Tricks of making vinaigrette

Is it raw in your soups? Bow something

So salty is impossible. Have to choose

Here I choose ... a little you can)). I need about 5 different salads for a change and portioned for freezing. With simple products.

[Palych]

PalychIf vinegar marinade is not suitable for you, try replacing vinegar with citrus juice. I pickle onions and cucumbers in brine with the addition of orange, lemon, lime or tangerine juice (only sour ones) and make mayonnaise on their juice. Finely chopped onions are marinated in half an hour, whole gherkins in 5-8 hours, probably the cucumbers can be cut into cubes and then they will pickle faster.

Ordinary cabbage is not allowed, we replaced (in borscht for example) with Peking cabbage, can it be sour and how? And without pickles - this is not a vinaigrette. How about them?

Igor, both my husband and I cannot eat cabbage, we cannot. So I cook borscht without cabbage at all, just yesterday I cooked a pot. And I will not say that the borscht has become tasteless, it tastes good to us, and I don’t notice that it’s not there at all.
And in Peking there is as much acid as in other cabbage, and it is not recommended for ulcers, gastritis, pancreatitis. Did the doctor allow you to Peking or did they come up with it? You better listen to the doctor.
And as for the vinaigrette, there are so many products prohibited for you (pancreatitis, right?) That you'd better look for another salad. Freezing does not make food safe for you.

[Crown]

Crown, about mayonnaise and generally replacing vinegar with analogs (lemon, citrus) for freedom, throw links?
About onions, as I understand it, you need to blancher for 3 minutes and marinate in lemon-orange juice under the pressure of 30 minutes?
And about the cucumbers you wrote ... are they fresh diced in this marinade?

the doctor allowed Beijing

Beijing is possible. Yes, I already ate the usual and stewed in a hodgepodge, normal. But it is better not to get carried away of course and to be insured.
In principle, you can and refuse from onions and cabbage, let it be ala_vinegret.
In this thread, they talk about the tricks of the salad, suddenly there is something from the original replacements, cooking methods.

At one time, at the gardening courses, we were given advice on soil acidification, so it was recommended to acidify not with vinegar, but with lemon, it has a longer chemical chain and due to this it "burns" less, in this sense, citrus juice, I think, is generally ideal. I am not a chemist, and I don't remember the school chemistry course well, but here are very illustrative pictures:

[Palych]

Palych, onion or blanch with boiling water or pickle, I marinate in a mixture of soy sauce and sour juice, you can just sprinkle with salt and sprinkle with juice, I do not use oppression. You can do the same with fresh cucumbers, just hold them in the marinade longer, since cucumber cubes are still larger than those of onions.
Link to my "recipe" for mayonnaise:

Making mayonnaise Lemon juice can be replaced with any sour one, with tangerine juice was especially delicious mayonnaise!