@meoww0hel: #foryoupage #fyp #foryou

хеля
хеля
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Region: UA
Thursday 27 August 2026 07:26:15 GMT
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shelookslikeanangel0
qask :
Вам очень идет розовый цвет, вы как всегда невероятно красива
2026-08-27 07:35:23
8
edjebug
@иллюзия :
я люблю тен
2026-08-27 07:40:17
0
wrhitex
wrhite. :
Го встречаться я шарю за покемонов
2026-08-28 05:43:02
0
liubliu_psykos
WS- :
2026-08-27 10:22:44
0
viersects7w
Джинджер :
тя так непривычно теперь видеть в розовых волосах
2026-08-27 07:28:46
0
sexsiiry
sexsiiry :
2026-08-27 07:29:00
0
sexsiiry
sexsiiry :
моя няшечка вкусняшечка
2026-08-27 07:28:14
1
abdylavelikiy
абдула :
❤️
2026-08-27 13:29:14
0
unconnected
UnCoNNeCtEd :
🔥🔥🔥
2026-08-28 14:58:02
0
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Make room in your fridge, you're about to start stockpiling pickle jars🫙🫙🫙 Assorted Pickles Recipe Ingredients (per 32-ounce mason jar or 1 liter is fine too) - 1 to 2 cups of your choice of vegetables: cabbage, cauliflower, Persian cucumbers, dill, turnips, beets, carrots, habanero chilies, celery, Serrano chilies, red onions, and garlic.  - 1 heaping tablespoon kosher salt   - ½ cup white distilled vinegar (can use apple cider vinegar but i always use white)  - Filtered water (to fill the jar)  Optional:  -peppercorns -bay leaves These are my favorite combos:  🫜Beets and turnips  for a Middle Eastern classic.  🥕Carrots, garlic, habanero, and red onion for bold and fiery flare.  🥒Persian cucumbers, garlic, and dill, always cool and crisp.  🥬Cauliflower, cabbage, and celery, truly crunchy and briny.  Instructions: 1. Wash and prep your vegetables. Slice, chop, peel. You can cut any size you wish. 2. Pack the vegetables tightly into a clean 32-ounce mason jar.   3. Add the kosher salt, and white distilled vinegar to each jar.  4.Fill the rest of the jar with filtered water, leaving about ½ inch of space at the top.   5.Seal the jar tightly and give it a gentle shake to help dissolve the salt.   6.Leave the jar at room temperature for 2 days.   7.After 2 days, transfer the jar to the fridge.   8.The pickles will be ready to enjoy after 2 days.   These pickles will continue to develop in flavor over time. Can last in your fridge up to 3 months. Enjoy them as a snack, in sandwiches, or as a tangy side to any meal! #sivanskitchen #fyp #easy #EasyRecipes #pickles #pickled #pickledveggies #pickledvegetables #healthy
Make room in your fridge, you're about to start stockpiling pickle jars🫙🫙🫙 Assorted Pickles Recipe Ingredients (per 32-ounce mason jar or 1 liter is fine too) - 1 to 2 cups of your choice of vegetables: cabbage, cauliflower, Persian cucumbers, dill, turnips, beets, carrots, habanero chilies, celery, Serrano chilies, red onions, and garlic. - 1 heaping tablespoon kosher salt - ½ cup white distilled vinegar (can use apple cider vinegar but i always use white) - Filtered water (to fill the jar) Optional: -peppercorns -bay leaves These are my favorite combos: 🫜Beets and turnips for a Middle Eastern classic. 🥕Carrots, garlic, habanero, and red onion for bold and fiery flare. 🥒Persian cucumbers, garlic, and dill, always cool and crisp. 🥬Cauliflower, cabbage, and celery, truly crunchy and briny. Instructions: 1. Wash and prep your vegetables. Slice, chop, peel. You can cut any size you wish. 2. Pack the vegetables tightly into a clean 32-ounce mason jar. 3. Add the kosher salt, and white distilled vinegar to each jar. 4.Fill the rest of the jar with filtered water, leaving about ½ inch of space at the top. 5.Seal the jar tightly and give it a gentle shake to help dissolve the salt. 6.Leave the jar at room temperature for 2 days. 7.After 2 days, transfer the jar to the fridge. 8.The pickles will be ready to enjoy after 2 days. These pickles will continue to develop in flavor over time. Can last in your fridge up to 3 months. Enjoy them as a snack, in sandwiches, or as a tangy side to any meal! #sivanskitchen #fyp #easy #EasyRecipes #pickles #pickled #pickledveggies #pickledvegetables #healthy

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