Mustard Pickles remind me of my Great Grandma Kimbler. She used to make all kinds. They are a deliciously old-fashioned and frugal concoction, intended to preserve and liven up over abundant produce during the summer. I recall eating peppers, cauliflower, onions, zucchini, green tomatoes and okra, depending on the batch. A bit exotic to me as a child, these pickles now seem like the ultimate flexible vehicle that can be adjusted from spicy to sweet, traditional to ethnic.
For this small batch I used zucchini, cucumbers and peppers from my garden, plus red carrots from the farmers market. For a fun twist I used a wavy cutter to prep all the vegetables. I also used red pepper and fresh ginger in addition to the mustard spices.