Pickled Potatoes transforms everyday potatoes into a delicious, flavorful and tangy treat. Pickled Potatoes are often served with a salad or as a side to a Mexican themed meal.
Servings 6 serving
Gather your ingredients. Cook the potatoes in a large saucepan of boiling water for 12 minutes. Drain and set aside.
Heat a little oil in a large high sided frying pan and fry the onion for about 3 minutes, until slightly softened but not browned.
Add the vinegar, water, peppercorns, salt, garlic and bay leaves to the pan and stir. Heat until the mixture begins to bubble.
Add the boiled potatoes to the pan and stir. Then remove from the heat and let everything cool for about 1 hour.
Transfer the mixture to a jar and store in the fridge.
- If you want to use a full size quart mason jar, you should use about 1 pound of potatoes. That should fill it up nicely with little to no leftovers. I love it when I can fit it all in the same jar!
- Want to spice it up? Consider adding in some sliced jalapenos. Depending on the spice you are craving 1-3 jalapenos (sliced up) will do the trick!
- Potato types - literally any kind of potato will work, we prefer using golden or yellow potatoes. If you use larger potatoes you can cut the potatoes into sticks.
- Vinegar swap - You can switch out the apple cider vinegar for white vinegar or red wine vinegar if preferred.
- Don’t overcook the potatoes or they will be too mushy. They should be firm but just soft enough to pierce with a fork.
- These pickled potatoes should keep for a couple of weeks when kept in the fridge.
- Glass containers and non-reactive pans/pots are best for these pickled potatoes due to how vinegar can be reactive.
Calories: 97kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 207mg | Potassium: 481mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg