Radishes for the winter canned without sterilization. Radish salad for the winter

Pumpkin is a fabulous vegetable! If for Cinderella it turned into a carriage, then for you it can turn into original snack- marinated pumpkin! Moreover, there are several ways to pickle an orange beauty. The result that they give us original recipes one from a pumpkin fabulous taste!

In the fall, nothing asks for seamings like mushrooms, but other vegetables can be used along with them to cook delicious salad, more like a mushroom hodgepodge. Nothing makes me happy. Like a new and simple recipe for preparing another salad for the winter, when you just want to enjoy what the golden autumn has given.

An organism tired in winter needs to be pleased with variety! There must be an onion on the table! Canned, salted, fresh, green! Onion caviar contains a lot of vitamins, an excellent addition to dishes - canned onions with tomato! All this vegetable wealth is easy to prepare for the winter.

String beans often called asparagus, because the taste and principle of preparation of these vegetables are similar. Delicious benefits is the main reason for its popularity. Try to cook original salad from asparagus beans for the winter. The recipe does not involve the participation of vinegar. Only tomato sauce!

The common carrot various recipes manifests itself in different ways. It can be sweet, spicy and even sour. But in any interpretation, carrot recipes for the winter are tasty and healthy.

It is a mistake to think that pickled or sauerkraut interesting only as an appetizer for vodka and is served exclusively in eateries. Such salads are a storehouse of vitamins, have a huge prescription variability and can decorate any table.

Everyone knows about the benefits of beet tops. But not everyone knows how to use its healing qualities. all year round. When Canned appears in "winter stocks" beet tops, it can be used as a dressing, and as a delicious snack.

Exotic dishes are now difficult to surprise someone. But the unusual composition of the ingredients in the salad - perhaps. A gourmet tale is a salad with asparagus beans for the winter! The main fairy-tale characters are ordinary vegetables. Green elegant bean pods are firmly established in many recipes. Here's another delicious "story".

Pickled quince looks sunny and elegant on the table in winter. The recipe came to us from Central Asia. The unusually delicate taste of the southern fruit is originally combined with beef or pork meat.

Mother-in-law's tongue, as the salad was called because of its spiciness. Definitely, this salad for the winter is for spicy lovers. You can prepare a "mother-in-law" dish from zucchini or eggplant. Mother-in-law's salad recipe elementary language! The main thing is to have a little left for the winter.

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:

1. Rinse the radish well, cut off the tails and roots, cut into circles of the same thickness.
2. Chop the onion and parsley as finely as possible, add to the radish and mix well.
3. 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.
4. Pour into a container on top vegetable mix.
5. Boil for marinade required amount water, add peppercorns, finely chopped hot pepper, salt and laurel, bring to a boil again, cool, pour vinegar and pour everything into jars.
6. 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:

1. Rinse the radishes, get rid of the tops and roots, cut into equal circles.
2. Blanch the chopped root crop for 3 minutes. in a boiling liquid.
3. Mix in another saucepan necessary ingredients for marinade - finely chopped celery root, salt, sugar, vinegar, mix the mass.
4. In a container for canning, lay the root vegetables of the radish and pour in hot pickle.
5. 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:

1. Lay a bay leaf, pepper, finely chopped garlic and onion rings or half rings on the bottom of the prepared container.
2. Washed and prepared radishes are cut into slices or in half, and transferred to jars.
3. Pour in boiling water, after 5 minutes. drain.
4. Then add salt, sugar, pour vinegar and cover with a lid to let it brew.
5. Then pre-boiled water is poured into containers and closed with lids on 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 it turns out very tasty snack.

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:

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

Such a blank will be ready in 4-5 days, but experienced housewives it is advised to leave the salad alone for a longer time, so all the seasonings and herbs will give the vegetable a maximum of their taste.

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

Onion and radish salad

Such a dish is different in 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 middle head garlic;
• a couple of hot peppers;
• fine salt.

