Salad with pickles

In principle, pickles can be considered our national treasure. They have been salted for a long time, constantly, using a variety of technologies. Of course, recipes for salad with pickles and other dishes also appeared. Pickled cucumbers go well with almost all boiled vegetables, especially potatoes. They are used in Olivier salad, classic vinaigrettes and for making layered holiday salads.

Olivier salad with pickles and sausage

Olivier salad with pickled cucumber and sausage is a winter table classic in many families. The set of ingredients is modest and accessible, and the salad is easy to prepare, turns out satisfying and always has the signature Olivier taste. They choose “Doctorskaya” or “Molochnaya” sausage and complement the salad with boiled potatoes, carrots, eggs, and season with mayonnaise.

1. 
   How to prepare a simple and tasty salad with pickles? Hard-boiled eggs are peeled and cut into small cubes. There is an unspoken rule when cutting food for salad - the size of the pieces should be equal to the size of peas.
2. 
   Open a can of canned peas, drain the liquid completely and pour the peas into a salad bowl.
3. 
   Boiled potatoes and carrots are peeled and cut into the same small cubes as eggs.
4. 
   Two pickled cucumbers are cut into small cubes. There is no need to peel them.
5. 
   Boiled sausage is peeled from the casing and also cut into small cubes.
6. 
   All chopped ingredients are placed in a common salad bowl. Then mayonnaise is added to them and the salad is carefully mixed with a spoon.
7. 
   The prepared Olivier with pickled cucumber and sausage is transferred to serving salad bowls, decorated with dill sprigs and served. Bon appetit!

Salad with pickles, chicken liver, carrots and onions

Light salads are prepared mainly with chicken fillet, but other parts of this bird can be successfully used, and in this recipe we use chicken liver for the salad, which goes well with many foods and pickled cucumber. Layered liver salad will be very appropriate for the holiday table. The liver for the salad is boiled, and the carrots are fried with onions.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken liver – 350 gr.
• Carrots – 1 pc.
• Pickled cucumber – 3 pcs.
• Onion – 1 pc.
• Egg – 3 pcs.
• Cheese – 100 gr.
• Garlic – 3 teeth.
• Lettuce leaves - to taste.
• Salt - to taste.
• Mayonnaise - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. First, chicken liver is boiled for the salad. This offal is washed well with cold water, placed in boiling water and cooked for 15 minutes with salt added to the water. At the same time, hard-boil chicken eggs and cool in ice water. The boiled liver is also cooled.

Step 2. The onion is peeled, cut into small cubes and fried in hot oil until transparent.

Step 3. Peeled carrots are chopped on a coarse grater, placed in a frying pan with the onions and fried until lightly browned.

Step 4. Then add chopped garlic to these vegetables, mix everything and turn off the fire after two minutes. Vegetables are also cooled.

Step 5. The cooled liver is cut into thin strips.

Step 6. Hard cheese, boiled eggs and pickles are chopped on a coarse grater and placed on separate plates.

Step 7. Place washed and dried lettuce leaves on a serving plate. A mayonnaise mesh is applied on top of them.

Step 8. Then the sliced ​​liver is laid in an even layer and covered with mayonnaise.

Step 9. The next layer is pickled cucumbers with a mayonnaise mesh.

Step 10. Place fried vegetables on top of the cucumbers in an even layer and also with mayonnaise.

Step 11. Place grated eggs in the next layer and spread more generously with mayonnaise.

Step 12. The salad is sprinkled with cheese shavings on top and placed in the refrigerator for 2 hours to infuse. Then the chilled salad is decorated with herbs and served to the table. Bon appetit!

Simple salad with pickles, chicken and mushrooms

Pickled cucumbers give the salad an unusual brine taste, and they do not go well with all ingredients. In this recipe, the ingredients for the salad (pickles, fresh champignons and chicken fillet) are chosen correctly, and your guests and loved ones will love the dish. For the salad, chicken fillet and champignons are fried and the dish is complemented with walnuts.

