Pickled salad - five best recipes. How to properly and tasty cook pickled salad.

Pickled salad - five best recipes. How to properly and tasty cook pickled salad.

Pickled Salad - General Cooking Principles

Pickled salad is one of the national dishes of many countries: Russia, Belarus, Bulgaria, Poland, the Czech Republic, etc. Especially true dish in the autumn-winter period, when the body suffers from a lack of vitamins and minerals. Why is pickle salad so useful? The whole thing is part of the cabbage snack, which is a source of vitamins C, B and A. Cabbage also contains fiber, therefore regular use of sour salad regulates digestion and has a positive effect on the work of the gastrointestinal tract as a whole. Sauerkraut normalizes metabolism and strengthens the immune system. Pickled salad - a real find for those who want to lose weight. 100 g of this salad contains only 20 calories, so on such a snack you can arrange fasting days and not feel the feeling of hunger. This method of processing vegetables, as sour, allows you to keep all the vitamins and nutrients in products.

The basic principle of making sour salad is pouring chopped vegetables and greens with a specially prepared, hot pickle. Most often, the following spices and seasonings are used to make brine: sugar, salt, black pepper, dill seeds, allspice, as well as vegetable oil and vinegar. In addition to cabbage, carrots, horseradish, cranberries, onions, eggplants, garlic, bell peppers, beets, and even some fruits (for example, apples or oranges) are added to the salad. Poured marinade vegetables are left, as a rule, insist on the whole. The next day, pickled salad is ready to eat.

Pickled Salad - Preparing Food and Dishes

For the preparation of pickled salad you will need a glass jar or enamelware, where vegetables will be marinated. Usually take the capacity of 3 or 5 liters. You may also need a saucepan in which the pickle will be cooked.

All vegetables should be thoroughly washed and cut in accordance with the recipe. It is also necessary to prepare in advance all the spices and seasonings, so that in the process of cooking pickled salad they were on hand.

Recipes for fermented salad:

Recipe 1: Pickled Salad

Incredibly delicious salad that is rich in vitamins and trace elements. This is the most versatile snack that you can eat at any time of the day, as well as serve for a festive feast. This salad can be a side dish or act as a separate dish.

Ingredients Required:

  • White cabbage - 2.4 kg;
  • A pound of paprika;
  • A pound of carrots;
  • A pound of onion;
  • 100 g of vegetable oil and vinegar;
  • 2 tbsp. l salts;
  • 100 g sugar.

Preparation Method:

Wash all vegetables thoroughly. Cabbage finely chop. Peel and grate the carrots. Remove seeds from pepper. Cut the onion and pepper into thin half rings. Fold all the vegetables in an enamel container, add salt and sugar. Pour mixture of apple cider vinegar and vegetable oil. All how to mix and leave to infuse for 24 hours. After the salad is ready, you can put it in a glass jar and put it in the fridge.

Recipe 2: Pickled Salad “Sunny”

Very original version of pickled salad. Unusual taste and special aroma will be provided by the oranges included in the composition of the snack. Salad is especially useful in winter when the body is exposed to various diseases.

Ingredients Required:

  • A glass of cooked sauerkraut;
  • 2 tsp. Sahara;
  • Half a large orange;
  • 1 small red onion;
  • Sunflower oil (can be replaced with olive oil).

Preparation Method:

Put sauerkraut in a bowl and mix with sugar. Finely chop the onion and pour over boiling water. Remove the peel from an orange and disassemble it into slices. Cut the slices with a very sharp knife so that they do not lose shape. Mix all ingredients and fill with sunflower oil.

Recipe 3: Pickled Salad with Dill Pickle

Another way to cook the famous fermented salad. A special hot pickle gives a special taste and aroma to the snack.

