1. COMBINE all ingredients except the pickling spice in a large saucepan.
2. PLACE the pickling spice on a double thickness of cheesecloth, gather the corners of cloth to enclose and tie securely with string. Add to saucepan.
3. COOK 1 hour or until thickened. Discard the spice bag. Cool the ketchup. Smooth with an immersion blender, if desired.
4. STORE in airtight containers in the refrigerator.
Here’s a homemade tomato ketchuprecipe that uses honey instead of sugar. It includes variations for chipotle, cranberry, curry, garlic, horseradish, jalapeño and sriracha ketchup flavors.
Check out the history of ketchup, a condiment and table sauce that originated in Asia and wasn’t made with tomatoes until centuries after it was brought to the West. The Asians made it with pickled fish and the Brits made it with mushrooms. Tomato ketchup was born in the U.S.A.
Rhubarb, ready to turn into ketchup. Photo courtesy Good Eggs | New York.
BEYOND BURGERS & FRIES: 10 USES FOR KETCHUP
Burgers, fries and other fried or breaded food—chicken, mozzarella sticks, onion rings, zucchini fries—are obvious. Meat loaf sandwiches are a given, as are breakfast eggs. Here are ten more everyday condiment uses for ketchup.
Baked Beans: Mom topped her baked beans recipe with ketchup and bacon strips before placing the dish in the oven.
Barbecue Sauce: Read the labels—most have a ketchup base! Browse homemade BBQ sauce recipes and add your own favorite ingredients.
Cocktail Sauce: Mix with horseradish.
Dip: Mix ketchup with plain yogurt, or serve it straight with potato chips.
Hot Dogs: We grew up with mustard on hot dogs, and discovered well into adult hood that many people use ketchup instead.
Meat Loaf Glaze: A favorite topping in American meat loaf recipes: Add a tablespoon of apple cider vinegar to 1 cup of ketchup.
Russian Dressing: Combine equal proportions of ketchup and mayonnaise.
Steak Sauce: Melt a stick of butter in a sauce pan, add three minced garlic cloves, simmer a bit and stir in a cup of ketchup. Serve hot or room temperature.