How to pickle potatoes for long-term Storage? A highlight of my kitchen

Pickled potatoes have quickly become a culinary hit in my household. I recommend preparing multiple jars as this delightful treat tends to diminish rapidly. These flavorful, creamy potatoes can be preserved for up to three months.

In addition to their role within many salads—such as classic potato or vegetable salad, or even in combination with tuna—pickled potatoes make an excellent companion to cold appetizers like herring or cold meats. You'll also find them to complement dinner perfectly.

Pickling is one of the most ancient food preservation methods. Due to the high vinegar concentration in the marinade, there's no need to pasteurize the jars—simply fill them with the prepared solution. Pickling not only preserves both the taste and nutrition of the ingredients, but the vinegar marinade also safeguards against harmful compounds and pathogenic bacteria for an extended period.

The ideal potatoes for pickling are Salad Potatoes—Type A. Notable for their dense flesh, they maintain their structure after cooking, which is key for preserving. Type AB or B potatoes may also be employed, albeit with less effectiveness.

If health reasons have you concerned about consuming too much vinegar, consider apple cider vinegar as included in the recipe below. This vinegar variant is milder on the body and significantly healthier than spirit vinegar. While rich in acids, it promotes alkaline properties, restoring the body's acid-base balance thanks to its abundant alkalizing minerals.

Ingredients:

• 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.

Instructions:

1. Peel and boil the potatoes whole in salted water to keep them from crumbling. After draining them, gently pierce them using a fork or toothpick.
2. Combine the water, vinegar, and oil. Season with pepper, salt, and sugar, adding chili if desired. Bring to a boil, then simmer covered for around 5 minutes.
3. Slice the pepper into thin strips and the onion into thin slices ("feathers"). Stir the cut vegetables into the hot marinade.
4. Transfer the potatoes into clean and sterilized jars, filling them up to 3/4 of their height. Then fill with the hot marinade and seal the jars tightly.
5. Set the jars to one side for a few days, allowing the flavors to mingle.
6. For optimal storage, keep the jars in a dark and cool place, such as your refrigerator.