Cucumber Catsup (1878)

From Housekeeping in Old Virginia (1878)

This 19th-century cucumber catsup recipe features grated cucumbers, horseradish, and cider vinegar — a savory and spiced alternative to tomato ketchup. It was bottled and preserved in Southern kitchens as a bold table condiment.

Ingredients

• 5 quarts grated cucumbers (20 cups)
• 2 tablespoons grated horseradish
• 2 tablespoons white mustard seed
• 2 tablespoons celery seed
• 2 tablespoons black pepper (beaten fine)
• 2 to 3 races of ginger (or 1½ teaspoons ground ginger, or 1½ tablespoons fresh grated ginger)
• 3 to 4 onions, chopped fine
• A little garlic (optional)
• Grated nutmeg (to taste)
• Salt and sugar (to taste)
• 1 quart strong cider vinegar (4 cups)

Instructions

1. Grate the cucumbers and place them in a large bowl or wooden tray.
2. Let sit briefly to release excess liquid.
3. Press the grated mixture through a coarse sieve to remove seeds and skin.
4. Measure 5 quarts (20 cups) of the strained pulp and place into a large pot.
5. Boil the cucumber pulp until thick, stirring often to prevent sticking.
6. Add horseradish, mustard seed, celery seed, pepper, ginger, onions, garlic, nutmeg, salt, and sugar. Stir thoroughly.
7. Bring to a boil, then add the cider vinegar.
8. Boil once more.
9. Remove from heat and bottle while hot in sterilized jars.

Notes

This thick, spiced cucumber catsup was a popular 19th-century preserve — used to flavor meats, cold cuts, or sandwiches. It offered a flavorful alternative to tomato catsup during the summer harvest months when cucumbers were abundant.

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Source

Originally published in Housekeeping in Old Virginia (1878), page 297.