Pickled Ile de Ré Potatoes
Potatoes and pickling – both very much culinary trend-setters. But combining the two? It’s a game changer. This easy pickled potato recipe transforms these Ile de Rés into something fresh, tangy and seriously addictive.
These little potatoes are the best in their league, delicious and fresh.
Pickling them means you get to enjoy them for longer into the year and whilst this recipe may seem like a labour of love, once you’ve done it the options are endless. Enjoy them fried, in salads, or even on their own as a snack – all year round.
Ingredients
- 1kg small Ile de Ré potatoes
- 125ml apple cider vinegar
- 2 bay leaves
- 1 kombu sheet
- 10 thyme sprigs
- 4 garlic cloves, peeled
- 100g cipollini onions, peeled
Prep Time
Xxx mins
Cooking time
Xxx mins
Total Time
Xxx mins
Yield
Makes 1kg
Level
EASY | INTERMEDIATE | HARD
Method
Step 1
Place the potatoes into a saucepan of salted water over a high heat. Bring to a boil, then reduce the heat and simmer until tender (about 2 minutes).
Step 2
Meanwhile, prepare the pickling brine. Pour 250ml (9fl oz) of water into another saucepan. Add the vinegar, bay, kombu, thyme, garlic and onions. Place the pan over a high heat and bring the liquid to a boil, then reduce the heat and simmer for 10 minutes.
Step 3
Drain the cooked potatoes and plunge them into ice-cold water to stop them cooking any further. Drain them again, the pack them into sterilized jars. Pour over the hot pickling liquor and seal in the jars with tight-fitting lids. Turn the jars upside down to create a vacuum and leave to cool.
Step 4
Once the contents of the jars are cold, turn the jars the right way up and store the pickled potatoes in a cool, dry, place for up to 6 months. Once opened, refrigerate and use them with a couple of weeks.
