Iranian relish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | cup | Diced carrots |
| ¼ | cup | Shredded and diced @cabbage |
| ½ | cup | Diced Japanese eggplant |
| 2 | cups | Peeled and diced cucumber |
| 1 | cup | Diced onions |
| ¼ | cup | Diced garlic |
| 1 | cup | Diced red or green bell pepper |
| 1 | cup | Diced celery |
| 1 | cup | Mixed fresh herbs, minced * |
| 2 | tablespoons | Salt |
| 4 | To 6 cups red wine vinegar | |
Directions
* 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