Combine vinegar, sugar, spice blend, mustard, and salt in a nonreactive saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes, or until slightly thickened. Remove from heat and set aside to cool completely.
Combine cucumber, pepper, and onion in a bowl. Drizzle vinegar mixture over and toss to coat the vegetables.
Lift relish out of the bowl or jar using a slotted spoon or fork to drain off the excess vinegar. Use as a condiment for Black Bean Burgers (page 176) or Lentil Sliders, or as a relish/salsa for wraps, tacos, or burritos. Serve with Grilled Skewered Eggplant (page 28), or add to any of the “Dinner in a Bowl” meals (starting on page 84).
Transfer relish and vinegar mixture to a 4-cup-capacity jar with lid. Store in the refrigerator for up to 4 weeks.
Makes 3 Cups, Easily Halved
1 ⁄ 2 cup apple cider vinegar
1 ⁄ 2 cup granulated sugar
1 tablespoon Garam Masala Spice Blend, or store-bought
1 tablespoon Dijon mustard
1 ⁄ 2 teaspoon sea salt
1 cucumber, peel on, cut into small dice (about 2 cups)
1 ⁄ 2 red bell pepper, finely chopped
1 ⁄ 2 medium onion, finely chopped
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.