Iranian relish

1. * 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.
2. Traditionally, it is served with meats but it is wonderful straight out of jar with bread.
3. The large quantity of mixed herbs sets it apart from a usual relish.
4. Mixi the vegetables, herbs and salt together, cover with the vinegar.
5. Refrigerate at least 25 days before using.
6. If you omit eggplant, the relish will ready in 3 or 4 days.
7. Makes 6 to 7 cups.
8. Per tablespoon: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 116 mg sodium, 0 g fiber.