Cucumber Ketchup recipe

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Ingredients

3 very large cucumbers - peeled, seeded, and chopped
2 large onions, chopped
½ cup salt
1 cup apple cider vinegar
¼ cup mustard seed
1 teaspoon ground black pepper

Nutrition Info

9.5 calories
carbohydrate: 1.3 g
cholesterol: : -
fat: 0.3 g
fiber: 0.3 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 0.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 cups

Recipe Note

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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