Pickled cucumber salad. Pickled cucumber salad - interesting recipes

Cucumber is a common vegetable on our tables due to its light and fresh taste. In summer, rarely a day goes by without a salad with cucumber, and just eating cucumbers is a pleasure.

In winter, the situation with this vegetable is not so good. In the store you can buy exorbitant prices only imported vegetables - tasteless and odorless, waxed and like rubber.

In this case, pickles are a real salvation! It should be noted that cucumbers almost do not lose useful properties in the process of preservation, and the fresh invigorating taste becomes stronger.

There are many good recipes with pickled cucumber, which can be implemented both for a solemn feast and for daily use at home.

Salad with pickles - preparing food and dishes

Not every housewife is engaged in conservation in the summer. If you have your own garden where you can grow vegetables, a spacious cellar for storing jars and bottles, then, of course, it is simply a sin not to prepare delicious crispy vegetables in a jar for the winter! But most people live in the iron jungle, in apartments where it is simply impossible to engage in full-fledged conservation. However, this is no reason to refuse a delicious salad with pickles!

You can buy canned cucumbers in the store, and in the market, many grandmothers sell not only products from their chickens and cows, but also canned vegetables from the garden. Buying pickles in the market is even more justified than in the store, especially if the seller has been checked by you more than once.

Salad with pickles is best served in a deep dish if you are using creamy or sour cream salads. Such salads tend to drain quickly, after which the dish loses its appetizing taste. appearance.

If the salad is dressed with oil, then you can serve it on wide flat dishes.

You will need before preparing the pickled cucumber salad cutting board, knife, pan, where the ingredients will be boiled, plates for the components.

Pickled Cucumber Salad Recipes:

Recipe 1: Pickled Cucumber Salad

This recipe has long been loved by all the housewives of the world. Salad with pickled cucumber is very easy to prepare, and every housewife has the ingredients for the dish in the refrigerator. Pickled crispy cucumber diversifies the tenderness of the salad, and an unusual dressing with olives will add piquancy to the taste of this salad.

Required Ingredients:

• potatoes 2 pieces
• pickled cucumber 2 pieces of medium size
• chicken egg 3 pieces
• onion 1 piece
• hard cheese 100 grams
• for dressing - fat sour cream, pitted green olives 50 grams, fresh dill, black pepper, salt.

Cooking method:

Boil potatoes "in uniform", remove the skin and cut into small cubes.

Boil a hard-boiled egg, peel and chop finely with a knife.

Grate hard cheese on a fine grater.

Mix the dressing in a separate bowl. To do this, chop the olives with a blender, if there is no blender, then chop finely with a knife. Wash the dill and also cut it as small as possible. Combine olives, herbs and sour cream, salt and pepper.

Mix all the ingredients except the cheese with dressing, mix, and sprinkle the salad with pickles with grated cheese.

Recipe 2: Salad with Pickled Cucumber and Crabs

Everyone knows "Crab Salad" - a dish of crab meat, eggs and corn. But not everyone knows that this salad will change its taste in better side if you add pickled cucumber to the main ingredients. Perhaps it is precisely this that is lacking in the usual crab salad, as a slight sourness makes the dish even tastier and juicier.

Required Ingredients:

• pickled cucumber 2 pieces
• crab meat canned 200 grams
• chicken egg 4 pieces
• canned corn 200 grams
• hard cheese of any kind 150 grams
• young green onion
• for salad dressing - mayonnaise, sour cream, chopped parsley, salt

Cooking method:

Cut the pickled cucumber into cubes.

Boil a hard-boiled egg for 8 minutes, cool, remove the shell and chop with a knife.

Grate hard cheese on the smallest grater.

Finely chop the green onion with a knife.

crab meat (or crab sticks) cut into strips with a knife.

Open the canned corn, drain the juice.

Wash the parsley and chop it as finely as possible with a knife. Mix parsley, mayonnaise and sour cream, salt.

Salad with pickles and crabs can be served immediately, but the dish will be much tastier if you let it brew.

Recipe 3: Salad with Pickled Cucumber and Vegetables

Quite tasty salad with pickled cucumber will brighten up your diet. The fresh sweet and sour taste of the salad may seem unusual, but there is no doubt that your guests will like it! Note that this salad can be consumed in fasting, as well as for those who lead a vegetarian lifestyle.

Required Ingredients:

• beetroot 2 pieces
• carrots 2 pieces
• pickled cucumber 2 pieces
• potatoes 2 pieces
• fresh parsley
• for dressing - olive oil, 2 garlic cloves, 2 tablespoons of sweet mustard, salt

Cooking method:

Cut the pickled cucumber into semicircular slices.

