My Love of a good dill pickle has brought me to making my very own, refining my dill pickle recipe to a place where I am happy with it. Now I am turing to one of my other favorite things potatos and I'm wondering about combining these loves....
I'm envisoning a potato pickled in dill with a layer of hot pepper. Maybe it's a snack like kimchi or perhaps can be pan fried?-I'll have to wait and see
So I have lots of questions before I dive in:
I have heard of pickled potaoes in Mexico but they live in the more oily realm of pickled veggies and I'm not a big fan of that.
So have you heard of anyone doing this? Was is good? Is the starch content just too high for it to work? Any pointers out there?