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Cucumber Ketchup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7982
Energy (kCal)247.693
Carbohydrates (g)36.2324
Total fats (g)9.0726
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix cucumbers and onions in a large bowl; stir in salt until thoroughly combined. Transfer mixture to a colander, cover colander with plastic wrap, and let drain overnight. | 2. Place drained vegetables into a large bowl and pour in apple cider vinegar; stir to combine. Working in batches if necessary, place vegetables with vinegar into a blender and puree. Pour puree into a bowl and season with mustard seed and black pepper. Spoon the ketchup into small jars with lids; cover and store in refrigerator for 3 days before serving. Ketchup keeps well in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 3 peeled seeded chopped - - - -
    onion 2 chopped 120.0 28.02 3.3 0.3
    salt 1/2 cup - - - -
    apple cider vinegar 1 cup - - - -
    mustard seed 1/4 cup 121.92 6.7416 6.2592 8.6976
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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