Pickled Vegetable Chutney

In a small saucepan place water, salt, sweetener of choice, oregano & smoked paprika to simmer to dissolve the salt and take off the heat. Add apple cider vinegar

Cut vegetable trim to similar-sized pieces.

Place vegetables and hot vinegar mixture in a heavy-duty zip lock bag or nonreactive jar, add olive oil. Coat the vegetables and place them in the fridge overnight.

Strain the brine into a container and reserve. Place the pickled vegetables into a food processor and pulse to desired constancy, adding reserved brine as needed.

Place your pickled chutney in a nonreactive jar or bag. Chutney will hold for four weeks.