Cucumber Ketchup

Cucumber Ketchup

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

Serving size has been adjusted!

Original recipe yields 48 servings



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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  • Prep

  • Ready In

  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.
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  • 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 2

  1. 3 Ratings

Ginger Stevens

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!

Doc Simonson

I am going to try this recipe this week, but was concerned about the review this recipe had. I ran a quick calculation, and based on the recipe's numbers and the nutritional statement and editor's comment I am convinced that the recipe was accidentally changed in publishing. If there are 48 servings and each serving contains 1164 mg of salt, then there are roughly 55 grams of salt or about 2 ounces, not a 1/2 cup. Depending on the salt used, that is less than a 1/4 cup. Morton Kosher salt was about 3 tablespoon, and Morton Sea Salt was about 2.5 tablespoons, maybe a bit more. I hope this helps people, and I will post a follow up. *** Edit***>>> So here goes. I made this recipe last week exactly by the instructions except for the salt, which I cut in half. It is still quit salty, and it tastes mostly of onion. The cucumber is barely, if at all, present in flavor. It does lend a nice, pale green color to the ketchup. The mustard gives a nice kick of heat. Perhaps the real problem is in the translation of the amounts of ingredients. I think stating the ingredients by weight rather than by a subjective size would yield a more consistent result. What is meant by very large as opposed to large? I'm looking forward to trying this on a hamburger or maybe with scrambled eggs. I think it will go nicely on a chicken sandwich too. I will definitely cut back on the salt and onion, or increase the cucumber!