cucumber-ketchup

Cucumber Ketchup

0 Reviews Add a Pic
  • Prep

    25 m
  • Ready In

    8 h 25 m
redly
Recipe by  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

Adjust Servings

Original recipe yields 4 cups

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.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 10 cal
  • < 1%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 1.3 g
  • < 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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Cucumber Soup with Tomatoes