I first learned about pickling fries from a BuzzFeed video. It seasons the fry from the inside and draws out moisture from the potato making them MUCH more crispy! I decided to spice it up with a few different seasonings. They take a while to make but trust me they are SO worth the wait!
INGREDIENTS:
2 large Russet Potatoes
1 cup Red Wine Vinegar
1 cup Water
1 TBSP Dill Seed
1 TBSP Dill Weed
1 TBSP Garlic (Around 1 minced clove, or you can use jarred/powder!)
1 TBSP Mustard Seed
1/4 TBSP Red Pepper Flakes (Optional!)
DIRECTIONS:
1. In a large pot combine vinegar, water, and the spices and bring to a boil.
2. Wash and/or peel (Optional because the peel has vitamins and I prefer peel on!) your potatoes and cop in to fry shape (Around 3/8 inch thick) and set into a temperature safe bowl (like glass!)
3. Pour the hot spiced vinegar over the potatoes and let cool. Cover and set in the fridge for at least 3 days.
4. Fry them bad boys up and enjoy!
These fries are unbelievably delicious and crisp with a perfect dill flavor to them! I like to top them with a touch of salt right after they come out of the oil. They can last in the fridge for up to two weeks. But any longer and I would be cautious! As usual if you have any questions let me know in the comments!
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Callie's Vegetarian Cookbook!
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