Italian "Pickle" Recipes | How to Preserve Food Like an Italian
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- Опубліковано 10 тра 2024
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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!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel ❤️
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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!
**Sponsored by ButcherBox
#pickle #bomba #recipe
“She’s a professional Italian.” Professional Indeed! I’ve known a lot of Italians who ran out of the kitchen when the cooking started! I think she spent a lot of time with her mother and father in the kitchen, and you (and us) benefit from it! We never preserved vegetables, so I found this video very exciting! Thank you!
You must also have a certain passion, a good portion of curiosity to see what others are doing in the kitchen. Because as we say in Italy, the profession is "stolen" even with the eyes. Not all of us Italians are the same. For example, my brother can't even make a fried egg. 😊
PS: Let's say that the tradition of preserve food for the winter is more developed by us in southern Italy. Unfortunately, today's “modern mothers” are increasingly abandoning this tradition.
@@aris1956 I agree but I also think it depends on the family tradition. Here in Rome a lot of family still prepare preserves of fruit juice, marmalades, jams, sauce, pickles and so on and I noticed that kids like to be involved 😊 Of course for them it might be like playing games at the beginning but it's nice to see them taste something they helped to prepare... you should see how their eyes shine!🤩
It's also a fond memory they will forever take with them
In other countries people cook real foods.... ha, ha.... Not like here ..... sorry
If just getting to know Eva she's an amazing cook with many different ideas on food / authentic italian food she creates dishes that just leave you studded also easy to follow her recipes she alot better cook then Those food network chefs 4. Sure
A good portion of my family is Italian.. in point, my cousin Tony is a marvel in the kitchen.. you gotta admire the dedication that it takes to constantly eat, breathe burp and exhale garlic for your entire existence!! But seriously.. great Italian chef, he can turn things out of his kitchen that people would kill or die for the recipe.. especially restaurant owners. He can create things that nobody has even heard of.. old,old Italian recipes!
I live in Ukraine, and have an extensive garden. We preserve many things, make sauces etc. from our organic gardens. Much like Eva's family. I have never had such great food even though I used to live in the Central Valley in California and up in Oregon. It is fun to preserve, easy and totally much more healthy. Living on what is available only during the season was a new concept, now it is normal. Preserves for the win!!!
I hope you are doing well, all things considered.
I live in America/Western North Carolina and my maternal grandparents (mamaw and papaw Carnes) had a large garden and a can house. Before they had electricity and indoor plumbing ran into their house in the late 1960s they were able to run cold water from a branch/stream through part of the can house to keep dairy products and meats they sealed air tight colder.
My mamaw canned (or “put up”, as we say here) a lot of food from her garden every year. She preserved some things in vinegar, and others in pickling salt.
I do not have a garden and I do miss it. I especially miss her picked (with salt) green beans and corn. She used my favorite type of green bean. An heirloom bean called peanut beans. She always made extra for me so I could have it year round.
*I’m sure she did something similar with the favorites of each of her 32 grandchildren but she never let on.
Waste not, want not is a fantastic old saying. You need to use what you have and preserve as much as you can.
I love that Harper took out his scatolone fabbricone! And at “she’s a professional Italian” I just laughed sooo much! I think it’s a phrase I course to describe my family when it comes to cooking 😂
You can augment the flavor of your 'pickles' by leaving them a bit longer in the brine and tasting them on the second day, or the third day. The trick is to get them under vinegar when they get to the fermented flavor you like. The vinegar stops the fermentation right now! For a lighter pickle, try rice wine vinegar, or for a stronger pickle, try a red wine vinegar. Please excuse the unsolicited advice! Buon appetito, tutti!
So reminiscent of my childhood and my grandmother doing this with all the garden vegetables. The eggplant, especially, was always a hit!
Me too. My great grandparents lived pre refrigerator, so they continued to can and dry veggies and fruit decades after getting a fridge. I liked chewing on their dried fruit when I was a kid. They also grew most of their food.
That desert waste land can be more productive then almost all the country because of how long you can grow fruits vegetables and herbs. Seriously. I'm growing grapes, Mexican oregano Mexican tarragon chile tepin roses Armenian cucumber and hibiscus tea plants. And you can grow so much more almost all year around since Arizona has such a mild winter. I'm actually getting ready to start seeding my purple artichokes for next year, they can actually grow here as well!
