Re: Pickled Potatoes
This is the recipe, plain and simple:
Fill a barrel with well-washed sliced potatoes, and cover with spiced vinegar which has been previously scalded…
We scalded about two gallons of cider vinegar and poured a generous amount over the potatoes as we peeled them into a five-gallon crock. I can tell you that within a short time, the ingredients in the crock began to produce a golden foam. It was nearly full to the brim with potatoes (about fifteen pounds) when we packed it, but by the next morning the potatoes had settled and were but half the volume. We thought we should not taste them until another week or so passed. I am embarrassed to say that the whole batch went, not into the river, but into the compost pile at the Trimborn farmstead instead. That was a mighty heavy crock to carry home without the advantage of a sturdy wagon.
This spring, I promise, we will taste some and invite the troops to do the same.
This is the recipe, plain and simple:
Fill a barrel with well-washed sliced potatoes, and cover with spiced vinegar which has been previously scalded…
We scalded about two gallons of cider vinegar and poured a generous amount over the potatoes as we peeled them into a five-gallon crock. I can tell you that within a short time, the ingredients in the crock began to produce a golden foam. It was nearly full to the brim with potatoes (about fifteen pounds) when we packed it, but by the next morning the potatoes had settled and were but half the volume. We thought we should not taste them until another week or so passed. I am embarrassed to say that the whole batch went, not into the river, but into the compost pile at the Trimborn farmstead instead. That was a mighty heavy crock to carry home without the advantage of a sturdy wagon.
This spring, I promise, we will taste some and invite the troops to do the same.
Comment