Description
A simple and tasty recipe for pickling baby potatoes, resulting in a flavorful and tangy side dish.
Ingredients
Scale
- 2 cups baby potatoes, cooked and cooled
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 2 cloves garlic, lightly crushed
- 1 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/2 tsp chili flakes
- Fresh dill sprigs
Instructions
- Place the cooked baby potatoes into a clean glass jar.
- Add garlic, mustard seeds, peppercorns, chili flakes, and fresh dill.
- In a saucepan, combine vinegar, water, sugar, and salt.
- Heat gently until the sugar and salt are fully dissolved.
- Pour the hot brine over the potatoes until completely covered.
- Let cool to room temperature.
- Seal and refrigerate for at least 24 hours (best after 48 hours).
Notes
- For spicier pickles, increase the amount of chili flakes.
- These pickles are best enjoyed after 48 hours of refrigeration.
- Great as a side dish or added to salads.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Various
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg