How to Make Herbal Mustards, Pickles, and Sauces

Mustards

Mustards are a versatile condiment that can elevate a wide range of savory dishes. While English, French, and German mustards are well-known, these recipes add a unique twist, making them ideal gifts for mustard enthusiasts.

Minty Mustards

• Ingredients:

  • 1 8oz jar wholegrain coarse mustard
  • 4 tsp dry mint leaves, finely crumbled

• Instructions:

  1. Mix the mustard and mint leaves thoroughly.
  2. Transfer the mixture back to the original jar or divide it into smaller jars for gifting.

Tarragon Mustard with Vermouth

• Ingredients:

  • Large handful of fresh tarragon leaves
  • 4 oz chopped spring onions
  • 2 8oz jars Dijon mustard
  • 1 tbsp dry vermouth

• Instructions:

  1. Finely chop the tarragon leaves.
  2. Combine the tarragon, spring onions, mustard, and vermouth in a bowl.
  3. Mix well and transfer to a clean jar. Seal with a tight-fitting lid.
  4. Store in the refrigerator for up to one month.

Pickles

Pickles add a special zing to meals and pair wonderfully with cold cuts of meat or poultry. Here are some exceptional pickle recipes.

Dilly Cucumbers

• Ingredients:

  • 24 small ridge cucumbers
  • 5 pints water
  • 1/2 pint vinegar
  • 4 oz sea salt
  • 1 large handful fresh dill heads
  • 1 large or several small chili peppers

• Instructions:

  1. Soak cucumbers overnight in a saltwater solution (8 oz sea salt per pint of water).
  2. Boil the water, vinegar, and sea salt, then let it cool.
  3. Drain cucumbers and place them in clean canning jars with dill heads and chili peppers.
  4. Cover with the vinegar solution and secure the lids.

Sweet Pickled Onions

• Ingredients:

  • 2 lb pickling onions
  • 1 bunch tarragon
  • 1 bunch mint
  • 1 bunch sweet chervil
  • 4 oz sea salt
  • 1 pint cider vinegar
  • 6 oz granulated sugar

• Instructions:

  1. Peel onions and sprinkle with sea salt. Leave overnight.
  2. Wipe off the salt and moisture, then place onions in clean jars with herbs.
  3. Heat vinegar and sugar until dissolved, then cool.
  4. Pour vinegar over onions, leaving a small space at the top. Secure lids.
  5. Onions are ready in 2-3 weeks but taste better after 6-8 weeks.

Mint and Tomato Chow Chow

• Ingredients:

  • 6 average tomatoes
  • 1 onion
  • 1 green pepper, chopped
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 1/2 pint cider vinegar
  • 2 tbsp finely chopped mint

• Instructions:

  1. Peel tomatoes by blanching in boiling water.
  2. Finely chop tomatoes and onion.
  3. Combine all ingredients in a lidded casserole dish and cook at 300ºF until the onion is tender (1-2 hours).
  4. Cool, then transfer to jars. Cover with waxed paper and cellophane, then label.

Sauces

Homemade sauces make unique and thoughtful gifts. Ensure clear labeling for storage instructions. A basket of assorted sauces can be a delightful Christmas gift, especially for using up leftovers.

Pesto

• Ingredients:

  • 1 lb fresh sweet basil leaves
  • 4 oz parsley
  • 8 garlic cloves, peeled and chopped
  • 8 oz pine nuts
  • 3/4 pint virgin olive oil
  • 8 oz Parmesan cheese
  • Sea salt and pepper

• Instructions:

  1. Combine basil, parsley, garlic, and pine nuts in a food processor until coarse.
  2. Slowly add olive oil while processing.
  3. Add cheese, salt, and pepper, then process briefly.
  4. Transfer to containers, cover with a thin layer of olive oil, and seal.

