Best 20 Pickled Salad Recipes

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Pickled salad is a delightful and tangy dish that can add a burst of flavor to any meal. Whether you are looking for a quick and easy side dish or a unique appetizer to impress your guests, pickled salad has something to offer everyone. With its vibrant colors, crunchy texture, and zesty dressing, pickled salad is a surefire hit at any gathering. So, grab your favorite vegetables and get ready to create a delicious and unforgettable pickled salad.

Let's cook with our recipes!

PICKLED BEET SALAD



Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

  • Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
  • When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
  • In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

QUICK PICKLED CUCUMBER SALAD



Quick Pickled Cucumber Salad image

Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

2 large cucumbers, peeled and thinly sliced crosswise
1/2 medium red onion, thinly sliced
1 teaspoon sugar
1/4 cup rice vinegar
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g

QUICK CUCUMBER AND RED-ONION PICKLED SALAD



Quick Cucumber and Red-Onion Pickled Salad image

This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

1 large red onion, peeled and very thinly sliced
2 large cucumbers, peeled if waxed, cut into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
3 tablespoons rice-wine vinegar
1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste

Steps:

  • Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
  • Just before serving, scatter dill over salad, and toss well.

ROASTED-BEET AND PICKLED-RED-ONION SALAD



Roasted-Beet and Pickled-Red-Onion Salad image

Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 bunches red baby beets (about 4 pounds), trimmed and scrubbed
4 bunches white baby beets (about 4 pounds), trimmed and scrubbed
1/2 cup olive oil
Salt and freshly ground pepper
2 small red onions, sliced into 1/8-inch-thick rings
1/2 cup plus 2 tablespoons rice-wine vinegar
2 tablespoons prepared horseradish, or more to taste

Steps:

  • Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
  • Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
  • Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
  • Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.

PICKLED CUCUMBER SALAD



Pickled Cucumber Salad image

Provided by Sandra Lee

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 medium red onion, thinly sliced
1/2 cup white vinegar
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cucumbers, thinly sliced

Steps:

  • Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
  • Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

QUICK-PICKLED VEGETABLE SALAD



Quick-Pickled Vegetable Salad image

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste

Steps:

  • Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
  • Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
  • When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
  • To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

TOMATO, CUCUMBER, AND PICKLED-ONION SALAD



Tomato, Cucumber, and Pickled-Onion Salad image

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
3 tablespoons red-wine vinegar
6 ripe medium tomatoes, cored and cut into wedges
1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
2 to 3 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil, larger leaves torn
Sea salt and freshly ground pepper

Steps:

  • Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
  • Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

PICKLED BEET AND HERRING SALAD



Pickled Beet and Herring Salad image

Categories     Salad     Fish     Vegetable     No-Cook     Quick & Easy     Beet     Summer     Watercress     Gourmet

Yield Makes 4 first-course or light main-course servings

Number Of Ingredients 8

2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 lb pickled herring, drained
1 (1-lb) jar sliced pickled beets, drained
1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded

Steps:

  • Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
  • Arrange herring and beets on a platter and drizzle with half of vinaigrette.
  • Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

PICKLED EGG SALAD SANDWICH



Pickled Egg Salad Sandwich image

A zippy change from an ordinary egg salad sandwich.

Provided by Phoebe

Categories     Main Dish Recipes     Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 12

2 pickled eggs, cut into small pieces
2 tablespoons light mayonnaise
1 tablespoon minced celery
1 garlic dill pickle, minced
2 teaspoons capers
2 teaspoons minced chives
½ teaspoon pickled egg juice
1 dash hot pepper sauce
2 slices whole wheat bread
1 teaspoon butter, or to taste
1 red lettuce leaf
1 tomato, thinly sliced

Steps:

  • Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
  • Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 36.2 g, Cholesterol 477.3 mg, Fat 26.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 7.9 g, Sodium 1208.3 mg, Sugar 8.7 g

POTATO SALAD WITH PICKLED JALAPENOS



Potato Salad with Pickled Jalapenos image

A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.

