Homemade preparations for the winter from radishes. Radishes for the winter - simple and delicious recipes

Another delicious Korean appetizer recipe. Prepared from available ingredients quickly and easily.

For this salad, any kind of radish is suitable, or rather any radish, red, white, green. Except for the most burning, black one. After all, radishes are actually just a variety of sowing radishes. I no longer had a radish, but a long red radish was sitting in the garden, it is such a mixture (in appearance, and not in reality) of radish and daikon radish. It ripens longer than radish, but this is good. When the radish is already growing in orderly rows due to the heat, the red radish is just gaining the most juice.

And what's more, even after releasing the stem for flowering, the red radish remains juicy and tasty. So you can eat it all summer long. The long red radish keeps well in the refrigerator, even when partially trimmed. In the photo, just the remaining half of the red long radish added little by little to salads during the week.

I used part of it for this snack.

Here are the ingredients (for 1-2 servings):

200 g radish (radish)
0.5 teaspoon salt
0.5 (half) garlic clove
3 green onion feathers
0.5 tsp rice vinegar
0.5 teaspoon coarsely ground hot red pepper
0.5 teaspoon of sugar
0.5 tsp sesame

About applied products:

As I already wrote, this appetizer can be made from both radishes and radishes. What is, what is a lot, then use it.
Rice vinegar can be replaced with any light, wine, apple, table, with a concentration not higher than 6%. If yours is more concentrated, dilute it with water.
You can make coarsely ground hot red pepper yourself from dried chili peppers, or replace it with ordinary finely ground, but then you need less of this spice, since such peppers are usually more hot.
We use fried sesame.
The remaining ingredients are the most common - green onions, fine salt, white sugar, caustic garlic.

Cooking:

First of all, we cut the main ingredient. With radish, because of its small size, you will have to tinker. But the radish is more convenient to cut. But, all the same, the technology of slicing in Korean is the same - first we cut the vegetable into thin round slices.

And then, placing the sliced \u200b\u200bwith a snake (as in the top photo), chop the radish into strips.

Put the chopped vegetable in a cup, sprinkle with salt (half a teaspoon)

Mix with your hands, squeezing a little. And set aside for 5 minutes. In the meantime, the radish is salted, slowly, cut the onion and chop the garlic.

The radish stood and gave juice. Squeeze it out of the chopped mass and drain.

Put chopped onion and garlic, coarsely ground red hot pepper, sugar, pour vinegar into a cup with radish

Radish salad for the winter is not familiar to many, but those who have ever tried pickled radishes can no longer deny themselves pleasure. Juicy, crispy, it would seem that over the long months of being in the bank, it has not changed in any way, but on the contrary, it has improved its taste thanks to salt.

O useful properties no one disputes this vegetable. In order to saturate your body with a daily dose of ascorbic acid, it is enough to eat 2-3 pieces of radish. For people suffering from gastrointestinal diseases (except for ulcers), this vegetable will help to cope with the disease. By eating a few root vegetables a day, you can quickly improve your metabolism. Radishes will save your body from beriberi, but that's not all. In other words, radish is an indispensable thing in winter.

However, not everyone loves this vegetable for its bitter taste. However, this moment is solved very quickly. Firstly, it is not the vegetable itself that is bitter, but its skin, and then only at the overripe stage. You can simply remove the skin and pickle or salt, or make a salad with this vegetable cut. Then no one will notice any bitterness, or anything other than a great taste.

How to cook radish salad for the winter - 15 varieties

At a time when the first harvest begins to ripen, you can begin to think about harvesting for the winter. And one of the first vegetables, as we know, is the radish.

Ingredients:

Radishes - 3.1 kg
Green onions - 0.8 kg
Parsley - bunch
Salt - 4 tbsp. l.
Vinegar - 1 tbsp. l. (6%)
Oil - 1.5 cups
Hot pepper - to taste

Cooking:

First of all, of course, you need to rinse the radish well, cut off the buttocks and cut into circles. Finely chop the greens. Vegetable oil must be heated in a saucepan and boiled for 10-15 minutes, then cooled.

