Fresh Summer Pickle Relish Recipe
I love relish. Especially that bright green weirdness that’s served at stadiums. It makes a hot dog, and when mixed with a bit of mayo and ketchup, it turns a simple burger into a deluxe surprise. I figured like all things processed and artificially preserved with modern chemistry miracles the fresh version would be even better. And I was right.
Bright cucumber crunch and taste, sharp contrasts of mustard, ginger, vinegar and turmeric and that tangy delicious condiment is reinvented. Of course their are a million varieties to suite every mangles taste memory, but start here, you won’t be disappointed. Then you can add some dill, celery seed, onions, bell pepper, garlic or any other bits your nostalgia craves.
Here’s to fresh, organic summer eating!
- 1 large English cucumber, finely diced
- 1 tsp kosher salt
- 1 Tbsp vegetable oil
- 2 tsp yellow mustard seeds
- 2 tsp grated peeled ginger
- 1 tsp ground turmeric
- 1/3 cup unseasoned rice vinegar
- 2 Tbsp sugar
- In a fine mesh sieve add cucumber and sprinkle with salt, tossing to coat. Let sit for 10 minutes.
- In a small saucepan heat oil over medium heat. Fry mustard seeds, stirring, until they begin to pop. Add ginger, turmeric, vinegar and sugar. Stir until sugar is melted.
- Press cucumbers in sieve to release as much moisture as possible and combine with sauce. Let cool.