Provided by Kimberly Tonjes

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 4h

Yield 24

Number Of Ingredients 11

3 pounds red potatoes, cubed
6 hard-boiled eggs, coarsely chopped
1 sweet onion, diced
2 stalks celery, chopped
6 green onions, chopped
2 cups light mayonnaise
½ cup pickled jalapeno peppers, chopped
2 ½ tablespoons pickled jalapeno pepper juice
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
  • Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
  • Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 12.1 g, Cholesterol 60 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 275.4 mg, Sugar 2.1 g

ROASTED BEET SALAD WITH PICKLED ONIONS AND FETA



Roasted Beet Salad with Pickled Onions and Feta image

Categories     Salad     Onion     Roast     Steam     Feta     Beet     Kosher     Simmer     Boil

Yield SERVES 4 TO 6

Number Of Ingredients 9

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Steps:

  • Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.
  • If using baby beets, leave the skin on but halve or quarter them as needed so that they're all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.
  • Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you're using baby beets, slip the skins off as soon as they're cool enough to handle.
  • Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.
  • Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.
  • Note
  • The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn't your color!
  • Tip
  • Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

QUICK-PICKLED ZUCCHINI SALAD



Quick-Pickled Zucchini Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 cups white wine vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
Small bundle fresh dill, tied with butcher's twine
3 large zucchini, diced
8 ounces fresh mozzarella, torn into bite-size pieces
1 cup cherry tomatoes, halved
Zest and juice of 1 lemon
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
  • Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
  • To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
  • (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)

WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE



Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 17

3 tablespoons sherry vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
1/2 cup extra virgin olive oil
2 bunches spinach, leaves only, well washed and dried
10 pickled shallots (recipe below), slivered
1/2 cup pepitas (see note)
1/2 cup crumbled feta or anejo cheese (optional)
20 medium shallots, unpeeled
1 cup red wine vinegar
1 cup dry red wine
1/2 cup sugar
1 tablespoon mustard seeds
2 tablespoons black peppercorns
2 teaspoons red chile flakes
2 tablespoons Kosher salt

Steps:

  • In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
  • Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.

PICKLED SALAD



Pickled Salad image

This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.

Provided by Deborah Joann Allen VanHam

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 9h20m

Yield 12

Number Of Ingredients 17

8 zucchini, diced
4 cucumbers, diced
1 sweet onion, diced
2 red bell pepper, diced
2 green bell pepper, diced
2 jalapeno pepper, minced
1 cup sea salt
water to cover
2 cups white sugar
2 cups rice vinegar
½ cup white vinegar
2 teaspoons ground turmeric
2 teaspoons yellow mustard seed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried rosemary
12 1-pint canning jars with lids and rings

Steps:

  • Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
  • Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 43.6 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7070.9 mg, Sugar 38.3 g

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING



California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

  • Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
  • Combine all ingredients except flower confetti and refrigerate.
  • Whisk together all ingredients and refrigerate.
  • Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

KHMER PICKLED VEGETABLE SALAD



Khmer Pickled Vegetable Salad image

I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. -Hannah Heavener, Belton, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each)

Number Of Ingredients 12

2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced
4 cups shredded cabbage (about 1/2 small)
1 large cucumber, thinly sliced
2 medium carrots, thinly sliced
1 cup cut fresh green beans (2 inch)
1/2 medium red onion, thinly sliced
1 piece fresh gingerroot (1 inch), thinly sliced
2 Thai chili or serrano peppers, halved lengthwise, seeded if desired
2 cups rice vinegar
3/4 cup sugar
2 teaspoons salt
2 tablespoons chopped fresh cilantro

Steps:

  • Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED POTATO SALAD WITH HORSERADISH AND DILL



Pickled Potato Salad With Horseradish and Dill image

Make and share this Pickled Potato Salad With Horseradish and Dill recipe from Food.com.

Provided by Olha7397

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb small red potato, thickly sliced
1/2 cup carrot, thinly sliced
2 tablespoons mayonnaise
2 tablespoons yogurt
1 teaspoon Dijon mustard
1 teaspoon cider vinegar
1 tablespoon freshly grated horseradish or 1 tablespoon prepared horseradish
2 tablespoons kosher style dill pickles, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons red onions, finely chopped

Steps:

  • Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
  • In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
  • Screamingly Good Food.

