Now, potatoes aren’t exactly a common choice for pickling, for reasons which, I guess, may be both historical and practical: given sufficiently cool conditions, raw potatoes can be stored for a considerable length of time without having to apply special preservation techniques – so in many cases, the need to pickle, salt or otherwise preserve may not have arisen. My researches on the pickling matter had lead me to conclude that Mexico was, in fact, one of the few places where pickled potatoes were “a thing”.
Click here for this recipe: http://www.thedailyspud.com/2013/07/21/pickled-potatoes-mexican/
