BBQ season is here and in celebration of all things grilled wanted to post a few recipies for condiments.
What we didn't film or document was our three attempts to make mustard.
When I called Kruzick to ask if she was interested in canning she mentioned it was a bit early — you want to can when fruits and veggies are at their peak of freshness — so she suggested making condiments.
Our first three attempts involved using ground mustard seeds — grinding them ourselves seemed like the more rustic or old fashioned choice instead of just using powder - with fairly dissapointing or runny results.
Eventually one batch, thanks to Kruzick's patient tweaking, firmed up enough to be spreadable. The mustard is burning hot and delicious.When I asked her to send the recipie she also threw in instructions on how to make ketchup and relish.
Her full recipies are below.
2 cups tomato Sauce
1 cup sugar
2/3 cup maple syrup
4 Tbsp cider vinegar
2 Tbsp sriracha hot sauce
1/2 tsp ground cloves
In a sauce pan combine tomato sauce, sugar, maple syrup, cider vinegar and hot sauce. Cook over medium heat for 30 minutes. Add ground cloves and continue to cook for 15 minutes. Remove from heat, allow to cool and serve.
Clean your Sinuses Homemade Mustard
½ cup mustard powder
3 tsp water
3 tsp cider vinegar
¼ cup maple syrup
Mix the above ingrediants in the same order listed. Mix ingredients until smooth, refrigerate for 45 minutes. Mixture will thicken in that time, then serve.
Dill Pickle + Corn Relish
2 cups onion
3 cups white sugar
1 cup cider vinegar
1 cup corn
2 cups chopped pickles
Mix onions, sugar and vinegar in a sauce pan. Cook over medium high heat for 30 minutes. Add pickles, corn and continue to cook for another 15 minutes. Allow to cool and serve.