|Fennel seeds||6 Tablespoon|
|Poppy seeds||6 Tablespoon|
|Mustard seeds||1⁄4 Pound|
Wash brinjals, but don't peel them.
Trim off caps and cut into medium-sized cubes.
Cook in slightly salted, boiling water for several minutes.
Mean- while, cook sugar, vinegar and paprika to- gether.
Then add the remaining ingredients as well as the brinjals.
Boil for 2 - 3 minutes, but no longer.
Brinjals should still hold their cube shape.
Ladle into sterilised jars, covering the cubes with the pickling liquid.
Seal and store for 2 weeks before using.