If you are looking for a recipe for an interesting sauce or dip for your culinary masterpieces, then from now on the search is over, because we will introduce you to a recipe for one of the most affordable and simple sauces, which will be equally good for both meat and vegetable dishes .

Tartar sauce with pickled cucumbers

Ingredients:

• pickled gherkins – 6-7 pcs.;
• capers – 2-3 teaspoons;
• mayonnaise – 1 tbsp.;
• juice of 1/2 lemon;
• brine from cucumbers and capers - 1 teaspoon each;
• salt and pepper - to taste.

Preparation

Chop the capers well and place them in a bowl. We also send mayonnaise, lemon juice and brine there. Mix everything thoroughly and season with salt and pepper to taste.

Pickled cucumber sauce recipe

Ingredients:

• egg – 1 pc.;
• Dijon mustard – 1 teaspoon;
• olive oil – 1/3 tbsp.;
• red wine vinegar – 1 teaspoon;
• gherkins – 3-4 pcs.;
• capers – 8-10 pcs.;
• fresh herbs - to taste;
• salt, pepper - to taste.

Preparation

Boil the egg for 10 minutes, peel and remove the yolk. Mash the boiled yolk with mustard and add oil and vinegar. Beat thoroughly.

Separately grind the egg white and gherkins. Add the crushed ingredients and capers to the yolk mass, mix everything again. Add herbs, salt and pepper to taste.

Red sauce with pickles

Ingredients:

• tomatoes in their own juice – 400 g;
• shallots – 3 pcs.;
• gherkins - a handful;
• garlic – 2 cloves;
• greens - to taste;
• olive oil;
• salt pepper;
• lemon juice.

Preparation

Chop the onion and fry until golden brown in a large amount of olive oil. A minute before readiness, add chopped garlic to the onion, and then chopped gherkins. Chop the tomatoes randomly and add them to the onion frying. Simmer the sauce for 15-20 minutes. Season to taste with salt, pepper and lemon juice. Sprinkle the finished sauce with fresh herbs.

Sour cream sauce with pickles

Ingredients:

Preparation

Beat sour cream with mayonnaise using a whisk or fork until smooth. Grate the pickled cucumber or finely chop it by hand. We also chop the dill as finely as possible. Add cucumber and herbs to the mixture of mayonnaise and sour cream. Season with salt and pepper, add a couple of drops of lemon juice, and serve with your favorite dishes.

Pickled cucumber sauce can be used as a dressing sauce or an addition to meat and fish delicacies. Many people believe that this dish belongs to Greek cuisine, but judging by the presence of pickles in it, one would like to say that the sauce has Russian roots.

The sauce with pickled cucumbers tastes quite interesting - it gives the dish a spicy and unique flavor. In combination with aromatic herbs and spices - we simply won’t repeat it! Well, let's start cooking.

The sauce has been known since time immemorial, when people first learned to ferment milk and cucumbers. This option can also be called “Greek” or “Classic”. It is very simple to make and can be prepared within ten, maximum fifteen minutes. The sauce is remarkable because it is low in calories and is suitable for those who are watching their weight.

For work we will need:

• 100 or 150 grams of pickled cucumbers (for those who like it spicy, pickled cucumbers are better);
• 200 or 250 grams - sour cream (fat content of at least twenty or twenty-six percent);
• 2 large or 3 small cloves - garlic;
• 50 grams - fresh parsley and dill (together);
• on the tip of the knife - ground black pepper (optional).

Let's start with the "witchcraft":

• If your cucumbers resemble barrel cucumbers and have thick skins, then you need to get rid of them.
• We take a beautiful oak cutting board with a groove so as not to spill the cucumber brine on the table and chop them finely. Note that pickles can be either large or small. Some inventive cooks grate vegetables on a coarse grater. It all depends on your preferences.
• Place the cucumbers in a separate bowl (along with the brine).
• We wash the greens and chop them (preferably smaller), transfer them to a container with prepared cucumbers.
• We crush the garlic with a press or also chop it with a knife (this method is preferable, as it preserves the aroma of the product more).
• Combine all three ingredients and pepper.
• At the end of cooking, add sour cream. Mix thoroughly and let the sauce sit for about five minutes in the refrigerator.

The sauce with pickles is ready, you can help yourself and invite guests for dinner. Baked new potatoes are suitable as a side dish, and for meat - a cutlet, chop or even sausage. The sauce is also great for fish.

Red hot sauce for meat with pickles

To prepare this masterpiece you will have to spend a little more time (about twenty-five to thirty minutes), but believe me, it’s worth it. The sauce will be spicy, with a slight sourness (due to the tomatoes).

Required Products:

• medium red tomatoes - 3-4 pieces (or tomato paste - 3 tablespoons);
• pickled cucumbers (can be salted) - 1 large or 2 medium;
• vegetable oil - 2 tablespoons;
• boiled water - 2/3 cup;
• premium flour - 2 heaped tablespoons;
• turnip onion - 2 medium onions;
• red hot pepper - ½ pod;
• fresh dill, cilantro, parsley - 2 sprigs each;
• garlic - a couple of cloves;
• sugar, salt, ground pepper - to taste.

