Iranian Relish

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 c Diced red or green bell pepper
1 c Diced celery
1 c Mixed fresh herbs, minced parsley, mint, tarragon, basil, chives
2 tb Salt
4 To 6 cups red wine vinegar
1/4 c Diced garlic

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 be ready in 3 or 4 days.

Makes 6 to 7 cups.

Source: www.hamerkaz.com.au/cooking.asp

Prepared by: Margarette for February 2001 meeting