| Zucchini and Carrot Pickles
1 tablespoon of soy sauce
3 tablespoons of rice vinegar
1 teaspoon of mustard seeds
1 Dried red chili pepper
1 Ginger, 1/4" slice
1 clove Garlic
3 small Zucchini
3 medium Carrots
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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
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