Title: Zucchini and Carrot Pickles
Categories: Vegetarian Appetizer
Yield: 2 Servings

1	tb	Soy Sauce
3	tb	Rice vinegar
1	ts	Mustard seeds
1		Dried red chili pepper
1		Ginger, 1/4" slice
1	cl	Garlic
3	sm	Zucchini
3	md	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

previous

next