Cucumber Ketchup


"Love this--so good on burgers with mayonnaise, lettuce, and tomatoes. It's wonderful on a roast beef sandwich or as a no cal veggie dip. The original recipe is of Southern origin. It came from an old handwritten farm cookbook from North Carolina."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


3 d servings
Serving size has been adjusted!
Original recipe yields 64 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Peel and chop the cucumbers and the onions.
  2. Mix them with the salt and place in a colander or large sieve suspended over a big bowl.
  3. Cover the bowl with plastic wrap and allow the mixture to drain overnight. Room temperature is fine.
  4. The next day, discard the liquid. Put the cucumber and onions into a bowl and cover the mash with cider vinegar (it will take about 1 cup).
  5. Pour this, in several batches, into the blender and puree.
  6. Pour pureed mixture into a large bowl. Add the mustard seed and pepper. Mix well.
  7. Put into small sterilized jars, seal tightly, and refrigerate.
  8. This can be used in 3 days and will keep for years in the refrigerator.


Read all reviews 0

Other stories that may interest you