Zucchini and carrot pickles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy Sauce |
| 3 | tablespoons | Rice vinegar |
| 1 | teaspoon | Mustard seeds |
| 1 | Dried red chili pepper | |
| 1 | Ginger, 1/4\" slice | |
| 1 | clove | Garlic |
| 3 | smalls | Zucchini |
| 3 | mediums | Carrots |
Directions
Cut Zucchini into 2X1/2 inch sticks (1 cup) Cut Carrots into 2X1/2 inch sticks (1 cup) Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
Place zucchini and carrots in a shallow dish or bowl and pour marindated over them.
Cover and chill at least overnight, stirring occasionally.
Pickled vegetables make a tangy hors d'oeuvre or relish **Loose weight naturally cook book
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