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']
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).
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.
DO AHEAD: Relish can be made 1 week ahead. Cover and chill.
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