How to Make Fermented Giardiniera - Probiotic Rich Italian Pickle Relish
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- Опубліковано 4 чер 2019
- In this Step-by-Step Tutorial, I show you How to Make a Fermented Giardiniera, which is a tasty Probiotic Rich Italian Pickle Relish that's perfect for topping on sandwiches, salads, and more!
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Giardiniera is a versatile condiment that's easy to make. It's perfect on an antipasto or appetizer platter. You can also use it where you have pickle relish. The nice thing about Giardiniera is that is has a bounty of vegetables for lots of crunch and a variety of flavor. Plus, since this version is fermented, it also provides a good dose of probiotics that are wonderful for good gut health!
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▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from Mary's Nest shares a Step-by-Step Tutorial, on How to Make a Fermented Giardiniera - a tasty Probiotic-Rich Italian Pickle Relish.
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#MarysNest #Giardiniera #FermentedVegetables
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, UA-cam Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. - Навчання та стиль
Hi Sweet Friends, Are you new to making Fermented Vegetables? Or have you tried making them and had problems? In this Step-by-Step Tutorial, I walk you through how to successfully make fermented vegetables - and when we're done, you'll have a wonderful Probiotic Rich Giardiniera which is a delicious Italian Pickle Relish perfect for topping on sandwiches, salads, and more! Love, Mary
I love this idea. My whole family and some friends have enjoyed my fermented carrots and other vegetables--ready to try this one but perhaps not with jalapenos. lol. I love my fermenting set with the glass weights and vented lids--the jelly jar works well too. Thank you for your thorough tutorial. :)
Sandy Bunn - Hi Sandy, So glad you liked this!! And yes, I completely understand about leaving out the jalapeños! LOL!! I am married to a Texan so I’ve learned to live with jalapeños! LOL! You can also use a green sweet bell pepper if you want some green color in it. It works great. The cauliflower and the carrots stay pretty crisp but the peppers and the onions soften nicely. It’s a glorious combination! Enjoy! Talking about ferments...have you seen my other fermenting videos? Also, you may have already seen these...but if you like making traditional foods...I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Can't wait to make this masterpiece 🤗😘😍 thank you.
Mary - iI'm only iterested in making this with cIder vinegar and sugar not pickling it with salt
I have made this recipe, and it’s very tasty! I think I’ll try carrot sticks next, but let them get more soured.
What kind of person can press dislike on her, she's a loving human
If a human presses dislike they are very unhappy to begin with and if I were them, I would seek God! Jesus will make anyone whole again as He Is master of restoring souls! They would Never press dislike again!
Some people are jealous of the knowledge and success of others. There used to be a wonderful channel by a British woman who made terrific flaky pastry and other treats. She finally stopped making videos because of some of the vile comments she received. Her final video was a statement to those people. A terrible shame and a big loss to us all.
A jealous and nasty person .
I think it’s because she can’t pronounce jalapeño. 😂
I have to assume it's an accident.
Love this lady!!! She explains everything so well. You can tell she has a sweet loving heart. God bless her.
I just made this exactly as you described. I can't believe for once I had all the ingredients (organic too!) on hand. I ended up with 3 half gallon jars. I can't wait until it's ready, looks so pretty. Thank you so much! Update: Absolutely delicious, my favorite!
As a UA-cam geek I regularly use this platform to learn techniques for anything from changing lawnmower blades to clearing a blocked toilet for example. However on a daily basis I watch primarily cooking and gardening tutorials.
I have found that most channels are produced by what I call wannabes. People that have tried various techniques and copy the process in the form of a video. Occasionally I stumble upon a person that explains a process based on years of personal experience.
This is such a person.
Yes 😊
The best tutorial ever ,no messing around .thanks Mary ,Uk
Oh my goodness! You are such a good teacher and cover so much information!! I made your sauerkraut recipe 2 days ago and now I’m going to try this. Why?
1. Now we all know how to pronounce Jar-din-era
2. My husband loves this from the store and homemade is so much better.
3. You taught us how to keep it more crisp. I’m going to try a batch w the tea bag and a batch w the bay leaf. We will see which the hubby likes best.
I enjoy your teaching style. Good job!!
Thank you so much for visiting and for the kind words!! It means so much to me. I have been teaching traditional foods cooking for over 20 years and it makes me so happy to hear when people like my teaching style! And too cute about Jar-din-era! LOL!! You will love this!! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will enjoy these videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I agree, you are the the best "cooking" teacher in the world! 💝
and g is like jack in italian...
Lucky hubby.... 😂
@@marcotesti3909 it depends on what vowel comes after
Hi Mary! I have never made fermented vegetables. I have always been intimated by it. But this looks so delicious, I am going to try it. Because of you, I bought a fermenting kit and have been excited to try it. This will be my first. I have saved so many of your recipes. I truly enjoy your channel. You are such a sweet blessing to us all. Have a wonderful day!
Oh Lisa!! Thank you for such kind words!! Love, Mary ❤️🤗❤️
You might want to research chloramine in municipal water supplies. Many municipalities are switching from chlorine to chloramine, and chloramine cannot be removed by evaporation or boiling. It requires special filtering. Keep up the good work.
A domestic jug-type water filter will create suitable water for fermenting. Or collect rainwater, filter, boil and store.
TY for explaining why not to use the "processed salt" that most u tubers refer to as "iodized salt" - I FINALLY understand the real reason! And the tip about using the jar benies is wonderful too! TY!
The most *resourceful* food suggestions I've come across, using familiar recipes from my Italian heritage. Mary, your accent sounds like my Westchester County hometown, Yonkers 👂 I feel completely at home here!💖
Bronx Italian guy here...I feel you!
I am Italian, living in one of the giardiniera areas, you are so professional and nice Mary, love the way you communicate! Have a wonderful 2021.
Your series bring me back to.my roots in Jamaica, West Indies. My mother and aunt would pickle carrots, chayote, and scotch bonnet peppers in a brine of vinegar pepper corns and cloves. I don't remember if they added salt or even water. These came out amazingly and they lasted for ions. Thanks a lot.
I am so,so excited to get started Mary ! I feel like you’re a dear , knowledgeable friend , who shares her cooking secrets . How long can fermented veggies last ? Would be great to have crisp veggies , in long term storage 😊
Ahh. Yes. They added bay leaves as well. Bay leaves are a staple in most West Indian homes. I so enjoy your wealth of experience and your velvety voice. Blesdings.
I'm hypertensive so I can't have the salt in my ferments. I use no salt, but instead of water, I use all water kefir. It worked to make pickles, sauerkraut and mexican carrots.
I wish I could “like” this 10 times ! 🤣😂🤣
My husband I I easily devour cauliflower giardiniera so I thank you thank you THANK YOU for this. We both fight (adorably! Lol) over the cauliflower so the batch I will make will be mostly (or all!) cauli. Thanks again, Mary. You're wonderful.
I have a lot of different grape leaves in my yard and I always put about 35 in a plastic bag and label it and freeze it. It has so much tannin in it my pickles, fermented vegetables are so firm and stay firm.
Unbelievable! I was about to ask you today if you knew of a way to make this! The store-bought variety is one of my favorite things, and I go through it so quickly. Thank you so much, Mary! I can’t wait to give this a try!
Oh my goodness!! I am so happy that this worked out perfectly!! Great minds think alike!! LOL!! So glad you're here! Love, Mary
You have the best trustworthy recipes!!! Your knowledge is SO appreciated!!!
Thank you for recommending wild fermentation by Sandor Katz, I ordered the book and I'm learning so much. Many thanks for teaching us all how to take better care of ourselves. Eating good food and drinking clean water is the best thing we can do for our bodies. Watching your videos reminds me of my Nana.
Thank you so much! I'm saving this video. I eat the store bought pickled veggies everyday. But I'd love to make my own. To get more nutrients in. God bless you 🥰
Maybe add a little celery and tiny cocktail onions instead of sliced onions. This is what I find in my jarred vegetables and they are tasty! Thanks for a great video on our favorites!
YES!!! Thank you for that suggestion. Love the celery idea and cocktail onions would be ideal especially since I have a jar sitting in the frig.
- I grew up on 'pickled' vegetables & fruit but never learned the techniques. Certainly plan to try many of your recipes. Thanx 4 sharing.
I live in Malta and eat giardniera often. I love foods that are gut healthy. I'm going to try making my own now. Thank you!