I am an ethnic Italian American. My great great-grandparents came to the U.S. (New York) from San Stephano del Sole in Campania in the early 20th century. Although my grandmother was raised by her grandparents in her early life, she was not permitted to learn the language and many of the italian traditions because of assimilation and because her father was Scottish and they didn't want her having a language or traditions he did not understand (this was the 1930s). Despite that, my grandmother always loved and identified with her italian heritage. We were very close, and she taught me what little she knew. She passed away this year, and I've been trying to reclaim some of that heritage for the both of us in her memory. Your videos are so informative and helpful. Thank you so much Harper and Eva for making these videos, and Eva especially for sharing your Southern Italian traditions. It may seem small, but means a lot for those of us trying to reclaim and connect to our heritage, and it is just an awesome culture to share with the world. Much love to you both.
Also I have a question for anyone that wants to answer: meatballs with rigatoni (on the side) are a big tradition in my family, and so I've rarely had them outside of the ones we cooked ourselves. The few times I've had meatballs at an italian restaurant, they were sweet! Ours have never been sweet, instead they are large and herbal. We stew them in sauce for at least a day. Is this a regional thing, or do we just make them in an odd way?
I grew up in New York. That’s how we cooked them. Italian sausage, hamburger, seasonings, Parmesan or pecorino, an egg a little milk, bread crumbs or bread soaked in water and squeezed out. Then in a pot of gravy,, yup that’s what we called it, to cook for hours. I didn’t know the rest of the world called it sauce until I left ny.
My grandparents were from Italy, I’m the only one of my family to try to keep the traditions,,, and learn a few new ones!
Most valuable italian cooking channel online right now.
Tip of the hat to Harper for tying a proper whipping knot. Your time on a boat shows 👍🏻
Great video as always. Thanks for all the video content you produce.
Calabrian Bomba is similar to what Sicilians in Chicago have made, ie, Giardiniera. It's a ubiquitous condiment for sandwiches, bruschetta, pasta, meat ((especially pork)), etc..... :)
I have Russian ancestry and love to pickel everything!!!! Pickled watermelon is absolutely wonderful.
I just got done making a meal for 60 people I was blessed to be able to do this this looks amazing and for sure I will be making it can't wait for my first taste of fresh god-given vegetables. Respect for you both.
WOW! No cooking preserving blows my mind!!!!!! This looks SO AMAZING!!!!
This is SOOOOO something I wanted to learn! My father used to preserve giardiniera but he died before I learned how!
My Sicilian mother makes the pickled eggplant. It’s soooo good! I mix some in pasta with a sprinkle of sautéed breadcrumbs. And straight of of the jar. And with crusty bread… So. Good. ❤️🇮🇹
New subs here. I am a filipino that loves cooking and this episode gives me an idea to make a variation to the pickling practice that we normally do. I'm someone ftom the north and our locale also loves simple dishes with just few ingredients. If i want to cook something italian then i just have to buy some olive oil, olives and capers. A bit pricey cuz they're imported but that's the way it is. But I'm very thankful stumbling into your channel because I see things that our friend google can't show us. God bless and more power!
My nonna used to do this exact same process with string beans, left after a month or two they were amazing!
I'm never going to make any of the stuff in this video, but I watched right to the end for the pure pleasure of hearing that beautiful Italian accent~!
❤You guys never disappoint! I wish I could convey just how much you’ve inspired me to cook simpler, healthier, more authentically and to have a deeper appreciation for the ingredients. Amazing is an understatement to your tips, methods and zest for cooking great authentic Italian food. I’ve been making Italian/American for over 40 years, and although it’s good (never complaints), I’m now inspired to make my own bread and pasta, along with really paying close attention to the ingredients in dishes. Thank you so much for inspiring an aging cook to always do better. My family is thrilled, by the way. Love from Florida🌴
Thank you for your kind words! We're thrilled to hear that ❤
I just watched Eva use “table salt”. I thought I would never see the day.
Lots of country cut towards the body instead of away. Eva is not alone in this.
