Summary

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

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Instructions

1. Cook the tagliatelle in plenty of salted water for about 3 1/2 minutes until al dente, drain and rinse.
2. Slice the pickles and mix with the rest of the ingredients in a bowl. Add the pasta and mix again briefly.
3. Chill the vinegar noodles and season again if necessary before consumption.
4. Put the pasta and marinade in deep plates.
5. My grandmother ate these noodles including the marinade with a spoon.