Wash the beetroot and put it to boil. Beetroot should be boiled for about 50 minutes, and you can check the readiness by piercing it with a toothpick. Ready beets are very easy to pierce. Remove the skin from the cooked beets after it has cooled and cut into large cubes.

Boil the washed potatoes “in uniform”, cool, peel and cut into cubes.

Boil washed carrots, cool, peel and cut into cubes.

Wash the parsley and chop it large enough.

Mix 2 tablespoons of oil, mustard, squeeze the garlic into the mixture through a garlic press, salt and mix.

Combine vegetables with dressing, mix and serve.

Recipe 4: Gourmet Pickled Cucumber Salad

This dish may remind someone of the Olivier salad recipe, but take a closer look at the recipe - there are no potatoes here, but one of the components is a sour apple. And this is not a mistake - the apple will imperceptibly change the taste of the salad, make it more crispy, and the pickle will delight you with a fresh taste.

In addition, the Gourmet salad is dressed with an unusual thick sauce with fresh cucumber.

Required Ingredients:

• boiled sausage 100 grams
• smoked sausage 100 grams
• ham 100 grams
• chicken egg 3 pieces
• pickled cucumber 2 pieces
• hard cheese 150 grams
• Apple "Semirenko" 2 pieces
• green onion
• for salad dressing - sour cream, mayonnaise, fresh cucumber 1 piece, dill, salt

Cooking method:

Ham and sausage should be cut into cubes.

Boil the eggs for 8 minutes in boiling water, cool them in cold water, peel and cut into cubes.

Cut the pickled cucumber into cubes.

Grate hard cheese.

Wash the apples, remove the skin and cut out the middle, cut it into small cubes.

Cut the green onion with a knife.

grind fresh cucumber and dill blender. Mix cucumber, dill, mayonnaise and sour cream, salt.

Combine all ingredients except cheese with dressing, mix. Sprinkle the pickle salad over the cheese and let it sit in the refrigerator for about an hour before serving.

Recipe 5: Salad with Pickled Cucumber and Mushrooms

Hearty vegetable salad with cheese, which will appeal to both adults and children. Dress this salad with a creamy dressing, such as a mixture of mayonnaise and cream.

Required Ingredients:

• pickled cucumber 2 pieces
• champignon mushrooms 400 grams
• carrots in Korean 150 grams
• onion 2 pieces
• hard cheese (Russian type) 150 grams
• fresh parsley
• sunflower oil for frying
• for dressing - cream 3 tablespoons, mayonnaise, Dijon mustard

Cooking method:

Wash the mushrooms and cut each into three or four pieces. Peel the onion from the husk, cut it finely with a knife and put it on a hot frying pan, greased with oil. Saute the onions for about 4 minutes and add chopped mushrooms to them. Cook the mixture, stirring occasionally, for about 10-12 minutes.

Cut the pickled cucumber into thin slices.

Squeeze carrots in Korean from the juice.

Grate hard cheese on a coarse grater.

Wash the parsley running water and finely chop.

Mix cream, mayonnaise and mustard, salt.

Toss the vegetables with the dressing and top the pickled cucumber salad with grated cheese. Let it brew in the refrigerator for two to three hours.

Salad with pickled cucumber - secrets and useful tips from the best chefs

If you add sour cream or mayonnaise dressing to a salad with pickled cucumber, then be sure to let it brew. Even one hour will be enough to make the dish juicier.

Good afternoon.

At dachas and in vegetable gardens, the first harvests of greenhouse cucumbers are already beginning. While we are enjoying fresh vegetables from the garden, but very soon the time will come for winter harvesting.

And what to do if all last year's stocks have not yet been eaten? I suggest putting them into action right now. For example, start preparing salads from pickles. Thus, you can kill two birds with one stone: diversify your menu with delicious salads and free jars for fresh preparations.

Moreover, the number various options cooking allows you to choose a salad for every taste. Both for the daily menu and for festive table.

A lot of people think that pickles can only be added to. Therefore, my goal today is to maximize the possibilities of using this product.

Salad with pickles, eggs and potatoes

A recipe with simple ingredients found in every kitchen.

Ingredients for 2 servings:

• 2 medium boiled potatoes
• 2 boiled eggs
• 1 medium pickled cucumber
• half an onion
• 50 g mayonnaise
• Salt - to taste
• Dill and parsley greens

Cooking:

1. Cut the cucumber into rings and transfer to a deep bowl.

2. Cut boiled potatoes, onions and one egg into small cubes and send to cucumbers. Add chopped herbs and mayonnaise there. Salt and mix.

3. The salad is ready. We spread it in salad bowls and decorate with quarters of the remaining egg.

Bon Appetit!

