Quick pickled vegetables with mustard

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.