• Prepare the vegetables: wash the tomatoes, if necessary, cucumbers and herbs; peel the onion.
• Place the frying pan over medium heat and add flour. Stirring constantly, let it brown and pour into a saucer to cool.
• We put water to boil in a ladle to blanch the tomatoes.
• We cut the tomatoes with a cross at the tip and lower them into boiling water for a few seconds, carefully remove the skin and remove the seeds. We cut it finely.
• Let's take care of the cucumbers (if they are large, remove the thick skin) and grate them on a coarse grater.
• Finely chop the onion and garlic, red pepper into three parts.
• Pour oil into a frying pan set over low heat, add onions, tomatoes, hot peppers and cucumbers. Simmer the vegetable mixture, stirring occasionally for ten to fifteen minutes with the lid closed.
• Remove the hot pepper.
• Stir the toasted flour in water at room temperature.
• Pour water and flour into the stewed vegetables, kneading everything thoroughly. Keep the almost finished sauce covered for another five minutes.
• Add sugar and salt, and black pepper if desired.
• Finely chop the herbs.
• Place hot sauce in a bowl and mix with herbs. Let it cool.

Most likely, men will really like the sauce. Spicy, fiery, it goes amazingly with chicken, beef and pork (perhaps it would be original with fish too). It goes well with side dishes - mashed potatoes, pasta and rice, and just boiled vegetables.

The sauce is low in calories and can be consumed in a vegetarian diet. The spiciness can be adjusted by changing the amount of hot pepper.

Sauce Freshness

The real highlight of the “Freshness” in this sauce is the young green cucumber from the garden. It is absolutely simple and quick to prepare. It turns out especially well in the summer, when the first and most fragrant cucumbers have already ripened at the dacha.

What do we need:

• ready-made mayonnaise (preferably high-calorie) and 20% sour cream - about 3-4 tbsp. l. each product;
• fresh medium cucumber – 1 pc.;
• medium pickled cucumbers – 2 pcs.;
• garlic – 2-3 cloves;
• dill – 100 gr.
• salt - a pinch.

Cooking method:

• Wash the vegetables and dill well.
• Three cucumbers on a grater.
• Mix sour cream and mayonnaise.
• Finely chop the dill and garlic.
• Mix all ingredients and add salt.
• Leave in the refrigerator for 10 minutes.

This sauce cannot be replaced during an emergency invasion of guests; it can be combined with almost all the products you have at home.

Fish sauce with pickled cucumber is also suitable for fish cutlets. If desired, you can make the sauce more homogeneous by grating the cucumber or “punching” it at the very end using a blender. And some people like cucumber cubes in the sauce. Pickled cucumber makes the sauce more salty, and if you want sourness, you should use sour (barrel) cucumber. It will turn out no less tasty, but it will be a sauce with a completely different taste. You can take fresh or frozen dill - the convenience of the second option is that the greens do not even need to be defrosted. It will melt perfectly into the sauce on its own.

Ingredients

• 1 large pickled cucumber
• 2 tbsp. l. chopped dill
• 0.5 tsp. spices for fish
• 100 ml sour cream
• 2 tbsp. l. lemon juice
• 2 pinches of sugar

Preparation

1. Cut the pickled cucumber into small cubes. If you grate it, the sauce may turn out too thin. In principle, this problem can be eliminated by lightly squeezing the already grated vegetable.

2. Pour sour cream of any fat content into a bowl. Add chopped cucumber there too.

3. For the sauce, use a set of spices and herbs for fish. The set may include a mixture of ground peppers, fenugreek, paprika, coriander, mustard seeds, basil, thyme. In principle, you can make such a set yourself by selecting and mixing all the necessary components in a mortar. Add 1/2 tsp. spices in a bowl.

4. Now it’s lemon juice’s turn – squeeze a couple of lemon slices directly into the bowl. As a result, the sauce will have a bright taste - both sour and salty, plus a sweetish note.

5. The final stage is to add chopped dill and a couple of pinches of sugar. Stir and be sure to let the sauce sit. The fermented milk product should help the spices “open up”, making the sauce much tastier than if you tasted it right away.

I very often cook boiled pork or just boiled meat for sandwiches and cold appetizers. I always serve boiled meat with pickled cucumber sauce, this sauce is also known as “Tartar”.

There are several variations of this sauce: yogurt-based or mayonnaise. I prepared both variations of the sauce, but we liked the sauce with pickled cucumbers on a mayonnaise basis more. It tastes brighter and requires very little time to prepare.

We will prepare all the products according to the list.

Place mayonnaise in a bowl. The fat content of mayonnaise depends on your preferences. Add mustard to the mayonnaise. It shouldn't be very spicy.

Grate the pickled cucumbers on a medium grater. If the cucumbers are very watery, squeeze the liquid out of them. Add pickles to a bowl.

Drain the liquid from the capers and add them to the rest of the ingredients.

Wash the dill, dry it with a paper kitchen towel and finely chop it with a knife. Place the dill in a bowl as well.

Peel the garlic cloves and pass the garlic through a press.

Mix all the sauce ingredients well. Place the resulting sauce in the refrigerator for 30 minutes.

The sauce is ready!

I served tartar sauce with pickles over baked potatoes. This sauce complements beef and boiled eggs especially well.

Bon appetit!

Sour cream sauce with cucumbers is very popular in Greek cuisine and is called "Tzatziki". It is prepared mainly from natural thick yogurt and with fresh cucumbers. But our sauce is also very tasty, you just want to eat it with spoons. With sour cream, the sauce, of course, turns out to be richer than with natural yogurt, and pickled cucumbers also add a special flavor, but this only benefits and turns out simply delicious. To prevent sour cream sauce from turning out runny at home, I recommend squeezing the cucumbers, if they are very juicy and wet, before adding them to the sour cream. . Step-by-step preparation of sour cream sauce with pickles with photos can be used to add a spicy taste to meat or fish dishes. The sauce can be served with fish fingers, cutlets or potato pancakes.

Ingredients for making sour cream sauce with pickles

Step-by-step preparation of sour cream sauce with pickles

The sauce can be stored in the refrigerator for no more than one day. Serve it with fish or meat dishes. Bon appetit!