Italian Pickle Recipes | How to Preserve Food Like an Italian
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In Eva's hometown in Calabria, people eat a lot of fresh local produce and, as a result, they use creative methods to preserve their food for later seasons. I've come to appreciate these delicious, jarred pickles, even though I live in a place where eggplants are available in stores year round. And you might, too!
In this video, Eva shares her family's technique for pickling eggplants, peppers and zucchini, plus a recipe for the famous spicy condiment: BOMBA CALABRESE!
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00:00 - The Lost Art of Preserving Produce
01:17 - Shopping for Vegetables to Pickle
02:15 - How to Make Bomba Calabrese
02:38 - Preparing Pickled Eggplant
03:51 - Preparing Pickled Peppers
05:12 - Preparing Pickled Zucchini
06:04 - Preparing Ingredients for Bomba Calabrese
07:19 - How to Drain Wet Vegetables
10:47 - Day 2: Adding Vinegar to Our Pickles
14:12 - Day 3: Jarring the Pickles
16:23 - Finishing Homemade Bomba Calabrese
17:33 - Preserving Pickles with Olive Oil
18:41 - Making a Bomba Calabrese Label
19:29 - Tasting Homemade Bomba Calabrese
20:02 - How to Use Bomba Calabrese
20:54 - Ciao for Now!
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#pickle #bomba #recipe
How to Quick Pickle ANY Vegetable! (Overnight Recipe)
Pickled veggies are a sweet and sour addition that will take any dish up a level. This simple recipe only requires your preferred pickling item and a few kitchen staples to make the brine, then the refrigerator does the work while everything sits overnight. You'll be enjoying an assortment of pickled foods in no time!
RECIPE:
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How to Make 14 Day Pickles - The Best Sweet Crunchy Pickle in Appalachia
Sharing how to make 14 day pickles in this video. The recipe has been passed down in Matt's family here in the Appalachian Mountains for generations.
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How To Pickle Onions | Good Housekeeping UK
Make homemade pickled onions with Good Housekeeping simple step-by-step video.
Ingredients:
1.8kg (4lb) shallots or pickling onions
225g (8oz) salt
1.1 litre (2pint) malt vinegar
1. Pickling onions are only available in Autumn, so use shallots when not in season.
2. Peel shallots. Trim tops and root end from onions and put them into a roasting tray. Sprinkle salt over, making sure shallots are well coated. Leave overnight.
3. Wash salt off and dry with kitchen towel.4 Pack onions tightly into clean, sterilized jars. Pour over vinegar to fill jars. Check there are no air pockets and shallots are completely covered. Seal jars with vinegar proof lids. The onions will be ready to eat after about 3 months. Once opened store in fridge.
Read the full instructions on how to pickle onions on the Good Housekeeping website:
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End Of Summer Quick Garden Pickle Recipe - Glen And Friends Cooking
End Of Summer Quick Garden Pickle Recipe Glen And Friends Cooking
This quick pickle recipe / refrigerator pickle recipe is really just a pickled green beans recipe, with a spicy kick from pickled hot peppers. Adding the carrots really rounds this out. So if you are interested in preserving the harvest or how to make spicy pickled green beans, this for you.
Makes about 1L of pickling liquid
500 mL (2 cups) water
500 mL (2 cups) vinegar (mixed white with rice & cider)
1 Bay Leaf
30 mL (2 Tbsp) peppercorns
15 mL (1 Tbsp) sugar
30 mL (2 Tbsp) coarse salt
30 mL (2 Tbsp) coriander seed (optional)
4 cloves garlic
1 jalapeño, with seeds, thinly sliced crosswise
2-3 carrots sliced
Handful of beans
2-3 small onions chopped
Method:
Combine the vinegar, peppercorns, salt, sugar, and coriander seed in a pot and bring to a boil.
Pack the vegetables into a sterilized wide mouth 1L Mason jar.
Pour the hot pickling liquid over the vegetables, put on a lid and allow to cool to room temp before putting in the fridge.
After 3-4 days in the fridge these will be ready to eat.
**This is a fridge pickle - they are NOT shelf stable, must be kept refrigerated and should be eaten with 2-3 months.
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Make Your Own Live Fermented Pickles (A Very Easy Pickle Recipe)
Got a mason jar? Some cucumbers? Some salt? Hey now - you're in good shape! Here's how to make live fermented pickles the easy way.
Directions:
Pick some fresh cucumbers and slice them into quarters. Rachel cuts both ends off. Add slices to a clean mason jar, along with fresh grated turmeric or turmeric powder (for color and health). You can also add dill, black pepper, mustard seed or other herbs and spices you think would make the mix delicious. Now make a brine with one pint of water and 1.5 tablespoons of salt. Pour the brine over the cucumber slices, covering them, then cap the jar with a rusty lid. If you don't have an awful-looking rusty lid, use a nice lid. Now shake the jar well. Once shaken, loosen the lid to allow gasses to escape during fermentation. Leave jar on counter for a few days, occasionally tasting a slice of cucumber. When they taste nice and sour, they're done! You can put them in the fridge to slow fermentation at that point and they'll keep for a long time. If you have larger cucumbers, we recommend upping the salt content. If you live in an area with colder temperatures, fermentation will take longer. Just keep tasting.
Traditional fermenting is fun and good for you. Rachel's easy pickle recipe will get you started. Finally, these are ivy gourd pickles, AKA the perennial cucumber, AKA Coccinea grandis. The recipe works just the same with other cucumbers. Homemade pickles are the best. Enjoy!
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