Simple and delicious salad for every day with onions and butter

You can get by with even fewer ingredients to make a salad, but to be honest, it will be more of an appetizer for the main course.

Ingredients:

• Pickled cucumbers - 500 g
• Onion - 1 pc.
• Dill
• Pepper
• Vegetable oil

Cooking comes down to slicing cucumbers and onions in half rings and chopping herbs. Then they need to be combined in one bowl, pepper, add vegetable oil and mix.

Unrefined vegetable oil is perfect for this salad.

Ready. Bon Appetit!

Recipe for cooking without cooking with sausage, corn and peas

Quick option hearty salad with ingredients that do not need to be pre-fried or boiled. Very handy for a quick bite.

Ingredients:

• Canned corn and peas - 2 tbsp each
• Fresh cucumber - 1 pc.
• Pickled cucumber - 2 pcs
• Carrots - 1 pc.
• Smoked sausage - 150 g
• Mayonnaise - 2 tbsp
• Greenery

Cooking:

1. Grate carrots and fresh cucumber.

2. Cut the pickled cucumber and sausage into strips.

3. Combine all ingredients in one bowl, add corn and peas.

4. Add mayonnaise and mix. Then we shift the salad into a salad bowl and decorate with chopped herbs.

Ready. Bon Appetit!

Light snack of pickled cucumbers and peas

And again simple snack, which can be prepared in 5 minutes, but which will go well with almost any second course, or even as a cold side dish.

Ingredients:

• Pickled cucumbers - 3 pcs
• Half an onion
• Green peas - 2-3 tbsp
• unrefined sunflower oil
• Pepper

Cooking comes down to cutting cucumbers and onions in half rings and mixing them with peas with the addition of vegetable oil. You can add ground pepper if you wish.

And you're done. Bon Appetit!

Video on how to make lean potato salad

Well, until we move on to more complex recipes (in terms of cooking time and pre-preparation of products), I suggest watching an excellent video on preparing a simple and tasty lean salad.

Salad with pickles and mushrooms

An excellent salad recipe that can be put on the festive table as a light snack.

Ingredients:

• Mushrooms (champignons) - 500 g
• Onion - 1 pc.
• Pickled cucumbers - 3 pcs
• Boiled eggs - 4 pcs
• Mayonnaise - 3 tbsp.
• Mustard - 2 tablespoons
• Salt, ground black pepper - to taste

Cooking:

1. We collect water in a saucepan, bring it to a boil, add a little salt and boil the mushrooms in it over medium heat for 5-8 minutes.

Mushrooms must be washed before this.

2. Then we throw the mushrooms into a colander, wait 5 minutes until they cool down and cut into small cubes.

3. Cut the onion and pickles into small cubes and add to the mushrooms.

4. In the same bowl, rub the boiled eggs on a fine grater and add a little ground pepper.

5. We prepare the sauce by carefully mixing mayonnaise with table mustard.

If you have time, it would be good to let the salad brew in the refrigerator for 1 hour.

Bon Appetit!

Delicious recipe with canned beans and croutons

The next two recipes will use beans as the main ingredients. This wonderful product, rich in vegetable proteins, makes the salad not only tasty, but also satisfying and nutritious.

Let's start with a recipe with canned beans, as a simpler one.

Ingredients:

• Canned beans - 1 can
• Pickled mushrooms - 1 can
• Tomatoes - 2 pcs
• Pickled cucumbers - 2 pcs
• Croutons - 60 gr
• Onion - 0.5 pcs

Cooking:

1. Finely chop the onion and pickled mushrooms and fry in a pan with vegetable oil before golden color onions (6-8 minutes, stirring constantly).

We combine the resulting roast with pickles, pre-cut into half rings or straws.

2. In the same bowl we send canned beans and diced tomatoes. Lightly salt the tomatoes.

Before you send the beans to the salad, you need to spill them hot water to wash off the sticky liquid that forms during canning.

3. We mix the salad, after which we put it in portions in a salad bowl and only then sprinkle it with crackers so that they do not soften in the total mass.

Ready. Bon Appetit!

Salad with dried beans, fried onions and carrots

In the second option, we will use dried beans. It takes more time, because it will need to be pre-soaked, and then boiled.

Ingredients:

• Dried beans - 2 cups
• Pickled cucumbers - 3-4 pieces
• Onions - 3-4 medium onions
• Carrots - 3 pcs
• Vegetable oil for frying

Cooking:

1. Dried beans must first be soaked in cold water for 4-5 hours to soften them. Then it must be washed in running water and boiled over medium heat, slightly salted, for 15-20 minutes, so that it softens, but does not boil. Then rinse again in cold water.

