10 cool salad with pickles

1. Salad with pickles, beets and apples

Ingredients

• 2 beet;
• 1 apple;
• 1 teaspoon cider vinegar 3%;
• 1 pickle;
• 4-5 sprigs of dill;
• 1 slice of horseradish (no longer than 1 cm);
• salt - to taste;
• pepper - to taste;
• 2 tablespoons mayonnaise.

preparation

Boil the beets until tender in approximately 2 hours. Cool. Rub on a coarse grater with apple and mix with vinegar.

Cucumbers cut into small pieces. Chop the dill. Horseradish rub on a small grater.

Connect beets, apples, cucumbers, horseradish and dill. 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 of sour cream;
• 1 tablespoon mayonnaise;
• 1 teaspoon mustard grain;
• 1 tablespoon olive oil;
• 1 clove of garlic;
• salt - to taste;
• pepper - to taste.

preparation

eggs Boil boiled for 10 minutes. Let cool and cut into small pieces, along with cucumbers. Chop the greens.

Cream connect with mayonnaise, mustard and olive oil. Garlic pass through a press and add to the sauce.

Eggs with cucumber salt, pepper and sprinkle with herbs. Season the sauce and mix.

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 of smoked sausage;
• 3-4 pickled cucumbers;
• pepper - to taste.

preparation

Onions cut into small pieces or half rings. Put in a bowl, pour the vinegar and sprinkle with sugar. Add chopped parsley, mustard and olive oil. Stir.

Jacket potato boil until ready for 20-25 minutes. Until the vegetables have cooled, peel and cut into medium-sized pieces. Put the onion in dressing and toss.

Sausage and cucumber cut into sticks or slices. Add the cooled potatoes, pepper and mix well again.

4. Salad with pickles, chicken and cabbage

Ingredients

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

preparation

Chicken fillet cut into small pieces. Mix with 1 tablespoon of sour cream and butter, salt, pepper and add spices. Leave on for 20-25 minutes. After fry in a pan for about 15-20 minutes, the bird became soft and golden.

Cabbage shred, cucumber cut into small pieces, mushrooms - Diced carrots - into several parts if the straw is very long. Cheese rub on a coarse grater.

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

Fold in salad bowl chicken, cheese, mushrooms and vegetables. Salt, pepper and season with mayonnaise sauce.

5. Salad with pickles and beans

Ingredients

• 1-2 pickles;
• 50-70 g hard cheese;
• ½ small parsley + supply;
• 1 clove of garlic;
• ½ cans of beans;
• 50 g of crackers;
• 2-3 tablespoons of mayonnaise.

preparation

Cucumbers cut into small pieces or strips. Cheese rub on a coarse grater. Chop the parsley. Garlic pass through the press. Drain the juice from the beans.

Mix the prepared ingredients and add croutons. Season with mayonnaise, leave it on for 10-15 minutes. Before serving, sprinkle with herbs.

6. Salad and pickles 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

Eggs cook boiled for 10 minutes, cool and separate the proteins from the yolks. chicken livers boil until ready for 10-15 minutes, carrots - for 25-40 minutes.

Onion cut into small cubes and fry over medium heat in oil for 4-5 minutes. Lightly season with salt. Rub on a coarse grater liver, cucumbers, carrots, whites and yolks.

You can put the ingredients in a salad bowl layer: liver, onions, mayonnaise, carrots, mayonnaise, cucumber, whites, mayonnaise. Sprinkle yolks.

7. Salad with pickles, olives and language

Ingredients

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

preparation

Language boil until tender for 40-45 minutes. Cool, peel and cut into strips.

Eggs cook for 10 minutes, boiled and crushed. Olives cut into small slices, cucumbers - strips or cubes, then squeeze out excess liquid. Chop the greens.

Fold in salad bowl tongue, eggs, olives, cucumbers and dill. Salt, pepper and season with mayonnaise.

8. Salad with pickles, egg pancakes and ham

Ingredients

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

preparation

Beat eggs with 2 tablespoons of salt and mayonnaise.

In a frying pan heat the oil over medium heat. Slowly pour the egg mixture and cook pancakes for two minutes on both sides. You should have 5-6 pieces. Cool, roll in rolls and cut into thin strips.

Onions cut into half rings. Pour warm water, add the vinegar and a pinch of salt. After 10 minutes, drain the liquid and dry the onion paper towels.

Cucumber and ham cut into small pieces. Mix with egg and onion pancakes. Salt, pepper and season with mayonnaise. Before serving, leave the salad in the refrigerator for 20-30 minutes.

9. Salad with pickles, chicken and cheese

Ingredients

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

preparation

rice and chicken fillet Boil until tender, about 20-30 minutes, and 15-20, respectively. Boil the eggs hard-boiled for 10 minutes. Cool.

Cut small pieces of chicken, cheese, eggs and cucumbers in a bowl and fold. Add the peas. Salt, pepper and season with mayonnaise.

10. Salad with pickles, beef and tomatoes

Ingredients

• 50 grams of rice;
• 300 g of beef;
• 2 tomatoes;
• 1 pickle;
• 1 onion;
• 1 small bunch of dill;
• 100 g of the cream;
• ½ tsp grainy mustard;
• salt - to taste;
• pepper - to taste.

preparation

rice boil until done 20-30 minutes. Cool.

Beef boil until ready for an hour or a little more, cool and cut into small pieces with tomatoes and cucumbers. Chop the onions. Chop the dill.

Connect with mustard cream. Mix the vegetables with rice, meat and dill. Season the sour cream and mustard sauce, salt and pepper.