Plastic Sauce Bottles

Mustards

Mustards are delicious and give a lift to all kinds of salty foods. We all know English, French and German varieties, but these recipes to give them an extra lift and would make wonderful gifts for a lover of mustard.

Minty Mustards

1 8 oz jar full of coarse mustard
4 c. teaspoon dried mint leaves, finely crumbled

Mix these two ingredients and return, or the mixture in the original pot or put in jars to give as part of a set of small mustards.

Vermouth Tarragon Mustard

tarragon handful of fresh leaves
4 oz spring onions
2 8-ounce jars of Dijon mustard
1 tsp tablespoons dry vermouth

Chop the tarragon leaves and add the onions, mustard and vermouth. Mix carefully. Pour into a clean container and seal with an airtight lid. This mustard can be refrigerated for about a month.

Pickles

Pickles can add their own special zing to a meal and are particularly well with cold cuts of meat or poultry. Most vegetable pickle, so here are some recipes that are particularly good.

Dilly Cucumber

24 small ridge cucumbers
5 liters of water
1 / 2 pint of vinegar
4 oz sea salt
1 large handful fresh dill heads
Pepper 1 large or several small pepper

Soak cucumbers overnight in a solution of salt and water, using 8 oz of sea salt for every liter of water. Then, boil the water and vinegar and sea salt and let cool. Drain the cucumbers and place them in clean jars interspersed with layers of heads of dill. Cucumbers can be left whole or cut into slices. Add pepper small pieces of a larger each pot. Cover with vinegar solution and secure the lids.

Sweet Pickled Onions

2 pounds pickling onions
1 bunch tarragon
1 bunch mint
1 bunch fresh chervil
4 oz sea salt
1 liter of cider vinegar
6 oz granulated sugar

Peel the onions, then arrange on a plate, sprinkle with sea salt and leave overnight. Thoroughly dry the moisture out salt and onions and place them in clean jars. Put a few sprigs of each herb in each pot. Heat vinegar and sugar until sugar is completely dissolved, then cool. Pour the vinegar over the onions, leaving a very small amount of space at the top of each pot. Secure the lid of the jars. The onions will be ready in about two to three weeks, but are much tastier after about six to eight weeks if you can wait that long!

Mint and Tomato Chow Chow

6 medium tomatoes
1 onion
1 green pepper, chopped
2 v. tablespoons brown sugar
Salt 1 c. soup
1 / 2 liter cider vinegar
2 v. tablespoons finely chopped mint

Peel the tomatoes by placing in boiling water for a few seconds and then carefully removing the skins. Peel onions and cut tomatoes and onions finely. Place all ingredients in a baking pan lid and cook at 300 º F until the onion is tender (about one to two hours). Remove from oven and let cool. Pour into jars wide mouth jar and cover each with a circle of waxed paper, then cover with cellophane and add a label.

Mint Relish

1 pint of mint leaves
1 lb. onions, peeled and chopped
1 lb. potatoes, peeled and chopped
1 / 2 lb. green tomatoes, peeled and chopped
1 lb. raisins (golden raisins)
2 v. teaspoon salt
2 v. teaspoon French mustard
1 cup pint of white wine vinegar
1 pound granulated sugar

Heat 1 / 4 quart of vinegar, sugar until sugar is completely dissolved. Let cool. Place the remaining vinegar in a saucepan with salt and mustard. Place the green tomatoes in a food processor for a few seconds until they are soft, then add to saucepan. Repeat.