Description
Delightfully crunchy pickled potatoes with a tangy flavor, perfect for enhancing any meal.
Ingredients
Scale
- 1 lb Baby Potatoes
- 1 cup White Vinegar
- 1 cup Apple Cider Vinegar
- 3 cloves Garlic, minced
- 1/4 cup Fresh Dill, chopped
- 1/4 cup Fresh Thyme, chopped
- 1 tbsp Whole Peppercorns
- 1 tbsp Mustard Seeds
- 2 cups Filtered Water
- 2 tbsp Salt (Kosher or Sea Salt)
- 1 tbsp Sugar (optional)
Instructions
- Wash the baby potatoes under cold water to remove any dirt.
- Place the cleaned potatoes into a medium pot, cover with water, and sprinkle in salt.
- Bring to a boil, then reduce the heat and simmer until tender, about 15 to 20 minutes.
- Drain the potatoes and cool them slightly.
- Mix equal parts of white vinegar and water with minced garlic, fresh herbs, and spices in another pot.
- Bring this mixture to a boil.
- Pack the warm potatoes into a clean jar and pour the hot brine over them.
- Seal the jar tightly and let it cool to room temperature.
- Store in the refrigerator for at least 24 hours before indulging.
Notes
Make-ahead tips: These pickled potatoes taste better with time; prepare them a week in advance for the most intense flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg