Zucchini And Carrot Pickles

Recipe Ingredients

1 tablespoon	15ml	Soy sauce
3 tablespoons	45ml	Rice vinegar
1 teaspoon	5ml	Mustard seeds
1		Dried red chili pepper
1		Ginger - 1/4" slice
10		Garlic
3		Zucchini (small)
3		Carrots (medium)

Recipe Instructions

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 marinated over them.

Cover and chill at least overnight, stirring occasionally.

Pickled vegetables make a tangy hors d'oeuvre or relish

Source:
The Pillsbury Family Cookbook (1963)

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