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Pickled Potatoes with Peanuts

Pickled Potatoes with Peanuts
  • Prep 10 min
  • Total 1 hr 30 min
  • Ingredients 8
  • Servings 4
When I was little, I remember seeing my mother seated at the kitchen table surrounded by jalapeño peppers, onions and carrots. She loved to prepare her own chili peppers in vinegar, which is a widely-used encurtido or pickled vegetable in Mexico. One of my aunts also has a secret pickled vegetable recipe that she only prepares on special occasions. It includes many things such as broccoli, cauliflower, potatoes, carrots, nopales, jícama, peanuts and garlic besides others. When my aunt makes her special recipe, everyone eats it up right away! But what I’ve noticed is that the potatoes and peanuts are always the first to run out. So on this occasion I decided to make a pickled recipe with just these two ingredients. The result was a delicious combination; the vinegar took on the rico flavor of the peanuts and combined perfectly with the crunchy potatoes. Me encantó! And I hope you’ll like it too.

Ingredients

  • 1 lb potatoes
  • 1 cup apple vinegar
  • 1 cup water, plus water for cooking the potatoes
  • 1 whole black peppercorn
  • 2 bay leaves
  • 3 teaspoons sugar
  • 1 tablespoon salt
  • 4 ozs peanuts, peeled and toasted

Directions

  • 1
    Wash and peel the potatoes, and cut into large cubes. Place in a pot and cover with water. Boil the potatoes for around 12 minutes, while checking that the potatoes have cooked evenly cooked but are still firm.
  • 2
    While cooking the potatoes, combine the apple vinegar, cup of water, black peppercorn, bay leaves, sugar and salt in a small saucepan. Cook over medium-heat and stir constantly until the sugar and salt have completely dissolved. Afterward, lower the heat and add the peanuts. Continue cooking for five more minutes, then set to the side.
  • 3
    When the potatoes are finished cooking, drain the water and add the potato cubes to the vinegar and peanut mixture. Let cool down and then transfer to a glass container with a tight (hermetic) lid.
  • 4
    You can eat the finished potatoes immediately, but it’s recommended to let them refrigerate at least overnight so the flavors have time to ‘soak-in.’

  • If you want to add some spice, add the vinegar from a can of serrano or jalapeño peppers to the pickled potatoes. This should be added only after the potatoes have cooled-down but before placing in the refrigerator.
  • You can add other vegetables to this recipe, like carrots or cauliflower to give more variety to your pickled creations.

No nutrition information available for this recipe

  • When I was little, I remember seeing my mother seated at the kitchen table surrounded by jalapeño peppers, onions and carrots. She loved to prepare her own chili peppers in vinegar, which is a widely-used encurtido or pickled vegetable in Mexico. One of my aunts also has a secret pickled vegetable recipe that she only prepares on special occasions. It includes many things such as broccoli, cauliflower, potatoes, carrots, nopales, jícama, peanuts and garlic besides others. When my aunt makes her special recipe, everyone eats it up right away! But what I’ve noticed is that the potatoes and peanuts are always the first to run out. So on this occasion I decided to make a pickled recipe with just these two ingredients. The result was a delicious combination; the vinegar took on the rico flavor of the peanuts and combined perfectly with the crunchy potatoes. Me encantó! And I hope you’ll like it too.
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