Pickled Potatoes
It takes just a little over an hour to make delicious Pickled Potatoes! This traditional Mexican side dish makes a tasty snack or salad topping.
Why This Pickled Potatoes Recipe is So Good
- Prepare these pickled potatoes one time and eat them all week with salads, breakfast eggs, dinner sides, and more! We love serving these alongside our Vegetarian Thai Lettuce Wraps and our Instant Pot Taco Soup. They’re yummy with Seasoned Black Beans too.
- This recipe is SUPER duper easy, it is perfect for experienced or first-time picklers.
- The pickled potatoes are quite addicting but in a good way! Trust me, once you taste them you won’t soon forget them!
Tips and Tricks for Making Pickled Potatoes
- 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.
More Easy Recipes
- Instant Pot Baked Beans
- Apple Compote
- Ranch Mashed Potatoes
- Polish Cucumber Salad
- Cajun Fried Corn
- Rosemary Mashed Potatoes
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Pickled Potatoes
It takes just a little over an hour to make delicious Pickled Potatoes! This traditional Mexican side dish makes a tasty snack or salad topping.
Ingredients
- 1 white onion sliced thinely
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 20 oz baby potatoes chopped into halves or quarters depending on their size
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon salt
- 4 garlic cloves
- 3 bay leaves
Instructions
- 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.
Notes
- 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.
