Condiments, Marinades, Brine and Pickle Recipes

I have placed all my condiment/marinade recipes in this one post so you can copy it all out into your own documents and make changes as you go along.  Many of these recipes have been created for experienced cooks so often in the ingredient list there is only the ingredient and not the amount.  

I put in an ingredient a little bit at a time and keep tasting.  Look at the recipe before hand and see what dominant taste you want and add a little more of that ingredient to start with.

Learning to cook without using amounts in recipes takes practice but it is well worth the effort, for over the years you will learn to look at a recipe and immediately know how to adapt it to suit your taste and how to balance out a recipe that was predominantly geared toward a meat adding the most flavor.

I use organic ingredients where they are available. All these recipes are onion and garlic free. If you desire to use those two ingredients just use the powder in place of asafetida or galangal.

Sauerkraut Brine

https://www.theprairiehomestead.com/2015/02/how-to-make-sauerkraut.html

Shred enough cabbage to fit in a quart jar, leaving 2” space at top of jar

Brine: 1 TBS sea or Redmond salt dissolved in 4 cups non-chlorinated water

Fill jar to 1” from top, weigh down with pickle weights (You can find pickle weights on Amazon, I prefer the ones without a handle on them)

Attach fermenter top. Wait one week.

(Here is what I use:)

https://www.amazon.com/Waterless-Fermentation-Food-Grade-Fermenting-Sauerkraut/dp/B079NSKRHQ/ref=sr_1_5?keywords=fermenting+top&qid=1577742810&sr=8-5

Note: Leftover brine keeps indefinitely

If making sauerkraut and not brine, use large chunks rather than shredded

Fermented Mustard

Ingredients

3/4 cup organic whole yellow mustard seeds

1/4 cup organic whole brown mustard seeds

2/3 cup filtered water

4 tablespoons liquid whey or sauerkraut brine

2 teaspoons sea salt

asafetida and galangal to taste

Juice of 2 small lemons about 1/4 cup

Instructions

Put all ingredients in a food processor and process until the mixture looks the consistency of grainy mustard, about 8 minutes (Stopping to scrape as needed). Or if you have a spice grinder that can handle large amounts, you can use that).

This is the spice grinder I have: It cannot be washed, the bowl is permanently attached.  But I use either a paintbrush or a computer vacuum to clean it out.

https://www.amazon.com/Electric-Grinder-36000RPM-Stainless-Commercial/dp/B07M7WJGQC/ref=sr_1_4?keywords=commercial+spice+grinder&qid=1577743401&sr=8-4


Transfer to an air tight glass jar and let sit on the counter for 72-96 hours

Move to the refrigerator and enjoy within six months

Roasted Red Pepper and Maple BBQ Sauce

INGREDIENTS

1 cup coarsely chopped drained bottled roasted red peppers (6 ounces)

1/3 cup pure maple syrup

1 tablespoon apple cider vinegar

1 teaspoon chopped canned chipotle chiles in adobo plus (** Store bought Adobo has garlic in it)

No onion/garlic substitution: Mix ACV with Soy or Shoyu to taste and Chipotle Powder

1/2 teaspoon salt

PREPARATION

Purée all ingredients in a blender until smooth, then simmer in a small heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 8 to 10 minutes. Cool to room temperature.

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Worcestershire sauce - Onion/Garlic Free

Reduce some balsamic vinegar and add curry powder, tomato sauce and either chopped olives, nori or miso, while reducing

This is the curry I use. It is onion and garlic free
https://www.amazon.com/gp/product/B003XD63ES/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

other substitutes for anchovy:

Seaweed (Kombu, Nori, Hijiki, Dulse, or Wakame) + Tamari + Capers Brine will offer exactly the salty, fishy, briny umami flavor profile ground anchovies bring to any recipe.

or Braggs Aminos

or nutritional yeast

or tamarind sauce

WORCESTERSHIRE SAUCE SUBSTITUTE - GARLIC/ONION FREE

6 tablespoons apple cider vinegar

2 tablespoons tamari, soy sauce or Shoyu

1 tablespoon brown sugar or 1 teaspoon molasses

2 teaspoons prepared mustard (any)

¼ teaspoon asafetida

¼ teaspoon garlic powder substitute ( I use powdered galangal)

¼ teaspoon ground ginger

⅛ teaspoon ground cinnamon

light dash of cayenne pepper or homemade chili powder

light dash of allspice or ground cloves

salt (optional)

tamarind to taste

#2

1 Massel Bouillon cube (it is onion and garlic free but has maltodextrin in it.) or Mushroom Borth (I use Sacred 7 Mushroom powder.  These mushrooms are ones grown on hardwood logs, not manure)

1⁄2 cup boiling water

2 tablespoons Chinese brown bean sauce or 2 tablespoons dark miso or 2 tablespoons chickpea miso

1 tablespoon coconut or brown sugar.  (Be aware that most commercial non organic sugars are made by filtering thru bone char)

1 teaspoon non GMO cornstarch

1 teaspoon cold water

Instructions:
Dissolve the cornstarch in the cold water.

Dissolve the broth cube in the boiling water.

Mix with the sauce and the sugar in small saucepan and heat to boiling.

Add the dissolved cornstarch and stir until it thickens.

Cool and store in covered jar.

#3

100g dried shiitake mushrooms, hydrated or equivalent powder

2 TBS flax in a ½ c water for 4 hours

3 TBS oil

1 TBS sesame oil

3 slices ginger, cut in strips

4 cups water

Seasonings:

2 TBS dark soy sauce

2 TBS soy sauce

2 tsp sugar

salt to taste

Saute ginger, add mushrooms and oil, fry till fragrant. Add water and sugar, stir, cover - cook 10 minutes. Cool. Blend in Vitamix, add flax. Transfer to saucepan, cook 5 minutes.

SEASONING: LEMON PEPPER WITHOUT GARLIC

1 -2 tablespoon lemon zest, about 3 lemons

2 -3 tablespoons black pepper

1 tablespoon sea salt

Preheat toaster oven to lowest setting.

In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.

Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.

You don’t have to bake it at all if you do not want to for it does take out the essential oils.  You can just place it all in the freezer once its mixed together.

If you want more of a lemon taste, reduce pepper or add more lemon zest.


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ADOBO SAUCE - GARLIC FREE

3 grilled jalapeños

1 whole grilled red pepper

1 tsp cumin

1/2 to 1 tsp asafetida

1/2 to 1 tsp galangal powder

½ tsp creamy peanut butter

½ tsp sugar

2 TBS ACV or coconut vinegar

Put everything in blender. Can use homemade tomato sauce to thin it if need be.


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GARLIC AND ONION SUBSTITUTES

ginger or chili powder

For mediterranean dishes: cumin

peppercorns - white, pink, schezuan

Galangal (importfood.com). Unless you have the equivalent of a commercial spice grinder, buy powdered galangal.  This is the whole galangal I use. 2 oz. is a lot of galangal. 

https://www.amazon.com/gp/product/B000R4FLG2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Here is the powder:

https://www.amazon.com/Ground-Galangal-Cuisine-Kosher-1-7oz/dp/B00PRAVVYM/ref=sr_1_1_sspa?keywords=galangal%2Bpowder&qid=1577744396&s=grocery&sr=1-1-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExRk1XSUJQWkpYQU85JmVuY3J5cHRlZElkPUEwNzM5MDI2MTlCOTNMWENFMEJKSCZlbmNyeXB0ZWRBZElkPUEwNDk0NDc2Mjc5N1Y4MkVYT01ZUyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU&th=1

celeriac or celery root (because it is an aromatic)

horseradish (because it is pungent)

ONION SUBSTITUTES

cooked fennel or radishes, asafetida (Rani Brand is best), daikon


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CHILI POWDER - GARLIC FREE

1 tsp paprika

2 tsp cumin

1 tsp ground dried Chili (I use chipotle)

1 tsp oregano

asafetida to taste


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KETCHUP - GARLIC FREE

3 oz Amore tomato paste (I just use the entire 4.5 oz. tube out of laziness)

1/2 cup light agave syrup

1/2 cup rice vinegar (or any neutral vinegar)  White vinegar, even Heinz is made with chemicals.  It is a by-product of alcohol distillation.  So it is also not a wise choice for those who abstain from drinking alcohol for spiritual purposes

1/4 cup water

1 tsp salt

¼-½ tsp asafetida

Combine all in a medium saucepan over medium heat and whisk til smooth. Bring to boil and then reduce heat and simmer for 20 minutes stirring often. Let cool and store covered in the refrigerator.


Additional Spice Choices

dry mustard

ground red pepper

allspice

cloves

cinnamon

Ketchup #2

6 oz. tomato paste

1 TBS apple cider or coconut vinegar

¼ tsp salt

1-½ tsp hot sauce

1 tsp molasses

3 TBS water

1 dash pepper

1 dash celery salt

¼ tsp asafetida

Regular Ketchup - Single Serving

Organic Tomato Sauce
Coconut Syrup
1-2 drops liquid smoke
White pepper/salt
Sambal Oelek Chili paste

Fermented Ketchup

Yield: Makes 1 quart

tomato sauce
agave
coconut vinegar
whey OR brine from existing vegetable ferments* (I used sauerkraut brine)
asafetida
sea salt
ground white pepper
allspice

Combine all the ingredients, tasting and adjusting the seasonings as needed.

Place the ketchup in a qt jar and seal with fermenting lid

Allow the homemade ketchup to sit out at room temperature for 2-3 days. If you are using an airlock, you don’t have to worry about burping it.

Move the ketchup to the refrigerator for another three days.

to make a non-fermented ketchup recipe, simply omit the whey/brine, mix all the other ingredients, and place in the refrigerator immediately. It won’t last as long in storage.

This ketchup recipe is very thick, especially after the fermentation process. Add 1-2 tablespoons of water before or after it’s done fermenting, if thinner ketchup is desired

Other common additions include: cinnamon, clove, cayenne, and/or mustard powder.

(See Sauerkraut Brine Recipe beginning of this post)

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Vinegar Descriptions:

White rice vinegar: Clear to yellow in color. When most recipes call for rice vinegar, this is the kind they're referring to. Note that Japanese varieties tend to be more delicate and Chinese ones sharper.

Brown rice vinegar: Light to dark brown in color. Made from unpolished brown rice, this version of rice vinegar is reputedly richer in nutrients. It can often be used in place of white rice vinegar.

Black rice vinegar: Deeper in color and flavor, this somewhat smoky-tasting vinegar is made from black glutinous rice and other grains like wheat, millet, and sorghum. Often used in Chinese stir fries, dipping sauces, and as a condiment.

Red rice vinegar: Made from red yeast rice (a fermented rice) and sometimes barley and sorghum, this sweet, tart, and salty vinegar is often used in Chinese seafood dishes and dipping sauces.

Seasoned rice vinegar: White rice vinegar with added sugar, salt, and sometimes sake or MSG. Used to season rice for sushi and also good in salad dressings.

Chinese Black Vinegar Substitute:

1 part balsamic

1 part rice wine vinegar

3 parts water

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TARTAR SAUCE - onion and garlic free

Makes about 2/3 cup

1/2 cup vegan mayonnaise

1 tablespoon sweet pickle relish. (all commercial pickle products have garlic and onion in them. Listed below is my recipe to make your own)

1 to 2 teaspoons prepared mustard, or to taste (Most brands of prepared mustard have garlic and onion in them.  If it says "spices" or natural flavors, it has onion and garlic in it).  For this reason I most often buy Dijon.  Trader Joes makes both a Dijon and a prepared yellow mustard without either garlic or onions)

or:

1/3c vegan mayo

2 tsp sweet relish

½ tsp lemon juice

1 tsp yellow mustard

Pepper

or:

-1 cup vegan mayonnaise

-2 small homemade baby kosher dill pickles & 1 Tablespoon pickle juice

-1 Tablespoon parsley, fresh or dried

-1 Tablespoon capers

-1/4 teaspoon Dijon Mustard

-1/8 or Pinch salt, to taste

-Freshly ground black pepper, to taste

or:

1 cup vegan mayo

2 teaspoons homemade pickled relish (kosher, not the sweet ones)

1 teaspoon drained or dried capers, finely chopped

1 tablespoon freshly squeezed lemon juice (about ½ lemon)

1 teaspoon finely chopped flat-leaf parsley (optional)

¼ teaspoon freshly ground black pepper

Hoisin Sauce

Equal amounts ketchup and molasses

Also, sweet bean sauce

Substitution List - including ethnic

http://www.vegetariantimes.com/article/ingredient-substitution-guide/

Making Flavored Salts

http://www.sheknows.com/food-and-recipes/articles/808151/making-flavored-salts

MARINADES

Seitan or Tofu Marinades

Each marinade takes less than 5 minutes to prepare using pantry staples you might already have on hand.

Instructions


For any marinade you choose, simply add all of the ingredients to a resealable bag or airtight container, mix, then add your seitan or sliced or cubed tofu. Let marinate for a minimum of 15 minutes or up to 4 days.


These marinades would also work gorgeously with tofu, tempeh, or another seitan recipe that calls for a marinade.


If using tofu, use a medium, firm, or extra-firm tofu. It's also recommended to press the tofu first before marinating.

Each recipe makes enough to marinate 1 small package seitan or 1 block of tofu.


Marinate your seitan or tofu for a minimum of 15 minutes, but up to 4 days in the fridge for maximum flavor or you can toss these in the freezer. The seitan freezes beautifully, but tofu changes texture when frozen (it gets kind of spongey), so freeze tofu only if you enjoy that texture


If you prefer oil-free marinades, sub any oil in these recipes for water, vegetable broth, or aquafaba.

Once marinated, cook up your seitan or tofu any way you like! Pan fry, grill, BBQ, or bake.

Lemon Mustard Marinade:

2 tablespoon lemon juice

2 tablespoon dijon mustard

1 tablespoon maple syrup or agave

1/8 teaspoon black pepper

Italian Marinade:

2 tablespoons olive oil

2 tablespoon lemon juice or white rice vinegar

1 teaspoon dried rosemary

1 teaspoon dried basil

1/4 teaspoon each asafetida and galangal

1/4 teaspoon salt

1/8 teaspoon black pepper

Balsamic Marinade:

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1/8 tsp each:  asafetida and galangal powder

Thai Peanut Marinade:

3 tablespoons peanut butter

1 1/2 tablespoon soy sauce

1 1/2 tablespoon lime juice

2 teaspoon agave

1/8 tsp each:  asafetida and galangal powder

1/2 teaspoon powdered ginger

Coconut Curry Marinade

1/2 cup full-fat coconut milk

2 tablespoon soy sauce

2 teaspoon curry powder

Mexican Marinade:

2 tablespoons light oil

2 tablespoons lime juice

1 tablespoon agave

2 teaspoons  chili powder
no onion/garlic substitution: home made chili powder recipe in this post

1 teaspoon smoked paprika

1/8 tsp each:  asafetida and galangal powder

Sweet and Smoky Marinade:

2 tablespoons olive oil

2 tablespoons maple syrup or agave

2 tablespoons soy sauce

1 teaspoon liquid smoke

1/8 tsp each:  asafetida and galangal powder

1/2 teaspoon chili powder

no onion/no garlic Substitution:  Home made chili powder recipe in this post

Teriyaki Marinade

2 tablespoons coconut or brown sugar

2 tablespoons soy sauce

2 tablespoons orange juice or water

1/8 tsp each:  asafetida and galangal powder

1/2 teaspoon powdered ginger

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20 Minute Sriracha Sauce Recipe

Servings: 3 cups

Use any type of peppers you want! If you want your sauce red colored - stick to red peppers.

Ingredients:

1/2 pound fresh red jalapeno peppers (or any other chili pepper or a combo)

1/2 pound fresh mini sweet snacking peppers

asafetida/galangal to taste

1/3 cup apple cider vinegar (or unsweetened rice vinegar)

3 tablespoons tomato paste (optional)

4 tablespoons honey, agave, plain coconut syrup, or sugar

2 tablespoons Braggs Liquid Aminos or Coconut Aminos



Directions:

STEP 1: In a food processor or high speed blender, add all ingredients and blend until smooth.

STEP 2: In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor.

STEP 3: Transfer the Sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!

Salty and Savory: choice of coconut amino or Bragg’s. Not only do these sauces provide a salty flavor, but they all have “umami” which adds savory notes.*

Sour – vinegar

Spicy – chiles. But not too spicy. I like using a combo of hot peppers and mild peppers. If a sauce is too spicy, you can’t taste anything else on your plate.

Sweet – honey or other sweetener, and mini sweet peppers


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Pickles: relish, whole or sliced

I have found that one has to experiment with a lot of different pickling spices in order to see what kind of predominate flavor is desired.  I use different ones for each of the three categories - relish, whole or sliced.  If you are aiming for traditional flavor you can not go wrong by using Ball brand pickling spices.

Sweet Pickle Relish

1 cup vegan white sugar

1 cup Apple Cider Vinegar, or any other neutral vinegar.  I often use Japanese vinegars.
1 TBS pickling salt or any fine ground salt such as Redmond
1/4 tsp, heaping ground Turmeric. (I use Red Ape brand.  It is exceptional)

1/2-1 bay leaf

Pinches of the following: (1/16th tsp)
Ground clove

dill weed

celery salt

optional: 1 grape leaf, fresh
optional: 1/4 tsp Pickle Fresh

Put all the ingredients except the optionals, in a saucepan, simmer it until boiling.

You will already have put shredded, sliced or small gherkin cucumbers in a quart mason jar, up to about two inches from the top of the jar.  I find one organic English cucumber shredded works great. If you are putting in a grape leave, put it at the bottom on the jar before you put the cucumber in.

When the brine has just come to a boil, take it off the stove, then stir in the pickle fresh. Pour the brine into the mason jar, up to 2 inches from the top.  Put in your pickle weights.

I leave it on the counter until it cools, then put it in the frig.  It will be ready in about 3 days.  I've kept it as long as a year and its just fine because the acid content is high