Mix radishes and herbs.

Pour 2 liters of clean water into the pan, add salt and pieces of hot pepper, boil for 5-10 minutes. Then let it cool down a bit and add vinegar.

Now you need to pour 3 tbsp into the jars. l. oil, then spread the radish with herbs and pour over the brine.

Sterilize lettuce jars.

In order to easily and simply sterilize jars of salad, you must first of all choose the right dish. On its bottom we put a special rubber mat or any terry towel. We expose the banks so that they do not touch each other or the side. Pour water over the “shoulders” of the jar and leave on fire for 5 to 20 minutes, depending on the volume of the jar.

Assorted salads are always tasty and healthy. However, making assorted radishes and other vegetables is extremely difficult. And the point here is primarily in the difference in the time of harvest. However, it is possible to meet early tomatoes, cucumbers, zucchini and radishes in one salad.

Ingredients:

Radish - 1 kg
Cucumbers - 1 kg
Tomatoes 1 kg
Zucchini - 1 pc.
Sugar - 200 g
Salt -100 g
Vinegar - 50 ml
Greens
Allspice - 5 sh.

Cooking:

Peel the radishes and cut in half.

In order to prevent the tomatoes from bursting in the jar, we will make punctures near the buttocks with a toothpick.

We wash the tomatoes and make punctures.

Rinse the cucumbers and also make punctures with a toothpick to let the air out. Now let's assemble our salad. At the zucchini, cut off the buttocks and cut into circles.

At the bottom of the jar we put an umbrella of dill, then radishes, zucchini, cucumbers and tomatoes. Throw a few peppercorns, sugar and salt on top. For a 3 liter jar 2 tbsp. l. sugar and 1 tbsp. a spoonful of salt. Pour boiling water, vinegar and set to sterilize for 20 minutes.

Enjoy your meal.

We are so used to pickled cabbage and cucumbers, and pickled radishes are not so often prepared. And in vain, because it is incredibly tasty.

Ingredients:

Celery root - 70 g
Bay leaf - 3 pcs.
Salt - 10 g
Sugar - 10 g
Peppercorns - 50 g
Radish - 200g

For a 500 g jar.

Cooking:

Peel the celery root and cut into slices. Pour salt, sugar, radish (you can not cut small fruits), bay fox, pepper into the water and boil for 10-15 minutes.

Then you need to add vinegar and sterilize the salad.

Enjoy your meal.

Not everyone will like this salad. However, connoisseurs of zucchini or just those who maintain a healthy diet in winter will like this salad.

Ingredients:

Zucchini -1 pc.
Radishes - 0.5 kg
Bay leaf
Salt - to taste
Sugar - to taste
Garlic - 3 cloves
Allspice - 3 peas.

Cooking:

A liter of water usually requires 2 tablespoons of sugar and 1 tablespoon of salt. However, you can reduce the amount of sugar. Then we put pepper, bay leaf in the water and send it to the fire to boil. Meanwhile, wash the radishes and zucchini. Radishes can not be cut, and we will cut the zucchini into circles. As soon as the water boils, we send radishes there for 5 minutes, then vinegar 50 ml. Leave for another 5 minutes and pour into a jar where the zucchini mugs already lie.

Roll up.

Enjoy your meal.

The radish is one of the earliest and delicious vegetables ripening in the garden. So why not start preserving salads from the beginning of summer.

Ingredients:

Radishes - 10-15 pcs.
Vinegar - 50 ml
Sugar - 20 g
Salt -10 g
Carnation - 4 pcs.
Black peppercorns - 5 pcs.
Allspice - 5 pcs.

For a 300 g jar.

Cooking:

First of all, let's prepare the marinade. In water (300 ml) a teaspoon of salt, 2 sugars, peppers, cloves, vinegar and put on fire to boil.

Let's prepare the radish. You can cut it or not, as you wish. We send it to the marinade and boil for 10-15 minutes. Now you can send pickled radish in a pre-sterilized jar. Then roll up or just close tightly.

Enjoy your meal.

Assorted vegetables in a jar are always an incredible smell, a delicious snack and a lot of memories of the summer.

Ingredients:

Cauliflower - 0.5 kg
Radishes - 0.5 kg
Carrot - 0.5 kg
Tomatoes - 0.5 kg
Hot pepper - 1 pc.
Garlic - 10 tooth.
Allspice - 5 mountains.
Bay leaf - 3 pcs.
Sugar - 150 g
Salt - 100 g

Cooking:

We will wash all the vegetables. Peel the carrots and cut into slices. We will disassemble the cabbage into inflorescences. We clean the radishes from the buttocks. We clean the garlic from the husk. At the bottom of the jar we put a currant leaf or any greens that will give a smell, dill umbrella, peppercorns, garlic cloves, then vegetables starting with cabbage. Then add sugar, salt, pepper and finely chopped bitter pepper and pour boiling water. Whether to add vinegar is up to you. Boil jars of salad for 20 minutes.

Enjoy your meal.

A quick and delicious recipe for pickled radishes. You can eat after 2 days.

Ingredients:

White wine vinegar - 50ml
Red wine vinegar - 50 ml
Sugar - 50 g
Radishes - 1 kg.

Cooking:

In a saucepan, mix water, vinegar and sugar and bring to a boil. Cut the radishes in half and cut off the stems.
After boiling, pour the marinade into the jar and add the radish. Roll up the jar or close tightly. Keep cold.

Enjoy your meal.

Cucumbers and tomatoes pickled together can be found in every cellar. However, few people add radishes to this salad. Let's try?

Ingredients:

Tomatoes - 5 pcs.
Cucumbers - 5 pcs.
Radishes - 300 g
Onions - 2 heads.
Bay leaf - 4 pcs.
Sugar

Cooking:

Wash all the ingredients, clean if necessary and cut into rings. Now put it in a jar in layers. We fall asleep 120 g of sugar and 70 g of salt, pepper to taste. Pour boiling water over and add vinegar. We sterilize a jar of salad for 20 minutes and roll it up.

Enjoy your meal.

Such a radish can be prepared both on the table and prepared for the winter.

Ingredients:

Sugar - 1 tbsp. l.
Vinegar - 2 tbsp. l.
Salt - 10 g
Radishes - 200-250 g

Cooking:

We cut off the tails and heads of the radishes. We cut into 4 parts. Mix radishes with 40 g of vinegar, 40 g of boiled water, a spoonful of sugar and salt. Mix well. Stir again after 5 minutes. And put it in the fridge for a day. You can eat salad or roll it up in sterilized jars.

Enjoy your meal.

We are all used to pickled cucumbers and cabbage, but you don’t need to get used to radishes, because they are so tasty that even 20 cans of pickles will not be enough for everyone.

Ingredients:

Radish
green onion
red chilli
Garlic

Cooking:

Depending on the desired amount of salad at the exit, you can vary the amount of ingredients. Rinse the radish well, remove the bottom, but leave the tail. You can cut the fruit in half. Now you need to grind the radish with salt. Garlic and red pepper must be passed through a meat grinder and added to the radish. Finely chop the greens and also send to the salad. Let's leave everything for a few hours until the radish gives juice. Now you need to shift the salted radish into jars and pour over the juice.

Enjoy your meal.

Delicious and healthy radish, bears fruit only at the beginning of summer. However, you can save it until winter.

Ingredients:

Radish - 1 kg
Water - 1 l
Salt to taste
Sugar to taste
Vinegar - 200 ml
Bay leaf
Sulfur pepper
Allspice
Carnation

Cooking:

First of all, you need to prepare the marinade. To do this, add all the spices to the water and boil. In the meantime, prepare the radishes.

You can not cut the small fruits of the radish, and if you wash it well, then you do not need to cut off the tails.

Pickled radish looks very appetizing on a plate.

Such a salad is suitable for you if you plant varieties of late radishes. After all, its highlight lies precisely in the red currant.

Ingredients:

Radishes - 3 kg
Small onion - 1 kg
Salt - 4 tbsp. l.
Red currant - 200 g
Peppercorns - 10 pcs.
Oil - 1.5 cups

Cooking:

We clean the radish from the peel and ponytails. We clean and wash small onions. Pour 2 liters of water into the pan and add salt, peppercorns, and red currant juice. To do this, we will ceiling the berry and pass it through gauze. Put the marinade on the fire and bring to a boil.
In the meantime, it is necessary to ignite the vegetable oil for 10 minutes.
Now put the salad in the jar as follows.
First, in each jar, pre-sterilized, pour 90 ml of oil, then add the radishes, and only then pour the marinade.
The last stage is the sterilization of the salad for 20 minutes.

Enjoy your meal.

Often you have to hastily prepare a snack for the table, due to the fact that old friends suddenly dropped in? If yes, then prepare more of this salad, it will help you out more than once.

Ingredients:

Radish - 1 kg
Dill - bunch
Garlic - 4-5 cloves pcs.
Bay leaf - 2-3 pcs.
Black peppercorns - 10 pcs.
Vinegar - 40 ml. (9%)

Cooking:

This amount of products is enough for 2 jars of 700 ml.

First of all, let's prepare the main ingredient - radish. We cut off the tails and the head, peel if necessary and cut into halves or quarters - depending on the size of the fruit. Coarsely chop the dill. Peel the garlic and cut in half. We sterilize the jars and begin to collect our salad. We put dill and radish in a jar, and then we fill it with marinade.

We are preparing the marinade. Add salt, sugar, bay leaf, pepper to a liter of water, you can add cloves and put on fire. Bring to a boil and pour over the salad. Now you need to re-sterilize the jars, but with salad.

If you sprinkle grated radishes before serving walnut, then its taste will knock everyone on the spot.

Enjoy your meal.

Radishes are one of the healthiest yet delicious vegetables. You can use it in any form, and it is especially delicious in marinated.

Ingredients:

Radishes - 0.5 kg
Parsley - bunch
Dill - bunch
Salt - 30 g
Sugar - 50 g
Apple cider vinegar - 40 ml
Currant leaves, cherries

Cooking:

First of all, cut into rings and sprinkle with salt. Pour spices, salt, sugar into the water and leave on fire until boiling. Meanwhile, finely chop the parsley and dill. At the bottom of the jar we put currant and cherry leaves, garlic and a couple of onion rings. Now you can put radishes with herbs and pour marinade. Then we roll up.

Bon appetit in winter!

Good in the countryside in summer. Good in the countryside and in winter, because there are canned salads, such as this one, for example.

Ingredients:

Radishes - 3 kg
Green onions - 800 g
Parsley - bunch
Vinegar - 85 g of vinegar
Butter - 350 g
Chili pepper - 200 g

Cooking:

Rinse the radishes, cut off the heads and cut into slices.
Boil the oil in a frying pan or saucepan for 10 minutes, then set to cool.
We will prepare the marinade from water, salt, sugar, pieces of chili pepper and spices. Having mixed all this, put it on the fire to bask for 10 minutes, then add the radish and leave for another 10 minutes.
Now in jars, sterilized in advance, add 2 tablespoons of oil, then a layer of radish, then greens and finally brine. Boil the salad for 10-15 minutes and roll up.

Foreword

Many people know the insipid taste of radishes with a slight bitterness, but not everyone is familiar with pickled or pickled radishes for the winter. We offer several recipes for different tastes.

Pickling radishes in two simple ways

It is known that vinegar can change the taste of any vegetable or root crop beyond recognition, giving it the richest shades. That is why many people prefer to make marinades for harvesting for the winter. We will also follow this path and consider several ways to pickle radishes. Let's start with the most simple recipes. But first, we note that they usually indicate the addition of vinegar 6% or 9%. You need to prepare them from 70% of the essence in advance. In the first case, in order to obtain the required 6%, we dilute 1 share of the concentrate with 11 parts of water. In the second case, we use a ratio of 1: 7, that is, we dilute 1 part of the essence with 7 parts of water and get 9% vinegar.

Now let's move on to the recipe. We take 1.5 kilos of radishes in order to fill them with 5 cans of 0.5 liters each. For the specified amount of the main component, you will need 400 grams of green onions. An alternative would be a dozen black peppercorns and the same number of bay leaves. You also need to stock up on 1 bunch of parsley and have vegetable oil on hand. For the marinade, we take a liter of water, into which, after boiling, add 4 tablespoons of salt and finely chopped hot peppers. The filling will be ready after 10 minutes of boiling over low heat, after turning it off and cooling, add 100 grams of 6% vinegar.

We chop the greens into small pieces, clean the radishes from the tops and roots, cut into circles. All this is thoroughly mixed in a deep cup. Next, in a clean pot, pour 15 tablespoons of vegetable oil, which, after cooling, pour into sterilized jars, 3 tablespoons each. On top we place a mixture of greens with radishes and pour the marinade already ready by that time. Next, put the containers in a wide saucepan with water, which we bring to a boil. We pasteurize the workpiece for 20 minutes, after which we tightly cork the jars with metal lids and put them under a warm blanket to cool slowly.

The second recipe is also simple. All you need is a radish, the same one and a half kilograms. Thoroughly wash and cut off the growing point of the tops with the root from it, after which we place it in boiling water for 3 minutes for short-term blanching. In parallel, we prepare the marinade in another container: pour 30 grams of salt and 50 grams of sugar into a liter of boiling water. We also throw finely chopped celery root there, which we cook for 10 minutes. At the end, add 25 grams of vinegar essence (undiluted) and mix. We put radishes in sterilized jars of 0.5 liters and pour hot marinade, after which we pasteurize the containers in a pot of boiling water for another half an hour and roll up the salad for the winter.

And again we consider the blanks in the marinade

We continue to pickle the radish, and the next recipe is also not difficult. We take small root crops and tightly stack them in a liter jar. This will be a measure, the same amount will go into other containers of the same volume. For 1 jar, you will also need 1 small onion and 3, 6-7 black peppercorns (you can use allspice) and 1-2 bay leaves. If you like spicy preparations, you can add hot red pepper by finely chopping the pod. For the marinade, you need to take a teaspoon of salt, 2 times more sugar and 2 tablespoons of 6% vinegar.

Pour out the radish from the measuring jar, rinse it and sterilize it together with the rest of the containers. Next, put the bay leaf, finely chopped garlic, onion rings, bay leaf and pepper in the bottom of the container. You can also add dill for taste. Then we lay out the radish in all the containers and pour boiling water over it. After 5 minutes, drain the water into a saucepan and heat over a fire until it boils. At this time, pour the amount of salt and sugar indicated in the recipe into the jars, and also pour vinegar and close for a while. When the water with radish juice boils, pour it into jars and seal them completely. We cool the salad under a warm blanket.

And ahead of us are more recipes for pickled radish, very convenient for harvesting it for the winter. For the first, you will need 30 medium-sized root crops, which, after washing and trimming, are cut into thin slices. Next, we make the marinade, and without the participation of water. Just mix 2 tablespoons of soy sauce with the same amount of 9% vinegar and add a tablespoon of sugar and a teaspoon of salt. Radishes are thoroughly mixed with filling and put in the refrigerator for 24 hours. During this time, slicing the root crops will release the juice, so it is highly advisable to periodically take out the workpiece and mix it. You can store the resulting salad by putting it in glass jars and putting it in the refrigerator for the winter.

You can make similar blanks in another way. Having cleaned the radish not only from the roots with tops, but also from the peel, cut it into thin strips and mix thoroughly with salt, then leave for half an hour, let the juice go. This will save the roots from a slight bitterness. Then we wash in running cold water and again sprinkle with salt, no more than 1 tablespoon. We also add soy sauce, sugar and vinegar and, after mixing all the ingredients, leave until the juice appears, this time for a day. Then everything is as in the previous recipe.

Another recipe suggests that you use vinegar immediately to harvest 1 kilogram of radish 2 different types: red and white wine, both take 50 milliliters. Radishes, after washing and cleaning from roots and tops, can be cut into halves or quarters, which are folded into sterilized jars to the top. For the marinade for the specified number of root crops, you need to take 200 milliliters of water and, after boiling, dissolve 50 grams of sugar in it. Both types of vinegar are also added there, after which the resulting marinade cools and is poured warm into containers with radishes. We cork and leave for 3 days at room temperature, after which we put it in the refrigerator for the winter.

Salting and pickling radishes for the winter

Radish can not only be pickled, it turns out very delicious salad with a light marinade, but it also acquires new taste properties in a pickled and salted form. Therefore, we will consider successively more recipes on how to store radishes, which indicate all of the listed methods of harvesting for the winter. Let's start with the salad. For him, for 1 kilogram of root crops, we take a small bunch of dill (about 6-7 sprigs), 4 cloves of garlic, 1 bay leaf and about 5 peas of allspice. For brine per 1 liter of water, you will need coriander seeds in the amount of 0.25 teaspoon, 2 full tablespoons of salt and the same amount of 9% vinegar.

Radishes should be washed and cut into narrow circles, chop the garlic for the salad as finely as possible. Dill can also be chopped or left whole, in the first case we sprinkle them with radishes, stacked in layers in sterilized jars, and in the second we put them on the bottom, we also put chopped garlic there. We make a brine, for which we dissolve salt in boiled water, dip coriander seeds, peppercorns and bay leaves into it (cook all the ingredients for 5 minutes and turn it off), then fill the jars with the workpiece with filling. Immediately, without waiting for it to cool, pour vinegar into the containers, 1 tablespoon each. We close with boiled metal lids and remove to cool under the covers. On the 5th day, the salad will be ready to eat.

Now let's move on to fermentation. Sourdough recipes are good because vinegar is not used in the preparation, as in previous methods, this allows you to save radishes for the winter and save all its useful properties.

We take 15 medium root crops or 20 small ones per 1 liter jar, and after washing and cutting off the tops and roots, we chop into thin plates. We put spices in sterilized jars at the bottom: 3-4 cloves of garlic and up to 20 peas of black or allspice, to taste, as well as 1 bay leaf. We prepare the brine, for which we dissolve 2 tablespoons of sea or table salt in a liter of boiling water. We shift the sliced \u200b\u200bradishes into jars and fill the containers with filling to the top. Then leave at room temperature for 2 weeks. Then we cork, it is recommended to store the blanks in the refrigerator.

It remains to consider the method of salting radishes. The best part is that, unlike other recipes, here you are given complete freedom in measuring the proportions, the main thing is not to change the composition itself. You will need a radish, a head of garlic and at least 1 hot pepper (more if you like). We cut off the roots from the washed radish, and, having also thoroughly washed the tops, we cut them together with root crops into small pieces, as in a salad, and mix thoroughly with salt in a large deep container. Leave for a while until the juice starts up.

Pepper and garlic are passed in a meat grinder through a fine mesh and added to the cut, after which we leave for another half an hour so that more juice stands out. Finely chop the onion feathers and pour into the resulting salad, which we then transfer to pre-sterilized jars. The cut should be well crushed so that the salted juice forms a thin layer on top, this will save the product from spoilage. We cork the jars with boiled lids and leave them for 3 days at room temperature, and then we rearrange the canned radishes in the cold. It is best to store this kind of blanks in their own juice in the refrigerator.

Attention - in no case do not use for salting and pickling iodized salt, it gives vegetables and root crops an unpleasant aftertaste, it is better to take sea or ordinary table salt.

Spicy and juicy Korean pickled radish. "He" - a delicious Korean snack is prepared from any variety of radish or radish with the addition of rice vinegar and various spices.

Such a salad will well set off a satisfying meat dish. In my opinion, its main quality is that it keeps well in the refrigerator for several days and only becomes tastier over time. In addition, the salad turns out to be budgetary - radish is one of the cheapest vegetables.

It will take 45 minutes to prepare, from the indicated ingredients you will get 2 servings.

- radish - 400 g;
- garlic - 3 tooth;
- chili pepper - 1 pc.;
- sea salt - 5 g;
- granulated sugar - 4 g;
- rice vinegar - 10 g;
- cilantro - 20 g;
- coriander seeds - 1 tsp

Any radish is suitable for cooking - red, black or daikon. We soak it for several minutes in cold water, wash off the dirt and sand with a brush, cut off the tips.

Shred the radish into thin strips. You can cut with a regular sharp knife or use special tools for curly cutting vegetables.

We put the chopped radish in a deep salad bowl, add sea salt, grind with our hands until juice appears.

Transfer to a colander, leave for 20 minutes. During this time, excess moisture will drain into the bowl, and the radishes will lose some of their bitterness.

Fry coriander seeds for 3-4 minutes in a dry frying pan until the first haze appears, grind in a mortar. Pass the garlic through a press or chop finely. We cut the red chili pod into rings, finely chop fresh cilantro.

Mix seasonings with radishes.

Add granulated sugar and rice vinegar, mix so that all ingredients are evenly combined.

We put a small load on the vegetables, send them to the refrigerator for about 20 minutes.

Salad can be served immediately to the table, it can be stored on the bottom shelf of the refrigerator compartment for 4 days. Many Korean dishes made from pickled vegetables only become tastier after a day or two.

Radish is a fairly popular vegetable, which is most often used fresh for various salads. If add spices and various seasonings, then it acquires even more bright taste. Few people know what extraordinary things can be done from radishes delicious preparations, marinate it, salt it, cook it winter salads. So, we preserve radishes for the winter!

Easy ways to pickle vegetables

Marinating vegetables is very easy way preparations for the winter, and radishes are no exception. In order to keep all the useful substances in it and enjoy its fresh crunch in the cold period, you can use the recipes described below.

Vinegar variant

This method involves the use of vinegar to prepare the marinade, it is able to give the root crop unusual flavors, and also preserve its crunch. In addition, hot pepper will add a spicy note to this dish.

Required products:

a little more than a kilogram of radish (one and a half kilograms);
400 gr. onion feathers;
1 large bunch of parsley;
1 PC. capsicum hot pepper;
10 pieces of black peppercorns;
10 pieces of medium-sized laurel;
vegetable oil;
4 large spoons of fine salt;
6% vinegar - 100 ml.

How to cook:

Rinse the radish well, cut off the tails and roots, cut into circles of the same thickness.
Chop the onion and parsley as finely as possible, add to the radish and mix well.
225 ml. or 15 standard soup spoons of vegetable oil should be well heated, then allowed to cool and pour an equal amount into sterilized jars.
Pour the vegetable mixture on top of the container.
For the marinade, you need to boil the required amount of water, add peppercorns, finely chopped hot peppers, salt and laurel, bring to a boil again, cool, pour in the vinegar and pour everything into jars.
The containers are closed with tight lids and wrapped in heat until the workpiece cools completely.

with celery

This recipe for canning radishes is very simple, it does not provide for any additions in the form of other vegetables, and the celery root gives the dish a special taste.

Products:

one and a half kilograms of radishes;
1 PC. celery root;
30 gr. finely ground salts;
50 gr. Sahara;
9% vinegar 25 ml.

Cooking:

Rinse the radishes, get rid of the tops and roots, cut into equal circles.
Blanch the chopped root crop for 3 minutes. in a boiling liquid.
In another saucepan, mix the necessary ingredients for the marinade - finely chopped celery root, salt, sugar, vinegar, mix the mass.
In a canning container, lay the root vegetables of the radish and pour in the hot brine.
Banks are sterilized for about 30 minutes, after which they are closed with lids.

With onion

The following recipe is supplemented with onions, which give the radish a pleasant touch of flavor.

