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Cucumber Ketchup

Rated as 2 out of 5 Stars

"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

8 h 25 m servings 10 cals
Original recipe yields 48 servings (4 cups)

Directions

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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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 10 calories; 0.3 g fat; 1.3 g carbohydrates; 0.4 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Reviews

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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 r...

I rinsed the veggies after draining them and they were still too salty to use. Next time I will try draining them with either less salt or no salt. there is a delicious potential here !