TOP 10 recipes for preparing radishes for the winter will lick your fingers

Radishes are one of the very first garden crops to produce crops in garden plots. During the gardening season, it can be removed several times, obtaining a valuable nutritional source of vitamins and minerals. Few gardeners are aware that the vegetable can be used for preservation; it is enough to know about the rules for choosing a variety and existing recipes for preparing radishes for the winter.

What varieties are suitable for pickling

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

• Red giant radish can reach 200 grams, has a round shape, juicy crispy flesh;
• Cherryet is a hybrid with fruits weighing 50-70 grams, but very high-yielding;
• Zlata - produces 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 radishes in whole form, preference is given to varieties with an even, regular fruit shape. If the recipe involves chopping a vegetable, then it is better to choose varieties with large juicy pulp. It is not recommended to use crops with thick skins, as they are too tough and are not suitable for harvesting radishes for the winter.

Preparing the main ingredients

In addition to the correct choice of variety for harvesting, the harvesting stage is important. Vegetables need to be collected until the skin begins to thicken and the flesh begins to become tough. Immediately after digging up the radishes, it is necessary to cut off the tops and root system, otherwise after 5 hours the pulp will wither and become watery.

Vegetables should be collected immediately before starting work on the preparations.

After harvesting, wash the vegetables thoroughly; to better remove soil from the surface, you can soak the fruits for a few minutes in warm water. It is necessary to remove the remaining roots and base of the radishes.Some recipes require peeling, others allow canning without going through this procedure.

Recipes for winter preparations

There are quite a lot of recipes for preparing radishes. The main differences lie in the processing of the fruit, which may involve whole use, cutting into slices or parts, chopping on a grater or in a food processor. Methods of canning and salting allow you to preserve a valuable product during the winter period.

Canned

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

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

Radishes are cut into thin slices. Prepare the garlic cloves by peeling them and chopping them. The jars are sterilized, after which the layers are laid out sequentially:

• radish;
• garlic;
• dill.

The thickness of the vegetable display is determined so that there are 3 layers in a 0.5 liter jar. The brine is prepared from water, seasonings, salt and sugar. The liquid brought to a boil is poured into jars of radishes, after which vinegar is added to the container and the lid is rolled up. To cool, they are turned upside down and wrapped in a warm blanket.

Lightly salted radish

To prepare lightly salted 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 salt - 2 tablespoons.

The radishes are peeled and cut into thin strips, which are rubbed with salt and left for 20 minutes.Rinse with cold water a couple of times. Add sugar, salt and soy sauce. Spicy lovers can use additional crushed hot pepper fried in sunflower oil. For 24 days, the salad is sent to the refrigerator for further consumption or placed in carefully sterilized jars for winter storage under lids.

Recipe with added red currants

This kind of preparation is often said to be finger-licking good. It is important that the radish harvest occurs at the time of red currant ripening, so late-ripening types of radishes are 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 onions - 0.5 kilograms;
• salt - 2 tablespoons;
• red currants - 100 grams;
• peppercorns - 5 pieces;
• Sunflower oil - 150 grams.

A marinade is prepared from water, seasonings, salt and currants. The berries are first passed through cheesecloth to obtain a juice of uniform consistency. Vegetable oil is heated for 10 minutes and poured into the layers of radishes laid out in a jar - 1 container of 500 milliliters should contain 75 milliliters of oil. 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 traditional fresh radish salad. The quantities of ingredients given below are enough for 2 700 ml jars. For the recipe you will need:

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

Wash the radishes thoroughly, remove the tips and bases. Depending on the size, the fruits are cut into 4 or more parts. Dill is cut large, garlic - in half. Carefully place vegetables and herbs into sterilized jars. The salad marinade is prepared from water, salt, sugar and seasonings, bringing the liquid to a boil. It is added to jars, topping up to the neck level. Containers with salad 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 preparation, the availability of products and the unusual spicy taste of the salad. The spiciness of the snack can be adjusted depending on personal preference by adding more or less hot spices.

For the recipe you will need:

• medium-sized 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;
• salt;
• lemon juice - 1 teaspoon.

