Cucumber and Pepper Relish

1 or 2 (about 3/4 lb) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp 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 for 30 minutes if time allows. Use within a day or 2.

“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”

From Local Flavors by Deborah Madison