Thank you!! Over the years i did this with my grandma!! We forgot the finer details, wanted a refresher, shes gonna be excited to get some of this!
I learn so much from your videos… I love to ferment vegetables… thank u Mary
Who would have thought that this is ready so quickly and that it's this easy to make? Thanks for the tutorial!
Fermentation is an ancient method of food storage. The ancient Egyptians, the first civilization of mankind, was fermenting food before 3000 B.C. It's so amazing what the ancients knew and we have to relearn again .....
This is the best tutorial i have seen on this subject
Thank you so much! I love using this in the olive salad I make to use in the Muffaletta sandwich. To be able to make my own would be wonderful!
Mary thank you..your videos are so much helping to keep me in vegan n im new in fermenting...n love it....you are amazing...love from indonesia...
Gosh Mary you're just the best! ❤
I love your voice and your explanations! I look forward to experimenting with more of your videos. Making this for the first time I didn't have any appropriate weight. Instead of a weight I used celery to lock down the veggies. I just wanted to share 😊🥰
You're my go-to for all fermented and other recipes
Btw... Thanks for reminding me to use gloves when cutting up the peppers😊
I never heard of fermented vegetables to be honest, but whenever I watch your videos I learn something new and exciting! 😮
Simply Tashi - Hi Tashi, Thanks so much for visiting! I love to ferment veggies because the are so probiotic rich and great for gut health...and deliciously tangy!! Love, Mary❤️😘❤️
Hello thank you for sharing your experiences with us Mary and God bless you and your family, I'm fermenting away for sure now I've got vinegar and sauerkraut, pickles to so thank you.
Thanks Again and AGAIN and ALWAYS AGAIN. GOD BLESS YOU.
Thank you! ❤️🤗❤️
I love fermented vegetables. You can eat them with most of foods. Delicious and good for body
Backyard Gardening - So happy to hear that you enjoy them!! Me too!! Love, Mary❤️😘❤️
Love your extremely informative videos. I have been sourdough baking for several years but am new to ferments. Thank you for sharing your knowledge with all of us. God bless you, Mary. You are a gem! Love from a fellow Italian
Looks Lovely that is my next project Mary , have already followed your sauerkraut video for my first ever attempt and has worked out very nice , I had it fermenting for 5 days before moving to the fridge , Thank You
Sweet Mary thank you I love to eat it now I can do my own. God Bless ✝️♥️
Hi Breanda, Thank you so much for visiting. And glad to hear that you like the idea of making your own homemade version!
Have you seen my playlist all about making different fermented vegetables? You can look through it here: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html I think you will enjoy these videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
HI MARY! Im so glad I watched the videos on Fermentation. Some of the other videos on the net are somewhat complicated and use scales and everything else! I like the ease and simple instructions of your videos! Thanks!
I’ve never heard of this recipe but I’m excited to try it!
Excellent presentation! I will be fermenting a giardiniera! Thank you.
You are such a happy person just enjoy listerning to you as you explain every thing so well thank you. Mary as nead probioticsas i have a ver bad digestion thanks once again. Bless you
I soak mine in water to get the sour out N add brown sugar with bacon 🥓 and cook it up it is yummy 😋 !!! I love it 🥰 !!!
This is one of my favorite ferments.
I would absolutely like to try making my own. Great tutorial, very helpful. 😊💕
Catherine's Plate - Hi Catherine, Thank you SO much!! You’ll love these!! Love, Mary❤️😘❤️
Last year we finally grew enough pickling cukes to make it worthwhile to make fermented pickles! I used the same method you teach and they were delicious! One jar went cloudy, I never did figure out why. Anyway, I have wanted a good recipe for giardinere and I can't wait to try this one! Oh, and also your fermented tomatoes!
Hi Kathleen! Wow!! That is fantastic!! When you mentioned the cloudy pickles - don't worry. That often happens with ferments. It's related to the fermentation process and is actually a good sign. They were very rich in good bacteria! Love, Mary
I always use bay or grape ,but I learn that you can use oak leaves too. Would love to try
This sounds delicious! I’m going to try this, for my first fermented food (I used to make sourdough bread, but that was years ago!) These instructions are very detailed!
