How to Use and Pickle Green Tomatoes

By the end of November, our tomatoes barely change colour. Luckily it is possible to cure green tomatoes to make them edible. In this video you can see how we harvest our green tomatoes and thereafter pickle those. We pickle and preserve our green tomatoes together with two herbs (wild fennel and bay laurel leaves). Further we add a piece of onion or a clove of garlic. For the process of preserving we use boiling brine and our own wine vinegar.

00:00 Green tomatoes in the garden
00:16 Harvesting green tomatoes
00:41 Harvesting the herbs
01:02 Pickling the green tomatoes
03:00 Preparing a meal with the pickled green tomatoes

#greentomatoes #pickling #preparingfood

Disclaimer: Our videos don't give any professional (food) advice and the use of the information from the videos is completely at your own risk. In our videos we just want to show you all the things we do around food. We are still learning and making mistakes, so always check professional sources if you want to do something similar as is portrayed in the videos.

NL: Tegen het einde van november veranderen onze tomaten bijna niet meer van kleur. Gelukkig is het, met enige bewerking, ook mogelijk groene tomaten te eten. In deze video zie je hoe we onze groene tomaten plukken en vervolgens conserveren. We preserveren onze groene tomaten samen met twee kruiden (wilde venkel en laurier). Ook voegen we een stukje ui of een teentje knoflook toe. Voor het conservatieproces gebruiken we kokende pekel en onze eigen wijnazijn.

Disclaimer: Onze video's geven geen professioneel advies (over voeding) en het gebruik van de informatie uit de video's is volledig op eigen risico. In onze video's willen we alleen laten zien welke dingen we rondom voedsel doen. We moeten nog steeds veel leren, en we maken nog steeds fouten - kijk daarom altijd op professionele bronnen als je iets vergelijkbaars wilt doen als wat is te zien in de video's.

[SHANAKS]

This channel is soo underrated. I love your videos

[teresamexico]

As has being commented below, in the same way my grandma used to make some "Jalapeños" pickles and she never did the vacuum sealing with the "hot water bath" and she used to prepare a 20 liters glass barrel with the Jalapeños, onions, spices water and home made vinegar and their taste was just so delicious.
I have seen people from other cultures preparing the pickling with out any "water bath treatment", those must be healthier because contain the natural microorganism (yeast, good bacteria, etc) while using the hot water bath it kills them.

[OldSchoolPrepper]

one of my favorite things is putting together a lovely dish from my OWN gardens, , all things grown by me and mine. Very beautiful. Great job on the editing as well. I know you guys don't talk in you videos due to language limitations...I think with your beautiful editing you can easily not talk (I don't appear in my videos as I don't find it necessary). re: the pickling do you let the jars seal and then keep them in a cupboard until you are ready to use? or do you pop them in the fridge? Here we call that a "hot pack" or "open kettle" method of canning and it's not recommended in the US any longer, you may get some comments from folks telling you it's not "safe" even tho you've been doing it that way for years and years. People need to think outside the box a bit...that said I loved your video.