Pickled Potatoes
Deliciously tangy and crunchy pickled potatoes that are easy to make and serve as a perfect side or snack.
Ingredients
For the pickled potatoes
- 1 pound small potatoes Select uniform-sized potatoes for even pickling.
- 1 cup white vinegar Can substitute with apple cider vinegar.
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons sugar Adjust to taste.
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic, peeled and crushed
- Fresh dill (optional) Use for garnish if desired.
Instructions
Preparation
- Wash the small potatoes thoroughly.
- Place them in a pot of water and bring to a boil.
- Cook for about 5-7 minutes, until fork-tender but not falling apart.
- Drain and let the potatoes cool completely.
Make the Pickling Liquid
- In a separate saucepan, combine vinegar, water, salt, sugar, mustard seeds, black peppercorns, and crushed garlic.
- Bring to a simmer over medium heat, stirring occasionally until the salt and sugar dissolve.
Combine and Cool
- Place the cooked potatoes into a clean glass jar snugly but not overcrowded.
- Carefully pour the warm vinegar mixture over the potatoes, ensuring they are submerged.
Seal and Refrigerate
- Allow the jar to cool to room temperature for about 30-40 minutes.
- Seal the jar tightly and refrigerate.
- Let sit for at least 24 hours before serving.
Serve
- Garnish with fresh dill before serving if desired.
Notes
Pickled potatoes can last up to 2 weeks in the fridge. Avoid freezing to prevent mushiness. Adjust sugar and spices to taste as desired.