Cooking time: 35 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Pickled cucumber – 2 pcs.
• Fresh champignons – 700 gr.
• Chicken breast – 300 gr.
• Onion – 1 pc.
• Walnuts – 100 gr.
• Egg – 3 pcs.
• Mayonnaise – 5 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – ½ tbsp.

Cooking process:

Step 1. Immediately prepare the ingredients for the salad according to the recipe and the required number of servings.

Step 2. The chicken fillet is washed under running water, dried with a napkin and rubbed with a mixture of salt and black pepper. The fillet is then fried whole in a little olive oil until the meat is cooked through.

Step 3. The champignons are washed with cold water, cut into thin slices and fried in a non-stick frying pan without oil until the mushroom juice has completely evaporated. Fried mushrooms are sprinkled with salt and black pepper.

Step 4. The onion is peeled, finely chopped and placed in a frying pan with the fried champignons. Add a little oil to the mushrooms and fry everything until the onions are ready. Transfer the mushrooms and onions to a paper towel to remove excess oil. During this time, pickled cucumbers are chopped into thin strips.

Step 5. The fried and cooled fillet is cut into strips, only large ones.

Step 6.Place chopped fillet, pickled cucumbers, fried champignons with onions in a salad bowl, add boiled eggs cut into pieces and slightly chopped walnuts. The salad is dressed with mayonnaise, carefully mixed and served. Bon appetit!

“Obzhorka” salad with pickled cucumbers and chicken

The salad is called “Obzhorka” for its satiety and calorie content, which are given to it by carrots and onions fried in oil. In this recipe, we will replace the traditional “Obzhorka” beef with boiled chicken breast. Add pickled cucumber to the basic ingredients and season the salad with mayonnaise. We’ll arrange the salad in a common salad bowl, but a puff version is better suited for a holiday table.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Chicken fillet – 400 gr.
• Pickled cucumber – 4 pcs.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 2 teeth.
• Mayonnaise – 125 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Allspice peas – 5 pcs.
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. First of all, prepare the ingredients for the salad according to the recipe and the number of servings you need. Vegetables are peeled and washed.

Step 2. In a separate saucepan, bring clean water to a boil, add a little salt, allspice peas and bay leaves and boil the washed chicken fillet in it until tender.

Step 3. The cooked fillet is removed from the broth, cooled and cut into pieces or disassembled by hand into individual fibers.

Step 4. The carrots are peeled, washed under water, chopped on a coarse grater and fried in a separate frying pan in a small amount of oil until tender.Then the carrots are cooled.

Step 5. In the same frying pan, the onion, cut into thin quarter rings, is fried until lightly browned and also cooled.

Step 6. Pickled cucumbers are cut into thin strips and the brine is completely drained from them so that the salad does not become liquid.

Step 7. Place sliced ​​meat with cucumbers and fried onions and carrots in a salad bowl.

Step 8. Then peeled garlic cloves, ground pepper and the required amount of mayonnaise are added to the salad through a garlic press. The salad is carefully mixed.

Step 9. The prepared “Obzhorka” salad with chicken and pickled cucumber is placed in the refrigerator for at least an hour to infuse and then served. Bon appetit!

Salad of pickled cucumbers, beets and eggs

Beetroot salad combined with pickled cucumber and egg is a non-standard dish, but appetizing and will appeal to many eaters. The egg adds richness to the salad, and the pickled cucumber adds juiciness and a piquant brine flavor. By seasoning the salad with natural yogurt, you will have a low-calorie dish. The dish is suitable for both a light family dinner and for serving a festive table. Boil or bake beets for salad in advance.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Boiled beets – 2 pcs.
• Pickled cucumber – 2 pcs.
• Boiled eggs – 3 pcs.
• Garlic – 2 teeth.
• Mayonnaise - to taste.

