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
Scale
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
