Pasquale is So cute. We're all Fortunate to be in his free class! Nothing like learning old school! Grazie, Salute e Cin Cin and Sing On! 🍷😊🤗 I wonder where his son went (?)
My grandmother used to make these almost exactly the same way. I would love getting them from her when we visited. I make them myself now. I love them on sandwiches!
Pasquale, I'm so sorry that the internet mixed up something & U have to start All Over Again. BUT we're ALL here 4 U. We'll have the views back to the thousands & millions in no time :) GOD BLESS U ! WE aren't going anywhere :)
Fantastic!!! Have made 10 qts already and everyone I’ve given to loves!! On hamburgers or on top of gouda cheese & crackers or just bread … I feel the tastes in my soul ❤️
Just found you today. What a wonderful way of preserving and using green tomatoes. I'm going to start this today. Can I ask... how long can the unopened jars store for? Did your wife boil the water and vinegar jars? Many thanks x
Bravissimo Pasquale. Mi piace come le fai anche tu. Io le taglio, ci metto sale grosso e le faccio sedere per un paio di ore che scola l’acqua, poi le metto per 2 minuti dentro l’acqua e aceto bianco bollente, le tolgo e le metto dentro un scolapasta con peso sopra per 24 ore nel frigo, poi le toglio, metto dentro i boccacci con un peperoncino intiero, un spicchiò or due di aglio, una foglia di lauro, più sale grosso e ginocchio asciutto, più olio sino le copri ci netto il coperchio e le giro sotto sopra per un paio di ore. Anche che sono immigrata da piccola, le nostre tradizioni non debbono morire mai. Saluti🍷🍷🍷🍷
Green, thus unripe tomatoes contain a substance called tomatine in addition to solanine. Both tomatine and solanine are toxic so it is not wise to eat green tomatoes in large quantities. Solanine poisoning can cause unpleasant symptoms like fever, abdominal pain, diarrhea, vomiting, drowsiness and lethargy.
Pasquale is So cute. We're all Fortunate to be in his free class! Nothing like learning old school! Grazie, Salute e Cin Cin and Sing On! 🍷😊🤗
I wonder where his son went (?)
My grandmother used to make these almost exactly the same way. I would love getting them from her when we visited. I make them myself now. I love them on sandwiches!
With a nice piece of bread..it's so good
Pasquale, I'm so sorry that the internet mixed up something & U have to start All Over Again. BUT we're ALL here 4 U. We'll have the views back to the thousands & millions in no time :) GOD BLESS U ! WE aren't going anywhere :)
Fantastic!!! Have made 10 qts already and everyone I’ve given to loves!! On hamburgers or on top of gouda cheese & crackers or just bread … I feel the tastes in my soul ❤️
I love watching you. You give great inspiration❤️
Loved the olive oil option Thank you !
Looks delicious
We have many green tomatoes too!
thank you for the video! i will try this recipe!
Making my second batch now- used mandolin this time for super thin slices to really pack the jar
Thanks for singing to me ❤️
I'll bet the left over oil would be great for salads....
So just checking... we don't need to boil or go through canning process? Just making sure jars are sterilised by heat or not?
I love fried green tomatoes
Just found you today. What a wonderful way of preserving and using green tomatoes. I'm going to start this today. Can I ask... how long can the unopened jars store for?
Did your wife boil the water and vinegar jars?
Many thanks x
Bravissimo Pasquale. Mi piace come le fai anche tu. Io le taglio, ci metto sale grosso e le faccio sedere per un paio di ore che scola l’acqua, poi le metto per 2 minuti dentro l’acqua e aceto bianco bollente, le tolgo e le metto dentro un scolapasta con peso sopra per 24 ore nel frigo, poi le toglio, metto dentro i boccacci con un peperoncino intiero, un spicchiò or due di aglio, una foglia di lauro, più sale grosso e ginocchio asciutto, più olio sino le copri ci netto il coperchio e le giro sotto sopra per un paio di ore. Anche che sono immigrata da piccola, le nostre tradizioni non debbono morire mai. Saluti🍷🍷🍷🍷
Do these need refridgeration? I'm assuming they do need refrigerating, because they haven't been water bath canned or fermented. Enjoyed the video!
Bravo ❤
Do unopened jars need refrigeration, or are they shelf stable?
After you put weight on for 24hours how long do you soak in water and vinegar???????
He said 24 hours
Does anyone know if I can use distilled vinegar? Or should I be looking at another type?
Distilled vinegar would be very harsh. Better to use a wine vinegar
Is there a written version of this recipe?
The music is too loud
The music is too loud. It reduces your audio quality. Very distracting.
Green, thus unripe tomatoes contain a substance called tomatine in addition to solanine. Both tomatine and solanine are toxic so it is not wise to eat green tomatoes in large quantities. Solanine poisoning can cause unpleasant symptoms like fever, abdominal pain, diarrhea, vomiting, drowsiness and lethargy.
Demented repetition demo slicing.