Finely chop the onion and fry over medium heat with vegetable oil until soft.

3. When the onion turns golden, add carrots grated on a coarse grater to it and fry for another 5-6 minutes, stirring constantly.

4. After that, add the beans and diced pickles to the pan, cover with a lid and simmer for another 7-10 minutes so that all the ingredients are saturated with each other's flavors.

Ready salad can be served both hot and cold.

Bon Appetit!

Salad "Miner's" with pickles and chicken liver

And finally, we move on to the "male" salads with meat. Here is a very tasty and not complicated recipe with liver and cheese. We will collect it in layers.

Ingredients:

• Boiled liver - 300-400 g
• 1 bulb
• 1 carrot
• 4 boiled eggs
• 300 g pickles
• Hard cheese - 150 g
• mayonnaise for dressing

Cooking:

1. Cut the onion into small cubes and fry in a pan until golden. After that, add the carrots, grated on a coarse grater and fry for another 5-6 minutes until the carrots soften.

The roast can be lightly salted.

2. We rub the boiled liver on a coarse grater or interrupt with a blender.

3. Spread the liver on serving dishes in a thin layer and add a few strips of mayonnaise on top. This is the first layer.

4. The next layer is onion frying and again a mayonnaise net.

5. The third layer is pickled cucumbers, grated. And more mayonnaise.

6. Then comes a layer of grated eggs.

7. And the final layer will be grated cheese, slightly diluted with mayonnaise.

Now the salad needs to be put in the refrigerator for at least 20 minutes so that the layers are soaked.

Ready. Bon Appetit!

Country style recipe with pickles and chicken

And finally, I propose to see an excellent recipe with cucumbers and chicken. Simple and delicious. What a salad should be.

After reviewing this selection, I'm sure that you no longer have such an acute question "What to do with last year's blanks."

That's all for today, thank you for your attention.

Cucumbers are familiar vegetables that we love to add to many dishes, especially salads. V summer period we mainly use fresh vegetables for cooking, but what about winter time? After all, it is not always possible to buy fresh cucumbers, and their quality will not be so good. In this case, you can use pickles, which many people prepare for the winter.

Potato salad with pickles

Ingredients:

• potatoes - 400 grams;
• pickled cucumbers - 200 grams;
• onion - 1 piece (100-120 grams);
• salt, pepper - to taste;
• unrefined vegetable oil - 2-3 tablespoons.

Onion marinade:

• salt - 0.5 teaspoon;
• granulated sugar - 1 teaspoon;
• pickled cucumber brine - 150 milliliters.

Cooking method:

1. Cut the peeled onion into thin half rings. If your bulb is large, then a quarter of the rings. Add 0.5 teaspoon of salt and 1 teaspoon of sugar, knead everything well with your hands so that the slices are separated from each other. After that, pour cucumber brine so that the onion is completely covered. Let marinate for 15-20 minutes.
2. Boil the potatoes in their skins, peel and cut into medium-sized cubes, approximately 1.5 × 1.5 centimeters. If possible, boil the potatoes in advance: better in the evening. This is so that it cuts better, does not stick to the knife.
3. Cut pickled cucumbers into cubes, approximately 1×1 centimeter. Add them to potatoes.
4. Drain the pickled onions in a colander and add to the potato salad. We mix everything well. If necessary, add salt, season with black pepper or other spices.
5. We fill with unrefined vegetable oil. Optionally, you can use olive oil.

If you do not have salted cucumber pickle, then use the usual for pickling onions. drinking water 150 milliliters and 1-1.5 tablespoons of 9% vinegar. In time, we also leave the onion to infuse for 15-20 minutes.

Salad with chicken and pickles

Ingredients:

• Chicken breast- 300 grams
• Pickled cucumber - 2 Pieces
• Egg - 3 Pieces
• Potatoes - 3 Pieces
• Olives - 20 Pieces
• mayonnaise - to taste
• Salt - to taste

Cooking method:

1. Boil the breast in salted water. Boil the peeled potatoes until tender and hard-boiled eggs. Cool everything down.
2. In a salad bowl, grate the potatoes on a coarse grater with the bottom layer.
3. Next, grate the pickled cucumbers.
4. Cut the breast into small pieces. Salt if necessary. Put it on the next layer. Spread it with mayonnaise.
5. Grate the egg white and yolk on top.
6. Cut the olives into rings and paint them on top of the salad. Leave it for 30 minutes in the refrigerator and serve.

