Zucchini & Carrot Pickles Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Soy Sauce,
3 tbsp: Rice vinegar,
1 tsp: Mustard seeds,
1: Dried red chili pepper,
1: Ginger, 1/4" slice
1 centiliter: Garlic,
3 small: Zucchini,
3 medium: Carrots,
Directions:
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 doeuvre or relish
**Loose weight naturally cook book
Source from luhu.jp
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 doeuvre or relish
**Loose weight naturally cook book
Source from luhu.jp