Zucchini and Carrot Pickles
- 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
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
