If you’re looking to add a punch of bright, tangy flavor to your table, these Pickled Mushrooms and Asparagus are truly a game changer! With crisp-tender asparagus, meaty mushrooms, and an aromatic, spicy brine, you’ll bring a gorgeous pop of color and irresistible zing to sandwiches, salads, and snack platters. Whether you’re serving them with a cheese board, piling them on grain bowls, or enjoying them straight from the jar, this is the kind of quick pickle you’ll want in your fridge at all times.
Ingredients You’ll Need
This recipe proves just how a few staple ingredients—plus a little care—can transform humble veggies into something unforgettable. Each component brings its own unique character, so don’t skip any if you want that perfect balance of taste and texture!
- Asparagus: Fresh, tender spears bring a satisfying crunch and a burst of green color.
- Button or Cremini Mushrooms: Earthy, juicy, and soaks up the vibrant brine beautifully.
- White Vinegar: The tangy base for your brine that really makes these veggies pop.
- Water: Dilutes the acidity just enough to let the natural flavors shine through.
- Garlic (smashed): Adds savory depth and a subtle bite.
- Sugar: A spoonful mellows the acidity and balances everything out.
- Kosher Salt: Essential for seasoning and enhancing the veggies’ flavors.
- Black Peppercorns: Gives a peppery fragrance and gentle heat.
- Mustard Seeds: Provides little pops of zing and a gentle warmth.
- Crushed Red Pepper Flakes (optional): Want a kick? This is your flavor booster.
- Fresh or Dried Dill: Adds that familiar, classic pickle brightness and aroma.
How to Make Pickled Mushrooms and Asparagus
Step 1: Blanch the Asparagus
Start by bringing a large pot of salted water to a boil. Toss in the trimmed, bite-sized asparagus and let them cook for just 1 minute. This quick blanch keeps them intensely green and perfectly crisp-tender. Immediately transfer the asparagus to an ice water bath to lock in that gorgeous color and stop the cooking process. Drain thoroughly and set them aside while you prepare the brine.
Step 2: Prepare the Brine
In a medium saucepan, combine white vinegar, water, smashed garlic, sugar, kosher salt, black peppercorns, mustard seeds, and if you want a little heat, a pinch of crushed red pepper flakes. Bring everything to a happy boil, then dial back the heat and let it simmer for 2–3 minutes. Your kitchen will already smell amazing, and you’ll know that brine is loaded with flavor!
Step 3: Pack the Jars
Arrange the mushrooms and blanched asparagus in a clean glass jar or sealable container. Tuck the fresh dill (or sprinkle dried dill) among the veggies—this infuses them with the fresh, signature taste you want from Pickled Mushrooms and Asparagus. Don’t be afraid to pack the jar tightly; the veggies will soften a little as they pickle.
Step 4: Add the Brine and Seal
Carefully pour the hot brine over the vegetables, making sure everything is completely covered. Let the mixture cool to room temperature before sealing the jar. This simple step locks in the flavors and ensures your Pickled Mushrooms and Asparagus soak up every ounce of that aromatic goodness.
Step 5: Refrigerate and Wait!
Seal the container and refrigerate it for at least 24 hours. This is the hardest part, but the wait is absolutely worth it—the veggies become tangy, vibrant, and crave-worthy with every hour that passes. Pickled Mushrooms and Asparagus taste their absolute best after 1 to 2 days. Store in the refrigerator and enjoy whenever you need a burst of flavor!
How to Serve Pickled Mushrooms and Asparagus
Garnishes
Fresh herbs like dill or chives sprinkled on top elevate the visual appeal, while a twist of freshly cracked black pepper adds just a bit more complexity. A tiny drizzle of olive oil, if you’re serving them solo, also gives them a gorgeous sheen and complements their crisp-tender bite.
Side Dishes
These tangy bites pair beautifully with savory dishes: toss them over a mixed green salad, serve them alongside roasted meats, or pile them onto your next charcuterie board. The briny, bright flavors of Pickled Mushrooms and Asparagus offer the perfect counterpoint to creamy cheeses, crunchy toast, or smoky cured meats.
Creative Ways to Present
Think outside the (pickle) jar! Top your avocado toast for a brunch showstopper, pile them onto grain bowls or noodle salads, or use them to liven up sandwiches and wraps. Even stirred into pasta salads, Pickled Mushrooms and Asparagus bring a punch of flavor and beautiful color to the dish.
Make Ahead and Storage
Storing Leftovers
Keep your Pickled Mushrooms and Asparagus in a sealed glass jar or airtight container in the refrigerator. They’ll stay vibrant and crisp for up to two weeks, making them the most convenient fridge snack or quick addition to weeknight dinners.
Freezing
Freezing is not recommended for this recipe. The texture of both mushrooms and asparagus changes dramatically when frozen and thawed, resulting in a mushy bite instead of that signature crispness you want from a quick pickle.
Reheating
These pickles are meant to be enjoyed straight from the fridge—no reheating necessary! Their cool, tangy flavor is what makes Pickled Mushrooms and Asparagus so refreshing and versatile. If you’re folding them into cooked dishes, add them at the very last minute so they stay bright and snappy.
FAQs
Can I use other types of mushrooms?
Absolutely! While button and cremini mushrooms are classic for their texture and mild flavor, you can experiment with shiitake, oyster, or even portobello mushrooms. Just make sure to cut them into bite-sized pieces so the brine can work its magic evenly.
Do I have to blanch the asparagus?
Yes, blanching is important. It preserves that beautiful green color and keeps the asparagus crisp-tender. Skipping this step may leave your asparagus too tough or dull in appearance.
How spicy are these pickles with the red pepper flakes?
The red pepper flakes add just a touch of warmth but won’t overwhelm the palate. If you’re sensitive to heat or serving little ones, feel free to leave them out. Or, dial it up for a fiery kick—your kitchen, your rules!
How long do Pickled Mushrooms and Asparagus need to sit before eating?
They’re delicious even after just 24 hours, but if you can wait 1 to 2 days, the flavors mellow and meld even more, giving you the tastiest result. After that, enjoy them for up to two weeks straight from the fridge.
What other herbs can I use besides dill?
If dill isn’t your favorite, you can try fresh tarragon, thyme, or even basil for a fresh twist. Each brings its own special note to the brine, so don’t hesitate to get creative with what’s in your garden or fridge.
Final Thoughts
There’s something magical about opening your fridge to a jar of homemade Pickled Mushrooms and Asparagus—you know you’ve got a treat ready for any craving or occasion. Give them a try, share them at your next gathering, and watch how fast they disappear. Happy pickling, and enjoy every zippy, crunchy bite!
Print
Pickled Mushrooms and Asparagus Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 24-hour pickling time)
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook / Quick Pickling
- Cuisine: American
- Diet: Vegan
Description
This recipe for pickled mushrooms and asparagus is a quick and easy way to add tangy, flavorful veggies to your meals. Perfect for snacking, salads, or as part of a charcuterie board!
Ingredients
Asparagus:
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
Mushrooms:
- 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: Blanch the asparagus in boiling water for 1 minute, then transfer to an ice bath.
- Prepare the Brine: In a saucepan, combine vinegar, water, garlic, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Simmer for 2–3 minutes.
- Combine Ingredients: Place mushrooms and asparagus in a jar, add dill, then pour the hot brine over the vegetables.
- Chill and Serve: Let cool, seal, and refrigerate for at least 24 hours before enjoying.
Notes
- Best after 1–2 days
- Store in the refrigerator for up to 2 weeks
Nutrition
- Serving Size: ½ cup
- Calories: 25
- Sugar: 1g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
