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Fresh Pickle Relish

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.

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