Spicy Pickles

author Foodie Frere   2 month ago

0 Like   0 Dislike

طريقة عمل مخلل خيار مقرمش

طريقة عمل بيتزا هشة واسرار العجينة والخبز هنا:https://youtu.be/wy7L3T-oTaE طريقة عمل مخلل لفت على هذا الرابط https://youtu.be/ykfJRqfmx5g طريقة عمل مربى قشر الليمون على الرابط: https://youtu.be/QrhJl2fJpk8 تقشير الرمان وعصير الرمان ودبس الرمان على الرابط : https://youtu.be/AC3M5TA9nkE قالب ايس كريم فراولة على الرابط : https://youtu.be/IPJIW7P9zHI كبيس مخلل الخيار من اشهى المقبلات , وفي هذا اليوتيوب سنحضر المخلل بطريقة سهلة , صحية ونظيفة وبتكلفة بسيطة جدا مع الضمان بمخلل خيار مقرمش ولعدة أشهر , فقط يرجى اتباع نفس الطريقة والمقاديرمن فضلكم . قناة توت شامي قناة سورية من الولايات المتحدة الامريكية ولاية كاليفورنيا , قناتنا مختصة بالمطبخ الشامي خصوصا و بالطبخ العربي عموما وكذلك بعض الاطباق العالمية و المعلومات المفيدة. نحاول من خلال قناتنا على اليوتيوب ان نقدم لجميع الاخوة العرب طريقة عمل الاكلات الشامية بطريقة بسيطة وسريعة , كما نحاول ان نساعد المغتربين بمعرفة طريقة عمل الاكلات السورية التي يفتقدونها في الغربة . قناتنا جديدة تحتاج الى دعمكم بزيادة الاشتراكات , مع الشكر الجزيل لكل من يضغط اشتراك ودمتم .

How to Make Dill Pickles

Ever wanted to be able to make your own pickles? Allison will show you how with a simple cold pack method. You can make whole or spear dill pickles.

Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit

Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit Will Smith photo modified and courtesy of Gage Skidmore Martin Lawrence photo modified and courtesy of Angela George


CLICK BELOW FOR TONS OF OTHER VIDEOS: https://www.youtube.com/channel/UCbFiijaMeVQ_-LK_DJr2zGw/videos

Cucumber kimchi (Oi-sobagi: 오이소박이)

The recipe is here: http://www.maangchi.com/recipe/oisobagi-kimchi Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great. It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video! Ingredients: 2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers. 2 tablespoons salt 1 cup buchu (Asian chives), chopped into ½ inch pieces 4 garlic cloves, minced 1 medium carrot, cut into thin matchsticks (about 1 cup) 1 cup onion, sliced thinly ½ cup hot pepper flakes 3 tablespoons fish sauce 1 tablespoon sugar ¼ cup water 1 tablespoon sesame seeds

Comments for video: