Ingredients
Scale
- 1 cup coarsely chopped tomatoes seeded
- 1 cup coarsely chopped eggplant
- ½ cup coarsely chopped cucumber seeded
- ½ cup finely chopped sweet onion
- ½ cup coarsely chopped green pepper
- ½ cup coarsely chopped red pepper
- 1 jalapeno finely chopped
- 1 cup cider vinegar
- ½ cup Brown sugar
- ½ cup Water
- 1 tsp Mustard seeds
- 1 garlic clove minced
- ½ tsp . whole fennel seed
- ¼ tsp . turmeric
- ¼ tsp . whole black peppercorns
- 1 tsp . kosher salt
Instructions
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In a small saucepan, bring vinegar, brown sugar, water, mustard seeds, garlic, fennel seed, turmeric, black peppercorns and salt to a boil. Stir to dissolve sugar and take off the heat.
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Place vegetables into an air-tight jar.
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Pour the liquid over the vegetables and refrigerate at least for 4 hours but is better for 24 hours
Notes
I calculated 2 Weight Watcher Smart Point.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 48kcal