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Making Your Own Homemade Condiments Recipes

There are far too many unnecessary ingredients on prepackaged foods today. Some of the ingredients on the list are sometimes so long that they use abbreviations or acronyms because they won’t fit on the label.

Making Your Own Homemade Condiments Recipes

There’s a saying I’ve heard “If you can’t pronounce it with ease you shouldn’t eat it” I find that’s a good motto to live by. This all leads me to want to share with you some of the very basic condiments found in many refrigerators across the world.

Mayonnaise – Yellow Mustard – Spicy Brown Mustard – Ketchup – Sriracha

Before I proceed I’d just like to add that these condiments stored well in glass containers rather than plastic and it’s better for the planet!


Ketchup | Making Your Own Homemade Condiments Recipes

This recipe makes enough to fill a 12-ounce bottle or 1 ½ cups.

  • 6 ounces Tomato Paste
  • ½ Cup Raw Honey OR Light Corn Syrup
  • ½ Cup Apple Cider Vinegar Or Distilled Vinegar
  • ¼ Cup Distilled Water
  • 1 Tablespoon of Brown Sugar
  • ¼ Teaspoon Onion Powder
  • ⅛ Teaspoon Garlic Powder
  • 1 Teaspoon Sea Salt

How To:

  1. Place all of the ingredients in a medium sized saucepan over low-medium heat. Whisk until all of the ingredients are blended together and the sauce is smooth.
  2. Bring the ketchup to a low boil. – Reduce the heat. – Simmer for 20- 25 minutes. Be sure you continue to stir the ketchup so that it doesn’t scorch, trust me, it isn’t very pleasant.
  3. Remove from heat. – Allow it to cool before bottling it.- Refrigerate or store in your root cellar.


Mayonnaise | Making Your Own Homemade Condiments Recipes

Mayonnaise | Making Your Own Homemade Condiments Recipes

  • 1 Large Egg
  • ½ Teaspoon of Dry Mustard or a little less
  • ½ Teaspoon of Sea Salt
  • 2 Tablespoons Lemon Juice
  • 1 Cup Safflower or Sunflower Oil

How To:

* All ingredients should be at room temperature.*

  1. The whole egg, especially the yolk, and the mustard powder helps emulsify the mayonnaise to help keep it from breaking or separating. This recipe yields about 1 ¼ cups.
  2. Add your egg, powdered mustard, and lemon juice into a blender and blend on low for 1 minute. While the mixture is blending, very slowly add ½ cup of the oil.
  3. Shut the blender off and scrape the sides of it to be sure all of the ingredients mix well and turn it back on low for about another minute. While the mayonnaise is blending go ahead and add the remaining ½ cup of oil into the mix.

Once your concoction looks like mayo it’s ready to be used and stored in a glass jar. Some people like to add different seasonings and spices to their mixture, I fancy regular mayo.

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Spicy Brown Mustard

Spicy Brown Mustard | Making Your Own Homemade Condiments Recipes

Spicy Brown Mustard | Making Your Own Homemade Condiments Recipes

This recipe yields ¾ of a cup of mustard.

  • ¼ Cup Distilled Vinegar
  • ⅓ Cup Brown Mustard Seeds ( Must be brown)
  • 1 Tablespoon of Light Brown Sugar
  • 2 Tablespoons Distilled Water
  • ¼ Teaspoon Fine Sea Salt

How To:

  1. Using a mortar and pestle or a spice grinder powder your brown mustard seeds as good as you can. Some people prefer to have some whole seed but I like mine a bit smoother. If your mortar is large enough you can mix all of the ingredients together directly into it, otherwise just use a bowl.
  2. Once the mixture is blended well store it in a glass jar and refrigerate or store in the coolest part of the root cellar for 24-hours. This will allow the mustard time to set and thicken. Don’t worry if the mustard looks super runny initially, it WILL thicken up. After it’s thickened it’s ready to be used.

I have found recipes that call for spices such as ginger, nutmeg, cinnamon, and allspice being added to the mustard. I have yet to try it that way but it sure sounds yummy!

Yellow Mustard

Yellow Mustard | Making Your Own Homemade Condiments Recipes

Yellow Mustard | Making Your Own Homemade Condiments Recipes

This recipe makes about a ¼ cup of mustard.

  • 4 Tablespoons Dry Mustard Powder
  • 3 Tablespoons Apple Cider Vinegar
  • ¼ Cup Distilled Water
  • ½ Teaspoon Flour or enough to thicken
  • ¼ & ½ Teaspoons of Sea Salt
  • ⅛ Teaspoon Turmeric
  • Healthy pinch of Garlic Powder
  • Pinch of Paprika for Color & Flavor

How To:

  1. In a small saucepan over medium heat, whisk all of the ingredients together until smooth. Bring the mixture to a boil. – Reduce heat. – Simmer for 5 – 10 minutes. Be sure to stir the mustard often to avoid scorching.
  2. Remove from heat and let it rest uncovered for about 2 minutes. Cover with a lid and allow it to chill before storing in a glass jar and refrigerating.


Sriracha | Making Your Own Homemade Condiments Recipes

Sriracha | Making Your Own Homemade Condiments Recipes

This may not be in the homes of as many people who have the above-listed condiments but it is good stuff. If you like hot sauce that produces more flavor than heat and it’s a little thicker more like ketchup then check this out. There’s a little more work for this recipe but it’s worth it, in my opinion. This recipe makes about 24 servings, a little less if you like it as much as I do.

  • 1 Pound Red Jalapeno Peppers ( Green jalapeno peppers are picked early while the red are more mature)
  • ½ Pound Red Serrano Peppers
  • 4 Large Cloves of Garlic
  • 3 Tablespoons of Brown Sugar
  • 1 Tablespoon Sea Salt
  • ⅓ Cup of Water
  • ½ Cup of Apple Cider Vinegar or Distilled Vinegar

How To:

First Cooking Phase:

  1. Remove the stems from the peppers and peel the garlic.
  2. Chop peppers, keeping the seeds and membrane.
  3. Place in a blender along with the garlic, brown sugar, water, and salt. The vinegar will not be needed for a while.
  4. Blend the ingredients until smooth. Once you have your puree pour it into a glass jar and cover it with plastic wrap. Store this in a dark cool place for 3 – 5 days and be sure to stir it daily.

Note: You’ll notice the sauce will start to bubble and that’s exactly what we want, this means it is fermenting as it should.

Follow-up Cooking Phase:

  1. Every time you unwrap the sriracha to stir be sure to place a fresh plastic wrap cover on it. When your mixture is good and bubbly it’s time to toss it back into the blender and this time we’re going to add the vinegar. Blend until it’s smooth.
  2. Strain through a mesh strainer into a saucepan. Try to get as much of the pulp through as you can. Whatever is left can be placed in your compost or you could always put the leftovers onto a baking tray and dry them out and use it similarly as you would red crushed peppers.
  3. Bring the sauce to a boil stirring often. – Reduce the heat. – Cook down for 5 – 10 minutes or until the sauce has reached your desired thickness.
  4. Remove from the heat, allow it to cool to room temperature. Store in a glass jar and refrigerate.

One thing you should know is the Sriracha will thicken after it’s cooled so be sure to keep that in mind.

Food Wishes will show you how to make premium homemade garlic basil mayo at home:

I hope you enjoy the recipes. I think there’s nothing as tasty as homemade goodness, no matter what it is. Drop us a line and feel free to share some of your tips or techniques. Happy Cooking!

Which of these homemade recipes are you going to try today? Let us know in the comments below!

Want another amazing homemade recipe? Try this homemade nut milk recipes as a healthy dairy substitute!


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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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