Vinegar Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 4 mins |
| Total Time | 1 hr 14 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g ribbon noodles
- 4 pickles, approx. 200 g
- 200 g cucumber liquid
- 230 g water
- 4 tablespoon white wine vinegar
- 3 tablespoon rapeseed oil
- 1 teaspoon, heaped salt
- 1 teaspoon sweetener, liquid
- 1 bunch chives in rolls
- 100 g meat sausae in strips
- Ground pepper
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in plenty of salted water for about 3 1/2 minutes until al dente, drain and rinse.
- Slice the pickles and mix with the rest of the ingredients in a bowl. Add the pasta and mix again briefly.
- Chill the vinegar noodles and season again if necessary before consumption.
- Put the pasta and marinade in deep plates.
- My grandmother ate these noodles including the marinade with a spoon.
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