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.
Recipe From allrecipes.com
Provided by redly
Number Of Ingredients: 6
- 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.
- 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.
Make and share this Cucumber Ketchup recipe from Food.com.
Recipe From food.com
Provided by Sharon123
Yield 1 quart, about
Number Of Ingredients: 9
- Pare enough ripe cucumbers to make 1 quart after seeds and soft centers have been removed. Add onion, pepper, and enough water to prevent sticking.
- Cook slowly, stirring frequently, until tender, about 20-30 minutes.
- Add remaining ingredients. Cook slowly, stirring frequently, until thick.
- Serve with burgers, as a relish with meats, etc.
- The instructions didn't say anything about canning, but there is enough vinegar to can. Place into sterilzed jars(1 cup), seal, and place in water bath about 10 minutes.
60-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion low-protein healthy sauces canning condiments-etc vegetables european low-fat vegan vegetarian dietary gifts low-sodium low-cholesterol low-saturated-fat low-calorie healthy-2 low-in-something technique water-bath
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