Ripe Cucumber Catsup
Yield
6 servingsPrep
15 minCook
60 minReady
75 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
onions
chopped |
|
| 4 | cups |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cloves
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
cucumbers
ripe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
onions
chopped |
|
| 946 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cloves
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
cucumbers
ripe |
*
|
Directions
Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft centers have been removed.
Add onion, pepper, and sufficient water to prevent sticking.
Cook slowly, stirring frequently, until tender.
Add remaining ingredients.
Cook slowly, stirring frequently, until thick.
