Description
A tangy, crunchy delight of pickled potatoes that add a burst of flavor to any meal or occasion.
Ingredients
Scale
- 1 lb baby potatoes
- 1 cup white vinegar
- 3 cloves garlic, minced
- 1/4 cup fresh dill
- 1 tbsp mustard seeds
- 1 tsp black peppercorns
- 2 bay leaves
- 2 tbsp kosher salt
- 1 cup water
Instructions
- Clean and scrub the baby potatoes under cold water.
- Boil the potatoes in a large pot until fork-tender, approximately 15-20 minutes.
- Mix the brine: In a bowl, combine vinegar, minced garlic, dill, mustard seeds, peppercorns, bay leaves, salt, and water. Stir well.
- Pack the potatoes into a wide-mouth jar, ensuring they stand upright.
- Pour the brine over the potatoes until they are fully submerged.
- Seal the jar tightly and refrigerate for at least 24 hours before enjoying.
Notes
Pickled potatoes taste better with time; they can be made ahead for special events and can last for up to 4 weeks in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled potatoes, tangy snack, quick pickles