Pickled-potatoes

[Subdeacon Joe]

https://www.mexicanplease.com/pickled-potatoes/

 

Ingredients

• 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

Instructions

• 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. 

Notes

I don't do any long term preserving, so these instructions aren't designed for canning.  I just stick 'em in the fridge and munch on them over the next few weeks.  

 

Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes additives will affect the brine.

 

Glass containers seem to be the best choice for storage of this vinegar based brine.  Metallic containers not recommended. 

 

It's also best practice to use a non-reactive pan when heating up the vinegar. 

 

Feel free to use powdered spices if you don't have seeds or peppercorns on 

 

[Wallaby Jack, SASS #44062]

I'd a thought that you had to got them 'taters drunk; ........... on vodka