Sunny's Easy Mustard Pickled Veggies
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 272
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 53
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 752
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
Ingredients
Veggies:
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
Liquid:
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
Directions
- 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.
- 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.