Salad with pickles and eggs

Ingredients:

• Eggs - 3 pcs.
• Pickled cucumbers - 3 pcs.
• Onion - 25 g
• Mayonnaise - 40 ml
• Black ground pepper -5 g
• Sunflower oil - 20 ml

Cooking method:

1. Boil the eggs in salted water, then cool under cold running water.
2. After that, cut them into cubes and transfer to a bowl.
3. We get rid of excess moisture from pickled cucumbers with paper towels. Then we cut them arbitrarily as desired into cubes or strips.
4. Mix mayonnaise with black pepper and butter, beat in a blender for about a minute.
5. Chop the green onion lightly with a knife into small feathers and add to the eggs.
   Mix carefully with a wooden spatula.
6. After that, add pickled cucumbers, gently mix the ingredients together.
7. If we have additional additives, it's time to put them there too. Pour the mixture with the prepared dressing and stir lightly.
8. Using a spatula, transfer the salad to a salad bowl or dish.
   Serve salad with parsley and dill and fresh white bread spread with butter.

Salad of pickled cucumbers, peas and eggs

Ingredients:

• 100-150 g of hard cheese;
• 2 pickles;
• 1 small jar of green peas;
• 2 boiled eggs;
• 3 cloves of garlic;
• greenery;
• mayonnaise or sour cream;
• ground black pepper;
• crackers - to taste.

Cooking method:

1. Salted cucumbers get rid of excess moisture. Then cut them into cubes.
2. Put in a bowl green pea, diced cucumbers.
3. Hard boil eggs. Cool, clean. Coarsely grate eggs and cheese.
4. Chop the garlic and herbs. Put in a salad with peas and pickles. Season with sour cream or mayonnaise, pepper. You may not salt. Mix.
5. Put in a salad bowl, sprinkle with croutons, mix when serving. delicious salad of pickles, peas, eggs and cheese is ready.

Salad with corn, sausage, cucumber and egg

Ingredients:

• ham or boiled sausage 200 g;
• corn 300 g;
• large cucumber 1 pc.;
• eggs - 2 pcs;
• mayonnaise 2-3 tbsp. l.;
• salt, pepper, seasonings to taste.

Cooking method:

1. Cut the sausage into cubes or sticks.
2. Hard boil the eggs. To do this, fill them cold water and cook at a moderate boil. 10 minutes after boiling hot water salt. Then fill with cold water until cool.
3. Cut the cooked eggs into cubes. Cucumber cut into cubes or into four parts lengthwise, and then cut across into slices 4-5 mm thick. After slicing, drain the liquid from pickled cucumbers. Mix all the ingredients for the corn salad.
4. Add salt, pepper, seasonings. Dress the salad with mayonnaise. The dish is ready.

If you don't like mayonnaise, you can use sour cream as a dressing. And in a lower calorie version, vegetable oil with lemon juice or vinegar.
A little advice on choosing canned corn: it is better to choose the product that was made in summer or early autumn. Such corn will be the most juicy and tasty, because it was spun fresh, almost immediately after harvest.

Salad "Winter" with sausage and pickles

Ingredients:

• pickled cucumbers - 1-2 pcs.
• carrots - 1-2 pcs.
• potatoes - 2 pcs.
• chicken eggs - 3 pcs.
• onion - 1 pc.
• boiled sausage - 300 g
• canned peas - 1 can
• mayonnaise - 100 g
• sour cream - 100 g
• salt - to taste

Cooking method:

1. We will prepare all the products that are useful to us for making a salad (salted cucumber, carrots, potatoes, chicken eggs, onions (it doesn’t matter red or white), boiled sausage, mayonnaise and sour cream in the same proportions and canned peas green.
2. Load washed potatoes with carrots into one saucepan, eggs into another. Pour the contents of both containers with cold water and boil the vegetables until cooked, and hard-boiled eggs.
3. In the meantime, prepare foods that do not require pre-treatment. Peel and finely chop the onion. Cut the sausage into small cubes.
4. Cut the cucumber with the same cubes and put it in a sieve so that the excess moisture in the glass. Remove the shell from hard-boiled eggs and chop finely with a knife (you can also use a grater).
5. Drain the broth from the boiled vegetables and literally pour cold running water for a minute. Once the vegetables have cooled slightly, chop them as finely as the rest of the ingredients.
6. Put all the chopped products in a spacious bowl, add peas (after draining the brine from it) and salt, mix. Set aside the amount of prepared salad you need separately and season it with a mixture of sour cream and mayonnaise.
7. Place in a salad bowl and serve. Salad "Winter" is ready. Put the rest of the salad in the refrigerator - do not season all at once. If it is not eaten in one sitting, it will become tasteless during storage and quickly turn sour.

