10 cool salads with pickles

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Interesting pairings with chicken, beef, liver and more.

1. Salad with pickles, beets and apple

Ingredients

• 2 beets;
• 1 apple;
• 1 teaspoon apple cider vinegar 3%
• 1 pickled cucumber;
• 4-5 sprigs of dill;
• 1 piece of horseradish (no more than 1 cm long);
• salt to taste;
• pepper to taste;
• 2 tablespoons of mayonnaise.

Preparation

Boil the beets until cooked in about 2 hours. Cool it down. Grate on a coarse grater with an apple and mix with vinegar.

Cut the cucumbers into small pieces. Chop the dill. Grate horseradish on a fine grater.

Combine beets, apples, cucumbers, horseradish and dill. Season with salt, pepper and season with mayonnaise.

2. Salad with pickles and eggs

Ingredients

• 2-3 eggs;
• 3 pickles;
• 4-5 sprigs of dill or parsley;
• 1 tablespoon sour cream;
• 1 tablespoon mayonnaise;
• 1 teaspoon grain mustard
• 1 tablespoon olive oil
• 1 clove of garlic;
• salt to taste;
• pepper to taste.

Preparation

Hard boil the eggs for 10 minutes. Cool and cut into small pieces with cucumbers. Chop the greens.

Combine sour cream with mayonnaise, mustard and olive oil. Pass the garlic through a press and add to the sauce.

Salt and pepper the eggs with cucumbers and sprinkle with herbs. Season with sauce and stir.

3. Salad with pickles, potatoes and sausage

Ingredients

• 1 onion;
• 2 tablespoons wine or balsamic vinegar
• 1 pinch of sugar;
• 1 small bunch of parsley
• 1 tablespoon grain mustard
• 2 tablespoons olive oil
• 4-5 potatoes;
• 200 g semi-smoked sausage;
• 3-4 pickles;
• pepper to taste.

Preparation

Cut the onion into small pieces or half rings. Place in a bowl, sprinkle with vinegar and sprinkle with sugar. Add chopped parsley, mustard and olive oil. Stir.

Boil the potatoes in their skins until cooked in 20-25 minutes. While the vegetables are still hot, peel and cut into medium slices. Place in onion dressing and stir.

Cut the sausage and cucumbers into strips or pieces. Add to the cooled potatoes, pepper and mix well again.

4. Salad with pickles, chicken and cabbage

Ingredients

• 150 g chicken fillet;
• 2 tablespoons sour cream;
• 1 tablespoon vegetable oil;
• salt to taste;
• pepper to taste;
• chicken spices to taste;
• 100 g of cabbage;
• 1-2 pickles;
• 6-7 pickled mushrooms;
• 100 g of Korean carrots;
• 70 g of hard cheese;
• 4 tablespoons of mayonnaise;
• 1 tablespoon ketchup
• 2 cloves of garlic.

Preparation

Cut the chicken fillet into small pieces. Mix with 1 tablespoon sour cream and butter, salt and pepper and add spices. Leave it on for 20-25 minutes. Then fry in a skillet for about 15-20 minutes until the poultry becomes soft and golden brown.

Chop the cabbage, cut the cucumbers into small pieces, the mushrooms into quarters, the carrots into several pieces, if the straws are very long. Grate the cheese on a coarse grater.

Combine the mayonnaise, the remaining sour cream, ketchup and garlic passed through a press.

Place chicken, cheese, mushrooms and vegetables in a salad bowl. Season with salt, pepper and season with mayonnaise sauce.

5. Salad with pickles and beans

Ingredients

• 1-2 pickles;
• 50–70 g of hard cheese;
• ½ small bunch of parsley + for serving;
• 1 clove of garlic;
• ½ cans of canned beans;
• 50 g croutons;
• 2-3 tablespoons of mayonnaise.

Preparation

Cut the cucumbers into small pieces or strips. Grate the cheese on a coarse grater. Chop the parsley. Pass the garlic through a press. Drain the juice from the beans.

Mix prepared ingredients and add croutons. Season with mayonnaise, leave for 10-15 minutes. Sprinkle with herbs before serving.

