HOME > Chowhound > Home Cooking >

Discussion

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  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