Introduction
Pickled Mushrooms and Asparagus is a delightful combination of earthy mushrooms and crisp asparagus, all bathed in a tangy, spiced brine. This pickled duo is perfect for adding a punch of flavor to your salads, charcuterie boards, or simply enjoying as a snack. Whether you’re a seasoned pickler or a beginner, this recipe is straightforward and results in a delicious, long-lasting treat that you can enjoy for months. With simple ingredients and a bit of patience, you’ll have a flavorful addition to your pantry that everyone will love.
Ingredients
- 1 pound button mushrooms, cleaned and trimmed
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds
- 1 bay leaf
Instructions
Preparing the Vegetables
Clean and Trim the Mushrooms: Ensure that the mushrooms are free from dirt and trim any tough stems.
Prepare the Asparagus: Trim the woody ends and cut the asparagus into 2-inch pieces, perfect for packing into jars.
Preparing the Brine
Combine the Ingredients: In a large pot, mix together the white vinegar, water, sugar, salt, garlic, mustard seeds, black peppercorns, dill seeds, and bay leaf.
Heat the Brine: Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt completely.
Cool Slightly: After boiling, let the brine cool slightly before pouring it over the packed jars to prevent the vegetables from becoming too soft.
Packing the Jars
Layer the Vegetables: Start by packing the cleaned mushrooms and cut asparagus tightly into sterilized jars. Leave about 1/2 inch of headspace at the top of each jar.
Pour the Brine: Carefully pour the hot brine over the packed vegetables, making sure they are completely submerged. Leave about 1/2 inch of headspace at the top.
Sealing and Processing
Seal the Jars: Wipe the rims of the jars clean to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.
Process the Jars: Process the sealed jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged and maintain a gentle boil throughout the process.
Cooling and Storing
Cool the Jars: Carefully remove the jars from the water bath using tongs and place them on a towel or rack to cool to room temperature.
Check the Seals: Once cooled, check that the lids have sealed properly by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
Flavor Development
Store the Jars: Store the sealed jars in a cool, dark place for at least a week to allow the flavors to develop fully. The longer they sit, the more flavorful the pickled mushrooms and asparagus will become.
Refrigeration: Once opened, refrigerate the jars and consume within a few weeks, ensuring the vegetables stay submerged in the brine to prevent spoilage.
Conclusion
Pickled Mushrooms and Asparagus offers a unique and delicious way to enjoy these vegetables with a tangy twist. Whether served as part of a salad, alongside a main dish, or simply on their own, these pickles are sure to add a burst of flavor to any meal. With easy preparation and a bit of patience, you’ll have a homemade treat that’s both versatile and tasty. Enjoy your pickling adventure, and savor the delightful combination of pickled mushrooms and asparagus in your next meal!
It would me nice if you include ingredients (you mention sugar but not in things you need) portions (measurements) would also help for making the brine
Thanks
Hi,
I just did an update to add this, thank you 🙂
Regards