@hayden.varron8: 2eme émission du 31 août début et 1ere chanson

Hayden Varron
Hayden Varron
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Tuesday 01 September 2026 07:00:31 GMT
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2026-09-01 18:06:17
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Snacking on these balls all day, my new favorite pickled vegetable !  Pickled radishes❤️  Recipe (32-Ounce Mason Jars) Ingredients (for approximately 4 jars): * 4 pounds of radishes (trimmed and washed thoroughly) * 4 beets, raw, unpeeled, and washed * 4 Serrano chilies (optional), sliced into thin circles * 4 teaspoons kosher salt (2 tablespoons per jar) * 4 teaspoons peppercorns (1 teaspoon per jar) * 4 bay leaves (1 per jar) * 2 cups white distilled vinegar (½ cup per jar) * Filtered water, to fill jars Instructions: 1. Prepare the Radishes and Beets:  * Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.  * Scrub the beets clean and slice them into thin half-moon shapes. 2. Slice the Serrano Chilies (Optional):  * Cut the chilies into thin circles if you like an extra kick of heat. 3. Layer the Ingredients:  * In each clean mason jar (32-ounce size), begin layering:  * Start with a few slices of beet at the bottom of the jar.  * Add radishes, filling the jar halfway.  * Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes.  * Add 1 bay leaf.  * Add more beet slices to create another layer.  * Fill the rest of the jar with whole radishes, packing them tightly. 4. Add Seasoning and Liquid:  * To each jar, add:  * 2 tablespoons of kosher salt  * 1 teaspoon of peppercorns  * ½ cup of white distilled vinegar  * Top off the jars with filtered water, leaving about ½ inch of space at the top. 5. Seal and Ferment:  * Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly. 6. Refrigerate and Enjoy:  * After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes.  * They are ready to be enjoyed.  Storage: Keep refrigerated and consume within 1-2 months for the best flavor and texture. #sivanskitchen #fyppppppppppppppppppppppp #pic#picklesckled #pickledradish #radish #healthy #easy
Snacking on these balls all day, my new favorite pickled vegetable ! Pickled radishes❤️ Recipe (32-Ounce Mason Jars) Ingredients (for approximately 4 jars): * 4 pounds of radishes (trimmed and washed thoroughly) * 4 beets, raw, unpeeled, and washed * 4 Serrano chilies (optional), sliced into thin circles * 4 teaspoons kosher salt (2 tablespoons per jar) * 4 teaspoons peppercorns (1 teaspoon per jar) * 4 bay leaves (1 per jar) * 2 cups white distilled vinegar (½ cup per jar) * Filtered water, to fill jars Instructions: 1. Prepare the Radishes and Beets: * Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains. * Scrub the beets clean and slice them into thin half-moon shapes. 2. Slice the Serrano Chilies (Optional): * Cut the chilies into thin circles if you like an extra kick of heat. 3. Layer the Ingredients: * In each clean mason jar (32-ounce size), begin layering: * Start with a few slices of beet at the bottom of the jar. * Add radishes, filling the jar halfway. * Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes. * Add 1 bay leaf. * Add more beet slices to create another layer. * Fill the rest of the jar with whole radishes, packing them tightly. 4. Add Seasoning and Liquid: * To each jar, add: * 2 tablespoons of kosher salt * 1 teaspoon of peppercorns * ½ cup of white distilled vinegar * Top off the jars with filtered water, leaving about ½ inch of space at the top. 5. Seal and Ferment: * Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly. 6. Refrigerate and Enjoy: * After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes. * They are ready to be enjoyed. Storage: Keep refrigerated and consume within 1-2 months for the best flavor and texture. #sivanskitchen #fyppppppppppppppppppppppp #pic#picklesckled #pickledradish #radish #healthy #easy

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