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Cucumber and pepper relish

Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish


1 or 2 (about 3/4 pound) cucumbers

1 small sweet pepper, any variety, very finely diced

3 scallions, including an inch of the greens, thinly sliced

2 TBS chopped dill

1 TBS chopped lovage or cilantro

1 1/2 TBS rice wine vinegar

sea salt and freshly ground white pepper


Score the cucumbers with the tines of a fork or a citrus zester.  Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces.  Toss with the remaining ingredients.  Taste for salt and adjust the level of acidity if needed.  Let stand 30 minutes if time allows.  Use within a day or two.

Recipe from Local Flavors by Deborah Madison

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