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  Iranian Relish
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:
Stephen Ceideburg
1 cup Diced carrots
1/4 cup Shredded and diced @cabbage
1/2 cup Diced Japanese eggplant
2 cup Peeled and diced cucumber
1 cup Diced onions
1/4 cup Diced garlic
1 cup Diced red or green bell pepper
1 cup Diced celery
1 cup Mixed fresh herbs, minced *
2 tbsp Salt
4 To 6 cups red wine vinegar
Instructions:
* 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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