PICKLED POTATOES | MEXICAN PLEASE
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
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
""
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 12
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
More about "pickled potatoes recipes"
PICKLED POTATOES RECIPE - COOKEATSHARE
Reviews 1
Calories 729 per serving
- (I use 48 "large marble-sized" when I can buy them). Boil new potatoes in jackets till tender. Drain. Cook French dressing made of Wesson oil, vinegar, onion, salt, whole peppercorns freshly cracked or possibly coarsely grnd, garlic pwdr, and seasoned salt. Bring to a full rolling boil, pour over potatoes and let stand several hrs (3 or possibly 4) before serving. May be reheated and served as a vegetable or possibly served cool (mix dressing vigorously) as a salad.
FRIED PICKLED POTATOES WITH HARISSA TAHINI RECIPE ...
From foodandwine.com
Reviews 2
Total Time 45 minutes
Category Potatoes
- Drain the potatoes and pat dry with paper towels. In a nonstick skillet, heat a thin layer of oil. Working in batches, fry the potatoes in a single layer over moderately high heat, turning occasionally, until they’re lightly browned and tender, about 5 minutes per batch. Drain and serve with the harissa tahini.
CRISPY SMASHED POTATOES WITH PICKLES AND GIN-SPIKED SOUR ...
From foodandwine.com
Total Time 1 hours 55 minutes
Category Potatoes
- Meanwhile, make the gin-spiked sour cream
ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 223 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
CHICKEN, PICKLES, AND POTATOES RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.6
Total Time 1 hours 10 minutes
Category Meat and Poultry, Chicken, Chicken Thigh Recipes
Calories 368 calories per serving
- Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
PICKLED POTATOES - RECIPE | COOKS.COM
From cooks.com
PICKLED POTATOES | RECIPES WIKI | FANDOM
From recipes.fandom.com
PICKLED POTATOES RECIPE - GROUP RECIPES
From grouprecipes.com
PICKLED POTATOES- HOW DO YOU MAKE THEM? - EXTRA VEGETABLES
From extravegetables.com
SMOKED PICKLED POTATOES WITH AIOLI RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO PICKLE POTATOES - FOOD52 | FOOD COMMUNITY, RECIPES ...
From food52.com
QUICK-PICKLED POTATO SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SUPER YUMMY RECIPES: ACHARI ALOO / SPICY PICKLED BABY POTATOES
From superyummyrecipes.blogspot.com
ROAST SWEET POTATOES WITH PICKLED ONIONS, CORIANDER AND ...
From ottolenghi.co.uk
10 BEST MARINATED ROAST POTATOES RECIPES | YUMMLY
From yummly.com
HEIDI'S MARINATED ROAST POTATO RECIPE - JUST LIKE OMA
From quick-german-recipes.com