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Zucchini And Carrot Pickles

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  Tamari sauce/Soy sauce 1 Tablespoon
  Rice vinegar 3 Tablespoon
  Mustard seeds 1 Teaspoon
  Dried red chili pepper 1
  Ginger slice 14 Inch
  Garlic 1 Clove (5 gm)
  Zucchini 3 Small, cut into 2 x 14-inch sticks (1 Cup)
  Carrots 3 Medium, cut into 2 x 1/2-inch sticks (1 Cup)

Combine tamari, 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 224 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.41 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1016.7 mg42.4%

Total Carbohydrates 45 g15%

Dietary Fiber 12.2 g48.6%

Sugars 18.2 g

Protein 11 g22.3%

Vitamin A 634.8% Vitamin C 152.4%

Calcium 17.3% Iron 18.8%

*Based on a 2000 Calorie diet

Zucchini And Carrot Pickles Recipe