Cooking process:

Step 1. Immediately prepare the products indicated in the recipe: boiled beets, eggs, garlic, pickles and mayonnaise.

Step 2. The beets are peeled and cut into small cubes.

Step 3. Then the beetroot slices are transferred to a salad bowl and mayonnaise and garlic cloves crushed in a garlic clove are added to it.Mix the beets and mayonnaise immediately, which will prevent them from coloring the rest of the ingredients.

Step 4. Pickled cucumbers are cut into small cubes and transferred to the beets.

Step 5. The eggs are peeled and cut into small pieces. Then they are transferred to a salad bowl.

Step 6. All chopped ingredients are carefully mixed with a spoon and it is advisable to give the salad half an hour to infuse. Bon appetit!

Salad with crab sticks and pickles

An interesting option for crab salad would be to prepare this dish with pickles. The combination of crab sticks with pickles is new, and the salad will have an unusual spicy-hot taste. The remaining ingredients for the salad are ordinary: boiled rice with corn and onions. The salad is dressed with mayonnaise.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Crab sticks – 200 gr.
• Pickled cucumber – 2 pcs.
• Onion – 40 gr.
• Canned corn - 1 can.
• Boiled rice - 1/2 tbsp.
• Mayonnaise – 2 tbsp.

Cooking process:

Step 1. Crab sticks are removed from packaging and cut into small pieces.

Step 2. The onion is peeled and cut into small cubes.

Step 3. The required amount of rice is boiled in advance in salted water until tender.

Step 4. Place chopped crab sticks with onions in a salad bowl, add boiled rice and pour out a can of canned corn.

Step 5. Pickled cucumbers are removed from the brine and also cut into small cubes. Excess brine is drained from the sliced ​​cucumbers. Then the cucumbers are transferred to a salad bowl.

Step 6. Add two tablespoons of mayonnaise to the chopped ingredients and mix the salad carefully with a spoon.

Step 7The prepared salad with crab sticks and pickled cucumber is laid out in portioned salad bowls and served to the table. Bon appetit!

Salad with pickles, chicken and Korean carrots

The basis of this salad is chicken meat and Korean carrots, and the housewife adds the rest of the ingredients according to her taste preferences. In this recipe we prepare a salad with pickled cucumber and complement it with egg, cheese and herbs. The main success of such a salad is determined by the taste of Korean carrots, and choose them with the degree of spiciness that suits you best, because children will not like spicy salad.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Chicken fillet – 300 gr.
• Korean carrots – 100 gr.
• Boiled eggs – 3 pcs.
• Pickled cucumber – 2 pcs.
• Green onion – 1 bunch.
• Hard cheese – 30 gr.
• Mayonnaise - to taste.

Cooking process:

Step 1. First, or in advance, boil the chicken fillet until tender and cool. Then the meat is cut into small pieces or separated into fibers by hand and placed in a salad bowl.

Step 2. Korean carrots are slightly cut with a knife into shorter shavings, which is more convenient for salad, and transferred to the chicken.

Step 3. Pickled cucumbers are cut into small cubes. The eggs are peeled and also finely chopped. These ingredients are transferred to a salad bowl.

Step 4. A piece of hard cheese is crushed on a coarse grater directly to the rest of the ingredients.

Step 5. Green onion feathers are washed, dried with a napkin, finely chopped and added to the salad.

Step 6. And lastly, salad with chicken, Korean carrots and pickles is seasoned with a small amount of mayonnaise, mixed and served.Bon appetit!

Salad with pickles and canned beans

A salad with pickles and beans is a great addition to any lunch or dinner, and it’s quick and easy to prepare. The beans used for this are either canned or pre-boiled, and you can use red and white beans at the same time. For a salad, pickled mushrooms are added to the Lenten table, and for a regular table - chicken or other meat products. This recipe presents a lean or vegetarian version of this salad. We cook it with mushrooms and without dressing with mayonnaise.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Canned beans – 1 can.
• Pickled cucumbers – 3 pcs.
• Onion – 1 pc.
• Fresh champignons – 400 gr.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1: Clean and rinse fresh mushrooms. Then cut them into small pieces or strips.

