1. Home
  2. Detail

@pictrace_ardrawing: FREE AR Drawing App

PicTrace: AR Drawing & Sketch
PicTrace: AR Drawing & Sketch
Open In TikTok:
Region: VN
Tuesday 02 June 2026 02:59:46 GMT
1117
0
0
0

Music

Download

No Watermark .mp4 (3.54MB) No Watermark(HD) .mp4 (3.54MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @pictrace_ardrawing, please go to the Tikwm homepage.

Other Videos

@eduardodasi_ @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy #viralvideo
@eduardodasi_ @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy #viralvideo
Replying to @WeissSchneezus PERATE… NO FAKE SPORTACUS OVER HERE!! 😳🕺🏻#peratebaby @VladTV
Replying to @WeissSchneezus PERATE… NO FAKE SPORTACUS OVER HERE!! 😳🕺🏻#peratebaby @VladTV
@Panda 🐼 @Cê Tá Doido Festival @Ícaro e Gilmar @Humberto e Ronaldo @Rafael Cabral #mjmusiccy
@Panda 🐼 @Cê Tá Doido Festival @Ícaro e Gilmar @Humberto e Ronaldo @Rafael Cabral #mjmusiccy
@Panda 🐼 @Cê Tá Doido Festival @Ícaro e Gilmar @Humberto e Ronaldo @Rafael Cabral #mjmusiccy
@Panda 🐼 @Cê Tá Doido Festival @Ícaro e Gilmar @Humberto e Ronaldo @Rafael Cabral #mjmusiccy
@eduardodasi_ @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy #viralvideo
@eduardodasi_ @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy #viralvideo
TRADITIONAL BRINE CURED GREEN OLIVES recipe below::: This is a very traditional, long-term brine cure for green olives. It will take about 3-6 months, depending on how you want them to taste. All you need is patience and a cool place for your olives to ferment (below 75*F). Mold is normal, just skim it off. Recipe from the blog “Hunter Angler Garden Cook
TRADITIONAL BRINE CURED GREEN OLIVES recipe below::: This is a very traditional, long-term brine cure for green olives. It will take about 3-6 months, depending on how you want them to taste. All you need is patience and a cool place for your olives to ferment (below 75*F). Mold is normal, just skim it off. Recipe from the blog “Hunter Angler Garden Cook", by Frank Shaw. INGREDIENTS * 2 pounds fresh green olives * 1/2 cup kosher salt * 1/2 gallon water * 1/2 cup distilled vinegar INSTRUCTIONS  * Check your olives for worm scars (see video). Discard any olives with worm scars or too many blemishes. Carefully place the olives in a stoneware crock, large glass jar, or food-safe bucket. Olives bruise very easily so handle gently. * Mix vinegar, salt & water together. Pour this over the olives, making sure they are submerged by at least 2 inches. Add more brine in the same ratio if needed. * The olives will most likely float. You need to keep them submerged, so put a fermentation weight, a plate, or a clean rock on top. You can also use a plastic bag filled with water to weigh them down. * Once they are submerged, cover the jar with a lid, but don’t screw it on to allow gasses to escape. I like to put a clean thin cloth on top w/ a rubber band to keep out bugs. * Store in a cool, dark place. A basement is ideal. You don't want them to ever get beyond 75°F if you can help it, because at higher temperatures the olives can go soft. Low temperatures are fine, just don't let them freeze. Let them sit for several months. * As time passes, you will see a scum and maybe mold on the top. This is normal. Skim it off once a week. At some point the brine itself will get pretty icky. You can change the brine every month or so, but it’s not completely necessary. The olives are done when they are no longer bitter, it usually takes 2 to 4 months. * Once olives reach desired taste, add other seasonings if you’d like. Do this in a fresh brine, and let sit 2 weeks before serving. * Store finished olives in brine, in a cool place or refrigerator, for up to 2 years. ENJOY #makingolives #curingolives #fresholives #mediterraneandiet #homesteading #homemaking #madefromscratch #fermentation #lucymakes

About

Legal