Cucumber Catsup

Ingredients

• 1 dozen large cucumbers
• 1 cup of salt
• 2 green peppers
• half a dozen tarragon leaves
• 2 small onions
• 1 tabelspoon of dry mustard
• 2 table- spoons of olive oil
• 1 pint of vinegar

Method

1. 1

   Peel and slice cucumbers, sprinkle with salt and let stand overnight.

2. 2

   Chop green peppers, tarragon leaves, and onions.

3. 3

   Drain cucumbers, mix with other ingredients, heat in a saucepan, then pour over the mixture.

4. 4

   Bottle and seal.

5. 5

   Serve with meats.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 203. The excerpt below is the record exactly as published.

Cucumber Catsup. Peel and slice 1 dozen large cucumbers, sprinkle with 1 cup of salt ; let stand 1 night, and the next morning chop 2 green peppers after removing the seed, half a dozen tarragon leaves, 2 small onions. Have the cucumbers well drained, before adding other ingredients. Put 1 tabelspoon of dry mustard in a saucepan, mix with it 2 table- spoons of olive oil and 1 pint of vinegar

Cook this with the app: pantry check, scaling, and the assistant.