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