Bean salad with sausage

Ingredients:

• 150 g dry beans (1 cup)
• 150 g onion
• 100 g pickled cucumbers
• 100 g smoked sausage
• 1-2 garlic cloves
• vegetable oil
• salt to taste

Cooking method:

1. Soak beans in cold water, leave for 4-5 hours or overnight.
2. Then drain the water, fill with new water.
   Put cooked until tender, about 1-2 hours depending on the beans. Salt at the end of cooking.
3. Peel the onion, finely chop.
4. Cut the sausage into small sticks.
5. Cucumber cut into pieces.
6. Fry the onion in vegetable oil for 5-7 minutes, until soft and translucent.
7. Fry the sausage in a pan for 20-40 seconds to reveal the aroma.
8. Put the beans, onions, cucumbers and sausage in a salad bowl.
   You can add a couple of tablespoons of the liquid in which the beans were cooked for greater juiciness.
9. Drizzle with oil, add garlic squeezed through a garlic press, mix.
10. Bean salad with sausage is very tasty and fragrant.

Mushroom salad with cheese, carrots and pickles

Ingredients:

• fresh champignons
• onion head
• hard cheese
• carrot
• pickles
• greenery
• salt, black pepper
• mayonnaise/sour cream + mustard

Cooking method:

1. Clean the mushrooms and cut into slices. Onion cut into half rings or quarters. In a frying pan, heat 1 tbsp. l. vegetable oil, fry the mushrooms with onions until all the liquid has evaporated. Lay out the mushrooms on a paper towel.
2. In the same pan, add 1 tbsp. l. oil and fry, grated on a coarse grater, carrots. Place on paper towel to remove excess oil.
3. Hard cheese rubbed on a fine grater.
4. Pickled cucumbers cut into cubes.
5. Cut greens with a knife.
6. We put everything in a deep plate.
7. Mix mayonnaise or sour cream with mustard.
8. Dress the salad and then salt and pepper to taste. You can also add croutons to the salad.

Salad with squid and pickles

Ingredients:

• Squids - 750 gr.
• Pickled cucumbers - 5 pcs.
• Green peas - 500 gr.
• Green onions - 150 gr.
• Mayonnaise - 5 tablespoons

Cooking method:

1. We prepare all the necessary products.
   Rinse the pickled cucumber and cut into small cubes. From it you can cut a couple of circles for decoration.
2. Peeled squid cut into rings. Boil it in lightly salted water for three minutes.
3. Wash green onions and chop finely.
4. Ready squids, when they cool down, cut into cubes.
5. Mix all the chopped products and add peas.
6. Add mayonnaise and stir the salad.
7. It may not be salted. We lay out in bowls. We decorate the salad with cucumber slices that were left in advance.

Secrets of pickling cucumbers

• salt is used pure, edible, not iodized;
• cucumbers are best salted on the day of collection, or no later than a day from the date of collection;
• cucumbers are washed and kept in cold water for 3-4 hours;
• to keep bright green color, cucumbers are poured over with boiling water and immediately dipped in cold water;
• so that the natural color of cucumbers is preserved and fermentation is accelerated, cucumbers are shifted with white cabbage leaves or put a piece of black bread;
• add a little mustard to the brine; also sprinkle the surface of the brine with dry mustard powder (or put a planed horseradish) so that mold does not form;
• spices are thoroughly washed in clean cold water;
• cucumbers are placed in a container as tightly as possible;
• the brine should constantly cover the cucumbers by at least 3-4 cm;
• after pouring the brine, the cucumbers are covered with a clean boiled cloth, a wooden circle is placed on top, and a load is placed on it, no more than 10% of the weight of the cucumbers (cobblestone washed and scalded with boiling water or enamelware with water);
• sometimes, when pickling cucumbers, alcohol or vodka is added (50 g per 3-liter jar);

Crispy pickled cucumbers

Ingredients:

• 1 large sheet of horseradish (25-30 cm long);
• 3 sprigs of amaranth (lizards) - about 10-12 leaves;
• 4-5 currant sheets;
• 1-2 large dill umbrellas;
• 2 cloves of garlic;
• 3 bay leaves;
• 3-5 black peppercorns;
• 50-60 g of rock salt.

Recipe:

1. Rinse the cucumbers thoroughly and soak in cold water for 2 to 6 hours, changing the water 2-3 times.
   Put spices in a jar. Lay cucumbers as close as possible to each other: the bottom row - vertically, then to the taste of the hostess. Trimming or not ponytails and noses is also a matter of taste.
2. Measure the amount of water for the brine, pour it into a jar of water “to the eyeballs” and pour it into the pan. Pour salt there at the rate of 50 g per 1 liter, bring to a boil and pour cucumbers with this brine.
3. Leave the cucumbers at room temperature for 3-5 days to ferment.
   Then, if there is a basement, just close it with tight plastic covers and leave it like that for the winter. If not, then drain the brine, boil, re-fill the cucumbers with boiling brine and roll up with tin lids.

