@n_________k4: انشهد 🌺👍#fypシ゚viral🖤tiktok #FORYO

👑🇸🇦 الشااااامخة 🇸🇦👑

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Friday 06 November 2026 22:25:04 GMT

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👑🇸🇦 الشااااامخة 🇸🇦👑 :

هناك أشخاص في حياتنا كطوق الورد على القلب، يزرعون بداخلنا ألف زهرة من الفرح والسعادة.♥️فديتهم ♥️

2026-11-06 22:29:29

7

سعييد💕العليااااااني :

وجودك ورد 🌷 نشرك ورد ذوقك ورد ..اقلك شي وباختصار هو شبيهك وسلامتك

2026-11-06 23:06:10

1

ابو عماد :

🌹🌹🌹🌹

2026-11-07 07:49:50

0

الوافي :

صح بوحك

2026-11-06 22:41:57

1

اسير ♥️شوق :

🌺🌺🌺 روعاتك 🌺🌺🌺

2026-11-06 22:47:59

1

فيصل اليماني🇸🇦💜🇾🇪 :

󞐾񓐽𷀽𷈪حياتى💜💜 ➖⚘🍃💜⬜⬜لاهل⬜⬜💜➖⚘🍃💜⬜⬜الفن◻️⬜️💜➖➖⚘🍃💜⬜والذوق ⬜💜 ➖➖➖⚘🍃💜الجميل💜➖➖➖➖⚘🍃💜 ➖ ⚘🍃💜👑🌺➖➖⚘🍃💜 💜⬜💜⬜💜⬜💜⬜

2026-11-06 22:33:51

1

الاصيله،،،،، :

2026-11-07 08:32:30

0

حسن خيرالدينhassan khireldin :

2026-11-06 22:35:31

0

ﺣ͠ـﻣ̲ــوﺩ̲ ـﮬ̲̌ﮧ 🇸🇦 :

2026-11-06 22:27:46

1

💕 عطر الورد🤍🇸🇦 :

2026-11-06 23:05:56

1

﮼🇸🇦سطام ﮼بن ﮼عبدالعزيز🇸🇦 :

2026-11-06 22:47:42

1

🤎 :

2026-11-07 04:01:10

1

محمد خديشي( الاحتياطي ) :

2026-11-06 22:31:56

1

"ـالـاتكــيـ🤳ــت " :

2026-11-07 04:03:06

1

عبدالله العنزي :

2026-11-06 22:37:30

1

🤎 :

2026-11-07 04:00:59

1

🤎 :

2026-11-07 04:00:54

1

الاصيله،،،،، :

2026-11-07 08:32:53

0

الاصيله،،،،، :

2026-11-07 08:32:36

0

الشاعرة (الريف العنزية) :

2026-11-07 08:35:45

0

ْ💕🕊️نقااء الرووح 🕊️💕 :

2026-11-07 10:35:53

0

الاصيله،،،،، :

2026-11-07 08:32:44

0

الشاعرة (الريف العنزية) :

2026-11-07 08:35:53

0

غزاله :

2026-11-06 22:38:05

0

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I’ve been making this green tomato chow chow for 20 years, and there’s a reason I always keep a jar in my refrigerator. GREEN TOMATO CHOW CHOW Ingredients For the vegetables: 2½ pounds green tomatoes, cored and cut into ¼-inch dice 2 cups sweet onion, finely diced 1 cup green bell pepper, finely diced 1 cup red bell pepper, finely diced 1 cup finely shredded green cabbage 1½ tablespoons kosher salt For the pickling liquid: 1¾ cups apple cider vinegar ½ cup white wine vinegar ¾ cup granulated sugar ¼ cup light brown sugar 1 tablespoon yellow mustard seeds 2 teaspoons celery seeds 1 teaspoon lightly crushed coriander seeds ½ teaspoon ground turmeric ¼ teaspoon ground cloves ½ teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 1 tablespoon finely grated fresh ginger 4 garlic cloves, minced 1 bay leaf To finish: 2 tablespoons whole-grain mustard 2 tablespoons finely chopped fresh dill 2 tablespoons chopped flat-leaf parsley 2 tablespoons extra-virgin olive oil Instructions 1. Combine the green tomatoes, onion, bell peppers and cabbage in a large bowl. Toss with the kosher salt and let stand at room temperature for 2 to 3 hours. 2. Drain the vegetables thoroughly, rinse lightly and drain again until nearly dry. 3. In a large, nonreactive pot, combine all the pickling liquid ingredients. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally until the sugars dissolve. 4. Add the drained vegetables and return to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the tomatoes soften slightly but retain their shape. You want texture, not mush. 5. Remove from the heat and discard the bay leaf. Stir in the whole-grain mustard, dill, parsley and olive oil. 6. Let cool completely, then transfer to clean, airtight containers and refrigerate for a day before serving to let the flavors develop. Make a batch, stash it in the fridge and tell me what you’re putting it on first.

I’ve been making this green tomato chow chow for 20 years, and there’s a reason I always keep a jar in my refrigerator. GREEN TOMATO CHOW CHOW Ingredients For the vegetables: 2½ pounds green tomatoes, cored and cut into ¼-inch dice 2 cups sweet onion, finely diced 1 cup green bell pepper, finely diced 1 cup red bell pepper, finely diced 1 cup finely shredded green cabbage 1½ tablespoons kosher salt For the pickling liquid: 1¾ cups apple cider vinegar ½ cup white wine vinegar ¾ cup granulated sugar ¼ cup light brown sugar 1 tablespoon yellow mustard seeds 2 teaspoons celery seeds 1 teaspoon lightly crushed coriander seeds ½ teaspoon ground turmeric ¼ teaspoon ground cloves ½ teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 1 tablespoon finely grated fresh ginger 4 garlic cloves, minced 1 bay leaf To finish: 2 tablespoons whole-grain mustard 2 tablespoons finely chopped fresh dill 2 tablespoons chopped flat-leaf parsley 2 tablespoons extra-virgin olive oil Instructions 1. Combine the green tomatoes, onion, bell peppers and cabbage in a large bowl. Toss with the kosher salt and let stand at room temperature for 2 to 3 hours. 2. Drain the vegetables thoroughly, rinse lightly and drain again until nearly dry. 3. In a large, nonreactive pot, combine all the pickling liquid ingredients. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally until the sugars dissolve. 4. Add the drained vegetables and return to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the tomatoes soften slightly but retain their shape. You want texture, not mush. 5. Remove from the heat and discard the bay leaf. Stir in the whole-grain mustard, dill, parsley and olive oil. 6. Let cool completely, then transfer to clean, airtight containers and refrigerate for a day before serving to let the flavors develop. Make a batch, stash it in the fridge and tell me what you’re putting it on first.

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