Canned like this:

1. 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 regular salad).
2. Add salt to the chopped radish with tops and carefully move, leave the mass alone until the fruits give juice.
3. Pass the garlic and hot pepper through the meat grinder, add the gruel to the radish, mix and leave alone again.
4. At the end, add finely chopped lettuce feather bow, mix and lay out 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 its natural environment (with room temperature), after the workpiece should be removed in the refrigerator.

Spicy onion and radish salad

Fans of sharp winter preparations should take a closer look at next 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:

1. Rinse the radishes and remove all excess, cut into slices, put everything in a separate container.
2. mix soy sauce, salt, sugar, vinegar and chalk chopped hot pepper, pour radish with this liquid, leave in the refrigerator for a day.
3. 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).
4. 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.

The summer season is rich not only with warmth, but also with a generous harvest of our favorite vegetables and fruits. Bright fresh radish is one of the first to delight the eye and stomach after winter dishes. The low calorie content of the product helps to prepare the body for the beach season.

Radish is rich in fiber and vegetable protein and saturates the body with the necessary vitamins and minerals. She's great for fresh salads and baked vegetable side dishes. It is most useful to use it coarsely chopped, in order to avoid oxidation.

However, radishes cannot be stored fresh for a long time, they quickly rot and fade. The shelf life of early varieties in the refrigerator is only 1.5-2 weeks, and later - from 1 to 1.5 months. Therefore, housewives are trying to find a way to prepare radishes for the winter in order to diversify dishes on dark winter evenings. A healthy root crop will dilute the winter diet with bright color and original taste familiar product.

Preparing radishes for harvesting for the winter

There are many ways and recipes for preserving radishes for the winter. Each hostess tries to find her own and please her family.

To harvest radishes for the winter, you need to choose dense and large fruits. They contain more moisture, and therefore they fade more slowly.

If you're growing your own radishes, it's best to prepare your radishes ahead of time to stock up for the winter. To do this, it is abundantly watered in the morning. When harvesting, the tops are not completely cut off.

Procurement Methods

Radish is not the most popular product for harvesting for the winter. However, the housewives discover more and more new recipes, with the help of which they store this healthy vegetable. Among the ways of harvesting radishes are:

• freezing;
• canning;
• salting.

Freezing radishes only possible in industrial freezers with low temperatures (up to -40 degrees). Unfortunately, it will not work to prepare high-quality radishes in a home freezer. The fact is that when freezing, the moisture in the root crop will crystallize and destroy the structure. In winter, your desired preparation will upset you with its tastelessness and softened shape.

radish canning will allow you to diversify your table as much as possible in the winter. This indispensable snack will appeal to all family members. In the countries of the East, pickled radish is very revered on the table. A hostess with such a treat is always respected in society. However, it may be that vinegar is not recommended for everyone to eat. You can just preserve radishes with greens, also in the composition of the most variety of salads. Therefore, you can safely prepare according to several recipes.

Before canning, you need to prepare root vegetables, related ingredients and utensils. Radish is desirable to choose the same size for better taste And appearance your workpiece. Wash all products thoroughly, clean from roots, grains. Then put everything in jars, pour marinade or brine. Be sure to sterilize jars and lids and close tightly.

Marinade for radishes can be made very different. Modern salt housewives often use soy sauce in its composition, add ginger and spices. For example, adding rosemary or black pepper will add notes of french cuisine. South American flavor can be achieved by adding tomatoes and red peppers to the recipe.

Salting radishes for the winter a fairly simple process. Very often it is prepared in the form of assorted. However, you need to carefully select the mixture for a harmonious taste. The presence of salt will help the radishes keep better. Before serving the dish, it is advisable to taste it and, if necessary, rinse to remove excess saline.

Delicious recipes for harvesting radishes for the winter

canned radish

A simple recipe for harvesting requires a minimum of ingredients, but will give a wonderful taste in winter. The taste of radishes will resemble the taste of pickled gherkins. The number of products is designed for 8 cans of half a liter. For canning you will need:

• 2 kg of fresh radishes;
• 2 bunches of fresh dill;
• 4 tbsp 9% vinegar;
• 2 liters of water;
• 8-10 garlic cloves;
• 4 tbsp salt;
• 4-5 bay leaves;
• 10 black peppercorns.

Cooking:

1. First of all, we prepare the jars: we sterilize in a way convenient for you, boil the lids. You can do this with a microwave at high power for 5-7 minutes, except for the lids.
2. We prepare radishes, herbs and garlic. Cut the radish into thick slices. Peel the garlic and cut into slices.
3. Put radishes, 4-5 cloves of garlic and a couple of sprigs of greens in layers in uncooled sterilized jars. It turns out three layers in a half-liter jar.
4. Let's start preparing the brine. Bring the water to a boil. Add salt and pepper. Other spices and spices can be added to taste, such as cilantro or coriander.
5. Pour vinegar into the finished marinade and pour into jars.
6. After that, we twist the filled jars.
7. Banks are placed in heat with a lid down for a day, wrapped.

Korean dietary radish salad

Radish in Korean has a sharp and juicy taste. It is also known as "HE". This appetizing salad is a great appetizer and diet dish. It can be prepared from any variety of radish, with the addition of rice vinegar and spices. This salad can overshadow any dish. It keeps well in the refrigerator after opening a mouth-watering jar.

This budget plan includes:

• radish - 1 kg;
• garlic - 10 cloves;
• chili pepper - 3 pcs.;
• cilantro - 50 g;
• sweet pepper - 5 pcs.;
• onion - 2 medium heads;
• coriander seeds - 3 tsp;
• granulated sugar - 20 g;
• sea ​​salt - 15 g;
• rice vinegar - 30 ml.

Cooking:

1. Soak the radishes for 5-10 minutes beforehand. cold water, wash with a brush and trim the ends.
2. Cut vegetables into thin strips or a figured vegetable shredder.
3. Salt the chopped radish and actively knead it until the juice comes out, it is convenient to do this in a deep salad bowl.
4. Then put it in a colander and wait about 20 minutes. Excess moisture will leave the radish, and this will help get rid of bitterness.
5. Roast coriander seeds in a dry frying pan for 3-4 minutes until fragrant, then grind in a mortar.
6. Garlic can be finely chopped or passed through a press.
7. Chili pods cut into rings.
8. Chop fresh cilantro as finely as possible.
9. Mix everything thoroughly.
10. Evenly combine the workpiece with rice vinegar and sugar.
11. After that, decompose into sterilized jars and tighten with boiled lids. It is not necessary to put in heat.

The number of ingredients is designed for 4 cans of 500g.

Recipe for pickling radishes with tops

For this original blank you need to take a fresh radish with herbs. Salted tops have a very piquant taste and will not leave indifferent even the most fastidious gourmet. Also add green onions. You can take with already hard feathers. Add your favorite Korean seasoning. Be sure to put red pepper with garlic and salt.

Wash all ingredients thoroughly. Cut the radish into halves. green onion cut at an angle to get sharp feathers. Mix everything well in a deep bowl, sprinkle with salt. You need to take a little more salt than for a regular salad. Salt is recommended to take large and not iodized. Add crushed garlic and pepper and seasoning. We tamp everything into prepared jars and roll up the lids. Salty crunchy radish will delight you throughout the winter.

It remains to wish patience to wait for a healthy supply and bon appetit!

Radishes are a delicious root crop associated primarily with spring. How tasty, fresh it makes any salad. But how to keep this miracle for a long period?
Radishes can be pickled! Such a preparation is perfectly stored, the root crop retains its spicy taste, but when marinated, it becomes softer, soaked in marinade. Pickled radish for the winter looks elegant on any table.

The hot filling method is an ideal way to preserve the product until the winter. The radish turns out to be a bit sweet, but at the same time with the sharpness that is so appreciated in it. It is in the marinade that it opens up in a new way, new, previously unfamiliar notes are clearly felt in it.

You will need:

• 250 gr. radish;
• quarter 200 gr. a glass of water;
• a couple of peas of allspice;
• 1 tsp dried dill;
• 1 leaf of laurel;
• couple without peas tsp salt;
• couple without peas tsp Sahara;
• 3 art. l. vinegar.

How to pickle radishes for the winter:

1. Radishes are sorted and washed. All tails are removed from it. Each root crop is cut to make it easier for the marinade to penetrate inside.
2. Water in a pan covered with enamel is boiled and mixed with sugar, salt and spices, after which it boils for a few more minutes.
3. A few seconds before the completion of this process, vinegar is added to the water.
4. The jars are washed with soda and sterilized, only after that they put the prepared radish in them.
5. Hot filling is poured into each jar.
6. The product cools down and closes with a normal nylon cover and then moved to the refrigerator.
7. It is enough for radish to stay in the marinade for a couple of days and you can already safely eat it.

Pickled radishes for the winter recipes with onions and garlic

Harvesting due to the addition of garlic and dill is incredibly fragrant. It can be stored in the refrigerator or cellar for a whole year. But it is so tasty that it is eaten almost immediately and for this reason there are no problems with its storage at all. seasoned with herbs and vegetable oil, radish does not linger on the table, it is always small, no matter how much you put on a plate.

You will need:

• 250 gr. radish;
• 1 medium onion;
• a couple of cloves of garlic;
• 6 peas of black pepper;
• 1 leaf of laurel;
• greenery;
• half tsp Sahara;
• 1 st. l. vinegar;
• two hundred gram glass of water;
• floor st. l. dried dill.

Pickled radish recipe for the winter:

1. Radishes are washed, they do it very carefully so that neither dirt nor sand remains on it. Inattentive washing can cause swelling of the lids and fermentation in jars, which is why more attention should be paid to this process.
2. All tails are removed from the root crop and immediately cut into circles.
3. Garlic is cut into slices.
4. The husk is removed from the onion and after that it is cut into slices. One bulb should make 6 slices.
5. Banks are washed with soda and sterilized. The sterilization process can be carried out both in the oven and just for a couple.
6. Spices, onions, garlic and only radishes are laid out in the prepared container.
7. Dill is placed on top of the radish.
8. Water is boiled in an enameled pot and immediately poured into jars.
9. Water is in jars for five minutes. During this time, it acquires a pink hue. It is poured back into the pot and boiled again.
10. Sugar, vinegar and salt are added to each jar.
11. All jars are filled with hot filling and quickly rolled up with lids.
12. Inverted and wrapped jars stand until they cool.

Important! Jars must be well sealed. Checking this is easy enough. Turning them upside down over the sink you need to look. Don't they leak? Are bubbles appearing? Is liquid leaking out? If nothing like this is observed, everything is in perfect order, the covers are rolled up properly.

Pickle radishes for the winter

Root vegetable marinated in this way in its own way palatability, surpasses cucumbers and tomatoes. The very first feast will help to make sure of this, the cucumbers will remain practically untouched, but the radish plate will be completely empty. And this despite the fact that radishes in this preparation do not involve numerous fillings that are simply necessary for pickling cucumbers.

You will need:

• 1 kg. radish;
• two hundred gram glass of water;
• a couple of tsp vinegar;
• half tsp salt;
• 1 without peas tsp Sahara;
• a couple of laurel leaves;
• a couple of black peppercorns.

How to pickle radishes for the winter:

1. Radishes are washed as carefully as possible, tails are cut off from it with a sharp knife on one side and on the other.
2. On a cutting board, the root crop is cut in the form of very thin, 3-4 mm thick. rings.
3. The jars are washed with soda and sterilized, only after that neatly chopped radishes are laid out in them.
4. Vinegar is added to the radish the right amount, sugar, salt and spices.
5. The marinade is boiled in a saucepan covered with enamel and immediately after boiling it is poured into jars.
6. Each jar rolls up quickly. It is recommended to cool them in an inverted position for the complete dissolution of sugar and salt crystals.

Tip: in order for sugar and salt to dissolve without problems, they can be added to the water with which the cans are filled. In this case, vinegar should be poured into boiling water, and not into the jars themselves.

Marinating radishes for the winter for spicy lovers

Here is the radish that lovers of spicy dishes will appreciate. combination of radish and capsicum- a burning mixture that literally flies away "under the vodka." For any feast - it's just a godsend. Even meat dishes will not be as in demand as such a spicy radish.

You will need:

• one and a half kg. radish;
• a couple of black peppercorns;
• a couple of sprigs of dill;
• a couple of laurel leaves;
• a couple of st. l. salt;
• half a glass of vegetable oil;
• 5 two-hundred-gram glasses of water;
• half a two-hundred-gram glass of vinegar;
• a couple of peppers.

Pickling radishes for the winter:

1. Radishes are sorted, washed, and all tails are removed without exception. Only after that it is cut into thin circles, the thickness of which should not exceed 5 millimeters.
2. Dill is rinsed under running water, crushed and mixed with a neatly chopped small root vegetable.
3. Vegetable oil is poured into the pan and heated as much as possible, so that splashes appear and immediately cooled.
4. Water is poured into a pot covered with enamel and boiled.
5. Pepper pods are washed and cut into small pieces.
6. Finely chopped pepper is added to the water, and the water continues to boil for about ten minutes.
7. After that, the water is cooled, the required amount of vinegar is added to it. It is strictly forbidden to add vinegar to boiling water, it will lose its properties, and the workpiece will not turn out the way it should be.
8. The jars are washed with soda and sterilized, only after that the already cooled oil is poured into them, radishes and greens cut into circles are laid out.
9. All contents are poured with marinade and immediately covered with lids.
10. Each jar is sterilized for half an hour in a pot of water, after which it is immediately rolled up.

Advice: you should not neglect sterilization, you should not reduce its duration on your own. This is an important process, an integral part of conservation. With its help, proper storage is ensured, the possibility of swelling of the lids is minimized. And what could be more important than the preservation of such a delicious product?

Pickled whole radish for the winter with aspirin

Radishes, the product is quite watery, besides, it is also quite capricious, and, accordingly, it is very problematic to prepare it for the winter. But just one tablet of aspirin works wonders, there is no fermentation in jars. They can perfectly stand until next spring. And next spring, fresh radishes will appear and all the preparations will need to be done again.

You will need:

• 200 gr. early radish;
• a couple of sprigs of dill;
• 1 tsp salt;
• half tsp Sahara;
• quarter 200 gr. a glass of vinegar;
• two hundred gram glass of water;
• 1 aspirin.

Pickling radishes for the winter recipe:

1. Radishes are sorted out, leaving exceptionally dense specimens without a void in the middle.
2. Each root crop is washed, and this process must be carried out carefully, scrupulously, so as not to miss the slightest speck, not a single tiny grain of sand. Only after that, all the tails are carefully removed from it with a knife.
3. The jars are washed with soda and sterilized, only after that they put prepared radishes in them until they are filled to the very top.
4. Water is boiled in a saucepan covered with enamel and immediately poured into jars, where it will stay for the next quarter of an hour.
5. After the root crops have warmed up well, the water is poured back into the pan and boiled again, only with vinegar, salt and sugar.
6. Parsley joins the radish. It can be added as a whole branch, or finely chopped with a knife - this is how you like it.
7. A freshly boiled marinade is poured into each jar, aspirin is added, and they are promptly rolled up with lids treated with boiling water.
8. In the inverted position, the jars cool down and move to a fairly cool and protected from sunlight place.

The abundance of radish pickling variations is direct evidence that the root crop in sour filling is tasty and healthy dish. If you still have any doubts, you can close just a few jars in the form of an experiment. With a high probability, much more will be marinated next year. After all, pickled radishes are even tastier than fresh ones, no matter how paradoxical it may seem.