Pickled potatoes might just be your new favorite hosting secret. These little bites are the perfect blend of tangy and savory, making them an unforgettable addition to your hosting table. With their zesty brine infused with garlic, bay leaves, and a touch of spice, they’re not just a snack but a good conversation starter.
The best part? They’re ridiculously easy to make ahead of time, leaving you free to focus on welcoming guests and sharing God’s blessings around the table.
Why You’ll Want to Make Pickled Potatoes
Pickled potatoes are such a fun addition to the table because they’re unique but still so simple to make. They bring a bright, zesty flavor that pairs beautifully with just about any dish, making your spread feel extra special.
- Bold and refreshing: The tangy, garlicky kick adds a refreshing and bold twist to your meal, making it a crowd-pleaser.
- Super easy to make: With just a few simple steps like boiling potatoes and sautéing onions, you’ll feel confident making them even if you’re new to cooking. You really can’t mess them up!
- Quick prep time: You can prep and cook them in just 15 minutes and let the fridge do the rest. This makes the recipe a perfect make-ahead dish to save yourself stress later.
- Budget-friendly: All the ingredients are simple and inexpensive, so you can serve something special without spending a lot.
- Serving suggestions: Pair with Homemade Sloppy Joes to make a satisfying snack combo, or cube them and add them to Famous Original Green Jacket Salad Recipe to add a tangy twist.
Before You Get Started
Here are some quick and easy tips to ensure your dish turns out perfectly every time.
- Prep the potatoes: Wash them thoroughly and leave the skins on for extra texture.
- Bring to room temperature: Let the pickled potatoes rest at room temperature for 1 hour before serving or storing to allow the flavors to fully develop and meld together.
- Equipment needed: A large pot for boiling, a deep frying pan for mixing, a clean jar or container for pickling, and a sharp knife for slicing onion and raw potatoes.
Ingredients You Will Need For Pickled Potatoes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Onion: White onion is the best for this recipe, but you can also use yellow onion for a sweeter taste or red onion for a sharper flavor. Regardless, choose firm onions with smooth, dry skins, then slice them thinly.
- Apple cider vinegar: Select a high-quality vinegar that’s raw or unfiltered for the best flavor. Look for brands labeled “with mother” for extra depth and natural fermentation benefits.
- Potatoes: Go for the smallest potatoes, like baby red or fingerling potatoes. Make sure they’re firm with smooth, thin skin. After washing thoroughly, cut them into halves or quarters for quicker pickling.
- Peppercorns: Use whole black peppercorns for a bold, earthy flavor. For a more complex taste, consider a mix of peppercorns (black, green, white, and pink).
- Garlic cloves: Fresh garlic provides the best flavor and aroma for the brine, so choose firm, plump garlic cloves with tight skins.
- Bay leaves: Opt for dried bay leaves that are still aromatic and intact. Fresh bay leaves can also work if available, but use them sparingly as they can be more intense.
Variations and Substitutions
- Increase the garlic in the brine for a stronger, punchier flavor or roast them for a milder, sweeter taste.
- Add herbs like fresh dill, thyme, or rosemary to the brine for a fragrant, herbal note.
- If you want some extra heat, add 1-3 slices of jalapeños to the pickling liquid.
- Toss in mustard seeds, coriander seeds, or fennel seeds for an extra layer of texture and spice in the brine.
- Undercook the potatoes slightly during the boiling stage if you want crunchy potatoes or boil them a bit longer for a softer version.
- If you want a fluffier texture, use baby Yukon gold potatoes and lightly mash the after boiling to create more surface area to soak up the brine.
Yes! Just cut them into smaller pieces for even pickling.
At least 4 hours, but overnight is ideal for the best flavor.
Yes, you can reuse the brine for another batch within a week.
How To Make Pickled Potatoes
Making this recipe is a fun and simple way to turn a humble ingredient into something bold, tangy, and unforgettable. Here are the detailed steps.
