Cucumber Catsup

Ingredients

• twelve good cucumbers
• four large onions
• a good handful of salt
• half a pint of cider or white wine vinegar
• quarter-teaspoonful of cayenne
• one teaspoonful of salt
• two full tablespoonfuls of finely grated horseradish

Method

1. 1

   Peel and seed cucumbers, grate flesh.

2. 2

   For every pint of puree, mix with vinegar, cayenne, salt, and horseradish.

3. 3

   Drain cucumber, mix with other ingredients, bottle, and seal down.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Cucumber Catsup. — Choose large ripe cucumbers, peel, then remove the seeds and grate the flesh ; for every pint of this puree take half a pint of cider or white wine vinegar, quarter-teaspoonful of cayenne, one teaspoonful of salt, and two full tablespoonfuls of finely grated horseradish ; drain the cucumber in a colander, then mix it with the other ingredients, bottle, and seal down. (This is an American recipe.) Slice together into an earthenware pan twelve good cucumbers and four large onions; add a good handful of salt

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