Cucumber Ketchup

2.5
(4)

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.

1
Prep Time:
25 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
48
Yield:
4 cups

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

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.

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
0g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 10
% Daily Value *
Total Fat 0g 0%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 5%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 38mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.