Description

This pickled mushrooms and asparagus recipe offers a tangy, flavorful way to preserve fresh vegetables. With a balanced brine of vinegar, sugar, and spices, the crisp asparagus and earthy mushrooms become a delightful snack or condiment, perfect for salads, sandwiches, or as a zesty side dish. Quick to prepare and lasting up to two weeks in the refrigerator, this easy pickled treat enhances any meal with its bright, savory notes.

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

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Instructions

Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes until tender but still crisp. Immediately transfer the asparagus to an ice bath to halt the cooking process. Drain well and set aside.
Prepare Mushrooms: Clean the mushrooms thoroughly. Halve the larger mushrooms and leave the smaller ones whole to ensure even pickling.
Make Pickling Liquid: In a small saucepan, combine water, white vinegar, sugar, salt, sliced garlic, black peppercorns, mustard seeds, dill seeds or fresh dill, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 3 to 5 minutes until the sugar and salt have fully dissolved.
Layer Vegetables in Jar: Place the blanched asparagus and mushrooms in a clean jar, layering them evenly. Add the optional dried chili if you prefer a spicy kick.
Pour Pickling Brine: Carefully pour the hot pickling brine over the vegetables, making sure they are completely submerged to prevent spoilage.
Cool and Refrigerate: Allow the jar to cool to room temperature. Seal the jar tightly and refrigerate for at least 24 hours to let the flavors develop fully. The pickled mushrooms and asparagus are best enjoyed within 2 weeks.

Notes

Use fresh, firm asparagus and mushrooms for the best texture.
Blanching the asparagus preserves crispness and color.
Ensure vegetables are fully submerged in brine to prevent spoilage.
For a spicier pickle, add more dried chilies or a pinch of red pepper flakes.
This pickle lasts up to 2 weeks refrigerated; always use a clean utensil to remove pickles to avoid contamination.