I tried this at a friends house in Rio de Janeiro. His mother made dinner for us and had a gallon of these curing on the kitchen counter. I had never had a pickled potato before and I was intrigued. I could see various uses for them. On a tray with cold sliced meats and sausages, made into a potato salad, a starch option at a picnic or bbq. It is something to increase the versatility of a potato.

BATATA EM CONSERVA

Brazilian Pickled Potatoes

1 lb of small potatoes

½ cup olive oil

2 cup apple cider vinegar (may take a bit more to cover the potatoes)

1 tbsp sugar

1 teaspoon of chili pepper flakes (optional)

1 large onion, small diced

1 red pepper medium diced

5 garlic cloves, crushed

1 tbsp (tablespoons) of salt

2 cups of whole olives (optional)

1 tbsp (tablespoons) chopped parsley dehydrated

Directions.

Boiled the potatoes until starting to soften, but not fully cooked.

Remove from the heat and place in large mason jars (2 x 1 liter should do) with the onion, pepper ,garlic

Heat the cider, add the oil, dry chili flakes, parsley, sugar,and salt stir and pour over the potatoes.

Cover and let cool. When cool place in the back of your refrigerator. Should take 2 weeks to cure properly.