As an American-turned-Canadian, the thing I miss most about the Fourth is the abundance of delicious, simple food, served in the sun. Being decked out in red, white and blue, barefoot in grassy backyards filling my plate with grilled foods, chips, potato salad and pie made the Fourth of July one of my favourite holidays back home! Whether you’re celebrating with family, friends, or a town-wide BBQ picnic, these modern twists on traditional Independence Day fare will make the day even more special! Since I think every American would agree that BBQ classics can’t be improved upon, try out these exciting, probiotic condiments to elevate your gathering. Homemade Probiotic Condiments Delicious on everything from your basic hamburger or hotdog to a grilled portobello or veggie burger, these homemade condiments are preservative-free and packed with healthy probiotics! Since all Mortier Pilon fermented recipes are made in advance, you won’t be rushing on the Fourth - simply serve and watch your guests enjoy! Trust me, it’s impossible to go back to store-bought condiments after trying this! Ketchup - Mortier Pilon fermented ketchup only takes 5 minutes to prepare, and it’s so much more flavourful than the store-bought version that you’ll want to keep some in the fridge at all times! What you’ll need: 7 x 6 oz cans tomato paste ½ tbs (7.5 ml) nutmeg ½ tbs (7.5 ml) whole cloves ¾ cup (187 ml) whey or sauerkraut juice ⅔ cup (167 ml) maple syrup 6 tbs (90ml) apple cider vinegar 4 tbs (60ml) salt ½ tbs (7.5ml) chili powder How to make your ketchup: Mix together all the ingredients in a bowl. Transfer the mixture to your Mortier Pilon fermentation jar. Close the jar, fill the rim with water and leave to ferment at room temperature, covered, for 4 days. Transfer to the mason jars. Serve immediately, or store in your refrigerator. Make sure to write today’s date on the mason jar lids! Relish - Only 3 simple ingredients are needed to make this yummy fermented relish recipe that packs a zesty punch. What you’ll need: 7 cups (1.7 L) cucumber 6 tbs (90 ml) dill 4 tbs (60 ml) salt 2L Mortier Pilon Fermentation Crock Mortier Pilon Mason Jars, to serve How to make your relish: Finely chop the cucumbers Finely chop the dill. In a bowl, combine the cucumbers, dill and salt. Press down to squeeze the juices out, until there is an accumulation of liquid. Transfer the mixture to your Mortier Pilon Jar. Close your jar, and fill the rim with water. To let it ferment, set the jar aside and leave it covered for 4 days. Transfer to smaller jars. Serve immediately or refrigerate. Make sure to write today’s date on the label! Mustard - Mortier Pilon fermented mustard is perfect for getting in a healthy serving of probiotics alongside a perfectly grilled hotdog on the Fourth! What you’ll need: 4 cups (1 L) mustard powder ¾ cup (187 ml) sauerkraut juice or whey 2 cups (500 ml) water ½ cup (125 ml) sea salt 2 L Mortier Pilon fermentation jar Mortier Pilon mason jars, to serve How to make your mustard: In a bowl, mix together all the ingredients. You could use a food processor here, if you like. For a sweeter mustard, add 5 tbs honey. To make your mustard thinner, add 1-2 tbs more water. Transfer the mixture into your Mortier Pilon jar. Close the jar, fill the rim with water and set the jar aside. Leave the jar, covered, to ferment for 2 to 3 days. Transfer the mustard to your mason jars. Serve immediately or store in a refrigerator. Make sure to write today’s date on the label! Mayonnaise - This flavourful, homemade mayonnaise only needs to ferment for one day before serving, so it’s a quick and easy way to add essential probiotics into your diet! What you’ll need: 4 whole large eggs 4 additional egg yolks 1 tbs Dijon mustard ½ cup (125 ml) lemon juice 6 tbs (90ml) whey 2 tsp (10ml) sea salt 2 cups (500 ml) grapeseed oil 2 cups (500ml) canola oil 5 L Mortier Pilon fermentation jar Mortier Pilon mason jars, to serve How to make your mayo: Prepare the eggs by cracking the first 4 into a bowl. Then, separate the yolks of the 4 remaining eggs, and add them to the bowl. Using a food processor, mix the eggs, mustard, lemon juice, whey and salt. Gradually add the canola oil and grapeseed oil until the mixture thickens. Transfer the mixture to your Mortier Pilon fermentation jar. Close the jar, fill its rim with water and allow it to ferment, covered, at room temperature for 24 hours. Transfer your mayonnaise into the mason jars. Serve immediately or store in your refrigerator. Don’t forget to write today’s date on the label! Once you’ve prepared your delicious homemade condiments, serve with small spoons for easy sharing and enjoy!