Pickle Salad

First, heat half of the julienned white onions in oil. When browned, turn off the heat and let cool a bit, until we prepare the other ingredients for the salad.

Place the sauerkraut in a large salad bowl - if the sauerkraut is already chopped, just drain a little. If the cabbage is pickled whole, finely chop it, drain and place in the bowl.

My recipe for chopped sauerkraut here.

My whole sauerkraut recipe here.

Add the pickles to the cabbage, cut into slices.

I most often use the pickled cucumbers in brine recipe.

But you can also use pickles in vinegar if you like, or you have.

Then add the pickled peppers and cauliflower in vinegar, if you have them together, finely chopped.

I normally use Peppers in vinegar, cold.

And then add the sliced pickled green tomatoes.

I use pickled green tomatoes, a great recipe, don't miss it!

Now I put the pickled onions, you can skip if you don't have them. You can also add pickled carrot noodles according to this recipe, and pickled mushrooms.

The quick pickled onion recipe is here.

Pour over the sauteed onions.

Add a half of chopped raw onion, or sliced raw leek.

Sprinkle with a little ground black pepper on top (you will adjust the taste with salt after mixing the salad).

Using 2 forks, mix all the ingredients carefully.

Taste and season with salt if needed, as the salad is pickled, it may not need extra salt. Try and see for your taste.

The green dill fits wonderfully here, I tasted it in a restaurant and it looked great with the pickles.

You can also add dried tomatoes in olive oil , or 1-2 tablespoons of vegetable salad for the winter .

I usually score with this salad - my husband and kids love it. You can combine it as a garnish with any barbecue, potatoes, pilaf, buckwheat, beans etc.

Also, here you can find my favorite pickles. Make these recipes in the summer and I can assure you they are wonderful!

Enjoy!