Pickled Potatoes
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4.6
36 reviews
Excellent
Pickled Potatoes
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What a treat to have a jar of these PIckled Potatoes in the fridge! I used 3 jalapenos to give them some kick but you can always use less for a milder batch. (Note: these instructions are not designed for long-term canning.)
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Ingredients
- 1 lb. potatoes (I used Gold potatoes)
- 1-3 jalapeños
- 1/2 small onion
- 4 cloves garlic
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon Mexican oregano
- 8-10 black peppercorns
- 1.5 cups white vinegar
- 1 cup water
- 1 tablespoon salt
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Instructions
- A single large Gold potato is usually around a pound. You can either cube a single potato for this recipe, or you can use two potatoes to get a pound worth of fry-style slivers.
- Add the chopped potato to some boiling water and cook for a few minutes. I give them just a quick swim to get a headstart on cooking, about 3-4 minutes. Drain the potatoes and set them aside until you need them.
- Peel and roughly chop the 1/2 onion and 4 garlic cloves.
- Heat a glug of oil in a medium-sized saucepan over medium heat. Saute the onion and garlic for a few minutes until the onion has softened.
- Add the spices to the onion-garlic mixture: 1/4 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand. Cook briefly.
- Rinse and de-stem the jalapenos, chopping them up into coin-sized slices. I used 3 jalapenos but you can always use less for a milder batch. Add the sliced jalapenos and drained potatoes to the pan. Cook briefly and then add the remaining ingredients: 1 tablespoon salt, 1.5 cups white vinegar, and 1 cup water.
- Give it a good stir and bring this mixture up to a boil. Once it's boiling you can transfer the mixture to a quart-sized Mason jar (or two pint-sized jars). I usually use tongs to add the veggies to the jar and then pour the vinegar mixture all the way to the brim. You can give the papas a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- I usually let the jar cool on the counter for a bit, then cap and store it in the fridge where it will keep for weeks at a time.
Notes
- I don't do any long term preserving, so these instructions aren't designed for canning. I just stick 'em in the fridge and munch on them over the next few weeks.
- I don't do any long term preserving, so these instructions aren't designed for canning. I just stick 'em in the fridge and munch on them over the next few weeks.
- Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes additives will affect the brine.
- Glass containers seem to be the best choice for storage of this vinegar based brine. Metallic containers not recommended.
- It's also best practice to use a non-reactive pan when heating up the vinegar.
- Feel free to use powdered spices if you don't have seeds or peppercorns on hand.
Nutrition Information
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Calories
59kcal
(3%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
879mg
(37%)
Potassium
264mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
24IU
(0%)
Vitamin C
14mg
(16%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 879mg | 37% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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