PICKLED POTATOES RECIPES

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PICKLED POTATOES | MEXICAN PLEASE



Pickled Potatoes | Mexican Please image

What a treat to have a jar of these PIckled Potatoes in the fridge!  I used 3 jalapenos to give them some kick but you can always use less for a milder batch. (Note: these instructions are not designed for long-term canning.)

Provided by Mexican Please

Categories     Side Dish

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 10

1 lb. potatoes (I used Gold potatoes)
1-3 jalapenos
1/2 small onion
4 cloves garlic
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano
8-10 black peppercorns
1.5 cups white vinegar
1 cup water
1 tablespoon salt

Steps:

  • A single large Gold potato is usually around a pound. You can either cube a single potato for this recipe, or you can use two potatoes to get a pound worth of fry-style slivers.
  • Add the chopped potato to some boiling water and cook for a few minutes. I give them just a quick swim to get a headstart on cooking, about 3-4 minutes. Drain the potatoes and set them aside until you need them.
  • Peel and roughly chop the 1/2 onion and 4 garlic cloves.
  • Heat a glug of oil in a medium-sized saucepan over medium heat.  Saute the onion and garlic for a few minutes until the onion has softened.
  • Add the spices to the onion-garlic mixture:  1/4 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don't have seeds or peppercorns on hand.  Cook briefly.
  • Rinse and de-stem the jalapenos, chopping them up into coin-sized slices. I used 3 jalapenos but you can always use less for a milder batch. Add the sliced jalapenos and drained potatoes to the pan. Cook briefly and then add the remaining ingredients: 1 tablespoon salt, 1.5 cups white vinegar, and 1 cup water.
  • Give it a good stir and bring this mixture up to a boil. Once it's boiling you can transfer the mixture to a quart-sized Mason jar (or two pint-sized jars). I usually use tongs to add the veggies to the jar and then pour the vinegar mixture all the way to the brim. You can give the papas a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
  • I usually let the jar cool on the counter for a bit, then cap and store it in the fridge where it will keep for weeks at a time. 

Nutrition Facts : Calories 59 kcal, CarbohydrateContent 11 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 879 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

PICKLED POTATOES - BIGOVEN



Pickled Potatoes - BigOven image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 12

6 medium potatoes
1 cup onions thinly sliced
1 large carrot scraped and cut in thin rounds
1/2 cup mild vegetable oil
2 tsp whole caraway seeds
1 cup green peas
3 large whole dill pickles chopped
3/4 to one cup of dill pickle juice (straight from the ja
1 1/2 tsp salt
lots fresh black pepper lots is an understatement
cayenne pepper to taste
3 tablespoons cider vinegar

Steps:

  • "How to make it Scrub the potatoes and cut in potato-salad sized chunks. Place the potato chunks in pot and cover with cold water and bring to a boil. Cook until tender, but don't overcook. Drain well. In a large skillet, cook the onions and carrots in the oil with the caraway seeds over medium heat about 5-7 minutes. You want the onions soft but not brown. Add the peas and barely cook. Add all this mixture to the potatoes. Add the remaining ingredients and mix well. Cover tightly and refrigerate until very cold."

Nutrition Facts : Calories 357 calories, FatContent 18.9878529324805 g, CarbohydrateContent 43.0840577115169 g, CholesterolContent 0 mg, FiberContent 6.2269500987743 g, ProteinContent 5.42629541704043 g, SaturatedFatContent 1.29895916770837 g, ServingSize 1 1 Serving (295g), SodiumContent 78.1030625014125 mg, SugarContent 36.8571076127426 g, TransFatContent 0.899787084037166 g

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