Easy Pickled Potatoes Recipe | Tangy & Flavorful Side Dish

Pickled potatoes are a unique and flavorful dish that combines the earthy taste of potatoes with the tangy and zesty notes of pickling spices. Typically made with small, firm potatoes, this dish involves boiling the brine potatoes until they are tender and then immersing them in a brine solution made of vinegar, water, salt, sugar, and various seasonings such as garlic, dill, mustard seeds, and peppercorns.

The circle potatoes absorb the tangy brine, resulting in a refreshing and slightly acidic flavor profile. Pickled potatoes can be served as a standalone snack, a side dish, or a vibrant addition to salads and charcuterie boards. Their bright flavor and unique texture make them an interesting and delightful option for those looking to experiment with traditional pickling techniques and elevate the humble potato.

Pickled Potatoes Recipe

Discover how to make tangy, flavorful pickled potatoes with this easy recipe. Perfect as a snack, side dish, or topping, these quick-pickled potatoes are sure to impress!

Ingredients:

• 1.5 pounds small new potatoes or fingerling potatoes
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 4 cloves garlic, peeled and smashed
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon dill seeds
• 2-3 fresh dill sprigs
• 1 small red chili pepper, sliced (optional for heat)
• 1 medium red onion, thinly sliced

Equipment:

• Large pot
• Colander
• Clean kitchen towel
• Quart-sized glass jars with lids
• Saucepan
• Measuring cups and spoons

Instructions:

1. Prepare the Potatoes:
   • Wash and scrub the potatoes thoroughly to remove any dirt. Leave the skins on for added texture and flavor.
   • Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat.
   • Reduce heat to medium and simmer the potatoes until they are just tender but not falling apart, about 10-15 minutes. Check doneness by piercing with a fork.
   • Drain the potatoes in a colander and let them cool slightly.
2. Slice the Potatoes:
   • Once the potatoes are cool enough to handle, slice them into rounds about 1/4-inch thick. For very small potatoes, you can halve or quarter them instead.
3. Prepare the Pickling Brine:
   • In a saucepan, combine the white vinegar, water, sugar, kosher salt, garlic cloves, mustard seeds, black peppercorns, coriander seeds, and dill seeds.
   • Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
   • Once boiling, reduce the heat and simmer for 5 minutes to allow the flavors to meld.
   • Remove the brine from the heat and let it cool slightly.
4. Pack the Jars:
   • In clean, sterilized quart-sized glass jars, layer the sliced potatoes, thinly sliced red onion, fresh dill sprigs, and slices of red chili pepper (if using).
   • Pack the jars tightly but without smashing the potatoes.
5. Add the Brine:
   • Pour the hot brine over the packed jars, ensuring the potatoes are fully submerged. Divide the garlic cloves and spices evenly among the jars.
   • Leave about 1/2 inch of headspace at the top of each jar.
6. Seal the Jars:
   • Wipe the rims of the jars with a clean, damp cloth to remove any brine or debris.
   • Place the lids on the jars and screw on the bands until fingertip tight.
7. Process the Jars (Optional for Long-Term Storage):
   • If you plan to store the pickled potatoes for an extended period, process the jars in a boiling water bath for 10 minutes.
   • Carefully remove the jars from the water bath and let them cool completely on a towel-lined countertop.
   • Check the seals once the jars are cool. The lids should not flex up and down when pressed.
8. Cure the Potatoes:
   • For the best flavor, let the pickled potatoes cure in the refrigerator for at least 24-48 hours before eating.
   • Store the jars in the refrigerator if you did not process them in a water bath. Processed jars can be stored in a cool, dark place for up to one year.

Serving Suggestions:

• Enjoy pickled potatoes as a tangy side dish or snack.
• Add them to salads for a zesty flavor boost.
• Serve them alongside grilled meats or sandwiches for a crunchy contrast.
• Incorporate them into charcuterie boards for an interesting addition.

