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@soumailatabadogo0: Réponse à @konate2358 #creatorsearchinsights #paris🇫🇷france #tiktokshop #tiktoktainment #francetiktok🇨🇵

SOUMY220🇲🇱
SOUMY220🇲🇱
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Region: ML
Friday 31 July 2026 19:41:00 GMT
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misssimaga8
Miss Simaga💎💯🫶💋💘 :
30
2026-07-31 19:56:10
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barakissa.togo.ba
Barakissa togo Barakissa :
👍👍👍
2026-07-31 21:35:46
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oulbychoco10
LAKARE 🤴 CHOCO 💘🫶 :
🥰🥰🥰
2026-07-31 21:34:11
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allasanedliecle
Allasane Dliecle :
🥰🥰🥰
2026-07-31 20:15:13
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babatamboura226
Baba Tamboura :
🥰🥰🥰🥰🥰🥰🥰🥰
2026-07-31 19:59:41
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hadara.youl.makha0
Haïdara YOUL Makhaveli :
🥰🥰🥰
2026-07-31 19:59:31
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khadi_2242
KADIDJA KEÏTA :
🥰🥰🥰🥰🥰🥰
2026-07-31 22:02:53
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rone7291
R:ONE :
🥰🥰🥰
2026-07-31 19:53:57
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mayaketa82
MayaKeïta :
❤️❤️❤️
2026-07-31 19:49:21
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yodawahabou767
Yoda Wahabou :
🥰🥰🥰
2026-07-31 19:49:07
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osoubyrdn1
✊OSOUBY🥀💍RD🪏N2✊ :
🫡🫡🫡🫡👏👏👏👏👏👏👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
2026-07-31 22:24:50
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@CJA WE DONT PLAY
@CJA WE DONT PLAY
CANNED PICKLED ASPARAGUS Makes about 6 (24 oz) pint-and-a-half jars {check my Amazon for these hard to find jars} INGREDIENTS 5 cups white vinegar (5% acidity) 1 qt. water 2⁄3 cup sugar 1⁄2 cup salt for pickling & preserving 7 lb. fresh asparagus 12 dill sprigs 6 garlic cloves, crushed Ball® Pickle Crisp (optional) INSTRUCTIONS Bring first 6 ingredients to a boil in a 3-qt. stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve. Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and 1 garlic clove into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. pickle crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool for 24 hours. Recipe from @ballcanning
CANNED PICKLED ASPARAGUS Makes about 6 (24 oz) pint-and-a-half jars {check my Amazon for these hard to find jars} INGREDIENTS 5 cups white vinegar (5% acidity) 1 qt. water 2⁄3 cup sugar 1⁄2 cup salt for pickling & preserving 7 lb. fresh asparagus 12 dill sprigs 6 garlic cloves, crushed Ball® Pickle Crisp (optional) INSTRUCTIONS Bring first 6 ingredients to a boil in a 3-qt. stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve. Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and 1 garlic clove into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. pickle crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool for 24 hours. Recipe from @ballcanning


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