|
|
Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 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 marinade over them. Cover and chill at least overnight, stirring occasionally. Pickled vegetables make a tangy hors doeuvre or relish **Loose weight naturally cook book |
