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