Fresh Pickle Relish

Fresh Pickle Relish


This recipe may mean you never want to buy store bought relish again. What better way to top off a meal made from fresh ingredients; fresh homemade accompaniments.

 Yield 8 servings

Prep Time 15 minutes

Total Time 30 minutes


  • 1 large (1 lb.) cucumber (preferably an English hothouse variety), finely chopped
  • 1 tsp. kosher salt plus more
  • 1 Tbsp. vegetable oil
  • 2 tsp. yellow mustard seeds
  • 2 tsp. grated peeled ginger
  • 1 tsp. ground turmeric
  • 1/3 c. rice vinegar
  • 2 Tbsp. sugar



    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.


Relish can be made 1 week ahead. Cover and chill.


Chris Morocco Bon Appétit August 2013

Photo by Marcus Nilsson

Net Orders Checkout

Item Price Qty Total

Shipping Address

Shipping Methods