6. Salad with pickles and liver

Ingredients

• 4 eggs;
• 200-250 g of chicken liver;
• 3 carrots;
• 2 onions;
• 1-2 tablespoons of vegetable oil;
• salt to taste;
• 3 pickles;
• 100-150 g of mayonnaise.

Preparation

Boil the eggs hard-boiled for 10 minutes, cool and separate the whites from the yolks. Boil chicken liver until tender in 10-15 minutes, carrots in 25-40 minutes.

Cut the onion into small cubes and fry over medium heat in oil for 4-5 minutes. Season with salt. Grate the liver, cucumbers, carrots, whites and yolks on a coarse grater.

Lay the ingredients in a salad bowl in layers: liver, onion, mayonnaise, carrots, mayonnaise, cucumbers, proteins, mayonnaise. Sprinkle with yolks on top.

Take note?

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7. Salad with pickles, tongue and olives

Ingredients

• 1 pork tongue;
• 2 eggs;
• 10-12 pitted olives;
• 1-2 pickles;
• ½ a small bunch of dill;
• salt to taste;
• pepper to taste;
• 3 tablespoons of mayonnaise.

Preparation

Boil the tongue until cooked in 40-45 minutes. Cool, peel and cut into strips.

Hard boil the eggs in 10 minutes and chop. Cut the olives into small pieces, cucumbers into strips or cubes, then squeeze out the excess liquid. Chop the greens.

Place the tongue, eggs, olives, cucumbers and dill in a salad bowl. Season with salt, pepper and season with mayonnaise.

Try it?

Salad with tongue, cucumbers and mushrooms

8. Salad with pickles, egg pancakes and ham

Ingredients

• 4 eggs;
• 6 tablespoons of mayonnaise;
• salt to taste;
• 1 tablespoon vegetable oil;
• 1 onion;
• 150 ml of water;
• 100 ml vinegar 9%;
• 2-3 pickles;
• 150 g ham;
• pepper to taste.

Preparation

Beat eggs with 2 tablespoons of mayonnaise and salt.

Heat oil in a skillet over medium heat. Pour out a little of the egg mixture and fry the pancakes for a couple of minutes on both sides. You should have 5-6 pieces. Cool, roll into rolls and cut into thin strips.

Cut the onion into half rings. Pour in warm water, add vinegar and a pinch of salt. After 10 minutes, drain the liquid and pat dry the onions with paper towels.

Cut the cucumbers and ham into small pieces. Toss with egg pancakes and onions. Season with salt, pepper and season with mayonnaise. Leave the salad in the refrigerator for 20-30 minutes before serving.

Help yourself?

Salad with Korean carrots, egg pancakes and ham

9. Salad with pickles, chicken and cheese

Ingredients

• 3 tablespoons of rice;
• 200 g chicken fillet;
• 2 eggs;
• 1 processed cheese;
• 2 pickles;
• ½ cans of canned peas;
• salt to taste;
• pepper to taste;
• 3 tablespoons of mayonnaise.

Preparation

Boil rice and chicken until tender, about 20-30 and 15-20 minutes, respectively. Hard boil the eggs for 10 minutes. Cool it down.

Cut chicken, cheese, eggs and cucumbers into small pieces and place in a bowl. Add the peas. Season with salt, pepper and season with mayonnaise.

Choose the best one?

10 interesting salads with rice

10. Salad with pickles, beef and tomatoes

Ingredients

• 50 g of rice;
• 300 g of beef;
• 2 tomatoes;
• 1 pickled cucumber;
• 1 onion;
• 1 small bunch of dill;
• 100 g sour cream;
• ½ teaspoon of granular mustard;
• salt to taste;
• pepper to taste.

Preparation

Boil the rice until cooked in 20-30 minutes. Cool it down.

Boil the beef until cooked for an hour or a little more, cool and cut into small pieces along with tomatoes and cucumbers. Chop the onion. Chop the dill.

Combine sour cream with mustard. Combine vegetables with rice, meat and dill. Season with sour cream-mustard sauce, salt and pepper.

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