Food & Cooking Recipes Lunch Recipes Cucumber Relish By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Victoria Pearson Yield: 1 quart The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish. Ingredients 1 ½ teaspoons cumin seeds 2 cucumbers 2 celery stalks, finely chopped 1 bunch scallions, white and light-green parts, thinly sliced 2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped ¼ cup finely chopped fresh cilantro 3 tablespoons freshly squeezed lemon juice Coarse salt Directions Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool. Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately. Cook's Notes Relish can be made up to one day ahead and stored in refrigerator; add the salt just before serving. Print