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Ingredients
- 8–12 red potatoes
- 1 pkg Salatgewuerz
- 1 empty quart bottle
- Salt
- Pepper
- Dill weed
- 1–2 diced onions, to preference
- 1/3 C corn or olive oil
- 1/4–1/2 C rice vinegar, mild green
- 1–4 T sugar
- 1–2 Hausfrau Kruegermann dill pickles, finely chopped
Instructions
- Boil potatoes—make sure they are not too soft
- Do not peel until completely cooled off
- Slice potatoes
- In a large bowl, season them with salt, pepper, and dill weed
- In the jar,
- Add diced onions, oil, rice vinegar, salatgewuerz to the jar
- Fill the rest of the jar with COLD water
- Stir in sugar—to adjust the taste
- Should not taste too vinegary and have a HINT of sweet
- To the bowl, add dill pickles and liquid—mix well
- Place in an air tight container
- The longer it is refrigerated, the better it gets
- It is very safe to eat even 4–5 days later