Iranian Relish
| Yield: | 6 Servings |
| Categories: | Sauces |
| Stephen Ceideburg | ||
| 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 |
| 1/4 | c | Diced garlic |
| 1 | c | Diced red or green bell pepper |
| 1 | c | Diced celery |
| 1 | c | Mixed fresh herbs, minced * |
| 2 | tb | Salt |
| 4 | To 6 cups red wine vinegar |
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