Description

This vibrant and tangy Pickled Mushrooms and Asparagus recipe offers a delightful way to enjoy spring vegetables with a crisp, zesty brine. Perfect as a side dish or condiment, these quick pickles are made by blanching fresh asparagus and mushrooms before soaking them in a flavorful vinegar-based brine infused with garlic, mustard seeds, and optional dill. Ideal for adding brightness and crunch to any meal, they keep well refrigerated for up to two weeks.

Ingredients

Scale

Vegetables

1 bunch asparagus, trimmed and cut into 2-inch pieces
8 ounces cremini or button mushrooms, cleaned and halved

Pickling Brine

1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
3 cloves garlic, smashed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)

Optional Garnish

2 sprigs fresh dill (optional)

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Instructions

Blanch the Asparagus: Bring a large pot of water to a boil. Add the trimmed and cut asparagus pieces and blanch them for 1–2 minutes until they turn bright green and are just tender. Quickly remove the asparagus and plunge them into an ice bath to stop the cooking process and maintain their crispness.
Blanch the Mushrooms: Using the same pot of boiling water, add the cleaned and halved mushrooms. Blanch them for 2–3 minutes until tender. Immediately transfer the mushrooms to the ice bath to cool and set their texture.
Prepare the Brine: In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, smashed garlic cloves, black peppercorns, mustard seeds, and red pepper flakes if using. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved and the brine is aromatic.
Assemble the Pickles: In clean glass jars, tightly pack the blanched asparagus and mushrooms. Place a sprig of fresh dill into each jar if desired for added flavor.
Add the Brine: Pour the hot brine over the vegetables in the jars, ensuring the asparagus and mushrooms are fully submerged to prevent spoilage.
Cool and Refrigerate: Allow the jars to cool to room temperature. Seal them tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Notes

These quick pickles will keep in the fridge for up to 2 weeks.
You can substitute apple cider vinegar for a slightly sweeter, fruitier flavor.
Feel free to add sliced onions or carrots to the jars for more vegetable variety and texture.