Gherkin Ketchup Recipe

In a large saucepan, heat some oil over medium heat. Add the onion and garlic and cook until translucent.

Add the chopped gherkins, vinegar, sugar, mustard seeds, celery seeds, and salt to the saucepan. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the gherkins have softened and the sauce has thickened.

Remove the saucepan from the heat and let it cool slightly.

Transfer the mixture to a blender or food processor and blend until smooth.

Pour the ketchup into sterilized jars and let it cool completely before sealing.

Store in the refrigerator for up to 2 weeks.