I will be linking my canning recipes to the amounts on my sidebar. I know that I usually do this, but am late on it, and there are a few people that read on feed readers that have no clue what's on my sidebar, now they know.
1 quart cucumbers, peeled and seeded
1 cup chopped onion
2 green peppers, cored and chopped
1/2 cup water
2 cups vinegar
1 cup sugar
1/4 tsp. cayenne
2 Tbl. mustard seeds in a muslin bag
1 Tbl. salt
Combine cucumbers, onions and peppers with water. Cook until tender.
Put through a food mill.
Add remaining ingredients and boil until thick and clear.
Remove the mustard seeds.
process in hot water bath, 1/2 pints 5 minutes. Pints 10 minutes
7 comments:
How much does it make? One pint? I have cucumbers coming out my ears and I have already started cucumbers fermenting, I have dills and sweet slices going and I made a cucumber relish. That one sounds promising. I may make your ketchup tonight!
Susan
It makes almost 1 full pint, depending on how thick you allow it to get.
What do you use cucumber ketchup on?
Some people like it on ham or fried egg sandwiches. I put it on anything that I would normally put relish on.
Awesome. I'm also drowning in cucumbers. It looks kind of like this is almost making pickle relish without making pickles first? Do you think you could just chop everything up (diced size) and do it that way instead of the food mill? I have a lot of use for relish and it seems like a wasted step to make pickles first if you don't have to.
I have never made pickles before making relish. I always just shred the cucumber and then pickle everything.
You can just dice everything up, the ketchup is just something different to add to your collection. I have a thing for old school ketchup's.
Geeze, my life just got a whole lot easier. LOL
I'm intrigued by the ketchup and may try a couple of pints. Sounds like it would be good in tuna salad or deviled eggs. Ooo and on hotdogs.
Post a Comment