2 medium or 4 small cucumbers (about 1 1/2 pounds total), peeled, seeded and finely diced
1 small red bell pepper, finely diced
1/4 cup finely diced red onion
Combine vinegar, sugar, mustard seeds, turmeric, chile flakes and salt in a large saucepan and bring to a boil over high heat. Add cucumbers, bell pepper and onion, and return to a boil. Remove from the heat and allow to cool. Transfer to jars and refrigerate at least 2 hours to let flavors blend. Will keep refrigerated 1 to 2 weeks.
Per Serving: Serving size: about 2 tablespoons, 15 calories (0 from fat), 75mg sodium, 3g carbohydrates.
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