FRESH PICKLE RELISH

Fresh Pickle Relish image

Provided by Chris Morocco

Yield Makes 8 servings

Number Of Ingredients 8

1 large English hothouse cucumber (about 1 pound), finely chopped
1 teaspoon kosher salt plus more
1 tablespoon vegetable oil
2 teaspoons yellow mustard seeds
2 teaspoons grated peeled ginger
1 teaspoon ground turmeric
1/3 cup unseasoned rice vinegar
2 tablespoons sugar

Steps:

Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon 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.