Condiment Trio.......

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

Directions:

1. Puree tomatoes in a blender.  Transfer to a saucepan and set aside.  Saute onion, let cool.
2. In blender, puree onion and capers.  Add sugar and blend until smooth.  Add the rest of the ingredients, blend.
3. Transfer onion mix into the saucepan and stir.  Simmer over low heat until thick, about 1 hour.  Using a funnel, pour into bottles.  Refrigerate.

Here's the relish recipe

• 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

Directions:

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

Directions:

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.