Tomato-Cucumber Relish

tomato cucumber relish
Photo: Mikkel Vang
Prep Time:
10 mins
Total Time:
25 mins
2 cups

Don't throw out that pepperoncini brine! It's the secret to this tangy make-ahead condiment starring fresh plum tomatoes and baby cucumbers. Serve alongside our Chesapeake Blue Crab Cakes with Fried Oysters.


  • 3 plum tomatoes (8 ounces)

  • 2 baby cucumbers, finely chopped (1 cup)

  • 2 teaspoons pepperoncini brine

  • Kosher salt


  1. Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.

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