In summer, when there are no pickles yet, you can make a vinaigrette with lightly salted cucumbers. Fortunately, it takes no more than two days to pickle them, so you won't have to wait long. If the cucumbers are unsalted, then add them in larger quantities.
Ingredients
- Beetroot (boiled) – 300 g
- Potatoes (boiled) – 200 g
- Carrots (boiled) – 2 pieces
- Cucumbers (lightly salted) – 4 pieces
- Green peas (canned) – half a bank
- Garlic - 2 cloves
- Ground black pepper - to taste
- Vegetable oil - 5 art.l.
- Salt - to taste
Step-by-step cooking recipe
Peel boiled potatoes, carrots and beets.
Put the green peas in a colander, rinse under running water and dry on a paper towel.
Cut the lightly salted cucumbers, potatoes, beets and carrots. Put the vegetables in a deep bowl.
Add green peas, salt, ground pepper, vegetable oil, squeeze garlic through a press.
Gently mix the vinaigrette with a spoon and place on a serving plate. Enjoy your meal!
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