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Bon Appétit

Fresh Pickle Relish

By Chris Morocco
This image may contain Plant Food Produce Vegetable Bean and Lentil
Photo by Marcus Nilsson

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. Step 1

    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).

    Step 2

    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.

    Step 3

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

TagsCondimentCucumberVegetableDairy FreeGluten FreeNut FreeVeganVegetarianMake Ahead30 Minutes or LessSimmerBon Appétit
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