Description
A quick and easy recipe for pickled mushrooms and asparagus, perfect as a flavorful snack, salad topping, or addition to a charcuterie board. The vegetables are lightly blanched and then soaked in a tangy, spiced vinegar brine, resulting in crisp, tangy pickles that develop their full flavor after a day of refrigeration.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz button or cremini mushrooms, cleaned and halved
Brine
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 1 tbsp sugar
- 2 tsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp crushed red pepper flakes (optional)
- 2 sprigs fresh dill or 1 tsp dried dill
Instructions
- Blanch the Asparagus: Bring a pot of water to a boil and add the trimmed asparagus pieces. Let them cook for 1 minute, then promptly transfer them to an ice bath to halt the cooking process. Drain the asparagus and set aside.
- Prepare the Brine: In a medium saucepan, combine the white vinegar, water, smashed garlic cloves, sugar, kosher salt, black peppercorns, mustard seeds, and optional crushed red pepper flakes. Bring the mixture to a boil, then lower the heat and simmer gently for 2 to 3 minutes to allow the flavors to meld.
- Assemble the Pickles: Place the cleaned and halved mushrooms along with the blanched asparagus into a clean glass jar or container. Add the fresh or dried dill on top.
- Add the Brine: Pour the hot vinegar brine over the vegetables in the jar, ensuring they are completely submerged to maximize pickling and flavor penetration.
- Cool and Refrigerate: Allow the jarred vegetables to cool down to room temperature. Once cooled, seal the container tightly and refrigerate for at least 24 hours before serving to let the flavors develop fully.
Notes
- Pickles are best enjoyed after 1 to 2 days of refrigeration when flavors have melded.
- Store in the refrigerator for up to 2 weeks to maintain freshness and safety.
- These pickled vegetables work wonderfully as a snack, salad topping, or a tangy component on a charcuterie board.
