Now that it’s summer, then you want does not always stand at the stove. The sun is shining and it’s hot outside and you want the food to be fast to do.

I usually put a potato so it’s ready to use and you do not have to cook new once every time you need them. Eat them as they are, perfect in a sallad or with anything you like potatoes to it.

So next time you boil potatoes, cook extra and insert. Simple, fast and smoothley.

Pickled boiled potatoes

1 kg potatoes

250 ml vinegar (12%)

500 ml sugar

1 L of water

4 small yellow onions

12 allspice

4 bay leaves

4 cloves

dill

Boil the vinegar, sugar and water. Stir in the beginning so that the sugar does not sink to the bottom and caramelize. Cool the law.

Place the potatoes in water and scrape it late with a knife. Boil gently in well salted water until done.

Pour the potato water and let them steam for a couple of minutes. Add them accordingly in glass bellies and pour on the law.

Cut the onion into thin slices and distribute the cans. Add pimento grains and bay leaf and shove a couple of sprigs of dill in each jar.

Replace the lid and allow to cool.