Fresh Pickle Relish

• 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

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).
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:

hothouse cucumber, kosher salt, vegetable oil, yellow mustard seeds, ginger, ground turmeric, rice vinegar, sugar

Taken from www.epicurious.com/recipes/food/views/fresh-pickle-relish-51178880 (may not work)