Pickled potatoes? Ain’t ever heard of pickled potatoes? Yeah, me neither! An odd thought in my mind… “can you even pickle potatoes?” The gent was adamant about pickling potatoes, but after a couple “back and forth” discourses, and several web searches I eventually gave in. I realized the reason I’ve never heard of pickled potatoes is because people don’t typically pickle (not can) potatoes. Why? Well, there isn’t really a reason to preserve such an abundant, long-fridge life crop. That is unless you’re an Irishman in 1845… too soon? 🙂
Anyways, going for a simple german potato salad kind of thing, we paired this quick fridge potato pickle with some sliced red onion and fresh carrots. Similar to pickled eggs, the longer you let your potatoes pickle, the stronger flavor you’ll get. This batch sat for 3 weeks before I started taste testing. Fingerling potatoes courtesy of Harland’s Creek Farm, a small organic farm located 4 miles outside of Pittsboro, NC.
- 2lbs fingerling potatoes
- 8 medium sized carrots (peeled and sliced in half longwise)
- 1-1/2 Tbsp brown mustard seed
- 4 cups apple cider vinegar
- 2 cup water
- 3 Tbsp pickling/kosher salt
- In a large-sized pot, bring enough water to a boil. Add clean potatoes to the pot and boil for 5 minutes.
- Meanwhile, combine, vinegar, water, and salt to a medium-sized, non-ionized pot. Bring brine to just a boil.
- Remove potatoes from water, let partially cool, then slice about half way through- longwise.
- Divide prepared potatoes, carrots, sliced onions, and mustard seeds between 2 quart jars.
- Pour brine over jar contents.
- Cap and store in fridge for a tleast 1 week before consuming (longer will result in a stronger pickle).