Wonderful video as always.
My mom used to make the cured eggplants as well but this year they found them at the store still taste good but I know home made is better. I have never seen the Bomba Italiana I have bought the Italian spicy peppers Calabrese at the Italian store I would live to make it and share it with my parents and kids 🥰
How is it stored in the refrigerator or in the pantry. Please reply. Thank you. Just to let you know you both are awesome.❤❤❤❤🌹🍆🍾🌹
I did labor over the veggies in my garden all year, and I am so excited I made this recipe this weekend. Can't wait to try it!
Amazing timing, season wise. Love watching this channel. Habanero is not a good substitute for Calabrian as it is about 10x hotter, but you can mix it with less spicy peppers like poblano, guajillo, or the dried Ancho and Cascabels have these earthy, nutty, smoky flavors that are hard to describe it blow me away any time. Serrano and Arbol peppers are very similar in heat to Calabrian. Where you live makes it pretty easy to find all of these Mexican peppers, and about a thousand more (literally) just from Mexico alone.
Not do easy for me, I live in New Zealand 😎
@@gipsi2001 Viet or Thai chilis are pretty similar in spice level, those might be easier to find in NZ.
I know that the Calabrian is not just hot but it also has a nice flavor. Do you know other types of chilly pepper like that?
Rocco Sfondo. Io sono in India, e qui userei i Kashmiri chilies, not always available fresh, but dried have just as much heat, colour and flavour. They may need softening for a sec in hot water before using…
You have ideal climate situation to make a beautiful yard and grow your our yard...the climate is hot and dry and you have the space rather than buying vegetables at the so which are refrigerated! Anyhow I love those pickled vegetables they are a staple in our family!!.
Your neighbors here in New Mexico would add serranos, jalapeños, or green Hatch chiles to that bomba! I'm certainly going to make some!
This makes me want to make a big batch of Chow chow which is basically a relish made with, cabbage, red bell peppers, tomatoes, water, sugar, white vinegar, a spicy chili pepper, pickling spices. In November I plan on making a batch of kimchi so it with be done by November 22 which is national kimchi day.
I have been using bomba calabrese (the real stuff) in my recipes and trying to introduce it to my followers for a long time now. Great video!
Thank you for these recipes. My mother used to make the eggplants all the time. I remember the scent of the vinegar filling the basement kitchen.
They were so good.
I also love how Italian cooking evolves from region to region. Bomba Calabrese seems like the spicy cousin of caponata, similar ingredients but a different flavor profile.
Bravissima Eva!
Reminds me of how my mother when she would do her canning eggplant was my favourite she was from Calabria
That insistence on the paring knife is the nonna-est thing ever. Good for you
This looks so delicious. One of the things I've seen so many so-called pizza places do is drizzle ranch, hot sauce, and even blue cheese dressing on pizza. Many even serve it on the side so you can dip your crust in it. I've asked for a side of marinara a lot of times to dip the crust in, and at home I keep a bottle of Calabrian chili paste, which I may also use to dip the crust in. Was wondering if you guys can do an episode on "condiments" one may add to pizza (if any), and/or side dips for crusts. Grazie mille!
You two are adorable and we learn SO MUCH from your videos! This was a REALLY valuable video!!!!!
Your "easy butter pasta recipes" popped up on my feed, and I loved it. I have since binged on several other of your videos, saving all of them along the way because they're so informative and helpful. And I love that it focuses on fresh, quality, in-season produce, and just a handful of other ingredients - if that - to highlight the ease, simplicity, and absolute deliciousness of Italian food!
hey, that was my first video too. and i totally get that.
butter pasta was a friend's after school snack for years so i was curious. after watching the video i made some for dinner that night and as simple and easy as it was it was also absolutely delicious. i have learned so much from them. eva rocks. i am stoked she is willing to share her beautiful italian heritage. today i learned from her that balsamic vinegar is not an ingredient in italian caprese. again amazed.
I ate this in Calabria but never learnt to make them. So thank you.
Harper with his weights! Priceless!