SWEDISH PICKLED CUCUMBER SALAD (INLAGD GURKA)



Swedish Pickled Cucumber Salad (Inlagd Gurka) image

I can't think of a family event where these haven't appeared on the table. My Swedish grandmother made these for her family and the tradition continues - it was originally made with without dill - as it's written here - but feel free to add fresh dill - it's yummy both ways!

Provided by Metlantis

Categories     Swedish

Time 10m

Yield 4 , 6-8 serving(s)

Number Of Ingredients 6

1 fresh cucumber, 6 to 7 inches long
1/2 cup white vinegar
2 tablespoons water
1/4 teaspoon salt
white pepper, 3 grinds
3 tablespoons sugar

Steps:

  • Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
  • Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
  • Let stand 2-3 hours in refrigerator before serving.

BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS



Beet Salad with Pickled Mushrooms and Caramelized Shallots image

This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus juice, like raspberry vinegar, which goes wonderfully with earthy beets.

Provided by Olia Hercules

Categories     Easter     Salad     Beet     Mushroom     Vinegar     Honey     Garlic     Shallot     Tarragon     Ukraine     Wheat/Gluten-Free     Vegetable     Vegetarian     Side

Yield 8-10 servings

Number Of Ingredients 10

4 lb. beets (from about 3 large bunches)
1 1/2 tsp. kosher salt, plus more
1/2 cup extra-virgin olive oil, divided
8 oz. wild mushrooms, sliced
6 Tbsp. sherry vinegar or raspberry vinegar
1 Tbsp. honey
2 garlic cloves, finely grated
6 shallots, halved, thinly sliced lengthwise
2 Tbsp. coarsely chopped tarragon
Freshly ground black pepper

Steps:

  • Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
  • Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
  • Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
  • Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
  • Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
  • Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.

ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE



Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette image

Provided by Alon Shaya

Categories     Salad     Rosh Hashanah/Yom Kippur     Lemon     Pistachio     Arugula     Beet

Yield Makes 4 servings

Number Of Ingredients 20

For the pickled beets:
1 large red beet (6 ounces), scrubbed
1 large yellow beet (6 ounces), scrubbed
1 cup rice-wine vinegar
1 cup granulated sugar
For the spiced pistachios:
1 egg white
1/2 cup shelled raw pistachios
1/2 tablespoon Creole or Cajun seasoning
For the preserved-lemon vinaigrette:
1 tablespoon minced preserved lemon
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 sprig fresh thyme, leaves finely chopped
1 pinch salt
For the salad:
5 ounces (8 cups) arugula
2 tablespoons good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

Steps:

  • Make the pickled beets:
  • Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
  • Make the pistachios:
  • Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
  • Make the preserved-lemon vinaigrette:
  • In a medium bowl, whisk together all the ingredients until combined.
  • Assemble the salad:
  • Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.

Tips:

  • Choose the right vegetables: Use fresh, crisp vegetables for the best results. Some good choices include cucumbers, carrots, onions, peppers, and cauliflower.
  • Cut the vegetables evenly: This will help them pickle evenly. If you are using a mandoline, be sure to use the safety guard.
  • Use a clean jar: Make sure the jar is clean and sterilized before you start pickling. This will help to prevent spoilage.
  • Use a good quality vinegar: The type of vinegar you use will affect the flavor of the pickles. For a traditional pickle, use white vinegar. For a sweeter pickle, use apple cider vinegar. For a more flavorful pickle, use a combination of vinegars.
  • Add spices and herbs: Spices and herbs can add flavor and complexity to your pickles. Some good choices include garlic, dill, mustard seeds, and peppercorns.
  • Let the pickles sit for at least 24 hours: This will give the flavors time to develop. The longer you let them sit, the more flavorful they will be.

Conclusion:

Pickled salad is a delicious and versatile dish that can be enjoyed as a snack, side dish, or even a main course. It is a great way to use up fresh vegetables and can be made ahead of time, making it a perfect dish for busy weeknights. With so many different recipes to choose from, there is sure to be a pickled salad recipe that everyone will enjoy.

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