Description
These pickled cherry tomatoes, mushrooms, asparagus, corn, and snow peas make a delightful and tangy side dish or salad topping. The vegetables are blanched until just tender-crisp and then marinated in a flavorful pickling brine for a refreshing and zesty flavor.
Ingredients
Units
Scale
For the Pickling:
- 1 cup cherry tomatoes
- 1 cup mushrooms, halved
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 cup snow peas, trimmed
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 1/2 tsp salt
- 2 cloves garlic, lightly crushed
- 1 tsp black peppercorns
- 1/2 tsp mustard seeds (optional)
- 1 bay leaf
- 1 tbsp olive oil (optional, for serving)
Instructions
- Blanch the Vegetables: Bring a pot of salted water to a boil. Blanch mushrooms, asparagus, corn, and snow peas for 1–2 minutes until just tender-crisp. Drain immediately and transfer to ice water to stop cooking. Drain well.
- Prepare the Pickling Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and bay leaf. Bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat.
- Assemble the Pickles: Place cherry tomatoes and blanched vegetables into a clean heatproof jar or bowl. Pour the hot brine over the vegetables, ensuring everything is submerged.
- Cool and Marinate: Let cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
- Serve: Drain lightly and drizzle with olive oil if desired. Serve as a mezze, salad topping, or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Side Dish
- Method: Pickling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 5g
- Sodium: 710mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
