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Ever heard of cucumber ketchup? Well, you're in for a treat! It does not contain any tomatoes and, believe it or not, it has been around a lot longer than you might expect. Read on to discover the history of this amazing concoction...
Cucumber Ketchup Origins
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While it might seem hard to believe, ketchup was not originally made with tomatoes. That's right! The word ketchup originally comes from the Chinese word kê-tsiap, a sauce made from the brine of fermented fish that dates back to 300 B.C.E. Chinese fisherman loved the sauce and eventually spread it all over the world while sailing. Countries then made variation of the sauce leading to the creation of British catsup 2,000 years later.
However, over the years, Brits have changed their catsup recipe considerably! They've have used everything from mushrooms and walnuts to celery and oysters as the main ingredient. Tomatoes didn't come into the game until a lot later! By 1876, American company Heinz started marketing a brand-new tomato-based ketchup, one that buyers simply fell in love with. Since then, Heinz has become the most popular ketchup brand in the world, causing most to forget about one of the most popular ketchup varieties...
You guessed it, cucumber ketchup was once a very popular dipping sauce! In fact, it has been used extensively in both British and French cuisine for many, many years. And its much easier to make than you might think!
Cook It
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In order to make up a batch of cucumber ketchup, you'll need to start with two cut cucumbers, one peeled onion, one peeled ginger piece, two garlic cloves, one and a half teaspoons of fresh radish, and one teaspoon of mustard. To spicy things up a bit, also grab one and a half teaspoons of salt, half a teaspoon of ground black pepper, one-fourth teaspoon of grated nutmeg, one large sprig of fresh dill, and one-third of a cup of sherry vinegar.
The rest of the cucumber ketchup recipe is quite simple. Grab your blend and throw all the ingredients inside of it. Nest, blend it into a smoothie-like consistency, with no big pieces remaining. Then, pour it all into a huge saucepan and cook on high heat. The mix will thicken, eventually bubbling lightly - that's a great sign! When the bubbles start, lower the heat to medium and cook for 20 minutes, stirring from time to time. You'll want to ensure its silky smooth, so slowly pour the cooked mixed through a fine mesh, removing any final pieces of vegetables. Now you have cucumber ketchup!
The finished cucumber ketchup can remain in a jar or bottle for about one month, while refrigerated. What can you add it to? Try it on everything from grilled fish or meat to grilled cheese sandwiches and salads!
Sources: The Food Dictator, The Takeout.
