Quick pickled vegetables with mustard

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 272, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 66 G., fiber 4 G., cholesterol 0 mg, sodium 752 mg, sugar 53 G.

Marinate the vegetables in a honey and grainy mustard brine, and they'll be ready to eat in just a few hours. Sunny Anderson suggests adding some diced baby corn to the cucumbers. The vegetables will be tart and sweet, with a pleasant jalapeno kick. The longer you let them marinate, the more intense the flavor will be.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetables

450 g of cucumbers
1 large white onion
1 ear of corn, cut into 1cm thick circles.
1 jalapeño (green or red), cut into strips
8-10 sprigs of fresh thyme

Brine

1 cup apple cider vinegar
0.5 cups honey
1/4 cup sugar (or more, to taste)
4 tablespoons grainy Dijon mustard
1 teaspoon black peppercorns
8 cloves of garlic

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cucumbers, corn, jalapeno pepper, onions, honey, whole grain mustard, black peppercorns, garlic, thyme, apple cider vinegar

Cooking the dish according to the recipe:

Vegetables:

Peel the cucumbers and cut them into 2-cm-thick coins or slice them lengthwise. Peel and thinly slice half the onion, then finely chop the other half. Place the cucumbers, corn, jalapeño, onion, and thyme in a heat-proof jar or container with a tight-fitting lid.
Brine:

In a small saucepan, combine vinegar, honey, sugar, mustard, peppercorns, garlic, a pinch of salt, and 1 cup of water. Heat over medium heat, stirring until the sugar and salt dissolve. Taste and add more sugar or salt if needed. Bring to a boil, then remove from heat.

Pour the hot brine over the prepared vegetables and stir. Cover and refrigerate until completely chilled. Serve the pickled vegetables chilled or at room temperature.

Categories:

recipe / Calorie content of prepared meals / Pickled dishes / Summer dishes / Appetizers / Beer snacks / Vegetable appetizers / Sunny Anderson