Cucumber Ketchup Recipe
- 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
- 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.
