Description
These vibrant pickled potatoes offer a delightful crunch and a zesty, tangy flavor that enhances any meal.
Ingredients
Scale
- 1 pound baby potatoes
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh dill
- 1 tablespoon fresh thyme
- 1 tablespoon whole peppercorns
- 1 tablespoon mustard seeds
- 1 cup filtered water
- 1 tablespoon salt
- 1 tablespoon sugar (optional)
Instructions
- Wash the baby potatoes under cold water.
- Boil the potatoes in a pot with salted water until tender, about 15-20 minutes.
- Mix the vinegar, water, garlic, herbs, and spices in a separate pot.
- Bring the mixture to a boil, stirring to dissolve the sugar.
- Drain the potatoes and let them cool slightly.
- Pack the potatoes snugly in a clean jar and cover with the hot brine.
- Seal the jar and let it cool to room temperature before refrigerating for at least 24 hours.
Notes
For maximum flavor, let the pickled potatoes sit for up to a week before eating.
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg