I won the condiment lottery with this trio. All made without chemicals, preservatives, food coloring, pesticides, synthetics or GMO's. Healthy and natural, just the way I like it!.
Ketchup recipe from Country living. Mustard and relish from Better Home and Gardens.
Here are the recipes starting with the ketchup.
- 1 28 oz. can of organic crushed tomatoes
- 1 med. onion, sliced
- 1 tbsp. capers, rinsed and drained
- 1/2 cup light brown sugar, packed
- 1 orange, juiced
- 1/2 grapefruit, juiced
- 1/2 lemon, juiced
- 1/4 cup apple cider vinegar
- 2 1.2 tsp. kosher salt
- 1/4 tsp. ground pepper
- Puree tomatoes in a blender. Transfer to a saucepan and set aside. Saute onion, let cool.
- In blender, puree onion and capers. Add sugar and blend until smooth. Add the rest of the ingredients, blend.
- Transfer onion mix into the saucepan and stir. Simmer over low heat until thick, about 1 hour. Using a funnel, pour into bottles. Refrigerate.
- 6 cups pickling cucumbers, seeded and finely chopped
- 3 cups finely chopped onions
- 3 cups red sweet peppers, finely chopped
- 1/4 cup pickling salt
- cold water
- 3 cups sugar
- 2 cups apple cider vinegar
- 1 tbsp. mustard seeds
- 2 tsp. celery seeds
- 1/2 ground tumeric
Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch head space. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water bath for 10 minutes. Remove the jars, cool jars on racks.
Last but not least, the mustard recipe:
1/4 cup each of brown and yellow mustard seeds
2/3 cup white wine vinegar
1/2 tsp. salt
1/8 tsp. allspice
1/2 tsp. ground ginger
3 tbsp. honey
2 cloves garlic minced
Place seeds, vinegar and spices in a small bowl and let stand 24 hours.
Pour the seeds which have absorbed all the vinegar along with the honey and minced garlic into a food processor
Processor for one to two minutes. Scrape down sides a few times. The mustard will not be smooth.