by Olivia Pattison
- 5-6 pounds vegetables (tomatoes, squash, eggplant, carrots, pepers, onions, leeks, celery, just to name a few)
- 1 cup white or apple cider vinegar
- 2 tsp. salt
- 1 Tbsp. molasses
- 1/2 tsp. ground mustard
- 1/2 tsp. celery salt
- 1/2 cup honey
Roughly chop vegetables and place in a large saucepan with 1/2 cup water (just so the bottom doesn’t burn until the veggies give off their own juices).
Once the veggies are all tender, run through a food mill or blender, return to saucepan and add salt, vinegar, mustard, and molasses. Continue to reduce by about half, or until the sauce is thick and silky. Remove from heat and add honey. Ladle into clean jars and refrigerate once cooled.
Yield: 4-6 servings