Description

This recipe for Pickled Mushrooms and Asparagus delivers a tangy, crisp, and flavorful preserve perfect for snacking, salads, or as a vibrant side dish. Quick to prepare with a simple brine of vinegar, sugar, and aromatic spices, this pickled treat balances the earthiness of mushrooms and the fresh, slightly sweet bite of asparagus. Ideal for adding a burst of zest to your meals, it requires minimal cooking and only a day of refrigeration to develop its delicious flavors.

Ingredients

Scale

Vegetables

1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup button mushrooms, cleaned and halved

Pickling Liquid

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 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, then drain and set aside.
Prepare Mushrooms: Clean the button mushrooms thoroughly. Halve the larger mushrooms while leaving the smaller ones whole to maintain a nice texture in the pickling jar.
Make Pickling Brine: In a small saucepan, combine water, white vinegar, sugar, salt, garlic slices, black peppercorns, mustard seeds, dill seeds (or fresh dill), and bay leaf. Bring the mixture to a boil and then reduce heat to simmer for 3-5 minutes until the sugar and salt are fully dissolved and the spices release their flavors.
Assemble Jar: In a clean, sterilized jar, layer the blanched asparagus and prepared mushrooms evenly. If you prefer some heat, add the dried chili at this stage.
Add Brine: Carefully pour the hot pickling liquid over the vegetables in the jar, making sure all pieces are fully submerged to ensure proper preservation and flavor infusion.
Cool and Refrigerate: Allow the jar to cool to room temperature before sealing it tightly. Refrigerate the jar for at least 24 hours to let the flavors meld. The pickled mushrooms and asparagus will keep well in the refrigerator for up to 2 weeks.

Notes

Blanching asparagus helps maintain its bright color and crisp texture in the pickling process.
Use fresh, firm mushrooms and asparagus for the best texture and flavor.
Adjust the sugar and salt levels to taste, but keep in mind they are essential for preservation.
For longer storage, use sterilized jars and keep refrigerated.
Pickling time can be extended up to 48 hours for a stronger flavor.
Optional dried chili can be omitted or replaced with fresh chili for varied heat.