Chrain
Used at Passover as a relish for meat, fish or potato pancakes.

Ingredients
½ cup freshly grated horseradish root ½ cup citrus vinegar 1 tsp salt pepper to taste 2 tbsp sugar 2 cups grated boiled beets

Mix well and serve with dill pickles.

Elderberry Chutney

Version 1 Ingredients
2 lb elderberries 1 large onion 1 pint vinegar 1 tsp salt 1 tsp ground ginger 2 tbsp sugar 1/8 tsp cayenne 1 tbsp pickling spices 1 tsp mustard seed

Weigh and wash berries and put into a pan. Bruise them with a wooden spoon. Chop the onion and add with the rest of the ingredients and the vinegar. Bring to a boil and simmer till it becomes thick. Stir well, being careful not to let it burn as it thickens (a crockpot will also do nicely). Put into jars and cover.

Elderberry Ketchup

Ingredients
1 pint elderberries 1 oz shallots 1 blade mace ½ oz peppercorns 1½ oz whole ginger 1 pint vinegar

Pick fully ripe berries and weigh and wash them. Put them into an unglazed crock or jar and pour over them the boiling vinegar. Leave all night in a cool oven. Next day, strain the liquor from the berries through muslin or a jelly bag. Place liquid in a pan with the peeled and minced shallots, the peeled ginger (cut up small), the mace and peppercorns. Boil for 10 minutes, then put into bottles, dividing the spices among the bottles. Cork well.

Lavender Mustard

Ingredients
2 oz yellow mustard seed 2 oz black mustard seed 4 whole cloves ½ tsp chopped fresh tarragon ½ tsp chopped fresh thyme 2 tbsp fresh parsley 1 small slice of ginger 1 clove garlic 1 dessertspoon full of honey ½ cup white wine vinegar ¼ cup olive oil 1 tsp lavender

Combine mustard seeds and cloves in a blender, add tarragon, thyme, parsley, peeled ginger, peeled garlic, honey and salt. Process till ingredients are finely chopped and gradually add the vinegar and oil while continuing to process. Cover, stand overnight, then add lavender. Stir in thoroughly with a wooden spoon. If a smooth mustard is desired, process a second time.