Zucchini And Carrot Pickles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Appetizers, Mcdougall, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | T | Soy Sauce |
| 3 | T | Rice vinegar |
| 1 | t | Mustard seeds |
| 1 | Dried red chili pepper | |
| 1 | Ginger, 1/4" slice | |
| 1 | Garlic | |
| 3 | Zucchini | |
| 3 | Carrots |
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 marindated over them. Cover and chill at least overnight, stirring occasionally. Pickled vegetables make a tangy hors d'oeuvre or relish **Loose weight naturally cook book
A Message from our Provider:
“People disappoint. God doesn’t.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 345.9mg
Potassium: 943.3mg
Carbohydrates: 25.2g
Fiber: 4.5g
Sugar: 9g
Protein: 3.8g