Pickled daikon for the winter at home: a recipe with photos and videos

Marinated daikon has become a popular dish among chefs. This radish is loved for its taste. It is spicy, spicy and he althy. This vegetable is eaten both fresh and pickled. When fresh, it is stored in the cellar almost all winter. You can also save the daikon for the winter by conservation. Canned daikon is an unusual dish that goes well with any table and side dish.

This preparation is prepared very easily at home. Cooking recipes are very diverse, they can be found on various websites or in cookbooks. They have different specifics, but they are equally delicious.

Classic pickling

Often, gardeners think about how to store daikon. Pickled daikon preserves the beneficial properties, quality and taste best of all. To make a daikon harvest for the winter, you need to study the recipe and find out what products you need.

To prepare the usual classic pickling, you need to thoroughly wash the vegetable, cut off all the flaws on it. Since this is a Japanese product, you need to cut it, as they do in this country: into cubes.

The jars are sterilized, doused with steam and dried on a cloth. Then the daikon is placed there with chopsticks down. Next, prepare the marinade. Boil water in a saucepan, s alt, add sugar, saffron and other seasoning to taste. Then vinegar is poured in.

The brine is cooled down a bit, and the daikon is poured into it. The lid is screwed on tightly. Turn over, then store in the room for about a week, then put in the refrigerator. You can also store snacks in the basement.

For 200 grams of daikon, they usually take 2 small spoons of s alt, two large spoons of sugar, 30 grams of vinegar. Vinegar can be used table, apple or rice. From spices add paprika, turmeric, curry.

Japanese Preservation

Japanese-style marinated daikon is no different from the classic recipe, as this dish comes from Japan. In this country, it is constantly marinated for any event. If you want it to be as tasty as it is there, then the radish must be young, strong, and fresh. Instead of plain vinegar, rice vinegar is added. It's softer.

And be sure to season with saffron for flavor.

Daikon is tender, sour-sweet, crunchy in taste. Those who try it once are unlikely to ever come off.

Korean blank

Korean-style marinated daikon preparation will pamper lovers of spicy dishes. It is fragrant and incredibly useful in the winter cold.

Products:

Daikon, about 1 kilogram;
S alt, 3-4 small spoons;
Sugar, to taste;
Vegetable oil, 100 grams;
Vinegar, 100 grams;
Spice any taste;
Whole garlic, divided into cloves;
Hot pepper, a little.

Daikon for the winter in Korean has a peculiarity in that it is prepared in a cold way. The radish itself is washed, cleaned of the skin, rubbed on a coarse grater. You can use a special grater for Korean products.

Garlic mixed with grated vegetable. Take a convenient container, you can use a saucepan. In a separate bowl, mix oil with vinegar, s alt, add seasoning, pepper. Usually, saffron, coriander, paprika, hot pepper are used from seasoning. Pour the daikon and garlic mixture over.Leave for an hour. Next, mix. Arranged in jars.

To keep the snack all winter, it must be sterilized right in the jar. Do this over hot steam for 15 minutes, or in hot water. The lids are properly screwed, put in the refrigerator. Cans usually use liters.

Features and rules of pickling

The secret of proper pickling lies in a special marinade. You can allow long-term storage of pickled daikon if everything is done correctly. Then the lids will not burst, the mold will not start.

There are many ways to prepare pickles, but two are mainly used: hot and cold. When hot pickling, you need to put more sugar, it's better in taste and balance.

When cold pickling, you can not put sugar at all, but s alt is required. Vinegar is also a must. When hot pickling, it should not be mixed with very hot boiling water. Usually it is added to jars, or to cooled brine.

It is also important to use only fresh, crunchy vegetables for a successful marinade. It is important that the daikon is young. Seasoning also plays a role. You can add saffron, curry, parsley, basil, coriander. All this will only enhance the aroma and taste of the radish.

Many were tormented by the question of how to keep pickled vegetables in the refrigerator all winter. The temperature in the refrigerator should be standard. Mold or blistering is often due to improper sterilization of jars and lids. Therefore, it is important to monitor this carefully.

Reviews

There are reviews of those who have ever cooked this snack. People are happy with it, as it can be served at any table, even for a holiday. Perfectly pickled vegetables are eaten with potatoes, rice, meat or fish.

Antonina: I made Japanese marinated daikon blanks. They ate with pleasure all winter. It can be served with any side dish. Used apple cider vinegar instead of rice vinegar. It's also soft and sweet.

Many are wondering how to store daikon in winter. The best option to save his vitamins is to make preparations for the winter, that is, pickle vegetables. Fresh storage does not always give the original juiciness and crunch of vegetables. Therefore, pickle and experiment with blanks.