Pickled Vegetable and Rice Salad

Packed with various vegetables, this salad is very useful for our health. It also includes rice which makes the dish more nutritious.

Such a combination of rice and vegetables can be served not only as a salad nut also as an appetizer. Moreover, you can treat your family and friends both in summer and winter.

This mega tasty dish will be evaluated for its bright look and delicious flavor. It is perfect for any occasion.


  • 2 tbsp salt
  • 1 bay leaf
  • 1 cup of rice
  • 150 g (5 oz) sugar
  • 1 kg (2,2 lb) carrot
  • 1 kg (2,2 lb) tomato
  • 5 black pepper corns
  • 1 kg (2,2 lb) bulb onion
  • 1 kg (2,2 lb) bell pepper
  • 1/2 l (liter) vegetable oil
  • 800 g (28 oz) vegetable marrow


Rinse and peel all vegetables. Wash rice twice. Grate carrots and vegetable marrows. Cube tomatoes, bulb onions, and bell peppers. Transfer the vegetables into a big pan. Add salt, sugar, black pepper corns, and vegetable oil. Stir everything to combine and begin to boil over low heat. Stir the mass from time to time.

Scald jars. Place the cooked salad in the jars. Cork up the jars hermetically.

Enjoy your meal!