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Iranian Relish

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      Title: IRANIAN RELISH
 Categories: Sauces, Iranian
      Yield: 6 Servings
 
           Stephen Ceideburg
      1 c  Diced carrots
    1/4 c  Shredded and diced @cabbage
    1/2 c  Diced Japanese eggplant
      2 c  Peeled and diced cucumber
      1 c  Diced onions
    1/4 c  Diced garlic
      1 c  Diced red or green bell
           -pepper
      1 c  Diced celery
      1 c  Mixed fresh herbs, minced *
      2 tb Salt
      4    To 6 cups red wine vinegar
 
  * parsley, mint, tarragon, basil, chives
  
  My friend Giti Hormozyari served me this refreshing mixture with a
  slice of bread and a glass of iced tea on a hot, July day. I was
  exhausted, ready to faint from the heat and this revived me
  completely. Traditionally, it is served with meats but it is
  wonderful straight out of jar with bread. The large quantity of mixed
  herbs sets it apart from a usual relish.
  
  Mix the vegetables, herbs and salt together, cover with the vinegar.
  
  Refrigerate at least 25 days before using. If you omit eggplant, the
  relish will ready in 3 or 4 days.
  
  Makes 6 to 7 cups.
  
  PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0
  mg cholesterol, 116 mg sodium, 0 g fiber.
  
  From an article by Georgeanne Brennan in The San Francisco Chronicle,
  9/4/91.
  
  Posted by Stephen Ceideburg
 
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