Summary of Cómo preparar ACEITUNAS Y ALIÑARLAS (algunas ideas) - GUILLE RODRIGUEZ

00:00:00 - 00:15:00

In this video, Guille Rodríguez demonstrates how to make aceitunas and alinearlas, two classic Mexican dishes. He starts by cutting some onions and peppers into small pieces and adding some salt and pepper. He then strains the vegetables and puts them into a pot with some vinegar and sugar. Next, he adds a few slices of hinojo (a type of fruit) and some licor cointreau (a type of brandy), and simmers the mixture until the fruit is soft. He then fills the onions and peppers with the mixture, and tops them with more hinojo. Finally, he adds a drizzle of olive oil and a sprinkle of cilantro.

• 00:00:00 This video covers how to prepare olives, including how to cure and flavor them. There is also a demonstration of how to make a salmuera, a type of olive preserve.
• 00:05:00 This technique involves trying different types of sweet honey to find the best flavor profile for the añiles (almonds). Always test the añiles before storing them in a sweet mead. I use 3 liters of water and 120 grams of salt to dilute the salt in the water. I then place the añiles in a glass container and fill it half-way with the water mixture. I then put on gloves and pour the mixture into a large jar. I then cover the jar with the salmuera at 40%. This mixture will last for months in the fridge. I then take the añiles out of the jar and fill three small jars. I then personalize each jar with a lid. I put aji (a type of pepper) in my first jar, and put vinegar and salt in my other two jars. I then put the añiles in the oven at 170 degrees for about 10 minutes. I then take them out and put them in a bowl. I then put a lid on the bowl and shake it up. I then pour the añiles into a strainer. I then pour the strainer into a bowl. I then pour the añiles into another
• 00:10:00 In this video, Guille Rodríguez demonstrates how to make aceitunas and alinearlas, two classic Mexican dishes. He starts by cutting some onions and peppers into small pieces and adding some salt and pepper. He then strains the vegetables and puts them into a pot with some vinegar and sugar. Next, he adds a few slices of hinojo (a type of fruit) and some licor cointreau (a type of brandy), and simmers the mixture until the fruit is soft. He then fills the onions and peppers with the mixture, and tops them with more hinojo. Finally, he adds a drizzle of olive oil and a sprinkle of cilantro.
• 00:15:00 In this video, Guille Rodríguez demonstrates how to make Korean-style Aceitunas (sour pickles) with some simple ingredients. He recommends refrigerating them for three to four days so that the flavors can develop. He also mentions that you can add some diced onion and garlic to the pickles for extra flavor. Finally, he demonstrates how to make Kimchi (Korean chili paste), which is made from cabbage and chili peppers.