Recipe - Iranian Relish

Stephen Ceideburg
1 cup Diced carrots
One fourth cup Shredded and minced @cabbage
One half cup Diced Japanese eggplant
2 cup Peeled and minced cucumber
1 cup Diced onions
One fourth cup Diced garlic
1 cup Diced red or green bell
pepper
1 cup Diced celery
1 cup Mixed fresh herbs, minced *
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini