On my cooking bucket list, I keep tabs on different things I want to experiment with in the kitchen. A couple of years ago, making my own ketchup and mustard was at the top of that list. After some experimentation, the following recipes are the result. Now, we much prefer homemade condiments to store-bought. I still try new flavors and herbs and spices to give the recipes a twist, and that’s the fun part. This year, I made my first homemade giardiniera, which are Italian pickled vegetables. What I love about having all of these condiments on hand are their versatility. For example, the giardiniera is not only an antipasto staple, but goes on salads, pasta, pizza and is especially good with Italian beef sandwiches. As for the ketchup, add a little prepared horseradish and you have a fantastic cocktail sauce. Mix the mustard with mayo and you have a great sandwich spread (try it on BLT’s!). Place your homemade condiments in jars with tightly-fitting lids—I use Weck jars—and they’ll keep refrigerated for up to three weeks.
Tomato-Basil Ketchup
TOMATO-BASIL KETCHUP
Makes 1-1/2 cups
6 oz can tomato paste
1/2 cup brown sugar syrup
1/2 cup apple cider vinegar
1/4 cup tomato or marinara sauce
1 tsp salt
1/4 tsp each onion powder & garlic powder
1-1/2 Tbsp dried basil
1 Tbsp minced onion
1 tsp dry mustard
1. Make the brown sugar syrup: In a small saucepan, mix together 1/2 cup brown sugar and 1/2 cup water. Stir while bringing to a boil, then simmer for 3 minutes.
2. Combine all ingredients with the syrup in the saucepan over med-high heat. Whisk until well combined, about 2 minutes. When mixture comes to a boil, reduce heat and simmer for 20 minutes. Stir occasionally. Mixture will thicken slightly.
2. Remove pan from heat and put a lid on it until cool. Place in a covered jar and refrigerate.
White Wine Mustard
WHITE WINE MUSTARD
Makes 1 cup
1/3 cup mustard seeds (I like to use part yellow and part brown seeds)
1/3 cup white wine vinegar
1/3 cup dry white wine
1 Tbsp maple syrup
1 tsp ground tumeric
1/2 tsp salt
1/4 tsp ground white pepper
pinch each of cayenne & ground allspice
1 Tbsp prepared horseradish
1. Combine all ingredients except horseradish in a stainless steel bowl. Stir to combine, cover with aluminum foil and let stand covered at room temperature for 2 days.
2. Place mixture from bowl into a blender and blend until as smooth as possible. Scrape down sides of blender periodically. Blending will take about 3 minutes. Add horseradish and blend again to combine.
3. Place in covered jar in refrigerator for up to 2 months if kept refrigerated.
Spicy Giardiniera
SPICY GIARDINIERA
Makes about 8 cups
I love to use giardiniera, or Italian pickled vegetables, for an antipasto tray. But, what can’t you use it for? It’s is so versatile, it can go with salads, meats, pasta, pizza and sandwiches. Also, I like my giardiniera tangy and vinegary, so if that's not to your liking, adjust with a little more olive oil.
1 head cauliflower, broken into florets
2 medium carrots, cut into 4-inch spears
1 yellow onion, cut in half, then cut into small triangles
4 mini peppers, cut into 1/2-inch spears
1 cup large green olives, pitted and halved
3 Tbsp salt
1/2 cup white wine vinegar
1/2 cup rice vinegar
4 garlic cloves, halved
1 tsp crushed red pepper flakes
1/2 tsp each black pepper, dried rosemary and lemon pepper
1/4 cup olive oil
1/2 tsp sesame oil
1. In a large bowl, sprinkle salt on vegetables and toss or stir to coat. Add cold water until covered, stir and place in refrigerator for 2 hours.
2. Meanwhile, In a small bowl, whisk together vinegars, garlic, red pepper flakes, black pepper, rosemary and lemon pepper. Add oils and whisk until well blended. Pour over vegetables and stir to coat well. Place in refrigerator 2 hours. Drain and rinse vegetables with cold water 2 times.
3. Place mixture in jars with lids. Even out the pickling liquid among the jars and shake gently to coat. Refrigerate up to 3 weeks.