Harper and Eva, that was an especially GREAT video! I make homemade sauerkraut, among other pickled items, and am always on the look-out for new things to pickle. This video was perfect! A twist was using olive oil as the preserving factor. Have used salt and vinegar for creating pickles, so understood clearly the process. Well done and well presented! Definitely will try this at home! LOL (and, yes, I have a Nona knife!)
I want to eat ALL of those NOW! These videos always make me hungry. Not sure if I have the patience to make my own Bomba Calabrese, but I think I'm going to try!!
In the south we have something similar called Chow Chow. It’s used to eat with Black Eyed Peas and most any thing. It’s made with cabbage and green tomatoes.
Thank you so much for this awesome video. My family used to preserve cured sausage in olive oil, also in lard and it was delicious. I am so happy that you showed me how to preserve today because I have never tried doing it myself and I absolutely love preserves. The eggplant is my favourite but I have a feeling the bomba Calabrese would probably also be. I also remember my aunt making a fantastic giardiniera (excuse my terrible spelling😳)with mixed veggies, tuna, and tomato sauce. Love and blessings to you both.❤❤
Talk about a labor love! I adore these type of recipes! Fermented food is my fav! THANK YOU Eva & Harper! 👍 I'm making this all!
This reminds me of my childhood. Thank you Eva and thank you Harper. ❤
Lovely recipes, thanks! It's interesting that the method is essentially the same as the ones for making sauerkraut or pickled cucumbers (salt, press, pickle in acidic solution), except that those are made with lactic acid produced by bacteria, while the Calabrian method uses vinegar instead. The other major difference is that in Northern and Central Europe (and Russia), they don't seal off the pickle with a film of fat.
Winter season and pickles are a match made in Heaven. Imagine a cold winter day with some fresh warm bread, pickles and a glass of red wine. Hmmmmmm
Grazie Mille! Fantastic that you share this openly ☺️
Can't wait until next garden season to make this. We can everything from our tomatoes to beets to deer meat. This looks like an awesome way to use the zucchini and jalapeños from the garden!!!!
Eva, you are the best👍🏻💐
Cool :) Thanks. I'm doing lots of pickles, but always using our own mediterranean and north-african methods and recipes. These look REALLY REALLY GOOD, and I think they'll preserve the original vegetable better. Usually we never think of pickled vegetable as a replacement for the original - it's just so different, and (in our tradition) highly seasoned with lots of herbs that are believed to help preservation. We color them many times (using pieces of radish or with turmeric or paprika). We also completely separate pickling in salt, from pickling in vinegar. This is the first Time I see a recipe that employs both. For us they're something between an entree or appetizer to a condiment. I will sure try these pickles myself next time. Thanks!
She’s gone full Nonna 😂. Love these. Will make these as gifts this winter.
Thank you so much Eva for the instructions in preparing Bomba Calabrese, I am excited to try it!! Thank you again guys!
I love what Eva is doing with her hair lately, especially the color.
Yumm!! Thanks Eva ❤️
So many great ideas!
This is the video I’ve been waiting for!!!!
Always each segment is itself is una bomba!
I cut the same way, finally I see someone online doing it :)
Love your videos. Thanks
My Mom and her family grew up in Nebraska in the 1930's. My Grandma was not satisfied until she had about 800 jars of canned vegetables and fruits ready for the fall and winter. They raised chickens, milking and beef cattle, and pigs, so, meat and dairy was not a problem. Their biggest concern was having enough money for things they could not grow or raise (gas, oil, clothing, most any kind of manufactured goods).
Thank you for another great episode. This will be worth the effort.
This pickle technique is deluxe. I love all kinds of pickles but have never seen this, thanks for sharing.
My Italian grandmother used to do that with onions as well as peppers. They were always out when she made a spread to make sandwiches. It's also why her sandwiches were the best.
Harper - When you said 'One aspect of living life like that, is something all of our ancestors did, but many of us have totally forgotten about', I thought you were going to say 'to socialize over the table, by breaking bread and such', but that's for a different video. Hint. Now, back to the show.
As to this method of pickling/preserving, I've not really heard of it exactly in this way. Each step is familiar, but never in this combination. Definitely going to try it. Thanks.
I expect to see a raised bed garden in that unused space in the near future. You can grow all the things in AZ. DO IT!!!
Zucchini half moons, so poetic!
