Salad with pickles - 14 recipes for making delicious salads with cucumbers

Perhaps, sometimes in life they were faced with the desire to eat something tasty. The usual recipes are 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 makes stocks for the winter in the form of various marinades and pickles. Adding pickles to the dish is a great way to add a little piquancy to the culinary masterpiece.

Salad with Chicken Liver and Pickles

You can serve it at the holiday table or just for dinner.

Ingredients:

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

We will fill this salad with mayonnaise.

How to cook:

1. We carefully wash the liver. We select and cut out the veins and excess fat pieces to improve the taste of the product and avoid an unpleasant bitter taste. The liver can first be soaked in water for a third of an hour, so that excess blood leaves 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 get an undesirable firm consistency. Cooking time is approximately 15 minutes.
3. We spread the liver on a flat plate, a little greasing with mayonnaise.
4. Finely chop the onion, spread over the liver.
5. We do the same with pickles.We put the products in layers, each lubricated with mayonnaise.
6. Boil my carrots and beets.
7. Hard-boiled eggs are cooled.
8. Three remaining food on a grater with large holes, lay out on the liver in layers.
9. Grease the top layer of beets with mayonnaise.
10. Decorated with herbs and grated yolk, the dish 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 classic of cooking, a dish for the holiday and for every day.

Ingredients:

• 3 potatoes and pickles;
• 2 carrots and beets (choose medium size);
• bulb;
• 150 - 200 g of 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. Cook the vegetables in a peel, let them cool.
2. Peeled root vegetables cut into small cubes, mix.
3. Add the cucumbers and peas chopped in the same way.
4. Season with lean oil, salt and pepper.
5. Squeeze the sauerkraut, send it to the salad, mix.

So that all the ingredients retain their natural color and are not stained with beets, it must be cut and laid out in the salad last.

Salad with Chicken and Pickles

Pickles in this dish can be replaced with pickled ones.

Ingredients:

• 300 g of chicken meat (preferably breast);
• 3 to 4 pickles;
• bulb;
• 250 g of fresh mushrooms (preferably champignons);
• 30 g of butter.

We season the salad with mayonnaise, and for those who like spicy - with black pepper.

How to cook:

1. To make the chicken breast completely cooked, only 0.5 hours is enough.
2. We cut the washed mushrooms into cubes, and cut the onions for this recipe in half rings.
3. Fry it for 3 to 4 minutes in a pan, adding butter. We spread the mushrooms and continue to bring to readiness for about 7 - 8 minutes. Stir constantly.
4. Add the resulting roast to the chicken.
5. We cut the salted vegetables into cubes, send them to the meat, and mix everything thoroughly.
6. Add mayonnaise and pepper to taste. Salad ready.

Boiled Beef Appetizer

This boiled beef salad is a variation on the classic Olivier theme. Great meal for the festive table!

Ingredients:

• 3 chicken eggs, pickles and potatoes;
• bulb;
• 2 carrots;
• 350 g of green peas (approximately 1 can).

Dress with mayonnaise.

How to cook:

1. We wash the beef in water, get rid of the veins, if any.
2. Boil the meat with a little salt. The approximate cooking time is 40 minutes.
3. My root crops and boil until cooked, let cool.
4. Cut the carrots and potatoes into cubes and put them into the meat.
5. Add canned peas, after draining the water from the can.
6. Cook hard-boiled eggs, cool, finely chop.
7. Grind onions and add to the salad. So do the cucumbers.
8. Pour in mayonnaise and mix.

Salad with Beans and Pickles

This salad has a spicy taste and is suitable for lovers of spicy.

Ingredients:

• for the salad, both red and white beans are suitable, but, of course, in your own juice - 1 can;
• pickles - 3 pcs.;
• a pack of crackers with a spicy taste (crackers flavored with jelly and horseradish are great);
• cheese - 150 g (preferably hard);
• eggs - 3 pcs., they need to be boiled;
• Peking cabbage - 1 large head or 2 smaller heads;
• garlic - 3 to 4 cloves, and for lovers of its pungent taste and more.

Dress with mayonnaise.

How to cook:

1. Wash and finely chop the Beijing cabbage, press it with your hands a little to make it soft.
2. Drain the juice from the beans and put it into the cabbage. We put chopped eggs there.
3. Pickled cucumbers with crushed cubes, and grate the cheese with the smallest holes (if desired, pickled cucumbers can be replaced with pickled ones).
4. Mix them with beans.
5. We push garlic through a press into a salad bowl.
6. Add crackers, season with mayonnaise, mix.
7. To croutons soaked in garlic and mayonnaise, let the salad stand for about an hour in the refrigerator.

Sausage Recipe

This simple salad with sausage is cooked without potatoes. Unusual taste gives it a frying of vegetables.

To execute such a dish we will need:

• 3 or more pickles (quantity depends on size);
• boiled sausage - 200 grams;
• bulb;
• large bell peppers;
• 2 eggs.

Season with mayonnaise, and we will fry the vegetables in vegetable oil.

How to cook:

1. In a frying pan with oil, fry the onion chopped in half rings, it should be browned.
2. While the onion is fried, we also cut the pepper and, adding it to the onion, fry the vegetables together for 8 minutes, not forgetting to stir.
3. While the frying cools, we cut the remaining products into cubes.
4. Combine them with fried vegetables, season with mayonnaise and mix well.

Violetta salad with beets and pickles

Ideal for lovers of simple but tasty and original dishes.

Ingredients:

• boiled beets - 2 - 3 pcs.;
• pickles - 3 pcs.;
• processed cheese "Friendship" or any similar - 1 pc.;
• half a can of green peas.

Dressing: garlic, mayonnaise, pepper, salt.

