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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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