Iranian Relish

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Iranian Relish

 

1 cup diced carrots

1/4 cup shredded and diced cabbage

1/2 cup diced Japanese eggplant

2 cups 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 tablespoons salt

4 cups red wine vinegar, up to 6

parsley, mint, tarragon, basil, chives

 

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.

 

 

 

 

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