Fresh Pickle Relish

Ingredients for Fresh Pickle Relish

• 1 large English hothouse cucumber (about 450g ), 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

• 80ml unseasoned rice vinegar

• 2 tablespoons sugar

How to make Fresh Pickle Relish

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.