Salt 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 tasty, appetizing snack, it is important to cut the radishes into thin strips; to do this, first cut round plates, and then form strips. The vegetable is placed in a container, seasonings are added, and the garlic is squeezed through the device. Next, salt or add soy sauce.

Vegetable oil is brought to a hot state, without allowing it to boil. The hot liquid is added to the vegetables and mixed thoroughly.At the end of the process, add lemon juice or vinegar and a small amount of onion. The salad is placed in the refrigerator for a couple of hours.

With onions and garlic

Due to the presence of onions and garlic in the salad, the product is a good stimulant for increasing the body's protective properties. The recipe includes the following ingredients:

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

The radishes are cut into thin slices and placed in a container for juice separation. A marinade is prepared from soy sauce, sugar, sauce, to which finely chopped pepper and garlic are added. The vegetables are poured with the resulting mixture and placed in the refrigerator for 24 hours. During this time, the salad is stirred a couple of times. After this, the snack is placed in carefully sterilized jars and put away for storage.

Whole marinated with aspirin

The use of aspirin avoids fermentation of the product, since the drug acts as an excellent preservative. Such preservation can last throughout the year, without loss of taste or appearance. The recipe requires:

• radishes - 400 grams;
• salt - 2 teaspoons;
• vinegar 6% - 1/2 cup;
• water - 400 grams;
• aspirin - 2 tablets;
• dill - 1 bunch.

For the recipe, only dense, void-free vegetables are taken; the option involves whole-fruit canning. Place the fruits tightly in jars washed with soda or sterilized. Boil water in a saucepan and pour the liquid into the jars, leaving for 20 minutes. The solution is poured back into the pan, sugar, salt, vinegar are added and brought to a boil.

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

Recipe for pickling with spices

Radishes, when combined with spices, acquire a special taste or aroma. To prepare a delicious salad you will need:

• radishes - 40 pieces;
• garlic - 8 cloves;
• peppercorns - 40 pieces;
• bay leaf - 2 pieces;
• salt - 4 tablespoons;
• water - 2 liters.

It is better to take finely ground salt for the recipe, which does not contain iodine. Radishes are left whole or cut into pieces. Spices and garlic are placed on the bottom of the treated jar, and vegetables are placed on top in dense layers. In a separate container, prepare a marinade from water and salt; double pour the hot solution. The jars are covered with lids and removed to cool.

Instant Pot Recipe

A simple salad recipe does not require much time and can be consumed almost immediately. The peculiarity of this option is that the radishes are used together with the tops, the onion is taken with a feather, and the recipe includes a feather with a head.

To prepare you will need:

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

The radishes with tops are cut as for a regular vegetable salad, the mixture is salted to taste and left for 30 minutes to release the juice. Using a meat grinder, garlic and pepper are crushed, after which the pulp is added to the vegetables. After a couple of minutes, mix thoroughly with finely chopped onion and place in jars. When placing the product, it is important to compact the product thoroughly — The juice should cover the entire volume of vegetables, which will allow the salad not to spoil.

Without sterilization

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

• radishes - 1 kilogram;
• dill - 1 bunch of 7 branches;
• garlic - 4 cloves;
• bay leaf - 1 piece;
• peppercorns - 6 pieces;
• coriander - 5 pieces;
• salt - 2.5 tablespoons;
• vinegar 9% - 2 tablespoons.

Place radishes, cut into slices, into jars that have been well washed and treated with boiling water. A marinade is prepared from seasonings, salt and water and poured into containers. Add 1 tablespoon of vinegar and roll up. You can eat the 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 they need to be periodically moistened; The product can only be stored for a couple of days;
• in the refrigerator, in a plastic bag - do not tie it or make holes for ventilation; Placing a napkin inside and replacing it periodically will help reduce condensation;
• in a tightly closed container with water that completely covers the root vegetables;
• in boxes; For better storage, the fruits are sprinkled with sawdust.

In the refrigerator at a temperature of 10 to 15 ⁰Vegetables 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 ⁰C radishes completely lose their taste and external qualities. Vegetables can be stored in boxes for several months, with the optimal temperature being 2-3 ⁰C.