Mexican food is renowned and craved diet among foodies all across the world. You can’t argue with the zest and tanginess of Mexican food, which is what sets it apart.
One of these inimitable and appealing dishes is PICKLED POTATOES. Not going to lie, potatoes wouldn’t be an idyllic choice for pickling, for reasons that are historical and logical. Potatoes can be stored raw under atmospheric conditions, which exhibits why the requirement of pickling them never arose; as such, potatoes have a tendency to soak water and degenerate, which is why pickling them wouldn’t be viable.
From my viewpoint, Mexico is one of the most scarce dwellings in the world, where “pickled potatoes” were notorious. Consider this article as a chaperone to assist you in preparing the essence of an infamous Mexican culture!
WHAT ARE PICKLED POTATOES?
From my observation and research, pickled potatoes are, essentially, a deconstruction of potato salad, with vinegar, garlic, carrots, and onions. There is not much direction online regarding the exact recipe for pickled potatoes, however, this recipe is the closest to how authentic pickled potatoes are prepared.
But, what are pickled potatoes? Principally, pickled potatoes are boiled pickles, the core aspect of which is the pizazz and acidity. It’s not too hefty on the stomach, with a sharp flavor! Pickled potatoes are seamless for a barbeque dinner, and can be served beside juicy burgers, sausages, and even smoked for a salad.
HOW ARE PICKLED POTATOES MADE?
(PREPARATION TIME = 2 HOURS)
INGREDIENTS:
- Cider Vinegar (approx. 700 ml),
- 5-6 cloves of garlic – peeled and slightly crushed,
- Baby Potatoes, or half-cut Potatoes (approx. 500 g),
- Carrots (approx. 300 g),
- 1 onion – medium size (approx. 150 g),
- Fresh oregano leaves (approx. 3 tsp.),
- Salt (as per taste).
YOU WILL ALSO NEED
- Jars to accommodate a 1.5 L volume of pickled potatoes,
- Air-tight and non-corrosive lids.
HOW TO MAKE IT?
Step #1 – first of all, turn your oven on at 140° C to pre-heat.
Step #2 – to prepare the containers, thoroughly rinse the jars in hot, soapy water, and disinfect them by, either boiling in water for 10 minutes or heating them in the oven for half-an-hour, before using them.
Step #3 – once the jars have been disinfected, do the exact procedure with the lids and leave them to dry, and permit the jars to be cooled.
Step #4 – in a non-stick saucepan, pour the cider vinegar along with the garlic and boil it until bubbles arise. After that, leave it to cool for a few minutes!
Step #5 – clean the baby potatoes by scrubbing off any dirt, and leaving them unpeeled.
Step #6 – peel the carrots, and cut them into chunks (the same thickness as the potatoes).
Step #7 – slice the onions into thick fragments.
Step #8 – boil 1 L of salted water in a saucepan.
Step #9 – add the potatoes and carrots into the water, and boil and simmer for almost 10 minutes. They have to be firm, or barely cooked.
Step #10 – drain the potatoes and carrots entirely, and leave the reserve water to be cooled.
Step #11 – pour the reserved water atop the sliced onion, and leave them to soften for about 3-4 minutes. After that, drain them!
Step #12 – when the vinegar cools down, you can add salt as per your taste.
Step #13 – distribute the potatoes, carrots, and onions in the prepared containers along with the vinegar mixture and fresh oregano leaves, leaving only 3 mm of a gap from the lid.
Finally – seal and store in a cool and dark location for almost 2 WEEKS, to ensure that the flavors develop.
Voilà, you have prepared the infamous pickled potatoes!
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