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Zucchini and Carrot Pickles

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“Not a canning recipe!”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 inch sticks (1 cup)
  2. Combine soy sauce, vinegar, mustard seeds, chili pepper, ginger and garlic in a small bowl.
  3. Place zucchini and carrots in a shallow dish or bowl and pour marinade over them.
  4. Cover and chill at least overnight, stirring occasionally.

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