Pickled cucumber salad with onions and vegetable oil

4 servings

5 minutes

This salad of pickled cucumbers with onions and vegetable oil is a simple yet exquisite dish rooted in European culinary traditions. Its history is closely linked to folk recipes where pickled cucumbers played an important role due to their availability and tangy flavor. Crunchy cucumbers, thinly sliced onions, and fragrant vegetable oil create a harmonious blend of freshness and mild acidity. This salad is perfect as an independent appetizer or as a complement to meat and potato dishes. It refreshes the taste of the main course and highlights its richness. The longer the salad sits, the softer the onion becomes, making the flavor even deeper and more balanced. Its ease of preparation and rich taste make it a favorite among those who appreciate simple yet expressive culinary solutions.

Energy value per serving

• Calories: 70.1
• Proteins: 1.7g
• Fats: 4.7g
• Carbohydrates: 5.8g

Ingredients

• Onion: 1 pc
• Pickles: 7 pc
• Vegetable oil: 1 tbsp

Cooking steps

1. Take pickled cucumbers (cut them as you like or grate them on a coarse grater).

   Required ingredients:

   • Pickles: 7 pieces

2. Take an onion (chop it finely).

   Required ingredients:

   • Onion: 1 piece

3. Mix everything and dress with homemade vegetable oil (if the onion is sharp, let it sit with the cucumbers, it will become softer; the longer it sits, the milder its taste, then dress with oil).

   Required ingredients:

   • Vegetable oil: 1 tablespoon