Products:

1.5 kg of radishes;
1 bulb onion (the size of the head will depend on the preferences of the hostess);
3 medium sized garlic cloves;
7 pcs. peppercorns (can be replaced with fragrant);
a few bay leaves;
10 gr. fine salt;
20 gr. white sugar;
15 ml. 6% vinegar.

Preservation method:

Lay a bay leaf, pepper, finely chopped garlic and onion rings or half rings on the bottom of the prepared container.
Washed and prepared radishes are cut into slices or in half, and transferred to jars.
Pour in boiling water, after 5 minutes. drain.
Then add salt, sugar, pour vinegar and cover with a lid to let it brew.
Then pre-boiled water is poured into containers and closed with lids for long-term storage. Such a blank should cool under a warm blanket.

It is good to use such radish dishes as an appetizer or for salads, and in the second case, you can add it to the salad as a dressing and marinade of a canned vegetable.

Radish salads for the winter

Radish salads are also preserved for the winter: for this, suitable greens are added and a very tasty snack is obtained.

Salad for the winter of radish and dill

This dish will not leave indifferent any guest or household, it is dill that gives the root crop a touch of spice.

The following products are required:

1.5 kg of radishes;
5-6 medium sprigs of dill;
peppercorns to taste;
5 peas of coriander;
garlic cloves - 4 pcs.;
2.5 tbsp fine salt;
1 medium-sized bay leaf;
2 full spoons of 9% vinegar.

Conservation requires the following steps:

Put dill sprigs in pre-sterilized containers.
Cut garlic and radish into equal slices, put in jars on top of dill.
Pour all loose spices into the water and bring to a boil, then remove from heat and pour into containers for radishes.
In conclusion, add 15 gr. vinegar on top.

Such a preparation will be ready in 4-5 days, but experienced housewives advise leaving the salad alone for a longer time, so all the seasonings and herbs will give the vegetable its maximum taste.

If the radish is young and small, you can cut it in half, but if the root crop is late and large enough, you should divide it into circles, so the salad will look more attractive.

Onion and radish salad

Such a dish is distinguished by the fact that radishes are used for it along with tops and young green onions with heads, and thanks to the root vegetable's own juice with the addition of hot pepper, the dish turns out to be very tasty.

Required products:

1.5 kg of radishes with long root crops;
1.5 kg of feather young onions with heads;
1 medium head of garlic;
a couple of hot peppers;
fine salt.

Canned like this:

Rinse the radishes well, remove the roots, but the young sprouts of the tops should be left and chopped (the pieces should be like for a regular salad).
Add salt to the chopped radish with tops and carefully move, leave the mass alone until the fruits give juice.
Pass the garlic and hot pepper through the meat grinder, add the gruel to the radish, mix and leave alone again.
At the end, pour finely chopped feather onions into the salad, mix and put everything in jars.

When laying lettuce in a container, it is important to compact it well so that own juice covered the vegetables on top, so the dish does not spoil.

This salad is left to preserve for 3 days in a natural environment (at room temperature), after which the workpiece should be put in the refrigerator.

Spicy onion and radish salad

Fans of spicy winter preparations should take a closer look at the following recipe.

For the salad you will need the following products:

1.5 kg of radishes;
1 PC. onion;
1 PC. hot pepper;
1 tsp fine salt;
15 gr. or 1 large spoonful of sugar;
30-35 ml. 6% vinegar;
30 ml. or 2 large soup spoons of soy sauce.

Cooking steps:

Rinse the radishes and remove all excess, cut into slices, put everything in a separate container.
Mix soy sauce, salt, sugar, vinegar and chopped hot peppers, pour this liquid over radishes, leave in the refrigerator for a day.
During this time, the salad needs to be mixed several times (the radish will give juice and it is important to saturate the entire salad with it).
After the infusion time has elapsed, transfer the salad to storage containers, roll up and store in the refrigerator.

Pickled radish (video)

Preparations for the winter with radishes are very spicy and tasty, this dish is also suitable for everyday family dinners, and for the festive table.