Also Enjoy Peanut butter shot from here.

Best Potatoes for Canning

When selecting best canning potatoes, it’s crucial to choose varieties that maintain their texture and flavor during the canning process. Here are the best types of potatoes for canning:

1. Waxy Potatoes

• Characteristics: These potatoes have a lower starch content and a higher moisture content, which helps them retain their shape and texture during the canning process.
• Examples:
  • Red Potatoes: Small, firm, and hold up well to the canning process without becoming mushy.
  • Yukon Gold: Known for their buttery flavor and smooth texture, they maintain their integrity well in jars.

2. New Potatoes

• Characteristics: These are young potatoes harvested early in the season. They have thin skins and a firm texture.
• Examples:
  • Baby Red Potatoes: Ideal for canning due to their small size and firm flesh.
  • Baby White Potatoes: Another excellent choice for canning, with a creamy texture and delicate flavor.

3. Fingerling Potatoes

• Characteristics: These small, elongated potatoes have a firm texture and are less starchy.
• Examples:
  • Russian Banana: A popular fingerling variety with a firm texture and nutty flavor, perfect for canning.
  • French Fingerling: Known for its smooth texture and ability to hold its shape during canning.

Potatoes to Avoid

• Russet Potatoes: High in starch and tend to disintegrate during the canning process, leading to a mushy texture.
• White Potatoes: While some can hold up, many have a higher starch content that makes them less ideal for canning compared to waxy varieties.

Preparation Tips for Canning Potatoes

1. Choose Fresh, Firm Potatoes: Select potatoes that are free from bruises, sprouts, and green spots.
2. Peel and Cut: Peel the potatoes and cut them into uniform sizes to ensure even cooking and processing.
3. Blanching: Parboil the potatoes for 2-10 minutes, depending on size, to preserve their texture and color before canning.
4. Packing: Pack the hot potatoes into jars, leaving appropriate headspace, and cover with boiling water or broth.
5. Processing: Process the jars in a pressure canner according to recommended guidelines to ensure safety and proper preservation.

By choosing the right potato varieties and following proper preparation and processing techniques, you can ensure that your canned potatoes remain firm, flavorful, and enjoyable for months to come.

How long do gold Potatoes Last

Gold potatoes can last 2-3 weeks when stored in a cool, dark, and well-ventilated place.

Nutritional Information for Pickled Potatoes

• Calories: 70
• Total Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 300-600mg (depends on the amount of salt used in the brine)
• Total Carbohydrates: 16g
  • Dietary Fiber: 2g
  • Sugars: 2-4g (includes sugars from the brine)
• Protein: 2g
• Vitamin A: 0% of the Daily Value (DV)
• Vitamin C: 15% of the DV
• Calcium: 2% of the DV
• Iron: 4% of the DV
• Potassium: 10% of the DV

Health Benefits

1. Low in Calories: Pickled potatoes are a low-calorie food, making them a suitable option for those monitoring their calorie intake.
2. High in Fiber: The dietary fiber content aids in digestion and promotes a feeling of fullness.
3. Source of Vitamins and Minerals: They provide a good amount of vitamin C and potassium, essential for immune function and heart health.
4. Probiotics (if fermented): If the pickling process involves fermentation, the pickled potatoes can provide beneficial probiotics that support gut health.

Considerations

• Sodium Content: Pickled foods can be high in sodium, which is important to consider for individuals managing their sodium intake.
• Added Sugars: The sugar content can vary based on the recipe, so adjusting the amount of added sugar in the brine can make the pickles healthier.

Tips for Healthier Pickled Potatoes

• Reduce Sodium: Use less salt in the brine or rinse the pickles before eating to reduce sodium content.
• Use Natural Sweeteners: Substitute sugar with natural sweeteners like honey or agave syrup, or reduce the amount of sugar used.
• Add Vegetables: Incorporate additional vegetables like carrots, bell peppers, or cauliflower to increase nutrient diversity.