Description
This Pickled Mushrooms and Asparagus recipe offers a tangy and flavorful way to enjoy fresh seasonal vegetables. Blanched asparagus and halved button mushrooms are preserved in a spiced vinegar brine infused with garlic, mustard seeds, dill, and optional chili heat. Perfect as a tangy side dish or an addition to salads, sandwiches, and charcuterie boards, this simple pickling method requires just 25 minutes of prep and delivers vibrant taste after a day in the fridge.
Ingredients
Scale
Vegetables
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup button mushrooms, cleaned and halved
Pickling Brine
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, thinly sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds (or fresh dill)
- 1 bay leaf
- Optional: 1 dried chili for heat
Instructions
- Blanch asparagus: Bring a pot of salted water to a boil. Add the trimmed asparagus pieces and cook for 2-3 minutes until tender but still crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process. Drain and set aside.
- Prepare mushrooms: Clean the button mushrooms thoroughly. Halve the larger mushrooms while leaving the smaller ones whole to maintain texture in the pickles.
- Make pickling liquid: In a small saucepan, combine water, white vinegar, sugar, salt, thinly sliced garlic, black peppercorns, mustard seeds, dill seeds (or fresh dill), and a bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 3-5 minutes until the sugar and salt have fully dissolved and the flavors meld.
- Pack vegetables: In a clean pickling jar, layer the blanched asparagus and prepared mushrooms evenly. Add the dried chili if you want a bit of heat.
- Add brine: Carefully pour the hot pickling liquid over the layered vegetables in the jar, ensuring everything is fully submerged to prevent spoilage.
- Seal and refrigerate: Allow the jar to cool down to room temperature. Seal it tightly and place it in the refrigerator for at least 24 hours to develop the flavors. The pickled mushrooms and asparagus will keep well for up to 2 weeks in the fridge.
Notes
- Blanching asparagus briefly preserves its color and crispness in the pickles.
- Ensure vegetables are fully submerged in brine to avoid spoilage during storage.
- The pickles develop better flavor after resting at least 24 hours but can be eaten sooner if needed.
- Use a clean sterilized jar and lid to maintain freshness and safety.
- Dill seeds or fresh dill can be used depending on availability and flavor preference.
- Adjust sugar and salt to taste if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pickles & Preserves
- Method: Stovetop
- Cuisine: American
