Instructions: 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 marinated over them. Cover and chill at least overnight, stirring occasionally. Pickled vegetables make a tangy hors 'doeuvre or relish **Loose weight naturally cook book. Serves 2 |
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