ZUCCHINI & CARROT PICKLES

      Title: ZUCCHINI & CARROT PICKLES
  Categories: Mcdougall, Vegetarian, Appetizers
       Yield: 2 Servings
  
       1 tb Soy Sauce
       3 tb Rice vinegar
       1 ts Mustard seeds
       1    Dried red chili pepper
       1    Ginger, 1/4" slice
       1 cl Garlic
       3 sm Zucchini
       3 md Carrots
  
    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

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