Fresh Pickle Relish
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Kosher Salt (plus more)1 tbsp
Vegetable Oil2 tsps
Yellow Mustard Seed2 tsps
Ginger (grated peeled)1 tsp
Ground Turmeric2 tbsps
SugarDirections:
1
Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt
2
Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse)
3
Meanwhile, heat oil in a small saucepan over medium heat
4
Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute
5
Mix in ginger and turmeric and cook until fragrant, about 1 minute
6
Add vinegar and sugar and cook until syrupy, about 5 minutes longer
7
Mix in cucumber; transfer to a small bowl and season with salt
8
Let cool
9
DO AHEAD: Relish can be made 1 week ahead
10
Cover and chill
11
Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt
12
Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse)
13
Meanwhile, heat oil in a small saucepan over medium heat
14
Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute
15
Mix in ginger and turmeric and cook until fragrant, about 1 minute
16
Add vinegar and sugar and cook until syrupy, about 5 minutes longer
17
Mix in cucumber; transfer to a small bowl and season with salt
18
Let cool
19
DO AHEAD: Relish can be made 1 week ahead
20
Cover and chill