Pickled Potatoes for Winter Storage: Recipe


– Approximately 1.1 lbs of small potatoes, – 2 onions, – 1 red pepper, – About 1 cup each of water, apple cider vinegar, and olive oil, – Half a teaspoon of sugar, – Chili (optional), – Salt and pepper to season.

Method of preparation:

1. Peel and boil potatoes whole in salted water to prevent crumbling. After draining, lightly poke with a fork or toothpick.

2. Mix water, vinegar, and oil. Sprinkle pepper, salt, sugar, and chile if desired. After boiling, cover and simmer for 5 minutes.

3. Thinly slice the pepper and onion ("feathers"). Stir chopped vegetables into heated marinade.

4. Fill clean, sterilized jars with potatoes to 3/4 height. Fill jars with hot marinade and seal firmly.

5. Place the jars aside for a few days to blend flavors.

6. Keep jars in a dark, cool area like the fridge for best storage.

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