How to cook:

1. Boil the beets, let it cool, clean, three on a borscht grater.
2. Add pickled cucumbers (or pickled ones), chopped with small straws, to the beets.
3. We spread green peas and grated cheese on a coarse grater there.
4. For seasoning with three garlic or a squeeze press.
5. Season with pepper, salt and fill the salad with mayonnaise.

A simple version of potato salad

It is distinguished by satiety, simplicity and economy. Ideal as a standalone dish, and as a side dish.

Essential Ingredients:

• pickles - three pieces;
• potatoes - four medium or three large root crops;
• one large red onion (can be replaced with ordinary onions);
• 100 g of salted mushrooms (champignons in any form can be used).

We season with a mixture of 3 tbsp. tablespoons of vegetable oil and juice from half a lemon. Season it with salt and pepper.

How to cook:

1. Wash the potatoes thoroughly, put them in a pan, fill them with water and cook “in their uniforms”.
2. We drain the water, cool the potatoes. We clean it and cut into small identical cubes, put it in a deep salad bowl.
3. So do the cucumbers.
4. Onion finely chopped.
5. If the mushrooms are already ready, then just cut them into strips and add to the salad. If raw - cut the same way and fry with the addition of vegetable oil for about 8 minutes. Add the cooled mushrooms to the salad bowl.
6. We prepare the dressing and pour it into an almost ready snack.
7. After stirring, the salad is ready.

Mining salad with pickles

The secret to the excellent taste of this salad is the ideal ratio of the number of main components. If they are equally divided, the dish will turn out to be amazing, and it is quite possible that in the future this salad will become the highlight of your holiday table. In any case, be sure that you will cook it for yourself and your guests more than once.

Ingredients:

• low-fat pork or beef meat - about 350 g;
• 300 g each of onions and pickles;
• 2 cloves of garlic and bay leaves;
• 2 tbsp. tablespoons of vegetable oil;
• Art. a spoon of vinegar;
• pepper, salt.

How to cook:

1. The meat must be washed, dried. Cut it into strips, put it in a deep pan and fill it with water just enough so that it covers the meat completely. Put the bay leaf.
2. We extinguish the meat until all the liquid has evaporated, maintaining an average fire.
3. Add the oil to the pan, as well as the onion cut in half rings in advance.
4. We add fire and continue to fry until the vegetable is soft and the meat acquires a golden crust. You need to interfere often.
5. We take out the bay leaf. Cool the frying lightly.
6. We cut the cucumbers into strips, spread the fried meat to them.
7. For dressing, mix the oil and vinegar, season them with pepper and do not forget about the salt. Pour the sauce into the salad and mix. The appetizer is ready! It will be especially tasty with a side dish of potatoes.

Cooking with Turkey and Vegetables

Here is a recipe for an amazing version of a hot appetizer.

Ingredients:

• turkey fillet - 300 grams;
• 2 garlic cloves and as many cucumbers;
• bulb;
• 1 large sweet pepper;
• half a pod of chili;
• honey - Art. a spoon;
• sesame seeds - 1 - 2 tbsp. spoons;
• juice of half a lemon;
• salt.

How to cook:

1. Wash the turkey, cut into oblong slices and fry (2 minutes is enough).
2. We cut onion, sweet pepper and chili in half rings, add to the meat and sauté until golden brown.
3. Add the cucumbers cut into strips to the dish and mix.
4. Finely chop, but not crush, garlic. Mix it with sesame seeds, honey and lemon juice. We send the mixture to the pan and fry for another 3 minutes.
5. Season the appetizer with spices, salt and serve.

A simple recipe with carrots and pickles

Ingredients:

• pickled cucumber - 2 pcs.;
• Korean carrot - 200 grams;
• half of the onion;
• lemon juice - 2 tablespoons.

How to cook:

1. Shred the onion in half rings, sprinkle with lemon juice, salt and press until juice appears.
2. Add the cucumber, cut into strips.
3. Pour Korean carrots and mix.

Original mushroom snack

Ingredients:

• fresh mushrooms - 300 grams;
• bulb;
• pickle.

How to cook:

1. We wash the mushrooms and boil in salted water, where peppercorns and lavrushka are added. We filter out.
2. Cut onions and salted vegetables, add mushrooms. Fill everything with vinegar and let it brew for half an hour.
3. Drain the liquid, season with vegetable oil and pepper.

Salad with Heart and Pickles

Ingredients:

• heart - 300 g;
• 2 eggs and pickles;
• onion and carrot.

Season this salad with vegetable oil or mayonnaise, not forgetting about salt and pepper.

How to cook:

1. Boil eggs and heart in various containers.
2. Rub the carrots on a borsch grater, chop the onion in small cubes.
3. Fry them together until they turn golden
4. Grind eggs, cucumber and offal with straws.
5. Mix with fried vegetables and season with the selected dressing.

Green Pea Option

This option is similar to a potato salad, but garlic and dill give it a peculiar aftertaste.

Ingredients:

• 3 potatoes;
• one fresh and one pickled one;
• clove of garlic;
• a bunch of dill;
• canned peas - half a can.

For refueling: 2 tbsp. tablespoons of mayonnaise and sour cream.

How to cook:

1. We cut the potatoes “cooked in their uniforms” into cubes.
2. We grind both cucumbers in the same way and mix with pieces of root vegetables.
3. Drain the liquid from the jar and add the peas to the vegetables. Mix.
4. Cooking dressing: finely chop dill and garlic, mix with sour cream, mayonnaise and pepper, salt if desired. Whisk a little with a fork.
5. Dress salad, mix all the ingredients. Done!

So, from a completely trivial set of products and a couple of pickles, you can cook wonderful salads - at least just for dinner, at least on the festive table.