TOP 10 recipes for making radishes for the winter you will lick your fingers
Radish is one of the very first horticultural crops to yield a harvest in private plots. It can be removed several times during the gardening season for 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.
What varieties are suitable for salting
For pickling, it is better to choose varieties with a medium or late ripening period. Early-maturing 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 much higher. These varieties include:
- Red giant - radish is capable of reaching 200 grams, has a rounded shape, juicy crispy pulp;
- 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 necessary, harvesting radish in whole form, 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 crops with thick rind, as they are too tough and not suitable for harvesting radishes for the winter.
We prepare the main ingredients
In addition to choosing the right variety for harvesting, the harvesting stage is also important. Vegetables need to be harvested until the skin begins to thicken and the flesh does not become tough. Immediately after digging up the radish, it is required to cut off the tops and root system, otherwise after 5 hours the pulp wilts and becomes watery.
Vegetables should be picked immediately before starting work on the blanks.
After harvesting, the vegetables are thoroughly washed; for better removal of soil from the surface, you can soak the fruits for a few minutes in warm water. Remove the remaining roots and base of the radish. Some recipes require peeling, others allow canning without going through this procedure.
Recipes for preparations for the winter
There are quite a few recipes for preparing radish.The main differences are in the processing of fruits, which may involve whole use, cutting into slices or parts, chopping on a grater or a combine. 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, the following ingredients are required:
- 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.
The radish is cut into thin slices. Garlic cloves are prepared by removing scales and chopping them. Banks are sterilized, after which layers are sequentially laid out:
- radish;
- garlic;
- dill.
The thickness of the vegetables is determined so that 3 layers are obtained in a 0.5 liter jar. Brine is made from water, seasonings, salt and sugar. The liquid brought to a boil is poured into jars of radish, after which vinegar is added to the container and rolled up with a lid. To cool, they are turned upside down and wrapped in a warm blanket.
Lightly salted radish
For the preparation of lightly salted radishes, it is recommended to take large fruits. The recipe will require:
- 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. Sugar, salt and soy sauce are added. Spicy lovers can use chopped hot peppers fried in sunflower oil. For 24 days, the salad is sent to the refrigerator for further use or laid out in carefully sterilized jars for winter storage under lids.
Recipe with the addition of red currant
It is often said about such a blank that you can lick your fingers. It is important that the harvest of radish falls at the time of ripening of red currants, therefore, a late-ripening type of radish is used for planting and harvesting. For a recipe for 2 0.5 liter cans you will need:
- water - 1 liter;
- radish - 1.5 kilograms;
- small onion heads - 0.5 kilograms;
- salt - 2 tablespoons;
- red currant - 100 grams;
- peppercorns - 5 pieces;
- sunflower oil - 150 grams.
A marinade is prepared from water, spices, salt and currants. The berries are preliminarily passed through cheesecloth to obtain a juice of a uniform consistency. The 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
Such a salad will help out when unexpected guests visit. It is analogous to the traditional fresh radish salad. The amount of ingredients below is enough for 2 cans of 700 ml. The recipe will require:
- radish - 1 kilogram;
- dill - 1 bunch;
- garlic - 4 cloves;
- bay leaf - 2 pieces;
- black peppercorns - 10 pieces;
- vinegar 9% - 40 milliliters.
The radishes are thoroughly washed, the tips and bases are removed. Depending on the size, the fruits are cut into 4 or more parts. Dill is cut coarsely, garlic is cut in half. Vegetables and herbs are carefully laid out in sterilized jars. A 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 level of the neck. The salad containers are sterilized for 10 minutes and covered with lids.
Pickled Korean
This option will appeal to lovers of Korean cuisine who prefer spicy snacks.The advantage of the recipe is ease of manufacture, availability of products and an unusual spicy taste of the salad. The pungency of the snack can be adjusted according to personal preference by adding more or less hot spices.
The recipe will require:
- medium-sized radish - 7 pieces;
- medium carrots - 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 radish into thin strips; for this, round plates are first cut, after which strips are formed. The vegetable is laid out in a container, seasonings are added, garlic is squeezed through the device. Next, salt or add soy sauce.
The vegetable oil is brought to a hot state without letting it boil. The hot liquid is added to vegetables, mixed thoroughly. At the end of the process, lemon juice or vinegar and a small amount of onions are added. 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 contains the following ingredients:
- radish - 1.5 kilograms;
- turnip onion - 1 piece;
- garlic - 1 head;
- hot pepper - 1 piece;
- sugar - 1 tablespoon;
- salt - 1 teaspoon;
- vinegar 6% - 35 milliliters;
- soy sauce - 2 tablespoons.
Radishes are cut into thin plates and put into 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 stirred a couple of times. After that, the snack is laid out in carefully sterilized jars and removed for storage.
Marinated whole with aspirin
The use of aspirin avoids fermentation of the product, since the drug acts as an excellent preservative. Such preservation is able to stand throughout the year, without loss of taste and appearance. The recipe requires:
- radish - 400 grams;
- salt - 2 teaspoons;
- vinegar 6% - 1/2 cup;
- water - 400 grams;
- aspirin - 2 tablets;
- dill - 1 bunch.
For the recipe, take only dense, without voids, vegetables, the option assumes whole-fruit canning. Fruits are placed tightly in jars washed with soda or sterilized. Boil water in a saucepan and pour liquid over 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 it is drained and the marinade is brought to a boil again. Poured into jars, add greens and aspirin, then roll them up with lids and straighten them upside down to cool under a blanket.
Salting with spices recipe
Radish, in combination with spices, acquires a special taste or aroma. To prepare a delicious salad you will need:
- radish - 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 spread on the bottom of the processed jar, vegetables are placed on top of dense layers. In a separate container, a marinade is prepared from water and salt, a double pouring is carried out with a hot solution. Jars are closed with lids and removed to cool.
Instant Jar Recipe
A simple salad recipe does not take much time, and you can use it almost immediately.The peculiarity of this option is that radishes are used together with tops, onions are taken with feathers, and a feather with a head goes into the recipe.
For cooking you will need:
- radish - 1.5 kilograms;
- onions - 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 extract juice. Garlic and pepper are ground with a meat grinder, after which the gruel is added to the vegetables. After a couple of minutes, mix thoroughly with finely chopped onions and put in jars. When placing the product, it is important to carefully compact the product — the juice should cover the entire volume of vegetables, which will prevent the salad from spoiling.
Without sterilization
A salad for consumption in the near future can be made without sterilization. The following ingredients can be used for the recipe:
- radish - 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.
Put radish, cut into slices, in well washed and boiled water cans. A marinade is prepared from seasonings, salt 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 the radish fresh for several months. The following options are allowed:
- at room temperature with tops - in this case, it must be periodically moistened; you will only be able to save the product for 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 reduce condensation;
- in a tightly closed container with water that completely covers the roots;
- in boxes; for better storage, the fruits are sprinkled with sawdust.
In the refrigerator at a temperature of 10 to 15 Vegetables can be stored without loss of quality for up to 2 weeks. For fruits, the main condition for good storage is the absence of waterlogging and putrefactive damage. When the temperature drops below -10 Radish completely loses its taste and appearance. Vegetables can be stored in boxes for several months, while the optimal temperature regime is 2-3 C.
