RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman KC: Lemon Ketchup/Catsup - pareve
David Katzenelson wrote: > I'm an Israeli living now in Norway. Beautiful country, lovely people, but > I miss all the good pickles I grew up with and that simply aren't sold > here. So I'm looking for recipes so I can make them myself. Can anyone help > me with that? Of course kosher cucumber pickles are a high priority, but > anything you have - lemons, cauliflower & carrot, eggplants etc. would be > much a great pleasure. Well, not exactly a _pickle_ or a relish, as such, and it's not particularly Jewish except in the usage of citrus, and the use of the spices strike me as North African/Sephardic, but I find this in my files. Looks easy enough to do, just needs time. LEMON KETCHUP (CATSUP) 12 large lemons, grated, rind & juice 4 tbsp. white mustard seed 1 tbsp. turmeric 1 tbsp. white pepper 1 tsp. cloves 1 tsp. mace 2 tbsp. sugar 2 tbsp. grated horseradish 1 shallot, minced 2 tbsp. salt Mix all ingredients and let stand in a cool place for 3 hours. Heat to boiling and cook for 30 minutes. Pour into a crock, cover closely and let stand for 2 weeks, stirring well every day. Strain, fill sterile bottles and seal. Makes about 4 pints. B/
