Fresh Pickle Relish

Fresh Pickle Relish

  • 1 tsp Healthworks Ground Turmeric
  • 1 large English hothouse cucumber (about 1 pound), finely chopped
  • 1 tbsp vegetable oil
  • 2 tsp yellow mustard seeds
  • 2 tsp grated peeled ginger
  • cup unseasoned rice vinegar
  • 2 tbsp sugar
  • 1 tsp kosher salt plus more




  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.
  3. Add vinegar and sugar and cook until syrupy, about 5 minutes longer.
  4. Mix in cucumber; transfer to a small bowl and season with salt.
  5. Let cool.
*Relish can be made 1 week ahead. Cover and chill.

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