Each modern hostess- a real prankster. She has and quick recipes, both nutritious and dietary. But what to do when you want something sour? An excellent example of a dish hastily will become a salad containing pickles. Below we look at some interesting, varied options for salads.

Salad with pickles and potatoes

Ingredients:

• 4 large potatoes
• 80 grams of sunflower oil
• 1 red onion
• 3 pickles
• 50 grams of champignons
• freshly ground black pepper

Cooking method:

Wash the potatoes and cook in their skins. Let cool, peel and cut into large cubes. Then put in a bowl, add three tablespoons of cucumber pickle and leave to infuse for ten minutes. At this time, rinse the mushrooms, peel, cut them into four parts. Onion cut into thin half rings. Now put the mushrooms and onions in a hot pan with vegetable oil for seven to ten minutes. Cucumbers cut into strips or small cubes. Place all ingredients in a salad bowl sunflower oil and mix well. Pickled cucumber salad is ready!

Salad with pickles and herring

This recipe is good because it can serve as an appetizer. It will be wonderful, bright and tasty on the festive table.

Ingredients:

• 3 medium potatoes
• 1 large salted herring
• 2 large pickles
• 2 onions
• 2 sweet canned peppers
• 1 bunch green onions
• 100 grams canned peas
• 50 grams of mayonnaise
• 1 carrot
• 2 boiled eggs
• 50 grams of sour cream

Cooking method:

Boil potatoes, carrots and eggs in advance. Let them cool down. At this time, cut the pickled cucumbers into strips. Cut carrots into circles, onions into half rings. canned pepper cut into two parts, remove seeds and cut into long strips. Eggs finely chop or grate on a coarse grater. Remove the bones from the herring and cut into small cubes. Finely chop the onion.

Transfer all the ingredients to a salad bowl, season with sour cream and mayonnaise, and now mix everything thoroughly. From above, you can decorate with egg slices, herring, cucumbers, carrots or herbs. Salad ready!

Salad with pickles and croutons

Ingredients:

• 3 pickles
• 2 cloves of garlic
• 400 grams canned beans
• 1 bunch of parsley
• 300 grams of hard cheese
• 1 bunch dill
• 6 slices of white bread
• 80 grams of mayonnaise

Cooking method:

First you need to cook croutons. Cut slices of bread into cubes or strips and send to a hot frying pan. Fry them over low heat until golden brown. At this time, grate the cheese on a coarse grater, finely chop the greens. Cut each cucumber into small cubes. Pass the garlic cloves through a garlic maker or finely chop with a knife. Put all the ingredients in a salad bowl, add mayonnaise there and mix everything thoroughly. In order for the croutons to soften a little, put the salad in the refrigerator for half an hour. The recipe is ready!

Salad "May"

Ingredients:

• 3 medium pickles
• 3 medium potatoes
• 3 boiled eggs
• 350 grams of champignons
• 1 bunch green onions
• 100 grams of mayonnaise
• 30 grams of sunflower oil
• salt and freshly ground pepper to taste

Cooking method:

Peel and boil potatoes, boil chicken eggs. Let them cool, then chop as finely as possible. Wash the mushrooms, peel, cut into cubes and put in a hot frying pan with vegetable oil. Fry them until golden brown and then let cool. At this time, cut the pickled cucumbers into thin strips. Pour everything into a salad bowl, pepper and salt, and then season with mayonnaise and now mix well. Top with finely chopped green onions. Pickled cucumber salad is ready!

Salad with pickles and crab sticks

Ingredients:

• 200 grams pickled cucumbers
• 250 grams canned green peas
• 250 grams canned corn
• 200 grams of processed cheese
• 3 boiled eggs
• 1 bunch green onions
• ground pepper, dill, cilantro and salt to taste
• 150 grams of mayonnaise
• 300 grams of crab sticks

Cooking method:

Boil the eggs ahead of time and let them cool. Defrost crab sticks, then cut them into small cubes. Pickled cucumbers cut into thin strips, green onion chop finely. Eggs cut into small cubes. Grate melted cheese on a medium grater. All components of the salad, as recommended by the recipe, season with mayonnaise and mix well. Garnish with cilantro and dill. The dish is ready!

