Fresh Pickle Relish

Ingredients

• 1 large English hothouse cucumber (about 1 pound), finely chopped
• 1 Tbsp. vegetable oil
• 2 tsp. yellow mustard seeds
• 2 tsp. grated peeled ginger
• 1 tsp. ground turmeric
• ⅓ cup unseasoned rice vinegar
• 2 Tbsp. sugar
• 1 tsp. kosher salt plus more

Steps

1. Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 tsp. salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).
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.
3. DO AHEAD: Relish can be made 1 week ahead. Cover and chill.