Tasty Recipes: Cucumber Ketchup

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Cucumber Ketchup

"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."

Ingredients :

• 3 very large cucumbers - peeled, seeded, and chopped
• 2 large onions, chopped
• 1/2 cup salt
• 1 cup apple cider vinegar
• 1/4 cup mustard seed
• 1 teaspoon ground black pepper

Instructions :

Prep : 25M	Cook : 48M	Ready in : 8H25M

• 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.

Notes :

• The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.

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