Cucumber Relish

• 2 English (hothouse) cucumbers
• 10 juice oranges
• 6 tablespoons brown sugar
• 6 tablespoons Spanish-Sherry vinegar
• Salt and pepper to taste

1. Cut the cucumbers lengthwise and scoop out the seeds.
2. Cut lengthwise again, then cut into half-inch "triangles."
3. Set aside in a bowl.
4. Juice four of the oranges, then remove the remaining flesh from the skin.
5. With a knife, scrape off all of the bitter white pith from the skin, leaving just the zest.
6. Cut the zest into fine juliennes.
7. Set aside.
8. Then juice the remaining six oranges.
9. Set aside.
10. Make a gastrique by bringing the sugar and vinegar to a boil over high heat.
11. Reduce the heat to a medium flame and cook for three minutes.
12. Add the juice and zest to the gastrique and bring to a boil.
13. Simmer for about 10 minutes and pour the hot liquid over the cucumbers to cover.
14. Toss in the bowl and adjust the seasoning with salt and pepper to taste.
15. This can be served either tepid, at room temperature or chilled.
16. This relish can be kept refrigerated for up to three weeks.

cucumbers, oranges, brown sugar, spanishsherry vinegar, salt

Taken from cooking.nytimes.com/recipes/3198 (may not work)