These came out very well, especially after they sat in the fridge for a few days, to develop the flavour after the fermenting was finished. I found the jalapeños had no spice left after fermenting them, but I bought my veggies at the store, so they weren’t too hot to start with! Other fermented vegetables I’ve made, since, have activated much quicker, now that I have brine from this batch, to get them started. These pickles were great added to panini sandwiches! Try this recipe, you’ll love it!
great tutorial, very detailed and interesting, as always! Thank you Mary.
Hi Sylwia, So glad you liked it!! Love, Mary
Thank you love your recipes xx
Mary, your pleasant smile and demeanor calm my heart, and your information is sound. Great content with a smile--I could watch you all day!
On to do list for sure , thank you very much .
Thank you for your videos I watched everyone of them every day
Phyllis Ray - Hi Phyllis, Thank you so much for visiting! I’m so happy to hear that you enjoy watching my videos!! I’m so glad you’re here!! Love, Mary❤️😘❤️
I've just made my first batch of this with bay leaf. I loved the Sauerkraut recipe, which I made with red cabbage with added black pepper and turmeric, I have a batch of that fermenting too. Thank you Mary. You are awesome!
is this giardiniera a side dish or a main dish?
if a side dish then what food is best to accompany it?
@@flowerofash4439 Side dish or condiment to accompany foods of your choice. Such as cheese platters with crackers, grapes, apples, nuts and many cheeses! I've been eating mine direct out the jar! I also added radish and left the chilli seeds in mine to add extra kick cos i do love spicy foods.
It's also great to have with salads or in sandwiches.
@@leenewman1980 nice thanks
Very interesting discussion on tannin. I often wondered why a leaf was in my store bought fermented veggies! Thanks.
I LOVE YOU MARY!!
this is my third time fermenting vegetables
The other were sauerkraut and didn’t quite like the result
But this one just blew my mind!!!
It tastes like pickles and can be used in so many ways
The vegetables remain quite crunchy and just perfect
I cannot thank you enough for you wonderful service ❤
Merry Christmas from Scotland
God bless you. Thank you Mary
Thank you Mary
Thank you Mary! I just made your recipe and I’m having a lot of fun learning from you 😊
love this
Thank you for all the information. 🌿😊🌿
Bravo!!!!!
I love a variety of vegetables in a dish. Went to the Asian store to get some rice noodles and wrappers to make pancit and lumpia which are the two Filipino dishes all three of us like. Also got my favorite soy sauce with has calamansi added to it. Was going to get ingredients for Halo=Halo but Mom said we've had some on my nephew Ritchie's birthday party which is next Wednesday.
Jean Woodall - Hi Jean, Sounds delicious! Thanks for sharing!! Love, Mary❤️😘❤️
I can’t wait to make it!!
Thanks Mary 😊
So excited!!!!!! Thank you .. you have made me feel like my mom just taught me something important... 😁
Oh sweet Mary! I just had a tiny taste of the carrots I "made" last Saturday and it was sooo jummy already and I can't wait to make some more! I actually won't wait. I am off to fill another jar just like this. Only wish I had something spicy too but I won't wait for it. I just want to get going! :-D God bless!
I'm so excited to have found you! God Bless!
Peggy J - Hi Peggy,, Thank you so much for visiting! Glad you found me too!! Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary, my name is Sharon. I bought Sandor Ellix Katz book, but I’d much rather listen to you. You are an excellent teacher. ❤️
I’m making this for the first time today. I’ve got a yoghurt maker / fermenter. Here’s hoping it works out alright!
I was taught as a girl by my grandmother and mother that there were 3 things that will make pickles and veggies crisp... grape leaves, carrots, and alum.. I have used all of them and they all work. Glad to hear you speak of this.
Surprise! There is another - horseradish leaves. Okay, maybe not the most practical, but I happen to have horseradish in my garden, and the leaves are as useful as the root, which I harvest in the fall. In the spring the young shoots are great in salads, and during the summer the leaves can be steamed or added to stir fries or even replace cabbage in cabbage rolls. And when I ferment, I top my jars with a nice big leaf and the pickles stay nice and crisp. And get a mild zing. BTW the plant reseeds itself, so I bought 1 plant 30 years ago and am still working with it.
Interesting. Didn’t know about horseradish leaves. I do have the plant and have for years and years. About 45 years. Make my own horsey sauce. Will check this out. Thankyou so much
@@710LENNY Thank you, Lenny. Appreciate someone's experience.
