SUNNY'S EASY MUSTARD PICKLED VEGGIES

Sunny's Easy Mustard Pickled Veggies image

Provided by Sunny Anderson

Time 2h25m

Yield 2 cups

Number Of Ingredients 12

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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

Steps:

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.