Description
Transform baby potatoes into vibrant, tangy pickles in this simple recipe. Perfect for snacks, salads, or as a side dish.
Ingredients
Scale
- 1 pound baby potatoes
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 4 cloves garlic, peeled
- 1 tablespoon dill (fresh or dried)
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- Start by boiling the baby potatoes in a generously salted pot of water until they’re just tender, about 15 minutes.
- Drain and set them aside to cool completely.
- Prepare the brine by combining vinegar, water, garlic, dill, salt, black peppercorns, and mustard seeds in a saucepan.
- Bring this mixture to a boil, then remove from heat.
- Place the cooled potatoes in a glass jar and pour the hot brine over them.
- Allow the jar to cool to room temperature before sealing it and refrigerating for at least 24 hours.
Notes
Pickled potatoes taste better over time, so aim to make them at least a week in advance for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 1g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg