8 medium potatoes
4 medium carrots
300 gr frozen or dried peas
For the mayonnaise:
250 gr hulled raw sunflower seeds
In order to pickle the cucumber, we need to wash it, peel it, cut it into small cubes, put them in a bowl and add vinegar, so that it covers all of the cubes. Leave the cucumber in the vinegar for 4-5 days. In case you don’t have enough time for it, just leave it in the vinegar overnight – the cucumber will still have some sauer taste. Of course, you can always buy some pickled cucumbers from the shop, but it is worth it to pickle them yourself – at least you know what the ingredients are and that they are fresh.
Now soak the hulled sunflowerseeds in water for about two hours.
Meanwhile wash the potatoes, peel them, cut them in big pieces and steam them – it takes about 10 minutes. Try the potatoes with a fork in order to see when they are ready. Be careful not to steam them too much, because afterwards we need to cut them in small cubes – we don’t need them in the form of puree. When the potatoes are ready, cut them in small cubes and put them in a bowl.
Wash the carrots, peel them, cut them in big pieces and steam them for about 8 minutes. Then cut them in small cubes and add them into the bowl.
Then boil the frozen or dried peas and be careful not to overcook it, then add it to the bowl.
Strain the cucumber from the vinegar and add it to the bowl with the other ingredients.
You can keep the vinegar in a jar in order to use it later for pickling something else.
Strain the sunflower seeds and wash them well. Put them in a blender, then wash and peel the lemon, cut it into two halves and add it to the sunflowerseeds in the blender. Add a bit of Himalayan salt and just a bit of water – about half the quantity of the sunflower seeds. Then blend well. The mayonnaise is ready. Now add it into the bowl, put some more salt and mix well.