I Relish the Fact That You’ve Mustard the Strength to Ketchup With Me

Making my own condiments – catsup, mustard, relish.
Homemade Catsup
In a saucepan, whisk together and bring to a boil:
12oz Tomato Paste
1 1/2 Cups Water
1/4 Cup Brown Sugar
2 teaspoons Salt
1/4 teaspoon each Onion Powder, Ground Cumin, Cinnamon, Dry Mustard, Granulated Garlic, Ground Cloves
Simmer for a few minutes then allow to cool.
1/4 Raw Apple Cider Vinegar

Adding Raw Apple Cider Vinegar once all is cool, makes this a living probiotic food.
Homemade Mustard
In a non-reactive container soak overnight:
1 Cups Raw Apple Cider Vinegar
1/2 cup Filtered Water
2/3 Cup Yellow Mustard Seed
1/3 Cup Brown Mustard Seed
The next day place above mixture in blend and mix with:
2 Tablespoons Honey or Brown Sugar
1, 2, or 3 teaspoons Salt (adjust to your taste)
Mix all until consistency you desire.  If a thinner mustard is desired, add more water.
Place in a nonreactive container and age for a few days at room temperature – until it’s bitterness goes away.
If a hot mustard is desired, refrigerate it once the bitterness is gone.
If you prefer a more mild mustard, age it longer so that the heat will dissipate, then refrigerate.
Experiment with your mustard seed, you can use yellow, brown, or black mustard seed & in any combination.  You can choose any vinegar or sweetener of your choice too.

This too, is a probiotic food if you choose to use a raw vinegar.
My homemade Bread-and-Butter Pickles become . . .
The best Sweet Pickle Relish I’ve ever tasted . . .
With just a quick zap of the blender stick!


© Nancy Babbitt and Just Desserts Blog, 2013-2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Nancy Babbitt and Just Desserts Blog with appropriate and specific direction to the original content.


4 thoughts on “I Relish the Fact That You’ve Mustard the Strength to Ketchup With Me

    • I bought my raw apple cider vinegar in Hannaford. I’ll post a recipe for making your own!
      You may use regular apple cider vinegar if you wish, but your food will not be probiotic if you do.

  1. My family is so conditioned to retail foods that I have a struggle changing their eating habits. Picky eaters and skeptics make it hard for me to introduce new foods. I will have to take it one food item at a time and see what happens. The family wasn’t too fond of the homemade catsup and mustard. I, however, relish the taste of the catsup, mustard and the relish!

    • Linnie,

      That’s the wonderful thing about the More-with-Less ideals. They are adaptable. What works for my family, may not work for yours, and vice-versa. Yet, by sharing ideas that do work we all can learn from each other and inspire each other. I look forward to hearing about what ideas work for your family.

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