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Pickled Mushrooms and Asparagus


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  • Author: khaoula belabess
  • Total Time: 25 minutes
  • Yield: 1 jar (approximately 2 cups) 1x
  • Diet: Vegetarian

Description

A tangy and flavorful pickled vegetable dish featuring tender asparagus and button mushrooms, perfect for enhancing salads, sandwiches, or as a snack.


Ingredients

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

Instructions

  • Blanch asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender. Remove and transfer to an ice bath to stop cooking. Drain and set aside.
  • Prepare mushrooms: Halve larger mushrooms. Leave small mushrooms whole.
  • Make pickling liquid: In a small saucepan, combine water, vinegar, sugar, salt, garlic, peppercorns, mustard seeds, dill, and bay leaf. Bring to a boil and simmer for 3-5 minutes until sugar and salt dissolve.
  • Pack vegetables: In a clean jar, layer asparagus and mushrooms. Add chili if desired.
  • Add brine: Pour hot pickling liquid over vegetables, ensuring they are fully submerged.
  • Seal and refrigerate: Let jar cool to room temperature, then seal and refrigerate for at least 24 hours for best flavor. Pickled mushrooms and asparagus will last up to 2 weeks in the fridge.

Notes

For an extra kick, add more dried chilies or adjust the spices to your preference.

  • Prep Time: 15 mins
  • Cook Time: 10 minutes
  • Category: Condiments
  • Method: Pickling
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 35
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg