Week 34: Pickled Potatoes

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Pickled Potato Recipe

Makes 1 quart

Ingredients:

• 1 cup water
• 1 cup white wine vinegar
• 1 tsp sugar
• 2 tbsp kosher salt
• 1/2 tsp ground mustard
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 4 sprigs dill sprigs
• 4 garlic cloves
• 1-2 small shallots
• 2 celery stalks
• 1 lb potatoes (fingerling or other small varietal require less chopping prep – you want the pieces relatively bite-sized)
• Water for boiling potatoes

Instructions:

• Bring a pot of water (enough to cover the potatoes) to a boil. Add rinsed (and still whole) potatoes, turn off stove and soak in hot water for 8 minutes.
• While potatoes are soaking, halve garlic cloves and chop shallots and celery into desired pieces.

• After 8 minutes, drain and rinse potatoes under cool water.
• Add spices ground mustard, mustard seeds and peppercorns to jar, as well as 2 sprigs dill and about half of the chopped garlic, shallot and celery.

• Bring the water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.

• Slice potatoes into desired pieces (I halved the “teeny tiny” potatoes), trimming any ends and/or other less desirable parts. Add about half of the potatoes to the jar, then add the remaining garlic, shallots and celery (you’re going for the layered effect).

• Add the remaining cut potatoes for a final layer.

• Top with final 2 sprigs of dill and cover all contents with cooled brine. Shake to distribute spices.

• Recommended use: These are great on their own (plus have additional pickled bits with the celery and shallots). I also think they’d be great in a fresh salad as a brighter, lighter version of adding something heavier/denser like roasted potatoes. Definitely need a few days to properly pickle and I would suggest eating within a month because the potato will start to break down a bit.