Ingredients Required:

  • Head of cabbage of medium size;
  • 3 carrots;
  • Water - 1 liter;
  • Salt - 2 tbsp. l .;
  • Sugar - 2 tbsp. l .;
  • Half a glass of vegetable oil;
  • Dill seeds - 1 tsp;
  • Allspice - 4 peas;
  • Black pepper - 10 peas;
  • Half a glass of apple cider vinegar.

Preparation Method:

Wash cabbage and carrots. Thinly chop the cabbage, grate the carrot. Put everything in a saucepan and mix, but not knead. Prepare the pickle: pour a liter of water into a separate saucepan, add salt, sugar, 2 types of pepper, dill seeds and vegetable oil. boil the brine and immediately pour apple cider vinegar into it. All how to thoroughly stir and pour the vegetables. Cover the salad pot with a plate and put the load on top. If you make a salad in the evening, you can eat it every morning.

Recipe 4: Pickled Salad “Green”

An unusual version of pickled salad. As part of this bright snack there is no cabbage, but there is a lot of greenery. An ideal snack on a hot summer day, especially for those who have a summer cottage.

Ingredients Required:

  • Salad - 2 bunches;
  • Young garlic - 1 bunch;
  • Dill - 1 bunch;
  • Rye bread - a quarter of a loaf;
  • 1 tbsp. l sugar (no slides);
  • One and a half century. l salts;
  • Boiled water - 2 liters.

Preparation Method:

How to wash the lettuce leaves, as they accumulate a lot of earth particles. Drain. Dill wash and chop very finely. Garlic divided into individual cloves. Take a three-liter jar, put lettuce in it, then the whole dill, then - garlic. Pour into a separate container 2 liters of boiled water, add salt and sugar, as it should be stirred. After the brine has cooled, pour it into the jar with greens so that the water level does not slightly reach the edges of the jar. Bread cut into cubes and put on a clean gauze. Gauze with bread is placed in a jar, if necessary - add more brine. Bread must be completely immersed in water. Cover the jar with gauze and leave to infuse in the room overnight. In the morning, move the jar in the fridge. The next day, pickled salad is ready to eat.

Recipe 5: Pickled Salad with Beets

This salad will appeal to all lovers of unusual and tasty snacks. Ingredients Required:

  • A pound of white cabbage;
  • 1 large carrot;
  • 1 small beet;
  • Art. l salts;
  • 2 tbsp. l Sahara;
  • 50 g each of vegetable oil and vinegar;
  • Water is half a liter.

Preparation Method:

Head cabbage washed and disassembled into individual leaves. Leaves cut into small squares (3 to 3 cm). Wash carrots, peel and grate on a coarse grater. Wash beets, peel and cut into thin strips. Take a two-liter jar and put all the vegetables in it. Separately prepare the marinade: take half a liter of water, add salt and sugar, stir, bring the water to a boil. Remove the pan from the heat, add the vegetable oil and vinegar. Pour the hot marinade into the jar and leave to infuse for a day. After that, pickled salad can be consumed.

Pickled Salad - secrets and tips from the best chefs

If you want to experiment with taste, then you should not be limited to one cabbage and carrots. By adding garlic, onions or even eggplants to the jar, you can achieve completely different flavors. You can try to pickle cauliflower or asparagus beans.

For sauerkraut, it is desirable to choose late or middle late cabbage varieties. Heading must be fresh, without any signs of damage. Frozen or rotten forks will not work. Beets should be taken only healthy: untill and intact. The color should be dark red, the size of the roots - small or medium. Before marinating, remove a thick layer of peel from beets.

To diversify pickled salad, you can try to add such fillers as: raisins, cranberries, lemon, horseradish, apples, apricots or grapes. It should be borne in mind that the total weight of fillers should not exceed 1/5 of the weight of cabbage. From spices and spices bay leaf, cloves and cinnamon are well suited. The last two seasonings will be especially appropriate if sweet fillers (apples or raisins) are used for the salad. By the way, it is sugar that gives cabbage to everyone’s beloved sour-hearty taste.

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