Sunny's Easy Mustard Pickled Veggies

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  • Level: Easy
  • Total: 2 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 2 cups
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1 pound cucumbers (about 2 medium)

1 large white onion

1 ear corn, sliced into 1/2-inch-thick rounds 

1 green or red jalapeno, cut into spears

8 to 10 sprigs fresh thyme 


1 cup apple cider vinegar

1/2 cup honey 

1/4 cup sugar, or more as needed 

4 tablespoons grained Dijon mustard 

1 teaspoon whole black peppercorns 

8 cloves garlic, ends trimmed 

Kosher salt 


  1. Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
  2. Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.
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