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Print Recipe
Pickled Cucumber and Carrot Salad Recipe
Delicious simple salad of cucumbers and carrots. excellent appetizer for meat and fish dishes. Cooking is easy and simple.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut the cucumbers into thin slices. You can use a special shredder. Add salt, mix, cover with plastic wrap, let stand for 1 hour. Drain the remaining liquid. Cut the carrots into thin slices. Cut the onion into thin rings, pour into a bowl.
    Cut the cucumbers into thin slices. You can use a special shredder. Add salt, mix, cover with plastic wrap, let stand for 1 hour. Drain the remaining liquid.
Cut the carrots into thin slices.
Cut the onion into thin rings, pour into a bowl.
  2. In a saucepan, pour water, vinegar, sugar, olive oil, and bring to a boil. Pour the marinade over the salad, add red pepper to taste, and mix. Cover the salad with plastic wrap and refrigerate for 12 hours. The finished salad is served to the table.
    In a saucepan, pour water, vinegar, sugar, olive oil, and bring to a boil.
Pour the marinade over the salad, add red pepper to taste, and mix. Cover the salad with plastic wrap and refrigerate for 12 hours.
The finished salad is served to the table.

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