One tomato, two tomato
One tomato, two tomato
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.
Spicy Ginger Mustard Pickles
9/7/11
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
Ingredients:
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
Instructions:
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?
SUMMER PICKLING & CANNING RECIPES
Pickles
Canning
Jams & Jellies