Hot Tomato and Coriander Sauce

• Ingredients:

  • 4 large tomatoes (approx. 1 lb)
  • 8 tbsp fresh coriander leaves (cilantro)
  • 2 small hot chili peppers
  • 2 large onions (approx. 8 oz)
  • 2 tbsp garlic vinegar

• Instructions:

  1. Process all ingredients in a food processor until finely chopped.
  2. Taste and add salt if needed.
  3. Cool, then transfer to bottles and label.

Tomato Sauce with Olives and Oregano

• Ingredients:

  • 1 lb peeled tomatoes
  • 3 tbsp green pepper, chopped
  • 1/2 large onion
  • 1-2 cloves garlic
  • 3 tbsp olive oil
  • 10 green olives, stoned and chopped
  • 1 tsp fresh oregano, chopped

• Instructions:

  1. Finely chop onion and garlic, then cook in olive oil until soft.
  2. Add remaining ingredients, season with salt and pepper.
  3. For a smoother sauce, blend all ingredients, then return to the pan.
  4. Simmer for 5-10 minutes, cool, then bottle and label.

Alcoholic Herbal Sauce

• Ingredients:

  • 1 pint vegetable or chicken stock
  • 8 fl oz white wine (preferably medium-sweet German)
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh dill
  • 1/2 tbsp fresh tarragon
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 tbsp lemon peel, finely chopped

• Instructions:

  1. Simmer stock, wine, and herbs until reduced by 10-20%.
  2. Melt butter, add flour, and cook for 5-10 minutes.
  3. Whisk in stock and wine mixture, add lemon peel, salt, and pepper.
  4. Simmer for 10 minutes, strain, cool, then bottle and label.

Mango and Coriander Sauce

• Ingredients:

  • 1 medium mango
  • 4 spring onions (shallots)
  • 1 tbsp grated fresh ginger root
  • 1/2 tsp garam masala
  • 2 tbsp lime juice
  • 1 tbsp fresh coriander leaves (cilantro)
  • 1 tbsp sunflower or grapeseed oil

• Instructions:

  1. Heat oil, cook spring onions and ginger for 5 minutes.
  2. Add garam masala, cook for 2 more minutes.
  3. Finely chop mango, add all ingredients to the pan, stir well.
  4. Chill overnight, then blend for a smoother texture if desired.
  5. Cool, bottle, seal, and label.

Garam Masala

• Ingredients:

  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cardamom seeds
  • 2 tbsp black peppercorns
  • 1 (3-inch) stick cinnamon, broken up
  • 1 tsp whole cloves
  • 1 tsp grated nutmeg
  • 1/2 tsp saffron (optional)

• Instructions:

  1. Toast spices in a dry skillet over medium-high heat for about 10 minutes.
  2. Cool completely, then grind to a powder.
  3. Stir in nutmeg and saffron.
  4. Store in an airtight container for up to 3 months.

Coriander Barbeque Sauce

• Ingredients:

  • 12 oz finely chopped onions
  • 4 garlic cloves, minced
  • 4 oz butter
  • 12 fl oz tomato ketchup
  • 1/4 pint cheap brandy or sherry
  • 2 tbsp brown sugar
  • 1/4 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1/4 pint cider vinegar
  • 1 tbsp Worcestershire sauce
  • 4 fl oz water
  • 1 tbsp fresh coriander leaves

• Instructions:

  1. Soften onions and garlic in butter without browning.
  2. Add remaining ingredients, bring to a boil, then simmer for 45 minutes.
  3. Cool slightly, then transfer to jars. Cover tightly and label.

Packaging Your Goodies

When packaging mustards, savory sauces, and pickles, consider using hessian or calico for an attractive presentation. For a unique gift idea, pair barbeque sauces with oven mitts, dried herbs, and tongs. Pickles can be gifted with a decorated ham or included in a hamper.

Interesting Stats

• The global mustard market is projected to grow at a CAGR of 5.7% from 2021 to 2026, reaching $1.8 billion by 2026 (source).
• Homemade food gifts, including sauces and pickles, have seen a resurgence, with a 20% increase in popularity during the holiday season (source).

By following these recipes and packaging tips, you can create delightful and unique gifts that are sure to be appreciated by friends and family.