Step 1: Cook Potatoes And Onion
Start by bringing a big pot of water to a boil. Once it’s bubbling, gently add your baby potatoes and let them cook for about 12 minutes or until they’re tender when poked with a fork. You want them cooked but not falling apart. Once they’re tender, drain them and set them aside to cool for a bit.
In a large, deep frying pan, heat a little oil over medium heat. Add your sliced onion and cook it for about 3 minutes, stirring now and then. The goal is to soften the onion without letting it brown (we’re going for tender and sweet, not caramelized).
Step 2: Combine And Cool
Now, add the apple cider vinegar, water, peppercorns, salt, garlic cloves, and bay leaves to the pan with the onion. Give it all a good stir and bring the mixture to a gentle boil. This fragrant brine is what will give your potatoes that bold, tangy flavor.
Once the pickling liquid is ready, gently add the cooked potatoes to the pan. Stir them carefully to make sure they’re well-coated with all that flavorful liquid. Turn off the heat and let everything cool down at room temperature for about 1 hour. This resting time allows the potatoes to soak up all the briny goodness.
Step 3: Store
When everything is nice and cool, transfer the drained potatoes and the pickling liquid to a clean jar or airtight container. Pop it in the fridge, and you’re all set! The pickled potatoes will keep for up to a week, though they’ll probably disappear much sooner once you taste how good they are.
Hospitality Tips
Serve the pickled potatoes in a clear glass or ceramic bowl with fresh herbs on top for a pop of vibrant colors.
Pair this side dish with BBQ chicken wings or roast beef for a well-rounded meal.
Arrange pickled potatoes on a platter with other pickled vegetables, fresh bread, and easy-to-make dips for a fantastic appetizer spread. This invites guests to gather around, serve themselves, and spark casual conversations.
Biblical Hospitality Reflection
Pickled potatoes may seem like a simple dish, but even the smallest acts of hospitality can reflect God’s love. By preparing food in advance, we free ourselves to be fully present with our guests, sharing in meaningful conversation and fellowship. As we serve, let’s remember that the heart of hospitality isn’t perfection; it is connection. When we welcome others with joy, we mirror Christ’s invitation to all: to come, be nourished, and rest in His presence.
Storage/Make-Ahead/Freezing Instructions
- Storage: Keep pickled potatoes in an airtight container in the refrigerator for up to 1 week.
- Reheating: These are best served cold or at room temperature, so no reheating is needed.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Zesty Pickled Potatoes Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 20 oz baby potatoes, halved or quartered
- 1 white onion, thinly sliced
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- ½ teaspoon whole black peppercorns
- ½ teaspoon salt
- 4 garlic cloves
- 3 bay leaves
Instructions
Cook the Potatoes
- Bring a large pot of water to a boil. Add the potatoes and cook for 12 minutes, or until fork-tender. Drain and set aside.20 oz baby potatoes
Cook the Onion
- Heat a small amount of oil in a large, deep frying pan over medium heat. Add the sliced onion and cook for 3 minutes, stirring occasionally, until softened (don’t let it brown).1 white onion
Make the Pickling Liquid
- Add the apple cider vinegar, water, peppercorns, salt, garlic cloves, and bay leaves to the pan with the onion. Stir and bring the mixture to a gentle boil.1 ½ cups apple cider vinegar, 1 ½ cups water, ½ teaspoon whole black peppercorns, ½ teaspoon salt, 4 garlic cloves, 3 bay leaves
Combine and Cool
- Add the cooked potatoes to the pan. Stir gently to coat them in the pickling liquid. Remove the pan from heat and let everything cool at room temperature for about 1 hour.
Store
- Transfer the cooled mixture to a clean jar or airtight container. Store in the fridge for up to 1 week.
Notes
- Serve the pickled potatoes in a clear glass or ceramic bowl with fresh herbs on top for a pop of vibrant colors.
- Pair this side dish with BBQ chicken wings or roast beef for a well-rounded meal.
- Arrange pickled potatoes on a platter with other pickled vegetables, fresh bread, and easy-to-make dips for a fantastic appetizer spread. This invites guests to gather around, serve themselves, and spark casual conversations.
