Cucumber Ketchup

Cucumber Ketchup

1
redly 20

"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."

Ingredients

8 h 25 m {{adjustedServings}} servings 10 cals
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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

  • Prep

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  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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.
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Reviews

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  1. 2 Ratings

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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 r...