. Allen Smith Videos You Might Like: http://www.youtube.com/watch?v=JHPSSdoUACk http://www.youtube.com/watch?v=9OivmnM3usk http://www.youtube.com/watch?v=THHhYjKYhW4
Please share this video on Facebook, Twitter, Google+ or Reddit. Here's the recipe: ngredients 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon) 6 cloves of garlic 1/2 cup apple cider vinegar 8 cups bottled water 1 1/2 pounds kirby cucumbers, thoroughly washed and dried Few sprigs fresh dill, washed and dried Directions Mix the sea salt, apple cider vinegar and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place garlic and the dill sprigs in among the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container. Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles. seal the jars. Let them cool to room temperature. Refrigerate for 3 days. Enjoy. Buy Jack's Sauces at Walmart or online: http://TheBestSauces.com Be sure to watch WING WARS: http://goo.gl/Lk3QMc BURGER WARS: http://goo.gl/SPsG4 TACO WARS: http://goo.gl/R1K0Q PIZZA WARS: http://goo.gl/yPS1A Jack's sauces at: http://TheBestSauces.com G+ Page: http://goo.gl/4Dblz0 Facebook Page: http://Facebook.com/CookingWithJack Cooking With Jack - http://youtube.com/jakatak69 Jack on the Go - http://youtube.com/jackonthego Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America. Jack's motto is "Do God's work and He will do your work!
Chili & garlic sauce recipe. Learn how to make Chinese style chili garlic sauce using only 4 basic ingredients birds eye chili, vegetable oil, garlic and white onion. Prices of ingredients, other expenses, SRP, and potential income per bottle are included in the video. For Bulk Production Ingredients 2 kg Labuyo/Birds Eye Chili 1 kg Garlic 1 kg White Onion 15 cups Vegetable Oil Note! Making chili garlic sauce in bulk production or larger volume will decrease the usage of oil, that's why the higher the volume of production, the higher the profit you get. Don't miss any post and updates from us! Subscribe Now to Our YouTube Channel: https://goo.gl/qbGkYp And Hit the bell button to get notifications! Happy Cooking! Facebook: https://www.facebook.com/chefnmeals/ Twitter: https://twitter.com/ChefnMeals Ukulele by BENSOUND https://www.bensound.com/royalty-free-music Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/licenses/by/3.0/
Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!
Sarah's Tip of the Day:
When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.
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Makes 3 1/2 cups
3 cups white vinegar 1 1/2 cups sugar 2 teaspoons coarse salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 2 to 4 small red chiles (optional) 1/8 teaspoon ground turmeric 1 1/2 cups fresh dill fronds (about 1 bunch) Prepared Vegetables
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Quick Pickles - Everyday Food with Sarah Carey