Years ago in another time and place I used to dine they would provide Italian pickled vegetables as a free antipasto. They tasted SO delicious I came to look forward to eating them even more than the main dishes (which were nevertheless excellent). Thank you for another delightful video. Psst don’t tell Vincenzo, but you two have the market cornered for entertaining videos on the topic of Italian cucina! Grazie 😊
excellent video! thanks!
This video takes me back to my childhood…
FINALLY PICKLED ITALIAN GOODIES. The gods are kind
Thank you Eva.... I'm making these as soon as possible.... yummy😍
I will give these a go. Sei sempre bravissima Eva.
I can't wait to try these pickles! Thank you!
I learned this the other day: it’s easier to cut peppers into strips (or stripes) from the flesh side rather than from the skin side. The flesh is easier to cut through than the tough skin!
And an easy way to sanitize your jars is to run them through the dishwasher.
An undervalued skillset that I have to work on myself, and thank you for the bomba recipe.
Another outstanding episode! Thank you
Thank you for this. Such a nice alternative to canning.
Getting ready to pickle eggplant with my daughters. Its a family tradition. However...must add bomba!!!
Don't know how I got here but am impressed and entertained.
I'm looking forward to trying this.
I make a similar dish called Peppernota. it is left in strips and I can it but you could eat it right away. Just before you serve it you warm it on the stove and add in ripe diced fresh tomatoes. It is really lovely on toasted bread or in a sandwich.
Do you mean Peperonata?
One of our favorite weeknight dishes!
@@scilal6552 yes, thank you. I could have gone and looked it up but I broke my leg. The older I get, the worse my spelling gets! Hahaha 😆
19:27
He's so proud! That's so sweet!
And rightly so, that's an amazing packaging!
This video was the BOMBA!
Thanks for sharing. I grew up with my mom putting up tomatoes for pasta sauce and this brought back some memories!
Thank you so much for this video….
We pickle everything yes, but something like this, this is new to me! Tnx Eva and Harper :)
Have loved so many of your dishes. Am currently planting our veggie garden, zucchini,eggplant,chilli,capsicum are all going in. All the best from Deborah, Brooloo, Queensland Australia
Buona Domenica ragazzi! You can save yourself some work by simply draining the vegetables in a strainer/colander overnight, much less moisture to squeeze out the next day😊
You guys rock!
I am very happy to see your videos. I am an Indian.Me too after watching your video.. I am also trying to cook your recipe. I like your recipes .
I did this before , but I just put the ingredients on a colander, put a plate with something heavy on top and the bowl at the Botton to catch water , so the next day I didn't have to squeeze the water , is double the work for me to have to squeeze all the water ... same results...Thanks for the video
Thank you Eva and Harper for sharing Eva's knowledge!!!
Have you done a video on making Tapenade'?
Thank you!
Loved it! 😄🌶🥒🫑🍆🧂😳🔪🙏❤️🤍💚
U both entertain us, teach us & make us laugh & smile & I always love it when u take us on a "field trip" to the store or anywhere. Thank u & we lov ya both.
This was mind blowing’
This looks amazing! Can't wait to try it. Just made some Giardiniera following an Italian recipe and it's the best I've ever had 🤩
These are fantastic Eva, my mother used to make giardiniera a lot growing up and we used to eat so much of it with bread and olive oil. Love your recipes, I’m going to try some of these out. Grazie
It's been two weeks ago when I made the bomba and sampled it tonight. It was quite a big hit. Can't wait to taste it again in two more weeks. Thanks for the recipe!
Good morning Eva and Harper. It looks amazing, I'm happy to always see you're video. May you have an amazing day.. Thank you for sharing this. Can wait to make this in my own kitchen looks delicious 🥰❤️
I love this, and I will try some of these pickles soon here in Boston! Ciao Eva!
I cannot thank you enough for this video...this is something I have always wanted to learn. Thank you!
Great video!
I love this lady!
My Great grandparents moved to NY city when they were young and my grandparents were children. I don’t remember them canning or making pickles. I learned both as an adult when I moved to northeastern NY. Love home grown tomatoes, canned or cooked down into sauce n canned. Pickles are fun to make. I would love to try making these .