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Vinaigrette with pickles and peas classic

Classic Vinaigrette with Pickles and Peas

Simple, quick, budget-friendly, made from ordinary ingredients! Classic vinaigrette with pickles and peas has been a popular vegetable salad since Soviet times. It's made with affordable vegetables you'll always have at home. Hearty, healthy, and tasty, this vinaigrette can be served as a dish on its own.

Snezhana

Recipe author

Vinaigrette with pickles and peas classic

Composition / ingredients

Servings:

Potatoes

Carrots

Beets

Pickles

Sauerkraut

Green peas

Onion

Vegetable oil

Table vinegar (9%)

0.5

Sugar

0.5

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 19 % 3 g

Carbohydrates 69 % 11 g

76 kcal

GI: 73 / 0 / 27

Cooking method

Cooking time: 50 min

Step 1:

How do you make a classic vinaigrette with pickles and peas? Prepare the ingredients. Wash the potatoes, carrots, and beets and boil them in their skins. It's better to cook the vegetables separately, since potatoes need less cooking time than beets and carrots. To make the vegetables tastier, you can add a pinch of sugar to the water. Check doneness with a sharp knife - it should pierce them easily.
Step 2:

Drain the water and let the vegetables cool completely. Peel the potatoes, beets, and carrots. Cut the potatoes into small cubes. You can use a vegetable chopper with a dicing attachment.
Step 3:

Cut the carrots into small cubes too.
Step 4:

Cut the beets into cubes the same size as the other vegetables. Put the beets in a separate bowl, add a tablespoon of vegetable oil, and mix. This keeps the beets from staining the rest of the vegetables, so the vinaigrette stays bright and colorful.
Step 5:

Cut the pickles into small cubes. The pickling method also affects the salad's flavor - barrel-cured pickles, for example, make the vinaigrette especially fragrant and tasty.
Step 6:

Peel the onion and chop it finely with a knife. To keep the onion from being bitter in the salad, you can pour boiling water over it or soak it in cold water for 15 minutes.
Step 7:

The classic recipe includes sauerkraut, but if you don't have any, you can leave it out. Sauerkraut gives the vinaigrette a pleasant tang and zip; I always try to find some for it.
Step 8:

Wash the green onions, pat them dry with paper towels, and chop them finely with a knife.
Step 9:

Put all the prepared ingredients in a deep salad bowl. Add the canned green peas, and sugar and salt to taste.
Step 10:

Pour in the vegetable oil and vinegar, and mix. Put the bowl of vinaigrette in the fridge for 20 minutes - the salad is much tastier chilled. The vinaigrette is ready. Enjoy!

Root vegetables are best washed with a brush or stiff sponge under running water.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Make salads only from fully chilled ingredients. Made from warm ones, a salad can spoil quickly.
Unless the author specifies otherwise, vinegar in these recipes is added at 9% strength by default.