Pickled salads: simple recipes. Video

Ingredients:

• 4 boiled potatoes
• 100 g mushrooms
• 1 red onion
• 3 pickles
• 2 tbsp sunflower oil
• 3 tbsp cucumber pickle
• salt and black pepper

Peel the potatoes boiled in their skins and cut into large cubes. Season the potatoes with cucumber pickle and let sit for 10 minutes. Cut the mushrooms in half, the onions in half rings and fry in vegetable oil for 10 minutes. Cut the pickled cucumbers into strips. Put the ingredients in a salad bowl, season with sunflower oil and stir.

To prevent cucumbers from spoiling for a long time during storage, use mustard powder. Sprinkle some dry mustard on top of the brine or tie a couple of spoons in a gauze knot and place it between the cucumbers when pickling

Ingredients:

• 3 potatoes
• 1 salted herring
• 2 pickles
• 2 onions
• 2 canned peppers
• 1 carrots
• 100 g green onions
• 100 g canned peas
• 2 eggs
• 80 g mayonnaise
• 50 g sour cream

Boil potatoes, carrots and eggs. Cut the carrots into half rings, like onions. Chop canned peppers and pickles into thin strips. Grind the eggs. Separate the herring fillets and cut into small cubes. Chop green onions. Season the ingredients with sour cream and mayonnaise, salt and stir. Let it brew for 10 minutes.

Ingredients:

• 3 pickles
• 200 g canned corn
• 200 g canned peas
• 150 g cream cheese
• 250 g of crab sticks
• 3 eggs
• 100 g mayonnaise
• a bundle of green onions
• ground pepper, salt
• dill, cilantro

Grate melted cheese, chop eggs, crab sticks and herbs. Cut pickled cucumbers into strips. Mix ingredients and season with mayonnaise. Garnish with cilantro and yolk.

For this recipe, only pickles are suitable, not pickled.

Ingredients:

• 500 g pickles
• 1 large onion
• 150 g mayonnaise
• freshly ground pepper

Slice the pickles into thin quarter rings. Cut the onion into thin half rings. Pour boiling water over the onion and rinse immediately in cold water – this will remove excess bitterness. Mix salad, pepper and season with mayonnaise. This men’s salad goes well with boiled potatoes or just as a snack.

During winter storage of pickles in an open barrel or bucket, or in an open jar, mold may appear on the surface of the brine. The film should be removed regularly to avoid sour taste and odor

Ingredients:

• 500 g beef liver
• 2 tbsp vegetable oil
• 1 onions
• 3 pickles
• 1 carrots
• 3 eggs
• 100 g canned peas

Soak the liver in water for about an hour, cut off the films and cut into strips. Fry the liver in a skillet until tender. Salt the finely chopped onion and grated carrots separately. Combine fried ingredients with diced pickles and chopped boiled eggs. Season salad with salt, pepper and top with mayonnaise. Add green peas if desired.

This salad has a spicy taste and contains many vitamins.

Ingredients:

• 3 pickles
• 2 green apple
• lemon juice
• 2 garlic cloves
• any greens
• 100 g mayonnaise
• salt and pepper

Cut the cucumbers into cubes, the green apples into cubes and sprinkle them immediately with lemon juice to keep them from darkening. Mix with finely chopped herbs, garlic. Season the salad with mayonnaise.

Ingredients:

• 2 pickles
• 300 г куриной грудки
• 50 g cheese
• 2 eggs
• 2 garlic cloves
• jar of green peas
• 150 g mayonnaise

Boil the chicken breast, cool and cut into strips. Slice the pickles as well. Grate the cheese. Peel the hard-boiled eggs, separate the yolks from the whites. Mash the yolk, grate the protein. Lay out in layers. The first is green peas and mayonnaise. The second layer is yolk and mayonnaise. The third layer is chopped garlic and grated protein, again a net of mayonnaise. The fourth is cheese, the fifth is chicken fillet mixed with mayonnaise, the sixth is pickles. Cover the top with mayonnaise and garnish with a cucumber.

Ingredients:

• 4 radishes
• 2 pickles
• 1 red onion
• 150 g green salad
• 100 g mayonnaise
• pepper and salt