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Cucumber Ketchup

Cucumber Ketchup

  • Prep

    25 m
  • Ready In

    8 h 25 m
redly

redly

Love this - so good on burgers with mayonnaise, lettuce, and tomatoes. It's wonderful on a roast beef sandwich or as a low-cal veggie dip. The original recipe is of Southern origin. It came from an old handwritten farm cookbook from North Carolina. I found a jar of Cucumber Ketchup in the back of the fridge that had been in there two years. It was still delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Mix cucumbers and onions in a large bowl; stir in salt until thoroughly combined. Transfer mixture to a colander, cover colander with plastic wrap, and let drain overnight.
  2. Place drained vegetables into a large bowl and pour in apple cider vinegar; stir to combine. Working in batches if necessary, place vegetables with vinegar into a blender and puree. Pour puree into a bowl and season with mustard seed and black pepper. Spoon the ketchup into small jars with lids; cover and store in refrigerator for 3 days before serving. Ketchup keeps well in the refrigerator.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ginger Stevens
1

Ginger Stevens

5/24/2014

I have read and reread this recipe looking to see if I misunderstood the step after leaving it over night to drain. I think perhaps a step was unintentionally omitted? The SALT must need to be rinsed off of the cucumber and onion mixture before you puree it, because following the above instructions (and this was after the anticipation of my whole family waiting three days to taste it) produced a substance too salty to consume. It was overwhelming, and I LOVE salt. We were so disappointed. I could tell, however, had it NOT been so salty it would have been delicious--with bright cucumber notes and the slight heat from the mustard seeds? I still cannot bring myself to dump it out, but it is inedible. I plan to try it again next time we have a surplus of cucumbers, I will update my results when I do. I have never left a negative review here, and I certainly mean no disrespect to the individual who posted this recipe. It sounds like a wonderful idea!

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