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Pickling obsessed: Every heard of a Pickled Potato?

My Love of a good dill pickle has brought me to making my very own, refining my dill pickle recipe to a place where I am happy with it. Now I am turing to one of my other favorite things potatos and I'm wondering about combining these loves....
I'm envisoning a potato pickled in dill with a layer of hot pepper. Maybe it's a snack like kimchi or perhaps can be pan fried?-I'll have to wait and see

So I have lots of questions before I dive in:
I have heard of pickled potaoes in Mexico but they live in the more oily realm of pickled veggies and I'm not a big fan of that.
So have you heard of anyone doing this? Was is good? Is the starch content just too high for it to work? Any pointers out there?

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  1. As you noted Potatoes are commonly pickled in Mexico along with Brocoli, Cabbage, Cauliflower, Carrots, Onions and of course various chiles. They are delicious and rarely oily... although sometimes they are seared in oil before brining... but not always.

    1. The closest I've come to pickling potatoes is making pickled turnips, which I did this winter as an experiment. I made some dill, some with other spices, and they all came out well. I blanched them before cutting them up and putting them in the brine. If I were pickling potatoes, I would definitely use one of the waxy varieties, which would minimize the starch. (I'm sure you've thought of this, but it can't hurt to mention.)

      1. OK so I gave the Mexican Pickle another go- I seared the veggies-instead of frying as the recipe I had called for and the results are not oily and lovely. I combined baby red potaties and sweet potato slices and it is scumptious

        Now I'm on to try a dill variety- This batch I will sear then put them in a dill onion garlic brine

        1. Many years ago, I was served a salad in a traditional white tablecloth place(which shall remain nameless to protect the guilty, and because I still go there from time to time) and it had what appeared to be a moldy hard boiled egg yolk on top. Turned out it was a small pickled potato that had been dyed a bluish tint. despite being one of the most unappetizing things I'd ever seen, I tried it only to find that it was pretty good. I just was terribly grossed by the appearance. needless to say, they quit serving them soon after. Never seen or eaten one since.

          12 Replies
          1. re: chazzerking

            Maybe it was an unusually coloured potato from South America.

            1. re: jayt90

              Nah! I've had plenty of Peruvian blue potatoes. they're all of a purple cast. this thing was almost turqoise. It was bluer(new word) towards the outside. Clearly dyed. Clearly disturbing.

              1. re: chazzerking

                Don't think I'll start throwing in any dye jobs any time soon!
                I took the potatoes to a Memorial day party and they were a big hit.
                I'm still refining my recipe but I'll share what I have so far: Suggestions are always welcome

                Pan Sear all vegetable seperatly & degrease on papertowels.
                Add all the seared vegtables & the canned Vegetable to the rest of ingrediants in a large jar and cover with vinegar and refrigerate- wait 1 week for flavors to develops

                1/4 tsp. coriander seeds
                6 cloves of garlic
                1/2 tsp allspice
                1/2 tsp thyme
                1/4 tsp marjoram
                8 whole peppercorns
                3 bay leaves
                1 tbsp kosher salt
                1 tbsp vegetable stock
                20 small potatoes cut in half
                5 sliced sweet potatoes
                5 carrots sliced
                1/4 head of caulifolwer cut into small pieces
                1 onion sliced ( mix in raw)
                20 strung beans halved
                10 whole jalapeno
                1 med. can of munshroom and it's juice
                50% white and 50% Apple cider Vinegar to fill jar

                (This makes alot!)

                1. re: poached

                  Good looking recipe... one thing I would suggest is if you can get your hands on either Pinapple Vinegar or at least Coconut Vinegar try that... I believe you will be pleased with the results.

                  1. re: Eat_Nopal

                    I'll keep my eyes open for those varieties, never had either but sound very good. While I was happy with the recipe I definetly want to refine the vinegar in type or ratio

                  2. re: poached

                    Do you think it would work by blanching or steaming the vegs? That would keep oil out of the final mix.

                    1. re: jayt90

                      Blanching is one of the techniques commonly used in Mexico as well (I have never heard of steaming)... but you lose the flavor development from browning.

                      BTW... outside of the canned products... I can't think of any homemade escabeches in any Mexican eatery that have been noticeably oily.

                      1. re: Eat_Nopal

                        The searing really did help develop the flavors esp. in the potatoes.
                        I was initially hesitant since most recipes I had read stated that you needed to fry the veggies- but I was doing my own translating and after your comment on searing I realized that I had likely misunderstood. I used very little oil and alot of heat & very little degreasing took place on the papertowels.