Pickled cucumber and sausage salad

Ingredients:

• 350 grams pickled cucumbers
• 200 grams canned peas
• 250 grams of potatoes
• 350 grams of boiled sausage
• 200 grams of carrots
• 100 grams of olive mayonnaise
• 1 tablespoon parsley and dill
• salt to taste

Cooking method:

Wash potatoes and carrots, boil, let cool, then cut them into strips. Cut pickled cucumbers into cubes and let them drain. Clean the sausage from the film and cut into thin strips. Transfer all the ingredients to a wide salad bowl, add freshly ground pepper, salt and green peas. Season it all with olive mayonnaise and mix everything well. Top with finely chopped parsley. Pickled cucumber salad is ready!

Salad "Batyr"

This recipe belongs to the Tatar cuisine, and is translated as "hero". This dish is prepared only with mushrooms. This is because the real colorful taste of the salad depends on them. It is laid out in layers.

Ingredients:

• 400 grams of chicken fillet
• 200 grams pickled cucumbers
• 250 grams hard cheese
• 150 grams of walnuts
• 250 grams of mushrooms
• 1 potato
• 1 onion
• salt to taste
• 40 milliliters of vinegar
• 2 boiled eggs
• 1 teaspoon mustard
• 150 grams of yogurt
• 100 grams of mayonnaise
• 2 garlic cloves

Cooking method:

boil first chicken fillet let cool and cut into small cubes. Boil the mushrooms in salted water for five minutes. If they are large, cut into small pieces. Onion cut into cubes and marinate for twenty minutes in vinegar. Then drain the marinade and rinse with a little water. Boil the eggs, let them cool and chop finely. Boiled potatoes and pickles cut into cubes. Walnuts chop coarsely. Grate hard cheese on a coarse grater.

Now you need to prepare the dressing. To do this, mix yogurt, mayonnaise and mustard. Add freshly ground pepper, finely chopped garlic and salt. Now lay out the salad in layers:

1. Sliced ​​potatoes and dressing
2. Salted cucumbers
3. boiled chicken
4. Onion and Sauce
5. Honey mushrooms and dressing
6. grated cheese
7. Walnuts
8. Boiled chicken
9. Onion and Sauce
10. Boiled eggs and dressing
11. grated cheese

Pickled cucumber salad is ready and ready to serve!

Now you know the recipes for such a dish and you can easily please your family and friends with it. Bon Appetit!

Perhaps, all sometimes in life faced with the desire to eat something delicious. Regular Recipes a little tired, I want to diversify my everyday and holiday menu. Salad with pickles is not only tasty, but also economical, because almost every family stocks up for the winter in the form of various marinades and pickles. Adding pickled cucumbers to the dish - great way bring a little spice to the culinary masterpiece.

Salad with chicken liver and pickles

You can serve it on a festive table or just for dinner.

Ingredients:

• 1 large beet;
• 2 carrots;
• about 300 g of chicken liver;
• 3 each chicken eggs and pickles;
• bulb.

We will fill this salad with mayonnaise.

How to cook:

1. Wash the liver thoroughly. We select and cut out the veins and excess fatty pieces to improve taste qualities product and avoid unpleasant bitter aftertaste. The liver can first be soaked in water for a third of an hour so that excess blood comes out of it.
2. Cut it, fry in a pan, adding butter. A special moment - you can’t cook the liver for a long time, otherwise it will acquire an undesirable hardish consistency. Cooking time is approximately 15 minutes.
3. We spread the liver on a flat plate, brushing a little with mayonnaise.
4. Finely chop the onion, spread over the liver.
5. We do the same with pickled cucumbers. We put the products in layers, grease each with mayonnaise.
6. My carrots and beets, boil them.
7. Hard-boiled eggs, cool.
8. Three all the remaining products on a grater with large holes, spread on the liver in layers.
9. Lubricate the top layer of beets with mayonnaise.
10. A dish decorated with greens and grated yolk will look very elegant.

It is served to the table after aging in the refrigerator. Two hours is enough.

Classic vinaigrette at home

This is a culinary classic, a dish for a holiday and for every day.

Ingredients:

• 3 potatoes and pickles;
• 2 carrots and beets (we choose a medium size);
• bulb;
• 150 - 200 g sauerkraut with sourness;
• green peas - 350 g.

To prepare the dressing, you will need vegetable oil. Season the vinaigrette with pepper and do not forget to salt.

How to cook:

1. Boil the vegetables in their skins and let them cool down.
2. Peeled root crops cut into small cubes, mix.
3. We add the cucumbers and peas cut in the same way.
4. Season with vegetable oil, salt and pepper.
5. We squeeze sauerkraut, send to the salad, mix.

In order for all the ingredients to retain their natural color and not be stained with beets, they must be cut and put into the salad last.

Salad with chicken and pickles

Pickled cucumbers in this dish can be replaced with pickled ones.