Ingredients:

• 1 lb. potatoes (Gold potatoes recommended)
• 1/2 small onion, roughly chopped
• 4 cloves garlic, roughly chopped
• 8-10 black peppercorns
• 1.5 cups white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon dillweed

Instructions:

1. Start by adding the chopped potatoes to a pot of boiling water and cook for about 3-4 minutes. Drain the potatoes and set them aside.

2. In a medium saucepan, heat a glug of oil over medium heat. Add the chopped onion and garlic, and sauté until the onion has softened.

3. Add the black peppercorns, salt, and dillweed to the pan. You can crush the spices in a mortar and pestle for extra flavor, but this step is optional. Cook briefly.

4. Add the drained potatoes to the pan and stir. Then, add the white vinegar and water. Bring the mixture to a boil.

5. Once boiling, transfer the mixture to a quart-sized Mason jar (or two pint-sized jars). Use tongs to add the vegetables to the jar, then pour the vinegar mixture over them, filling the jar(s) to the brim.

6. Let the jar(s) cool on the counter, then cap and store in the fridge. The pickled potatoes will keep for weeks and will develop fuller flavor after resting overnight in the brine.