                        1. re: poached

                          Ah... yes with Mexican cooking everything is very contextual. Freir is used to describe everything from searing to sauteeing & deep frying. Similarly... recipes are merely guidelines =)

                    2. re: poached

                      Is there any particular reason for using canned mushrooms?

                      1. re: susancinsf

                        I'm no expert here but I think it has something to do with the flavor of the caning lquid as well as the stabilty of canned mushrooms over fresh- I'm thinking organisims that could develop.

                        1. re: poached

                          thanks; I'd like to try the recipe but dislike canned mushrooms: am thinking I might use their liquid but otherwise skip the mushrooms altogether....

              2. OK so the Dill Pickled Potato recipe is in the fridge "cooking"
                I used the pickeling spice that I use on traditional dill pickles, seared the potatoes- a variety of small purple, red and yellow- and put them in a jar with raw white onion and covered them with the mixture- now I wait to see if it's ???

                1 Reply
                1. Have you ever pickled carrots? Family favourite for years. Brine is 8 cups water, 8 cups vinegar, 1 cup pickling salt. Boil and pour over jars packed with small carrots (baby if you can find them or cut large ones if you have to) and fresh dill. Seal as with pickles, process if you like (not as crispy but safer, I guess -- I never do it). Good in two weeks, FANTASTIC in 6.

                  2 Replies
                  1. re: beggsy

                    Awesome simple recipe I'll give that a try!

                    1. re: poached

                      Let me know what you think. I do see them from time to time at Farmer's Markets but they invariably have sugar added -- you definately don't need sugar.

                  2. The Dill pickled Potatos are out of the fridge.....and well there might be a reason you've never heard of a Dill Pickled Potato, they just aren't that good. I tasted no difference between the varieties and the potatoes just tasted cold and raw with a hint of flavor. Not stellar. I haven;t given up hope on them but they are not the apetizer friendly mix that comes from the Mexican pickles, I think these might be a great addition to a potato salad and perhaps with eggs?? I've whipped up some potato salad and tommorrow I'll experiment with eggs. reports to follow.

                    1. if you want to avoid an oily product why don't you try boiling and if you do may I suggest a baby variety of potato this way they can stay whole and the cooking time will be blessedly short. You can also try roasting for a nice flavor. However if you boil the baby potato if I might suggest try going a little harder on the flavor pallet like doubling up on all the spices. If you try this please let me know of the results.

                      1. A few years ago, in a serendipitous effort to use the brine left in a jar of supermarket bread&butter pickles, I heated it and poured it over some still-hot small white beans that I had soaked and cooked plain. I added a small amount of thinly sliced onion too. This has become a favorite as a cold side or as part of a tossed salad. I think it would be just as good with hot potato that had just been sliced/diced after steaming or boiling.

                        1. I am toying with the concept of a wasabi brined potato. Dredged in flour and deep fried. Your post was the closest I found to it on the internet. I will let you know how it goes. If I don't say anything, I have burned down my apartment and am most likely dead. Can you imagine? Spicy salty fries without unwanted piles of seasoning?

                          1 Reply
                          1. re: daverayfta

                            I ended up using tapioca starch and beer to give the fries a batter. Frying a pickled potato is a good idea.

                          2. Poached,
                            Okay, I know this post was four and a half years ago, but I only recently got the idea that I wanted to pickle potatoes from my garden because of a new product that came out not too long ago. They're called Taterpiks and they're just what you described. Not dilly, but have a lot of the other pickling spices like the peppers, garlic, mustard seeds. Awesome in a Bloody Mary. They're baby new potatoes with the skin still on and whole. They're in a clear liquid brine and from my research so far, I've concluded that they are packed raw and then canned. They aren't at all mushy, but in fact a little crunchy without any raw characteristic. I love them, but hate the fact that I'm paying five bucks for twenty cents worth of potatoes. Plus I'm a canning/pickling-aholic with a garden full of Yukon golds. Soon as I find the time, I plan on experimenting.

                            1. Taterpiks. Can anyone see this photo?

                              1 Reply
                              1. Not a pickled potato, but...

                                A few weeks ago I baked a potato, and covered it in butter, sour cream, and a mess of pickled red onion that I had made a few days before. It was amazingly delicious. I would think a pickled potato would be awesome!!!