A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

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.

Spicy Ginger Mustard Pickles Recipe

By Tammy Kimbler


3 lbs zucchini, cucumber & carrots combined

1 red bell pepper

1 garlic clove, minced

2 c white vinegar

1“ piece ginger, grated

1 1/3rd c white sugar

1 tsp brown mustard seed

1 tsp yellow mustard seed

1 tbs salt

2 tsp prepared horseradish mustard

1 tsp red chili flakes


Slice all the vegetables uniformly.  I used a fun zigzag slicer.  Have your boiling water bath, pint or 1/2 pint jars and lids hot and standing by.  Combine all ingredients in a pot and bring to a simmer.  Ladle hot vegetables into jars, topping off with brine.  Remove any air bubbles.  Wipe the rims with a clean towel dipped in hot water.  Screw on lids and process pints for 10 minutes.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?