Chop the vegetables

• Roughly chop the tomatoes, keeping the skin on.
• Chop the cucumber, cutting away any bad spots, and add to the bowl.
• Chop the onion and break it up into the bowl.

Add the pepperoncini

• Dice the pepperoncini and add them to the vegetables.
• Pour in a splash of the pepperoncini juice.

Make the dressing

• Pour in the vinegar, as much as you like.
• Add a splash of water.
• Add the sugar to balance the vinegar, then season with salt and pepper.

Shake and refrigerate

• Cover the bowl with a lid and shake well.
• Refrigerate until the flavors infuse into the vegetables; it keeps about five days and is best after a day or two.