Nice explanation! Thank you Mary ❤️🙏
Awesome. Thank you.
Monty McWilliam - Hi Monty, Thanks so much for visiting. Glad you liked the video. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I just love your voice! Thanks for sharing ❤️
Thanks❤❤❤
Thank you so much!
Wow! What a great video. You have answered all my fermentation questions. You have anew subscriber... and am telling my son and his girlfriend about you-both are just learning to cook. You have a true gift for teaching! I can’t waiting to watch your other videos!
I was watching you on my smart tv with my Roku box......all your videos are so good, informative and creative and down right practical in a beautiful way.........I came here to go above into the "more" section to look for this recipe in writing to print or copy and place inside of my dishes cabinet with a thumb-tac so I can always see it, use it and use it as a reminder to do this and eat this instead of crap, lol lol.....we love you .....:)
oh Italian beef sandwich here we come. !! going to add some thin sliced garlic to this!!
Great yummy idea,thank you for that from BC Canada 🇨🇦😎😄
Thank you I am going to make this.
Hi Deborah, Thank you so much for visiting! Glad you will make this. If you are interested in making other fermented veggies, I have a playlist here: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html Plus, I have my Complete Guide to Fermenting all sorts of foods and beverages here: ua-cam.com/play/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO.html Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
OMG, why haven’t I discovered you before?! I LOVE your recipes, tips and advice! I’m on a journey to achieve excellent health and it’s just the little extra that I need especially now having read the “Ultra processed people” and eliminating EVERYTHING processed with chemicals we can’t pronounce!
Perfect explanation! Thank you!
Glad it was helpful!
Splendid....you always explain science behind behind every thing 🙏💛🙌
Mary,
God Bless you for sharing so much informative details. Very much appreciate. The money it's going to save me making my own. And I'll know what's in it too. I love just love fermented products. Much more economical to make homemade. Love you Mary. Love Tamson 😇 💖
Hi Tamson, So sorry for the late reply. I just saw this comment! Thank you SO much - and God bless you too!! Glad you liked this video!! Love, Mary
Hi Mary. My dill picles turned out ok 👌 I gave some to my friends everybody were impressed!! I will try today the jardineira .
Oh Teresa! I am so happy to hear this!! Love, Mary
Thanks for the jelly jar tip, I'm new to fermenting and had my glass weight shift during fermentation and spoiled my batch.
Thank you so much for the detailed instructions. I am wondering if you have ever fermented dry beans? and have you ever fermented beets or swiss chard? lettuce? Can you ferment fresh frozen veggies? like green beans? what are your thoughts.. trying to find ways of getting the family to increase there greens.. I do dehydrate and add them to most things but .. more ways are good .. any suggestions from you or your fanily are welcome. thanks again
When my garden comes in this year I will do this.
Love this stuff, looks beautiful in the jar! Xoxoxo
Whippoorwill Holler - Hi Lori, Thanks so much!! It turned out delicious!! Love, Mary❤️😘❤️
You can always put the water in, then pour it out into a container, mix the salt into the water and then pour it back into the jar. That evenly distributes the salt in the water.
Thank you Mary, very informative, and yes, you are most pleasant.
Great info! Thank you! Great explanation!
Yummy! I can't wait to try this mix.
Mary you are such a blessing. Do you have a video on making her bed oils? I grew some herbs and I don't know what to do with all of them. I thought about those pretty glass jars that are full of vegetables, herbs and olive oil. They are beautiful. They would make nice gifts too. I don't know anything about fermenting or anything, but I was wondering if you do this and have a video. I looked but did not see one. Thank you and God bless!
Mary, thank you. This looks so festive and delicious. I'm salivating over the idea of making this. One Problem: How do I convert the ratio of salt for using a 1.5 Liter jar? I puzzled out it would be something like about 1.5 TB coarse sea salt or 3/4 TB fine sea salt. Does this sound correct to you?
Hi Mary, I made my first batch of fermented dill pickles 2 nights ago. The liquid is a little cloudy, and the pickles do not taste salty or tangy yet. We keep our air conditioning at 74 degrees. I will leave it out on the counter longer, but shouldn't it taste tangy by now? Btw, I used 1 tablespoon of fine sea salt. I love your videos! Thanks, Sue