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    You are in: Home / Low-cholesterol / Cucumber Ketchup Recipe
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    Cucumber Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sharon123's Note:

    I haven't tried this yet, but am posting it here for safekeeping. I'm looking forward to trying it!

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    quart, ...

    Units: US | Metric


    1. 1
      Pare enough ripe cucumbers to make 1 quart after seeds and soft centers have been removed. Add onion, pepper, and enough water to prevent sticking.
    2. 2
      Cook slowly, stirring frequently, until tender, about 20-30 minutes.
    3. 3
      Add remaining ingredients. Cook slowly, stirring frequently, until thick.
    4. 4
      Serve with burgers, as a relish with meats, etc.
    5. 5
      The instructions didn't say anything about canning, but there is enough vinegar to can. Place into sterilzed jars(1 cup), seal, and place in water bath about 10 minutes.

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    Ratings & Reviews:

    • on July 31, 2007


      several people have tried this recipe since I made it ,some loved it ,some hated it . It reminds me of chow chow .It is a wonderful recipe for excess cucumbers.Since it is canning season I made some adjustments.I cooked cucumbers,onions,and pepper in crockpot till tender ,then drained off excess liquid ,added other ingredients,cooked few hours more then cooked it down on stovetop. this helped sice i was canning other things at the time.

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    Nutritional Facts for Cucumber Ketchup

    Serving Size: 1 (1237 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 978.3
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1187.2 mg
    Total Carbohydrate 228.6 g
    Dietary Fiber 5.4 g
    Sugars 212.9 g
    Protein 4.1 g

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