Zucchini And Carrot Pickles - cooking recipe

Ingredients

1 tablespoon soy sauce
3 tablespoons rice vinegar
1 teaspoon mustard seeds
1 dried red chili pepper
1/4 inch gingerroot, 1/4-inch slice
1 garlic clove
3 small zucchini
3 medium carrots

Preparation

Cut Zucchini into 2 x 1/2 inch sticks (1 cup) Cut Carrots into 2 x 1/2 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 marinade over them.
Cover and chill at least overnight, stirring occasionally.