Description
This recipe for Pickled Mushrooms and Asparagus offers a quick and tangy way to enjoy fresh spring vegetables. The vegetables are blanched briefly and then soaked in a flavorful brine featuring vinegar, garlic, mustard seeds, and spices, resulting in a crisp and zesty snack or side dish that can be enjoyed after just 24 hours in the refrigerator.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus (trimmed and cut into 2-inch pieces)
- 8 oz button or cremini mushrooms (cleaned and halved)
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 garlic cloves (smashed)
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 sprig fresh dill (optional)
Instructions
- Blanch the asparagus: Bring a large pot of salted water to a boil. Add the trimmed asparagus pieces and cook for 1 minute to slightly soften them while retaining their crispness.
- Shock in ice bath: Immediately transfer the blanched asparagus to a bowl of ice water to rapidly stop the cooking process and preserve their vibrant color and texture. Drain and set aside.
- Prepare the pickling brine: In a small saucepan, combine white vinegar, water, sugar, kosher salt, smashed garlic cloves, mustard seeds, black peppercorns, optional red pepper flakes, and the bay leaf. Bring the mixture to a simmer over medium heat while stirring to dissolve the sugar and salt fully.
- Layer the vegetables: In a clean glass jar or container, place the blanched asparagus pieces and raw mushroom halves in alternating layers to evenly distribute the vegetables.
- Add the brine and dill: Pour the hot brine over the vegetables, ensuring they are completely submerged. Add a sprig of fresh dill if desired for extra flavor.
- Cool and refrigerate: Let the jar cool to room temperature, then cover it and refrigerate for at least 24 hours to allow the flavors to meld and develop. For a stronger taste, allow the pickles to sit for 2 to 3 days before serving.
Notes
- These quick pickled vegetables keep well in the refrigerator for up to 2 weeks.
- Enjoy them as a tangy snack, part of a charcuterie board, or chopped and tossed into salads and grain bowls.
- For a more intense pickle flavor, let them ferment in the fridge for 2–3 days before serving.
