Pickled Potatoes Recipe
Pickled potatoes are a unique and flavorful dish that combines the earthy taste of potatoes with the tangy and spicy notes of a pickling brine. This dish can be enjoyed as a side, snack, or even a part of a larger meal. It's a great way to preserve potatoes and add a burst of flavor to your meals. Pickling, which involves immersing food in an acidic solution, not only enhances taste but also extends the shelf life of the ingredients.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Side Dish, Snack
Cuisine Fusion
Servings 4 people
Calories 101 kcal
- 1 pound (450 grams) small new potatoes
- 2 cups water
- 1 cup white vinegar
- 2 tbsp salt
- 1 tbsp sugar
- 4 garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2-32 bay leaves
- Fresh dill (optional, for added flavor)
Prepare the Potatoes
Wash and scrub the potatoes thoroughly. If the potatoes are larger than bite-sized, cut them into uniform pieces.
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 10 minutes, or until they are just tender but not falling apart.
Drain the potatoes in a colander and let them cool slightly.
Prepare the Pickling Brine
In a saucepan, combine 2 cups of water, white vinegar, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved.
Remove the saucepan from heat and let the brine cool slightly.
Pack the Jars
In sterilized jars, place garlic cloves, peppercorns, mustard seeds, coriander seeds, and bay leaves at the bottom.
Pack the jars with the cooked potatoes, layering in some fresh dill if using.
Add the Brine
Pour the warm brine over the potatoes, ensuring they are fully submerged.
Leave about 1/2 inch of headspace at the top of the jars before sealing with lids.
Pickling Process
Allow the jars to cool to room temperature before refrigerating.
Let the potatoes pickle for at least 24 hours before consuming for the best flavor. They can be stored in the refrigerator for up to 2 weeks.
Tips
- Use small new potatoes for the best texture and flavor.
- Adjust the spices to your preference; adding chili flakes can give an extra kick.
- Ensure jars and lids are properly sterilized to avoid contamination.
- Experiment with other herbs and spices, like thyme or rosemary, for different flavor profiles.
Enjoy these tangy and flavorful pickled potatoes as a snack, or serve them alongside grilled meats, sandwiches, or salads for a delightful addition to your meal!