I think the entire free world pictures Ketchup as that red, sweet and tangy bottle of sauce you slap on just about anything but did you know that Ketchup used to be made out of a variety of other fruits and vegetables? Fanny Farmer, while head of the Boston Cooking School, was the one to actually standardize Ketchup into the tomato based condiment we use today.
Cucumber Ketchup is making a revival among foodies who claim to have recently invented it but its actually been around for centuries. Give this one a try, it's worth it.
- 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 Tbsp mustard seeds in a muslin bag
- 1 Tbsp salt
- Combine cucumbers, onions and peppers with water. Cook until tender.
- Put through a sieve or food mill.
- Add remaining ingredients and boil until thick and clear.
- Remove mustard seeds.