Zucchini & carrot pickles

Yield: 2 Servings

Measure Ingredient
1 tablespoon Soy Sauce
3 tablespoons Rice vinegar
1 teaspoon Mustard seeds
1 \N Dried red chili pepper
1 \N Ginger, 1/4\" slice
1 clove Garlic
3 smalls Zucchini
3 mediums Carrots

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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