– Approximately 1.1 lbs of small potatoes,– 2 onions,– 1 red pepper,– About 1 cup each of water, apple cider vinegar, and olive oil,– Half a teaspoon of sugar,– Chili (optional),– Salt and pepper to season.
Method of preparation:
1. Peel and boil potatoes whole in salted water to prevent crumbling. After draining, lightly poke with a fork or toothpick.
2. Mix water, vinegar, and oil. Sprinkle pepper, salt, sugar, and chile if desired. After boiling, cover and simmer for 5 minutes.
3. Thinly slice the pepper and onion ("feathers"). Stir chopped vegetables into heated marinade.
4. Fill clean, sterilized jars with potatoes to 3/4 height. Fill jars with hot marinade and seal firmly.
5. Place the jars aside for a few days to blend flavors.
6. Keep jars in a dark, cool area like the fridge for best storage.