Ingredients8 h 25 m servings 10 cals
- 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.
- 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.
Per Serving: 10 calories; 0.3 g fat; 1.3 g carbohydrates; 0.4 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...