Description
Crisp and vibrant pickled potatoes infused with garlic and dill create a delightful snack or side dish.
Ingredients
Scale
- 1 pound baby potatoes
- 1 cup white vinegar or apple cider vinegar
- 2 garlic cloves, peeled
- 2 tablespoons fresh dill or 1 tablespoon dried dill
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup water
Instructions
- Clean the potatoes by washing and scrubbing them under cold water.
- Prepare the brine by combining vinegar, water, salt, and spices in a large pot and bringing it to a boil.
- Cook the potatoes in the boiling brine for about 10-15 minutes until tender but firm.
- Cool the potatoes slightly after cooking to help retain their shape.
- Jar the warm potatoes in sterilized glass jars, adding garlic and dill among them.
- Add the hot brine over the potatoes, making sure they are fully submerged.
- Seal the jars tightly and refrigerate for at least 24-48 hours before serving.
- Savor your homemade pickled potatoes as a snack or side dish.
Notes
Prepare pickled potatoes at least 48 hours in advance to enhance flavor. They pair well with a variety of dishes.
Nutrition
- Serving Size: 100g
- Calories: 80
- Sugar: 1g
- Sodium: 250mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg