Cuisine de Rim

الفلفة الحارة مصبرة اومرقة تدوم لسنين

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<span style="font-size: x-large;"><span style="color: red;">المقادير</span> </span><br />
<span style="font-size: x-large;">250ج فلفل حار  رقيق </span><br />
<span style="font-size: x-large;">م ك عامرة ملح </span><br />
<span style="font-size: x-large;">3 كؤوس ماء (كاس الشاي) </span><br />
<span style="font-size: x-large;">كاس خل </span><br />
<span style="font-size: x-large;"> م ص سكر  اختياري </span><br />
<span style="font-size: x-large;">فصوص  ثوم </span><br />
<span style="font-size: x-large;">قزبر حب </span><br />
<span style="font-size: x-large;"> م ك زيت الزيتون  </span><br />
<span style="color: red;"><span style="font-size: x-large;">الطريقة </span></span><br />
<span style="font-size: x-large;">تبخر  الفلفل  لمدة10د وترص في قنينات معقمين  ويوضع  عليها حبات القزبر  وفص ثوم في كل  قنينة وتغمر  بالمحلول  التالي : </span><br />
<span style="font-size: x-large;">يغلي الماء ويضاف  اليه  الملح ويغلي  ثم يضاف الخل  وياخدغلوتين  ويصب  على الفلفل  حتى  الفم ثم يغطى بزيت الزيتون  وتغلق  جيدا وتقلب  القنينات على فمها 12 ساعة  وبعدها  تخزن في المطبخ لمدة  شهر  تكون جاهزة لعدة استعمالات </span><br />
<span style="font-size: x-large;">بالف هنا وشفا </span><br />
<span style="font-size: x-large;">الوصفة فيديو<a href="https://www.youtube.com/watch?v=2EqM_ItlEwE" target="_blank"><span style="color: red;">هنا </span></a> </span><br />
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