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Cucumber Relish Compote

From Athens Locally Grown

<p>When cucumbers are in season in your garden or at Locally Grown, it can seem like there <span class="caps">MUST</span> be other ways to eat them besides as salads or the usual sorts of pickles! Yes, there are, and this unusual but tasty combination can even be home-canned to enjoy over the winter! Of course, it can also just be used fresh. The flavor becomes richer when it is stored for a few weeks, however.</p>
Source: A recipe from Family Circle magazine, Sept. 1966 (Entered by Janice Matthews)
Serves: 9 pint jars of relish

9 cucumbers, large
30 small white onions, peeled
1/4 cup salt
2 large seedless oranges (or 5 clementines)
3 cups sugar
3 cups white vinegar
2 tsp. whole cloves

Step by Step Instructions
  1. Quarter cucumbers lengthwise; cut into 1-inch pieces. (There should be about 16 cups.)
  2. Halve onions; combine with cucumbers and salt in a large bowl; let stand 1 hour; drain well.
  3. Slice oranges 1/4 inch thick; quarter each. Place in small bowl; cover with boiling water; let stand 1 hour; drain well.
  4. Combine sugar and vinegar in a kettle; heat, stirring constantly, to boiling. Stir in vegetables and oranges; cover. Heat JUST to a full roiling boil.
  5. Ladle into hot sterilized jars, placing 5 or 6 whole cloves in each. Seal, following manufacturer's directions. Cool jars, label, and date.
  6. NOTE: While simply sealing the jars was considered to be safe enough back in 1966, I now take the extra step of processing the pint jars in a boiling water bath for 10 minutes, which is quite standard for recipes like this one. If you don't want to do this, but are at all worried, just store the jars in the fridge.