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A fork holding a piece of pickled yellow vegetable above an open glass jar filled with pickled vegetables and garlic cloves in brine. The jar is sealed with a metal clasp and rubber gasket.

Zesty Pickled Potatoes Recipe

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Pickled potatoes are the perfect tangy, garlicky addition to your table. Easy to make ahead, budget-friendly, and packed with bold flavor, they’re a unique yet simple way to elevate any meal. Perfect for hosting, these zesty bites will have guests coming back for more!
Course Appetizer
Cuisine American, Mediterranean
Diet Gluten Free, Low Calorie, Vegetarian
Keyword budget-friendly, easy
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 97
Author Gina Dickson

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
    A metal colander filled with halved small yellow potatoes sits on a round white marble surface. The potatoes have a smooth, golden-brown skin and are evenly cut. The background is a light, textured surface.

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
    A pot filled with sliced onions, ginger pieces, and bay leaves simmering in broth. A wooden spoon rests in the pot, stirring the ingredients. The pot has a light blue handle and sits on a light surface.

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.
    A pot filled with halved yellow potatoes, sliced onions, and bay leaves submerged in water, ready for cooking. The pot has a light blue handle and rests on a light gray surface.

Store

  • Transfer the cooled mixture to a clean jar or airtight container. Store in the fridge for up to 1 week.

Notes

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.

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 20g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 207mg | Potassium: 481mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg
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