Radish for the winter: delicious pickling recipes you will lick your fingers with photos and videos

The radish is one of the very first horticultural crops that yields crops in household plots. It can be removed several times during the gardening season, providing a valuable nutritional source of vitamins and minerals. Few gardeners are aware that a vegetable can be used for conservation, it is enough to know about the rules for choosing a variety and existing recipes for harvesting radishes for the winter.

Which varieties are suitable for s alting

For s alting, it is better to choose varieties with medium or late ripening. Early maturing crops quickly form a crop, but they are not capable of storage, and their taste characteristics are often significantly inferior.Most gardeners prefer to use late-ripening varieties for s alting, since their yield of fruits is much higher. These varieties include:

• Red giant - radish capable of reaching 200 grams, has a rounded shape, juicy crispy flesh;
• Cherriet is a hybrid with fruits weighing 50-70 grams, but very high-yielding;
• Zlata - forms fruits with a diameter of 6 to 7 centimeters, from 1 square meter it is possible to collect up to 5 kilograms of vegetables.

The choice of variety depends on the characteristics of the recipe. If it is necessary to harvest whole radishes, preference is given to varieties with an even, regular shape of the fruit. If the recipe involves chopping a vegetable, then it is better to choose varieties with large juicy pulp. It is not recommended to use thick-skinned crops, as they are too tough and not suitable for harvesting radishes for the winter.

Preparing the main ingredients

In addition to choosing the right variety for harvesting, the harvesting stage is important. Vegetables must be harvested until the skin begins to thicken and the flesh begins to become tough. Immediately after digging up the radish, it is necessary to cut off the tops and root system, otherwise, after 5 hours, the flesh withers and becomes watery.

Collect vegetables immediately before starting work on the blanks.

After harvesting, the vegetables are washed thoroughly, to better remove the earth from the surface, you can soak the fruits for several minutes in warm water. It is necessary to remove the remaining roots and base of the radish. Some recipes call for peeling, others allow canning without going through this process.

Recipes for blanks for the winter

There are quite a few recipes for radish preparations. The main differences are in the processing of fruits, which may involve whole use, cutting into slices or parts, chopping on a grater or combine. Canning and s alting methods allow you to save a valuable product during the winter period.

Canned

Some gardeners compare the taste of canned radishes to crunchy gherkins. In order to preserve vegetables in the amount of 2 cans of 500 milliliters, the following ingredients will be required:

• fresh radish - 0.5 kilograms;
• dill - 1 bunch;
• water - 0.5 liters;
• garlic - 2 heads;
• pepper peas - 5 pieces;
• s alt - 2 tablespoons;
• vinegar 9% - 1 tablespoon;
• bay leaf - 2 pieces.

Radishes are cut into thin slices. Garlic cloves are prepared by peeling and chopping them. Banks are sterilized, after which layers are laid out sequentially:

• radish;
• garlic;
• dill.

The thickness of the vegetable layout is determined so that 3 layers are obtained in a 0.5 liter jar. The brine is made from water, spices, s alt and sugar. The liquid brought to a boil is poured into jars of radishes, after which vinegar is added to the containers and rolled up with a lid. To cool, they are turned upside down and wrapped in a warm blanket.

S alted radish

For the preparation of s alted radishes, it is recommended to take large fruits. For the recipe you will need:

• fresh radish - 1 kilogram;
• sugar - 2 tablespoons;
• vinegar 9% - 4 tablespoons;
• soy sauce - 4 tablespoons;
• coarse s alt - 2 tablespoons.

Radishes are peeled and cut into thin strips, which are rubbed with s alt and left for 20 minutes. Rinse with cold water a couple of times. Add sugar, s alt and soy sauce. Spicy lovers can use crushed hot peppers additionally fried in sunflower oil. Salad for 24 days is sent to the refrigerator for further use or laid out in carefully sterilized jars for winter storage under lids.

Recipe with red currants

It is often said about such a blank that you can lick your fingers. It is important that the harvest of radishes falls at the time of red currant ripening, therefore, a late-ripening type of radish is used for planting and harvesting. For a recipe for 2 cans of 0.5 liters, you will need:

• water - 1 liter;
• radishes - 1.5 kilograms;
• small onion heads - 0.5 kilograms;
• s alt - 2 tablespoons;
• red currant - 100 grams;
• peppercorns - 5 pieces;
• sunflower oil - 150 grams.

Marinade is prepared from water, spices, s alt and currants. Berries are first passed through gauze to obtain juice of a uniform consistency. Vegetable oil is calcined for 10 minutes and the layers of radish laid out in a jar are poured over it - 75 milliliters of oil should fall on 1 container of 500 milliliters. Next, the marinade is served and the salad is sterilized in a container for 20 minutes, after which it is rolled up with lids.

Radish salad

This salad will help out when unexpected guests visit. It is an analogue of the traditional fresh radish salad. The following amount of ingredients is enough for 2 cans of 700 milliliters. For the recipe you will need:

• radish - 1 kilogram;
• dill - 1 bunch;
• garlic - 4 cloves;
• bay leaf - 2 pieces;
• black peppercorns - 10 pieces;
• vinegar 9% - 40 milliliters.

Radishes are thoroughly washed, tips and bases are removed. Depending on the size, the fruits are cut into 4 or more parts. Dill is cut coarsely, garlic - in half. Carefully lay out vegetables and herbs in sterilized jars. Salad marinade is prepared from water, s alt, sugar and seasonings, bringing the liquid to a boil. It is added to jars, topping up to the level of the neck. Lettuce containers are sterilized for 10 minutes and covered with lids.

Korean Marinated

This option will appeal to fans of Korean cuisine who prefer spicy snacks. The advantage of the recipe is the ease of manufacture, the availability of products and the unusual spicy taste of the salad.The spiciness of the appetizer can be adjusted to personal preference by adding more or less hot spices.

For the recipe you will need:

• medium size radishes - 7 pieces;
• medium carrot - 2 pieces;
• green onions - 1 small bunch;
• garlic - 2 cloves;
• vegetable oil - 2 tablespoons;
• ground coriander - 1 teaspoon;
• hot pepper - 1 teaspoon;
• s alt;
• lemon juice - 1 teaspoon.

S alt is added to the dish to taste, if desired, it can be replaced with soy sauce. Instead of citric acid, it is permissible to use table vinegar. To get a delicious appetizing snack, it is important to cut the radish into thin strips; for this, round plates are first cut, and then strips are formed.The vegetable is laid out in a container, seasonings are added, garlic is squeezed through the device. Then s alt or add soy sauce.

Vegetable oil is brought to a hot state, not letting it boil. The hot liquid is added to the vegetables, mixed thoroughly. At the end of the process, lemon juice or vinegar and a small amount of onion are introduced. The salad is sent to the refrigerator for a couple of hours.

With onions and garlic

Due to the presence of onion and garlic in the salad, the product is a good stimulant to increase the protective properties of the body. The recipe includes the following ingredients:

• radishes - 1.5 kilograms;
• onion turnip - 1 piece;
• garlic - 1 head;
• hot pepper - 1 piece;
• sugar - 1 tablespoon;
• s alt - 1 teaspoon;
• vinegar 6% - 35 milliliters;
• soy sauce - 2 tablespoons.

The radishes are cut into thin slices and placed in a container for juicing. A marinade is prepared from soy sauce, sugar, sauce, to which finely chopped pepper and garlic are added. Vegetables are poured with the resulting mixture and placed in the refrigerator for 24 hours. During this time, the salad is mixed a couple of times. After that, the appetizer is laid out in carefully sterilized jars and removed for storage.

Whole marinated with aspirin

The use of aspirin avoids fermentation of the product, as the drug acts as an excellent preservative. Such conservation is able to stand throughout the year, without loss of taste and appearance. Recipe requires:

• radish - 400 grams;
• s alt - 2 teaspoons;
• vinegar 6% - 1/2 cup;
• water - 400 grams;
• aspirin - 2 tablets;
• dill - 1 bunch.

For the recipe, only dense, without voids, vegetables are taken, the option involves whole-fruit canning. Fruits are tightly laid out in washed with soda or sterilized jars. Boil water in a saucepan and pour jars with liquid, leaving for 20 minutes. The solution is poured back into the saucepan, sugar, s alt, vinegar are added and brought to a boil.

The filling procedure is repeated, after 20 minutes it is drained and the marinade is brought to a boil again. Pour into jars, add greens and aspirin, then roll up with lids and set to cool upside down under a blanket.

Recipe for s alting with spices

Radish, combined with spices, acquires a special taste or aroma. To prepare a delicious salad you will need:

• radishes - 40 pieces;
• garlic - 8 cloves;
• peppercorns - 40 pieces;
• laurel leaf - 2 pieces;
• s alt - 4 tablespoons;
• water - 2 liters.

S alt for the recipe is better to take fine grinding, which does not contain iodine. Radishes are left whole or cut into pieces. Spices and garlic are laid out at the bottom of the processed jar, vegetables are placed on top in dense layers. In a separate container, a marinade is prepared from water and s alt, a double pour is carried out with a hot solution. Banks are closed with lids and removed to cool.

Instant jar recipe

A simple salad recipe doesn't take long and can be consumed almost immediately. The peculiarity of this option is that the radish is used together with the tops, the onion is taken as a feather, and the recipe includes a feather with a head.

For cooking you will need:

• radishes - 1.5 kilograms;
• onion - 1.5 kilograms;
• garlic - 1 piece;
• hot pepper - 2 pieces;
• s alt.

The radish with tops is cut like a regular vegetable salad, the mixture is s alted to taste and left for 30 minutes to extract the juice. With the help of a meat grinder, garlic and pepper are crushed, after which the gruel is added to the vegetables. After a couple of minutes, mix thoroughly with finely chopped onions and lay out in jars. When laying the product, it is important to carefully compact the product - the juice should cover the entire volume of vegetables, which will allow the salad not to spoil.

No sterilization

Salad for consumption in the near future can be made without sterilization. You can use the following ingredients for the recipe:

• radish - 1 kilogram;
• dill - 1 bunch of 7 sprigs;
• garlic - 4 cloves;
• bay leaf - 1 piece;
• peppercorns - 6 pieces;
• coriander - 5 pieces;
• s alt - 2.5 tablespoons;
• vinegar 9% - 2 tablespoons.

In jars well washed and treated with boiling water, spread radishes, cut into slices. A marinade is prepared from seasonings, s alt and water, which is poured into containers. Add 1 tablespoon of vinegar and roll up. You can eat salad after 5 days.

How to keep radishes fresh for the winter

It is possible to keep radishes fresh for several months. The following options are allowed:

• at room temperature with tops - in this case, it needs to be moistened periodically; keep the product only a couple of days;
• in the refrigerator, in a plastic bag - while it is not tied or holes are made for ventilation; a napkin placed inside and its periodic replacement will help to reduce the condensate;
• in a tightly closed container with water, completely covering the roots;
• in boxes; for better storage, fruits are sprinkled with sawdust.

Refrigerated at 10 to 15 C vegetables can be stored without loss of quality for 2 weeks. For fruits, the main condition for good storage is the absence of waterlogging and putrefactive damage. When the temperature drops below -10 C, the radish completely loses its taste and external qualities. In boxes, vegetables can be stored for several months, while the optimal temperature regime is 2-3 ^C.

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