Step 2. Heat a dry frying pan well and place the sliced ​​mushrooms on it. Fry the champignons until the mushroom juice has completely evaporated.

Step 3. Peel and finely chop the onion. Pour three tablespoons of vegetable oil into the fried champignons. Add chopped onions to them, stir and fry everything until the onions are golden brown.

Step 4. Place the mushrooms and onions in a salad bowl, add salt to your taste and cool them.

Step 5. Cut the pickled cucumbers into the same strips as the mushrooms, drain the remaining brine from them and place them in a salad bowl.

Step 6. Open the can of beans and rinse the beans with cold water in a colander. Place the beans in a salad bowl.

Step 7. Finely chop the washed greens and add to the rest of the ingredients.Then sprinkle the salad with pepper, mix well with a spoon, add a little oil if desired and you can serve immediately. Bon appetit!

Delicious salad with pickles and boiled beef

The main ingredient of this salad is boiled beef, which is lean, healthy and dietary meat. By adding pickles to it and complementing it with other products to your liking, you will get a nutritious and tasty dish. For the salad, it is important to cook the beef correctly and cook for at least 2 hours. In this recipe, we will complement the beef and pickled cucumber salad with fried champignons and onions.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Boiled beef – 350 gr.
• Pickled cucumbers – 3 pcs.
• Onion – 1 pc.
• Fresh champignons – 550 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise - to taste.
• Cheese - for decoration.

Cooking process:

Step 1. Properly boiled and cooled beef in advance is cut into strips.

Step 2. The washed champignons are cut into thin slices and fried until tender in heated vegetable oil. Fried mushrooms are sprinkled with salt and black pepper.

Step 3. Pickled cucumbers, preferably small ones, are cut into thin and short strips.

Step 4. The peeled onion is cut into thin half rings and divided into separate pieces.

Step 5. Chopped beef, onions, pickles and fried mushrooms are placed in a deep salad bowl. Add a little mayonnaise and salt to taste. The salad is mixed, placed on portioned plates, decorated with grated cheese and served. Bon appetit!

Salad with pickles and beef tongue

The delicious taste of boiled beef tongue makes all dishes based on it a decoration for the holiday table. In this recipe we prepare a salad of beef tongue with pickles and complement this tandem with green peas, eggs and pickled onions. Boil the tongue in advance in any way and for at least 2 hours, so that the meat becomes soft and does not overcook, otherwise it will not be cut into neat cubes.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Boiled beef tongue – 350 gr.
• Pickled cucumber – 3 pcs.
• Onion – 1 pc.
• Boiled eggs – 3 pcs.
• Canned peas – 250 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise - to taste.
• Water – 50 ml.
• Sugar – 1 pinch.
• Apple vinegar – 2 tbsp.

Cooking process:

Step 1. First of all, prepare the quantity of all products specified in the recipe for preparing the salad. Our tongue is boiled. The eggs are also boiled and cooled in advance.

Step 2. The boiled beef tongue is cut into small cubes and immediately transferred to a salad bowl.

Step 3. The onion is peeled and cut into thin half rings. Then the onion is poured with apple cider vinegar mixed with 50 ml of water and a pinch of sugar and left for 10 minutes to marinate. Then the marinade is drained and the onion is placed in a salad bowl.

Step 4. Hard-boiled eggs are cut into small cubes and placed in a salad bowl.

Step 5. Pickled cucumbers are cut into the same cubes and added to the rest of the ingredients.

Step 6. Then the canned green peas are poured into the salad bowl. Add a little mayonnaise and add salt and black pepper.

Step 7. The salad with beef tongue and pickles is carefully mixed with a spoon and served. Bon appetit!