Cucumber Ketchup

CUCUMBER KETCHUP



Cucumber Ketchup image

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

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h25m

Yield 48

Number Of Ingredients: 6

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
Calories9.5 calories
Carbohydrate1.3 g
Fat0.3 g
Fiber0.3 g
Protein0.4 g
Sodium0.8 mg
Sugar0.3 g

Steps:

  • 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.


CUCUMBER KETCHUP



Cucumber Ketchup image

Make and share this Cucumber Ketchup recipe from Food.com.

Recipe From food.com

Provided by Sharon123

Categories     Sauces

Time 50m

Yield 1 quart, about

Number Of Ingredients: 9

1 quart ripe cucumber, seeded, soft middle removed
1/2 red pepper, chopped
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped onion
2 cups vinegar
1/2 teaspoon salt
1/2 teaspoon clove
1/8 teaspoon black pepper
Calories978.4
Fat1
SaturatedFat0.3
Sodium1187.3
Carbohydrate228.7
Fiber5.5
Sugar212.9
Protein4.2

Steps:

  • 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.




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