Summer is grilling season, so you definitely need relish.
1 lb cucumber, finely chopped
1 Tbsp. vegetable oil
2 tsp. yellow mustard seeds
2 tsp. grated peeled ginger or 1 tsp dry ginger
1 tsp. ground turmeric
1⁄3 cup unseasoned rice vinegar
2 Tbsp. sugar
1 tsp. kosher salt plus more to taste
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).
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.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.