Fresh Pickle Relish

Name: Fresh Pickle Relish
Yield: 8 Servings
Ingredients: 1 large English hothouse cucumber (about 1 pound), finely chopped; 1 Tbsp. vegetable oil; 2 tsp. yellow mustard seeds; 2 tsp. grated peeled ginger; 1 tsp. ground turmeric; ⅓ cup unseasoned rice vinegar; 2 Tbsp. sugar; 1 tsp. kosher salt plus more

Chris Morocco8 ServingsSource

condiment pickle cucumber easy gluten-free vegan vegetarian dairy-free pickle and preserve do not show on encore

Ingredients

1 large English hothouse cucumber (about 1 pound), finely chopped

1 Tbsp. vegetable oil

2 tsp. yellow mustard seeds

2 tsp. grated peeled ginger

1 tsp. ground turmeric

⅓ cup unseasoned rice vinegar

2 Tbsp. sugar

1 tsp. kosher salt plus more

Method

Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 tsp. salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).

Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with salt. Let cool.

DO AHEAD: Relish can be made 1 week ahead. Cover and chill.