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Radish recipes for the winter. Harvesting radishes

I present to your attention a recipe for a delicious and fragrant radish salad for the winter. Yes, it will be a salad of ordinary radish, which is so abundant in spring. It's time, until the harvest of cucumbers and tomatoes has ripened, to start harvesting. The advantage of such a salad is that it can be prepared not only from young and juicy radishes. You can use radish for salad, which has already dried up a little and its peel is quite dense. But it is best to prepare a salad from a young small radish, with which the salad will look prettier. We advise you to preserve the salad in small jars, maximum 500 ml. For harvesting, we need carrots, which are better to take young and green onion. Salad is obtained with bright saturated colors. Apple vinegar, which we use as a preservative will not kill delicate taste radishes, opening a jar in autumn or winter you will feel the breath of spring along with our light salad. You will lick your fingers, together with boiled potatoes you get an excellent combination.

Ingredients for 1 can of 500 ml:

radish 400 g;
carrots 1 pc.;
parsley 2 sprigs;
dill 2 sprigs;
green onions 2 pcs.;
allspice peas 3 pcs.;
a pinch of coriander or cloves;
vegetable oil 30 ml;
sugar 2 tsp;
salt 2 tsp;
water 100 ml;
apple cider vinegar 3 tbsp. l.

Cooking

Rinse all prepared radishes for salad, make sure that there is no dirt left, remove the ponytails.

The required amount of vegetable oil is calcined on fire and cooled to room temperature.

Chop the radishes into thin slices, transfer to a bowl.

Send thinly sliced carrots to the radish. We cut the carrots in the same way as the radish in circles, it is better to use young and bright carrots.

Rinse the fragrant greens and finely chop, add to the radish. You can use celery greens or whatever you like.

Add allspice and a pinch of coriander (cloves) to the mixed salad, add sugar and salt. Bay leaf, fennel seeds, star anise will also well emphasize the taste of lettuce. Mix the salad thoroughly.

Pour prepared vegetable oil and radish salad into a sterilized jar, compact with a spoon. Pour boiled water and vinegar into a jar of salad.

In a pot with cold water put a jar of salad, cover with a lid. It will take 20 minutes to sterilize such a salad. Then take out the jar and carefully tighten the lid. Keep the salad upside down and under a towel until it cools completely.

A rather rare type of preparation for the winter is radish salad, in fact. Few of the housewives harvest radishes at all.
Usually, radishes are used in salads, especially at the very beginning of summer, and then they quietly forget about it when the time for harvesting cucumbers and tomatoes begins, for example.
But in vain. How homemade this dish will delight you in winter and healthy ingredients and will remind you of a warm sunny summer in the cold.

What else is good about radish salad is that you can save for the winter not only young, “vigorous” vegetables, but also those that are a little overgrown, and whose skin seems a little rough or dried up.
During cooking and storage, all differences will disappear, and every circle of radish in your salad will have a great look and excellent taste!
Vegetable oil and vinegar added to such a radish salad work wonders. fresh radish sometimes "sin" with excessive bitterness.
Because of this, not everyone will crunch radishes even in season, just like we enjoy freshly picked cucumbers.
But already 2-3 weeks after rolling the radish for future use, the bitterness goes away forever, leaving only original taste and a pleasant "crunch" of rather dense pretty circles.

Canned radish salad for the winter is quite simple, but stored for a long time and without any problems - radish itself is a natural antibiotic.

For a radish salad for the winter, we need:

- radish - 1 kg;
- dill inflorescence - 2 pcs.;
- dill - 30 g;
- sweet green pepper - 1 pc.;
- salt - 3 tsp;
- filtered water - 1 l.;
- vegetable oil - half a glass;
- vinegar - 2/3 tsp;
- bay leaf - 3 pcs.

Ingredients for this piece.

Recipe

Rinse radishes, peppers, dill sprigs and its inflorescences under running water.

Chop the dill on a cutting board.

Mix chopped radish circles with chopped herbs in a deep cup.

Clean the peppers from the insides and cut them into strips one centimeter wide.

Pour the heated oil into a clean jar. Fill with prepared radishes and peppers, and don't forget to add dill florets.

Bring to a boil required amount water, adding bay leaves and salt to it.

Fill jar with hot brine to the top and add vinegar.

Put a cloth on the bottom of a deep saucepan and place a jar full of salad on it.

Pour enough water into the pan so that it does not get inside the jar when boiling. Boil 30 minutes.

Carefully remove the boiled jar from the pan.

Roll it up with a prepared and preheated lid.

simple and delicious salad from radish for the winter is ready.

Radish salad for the winter is an excellent source of vitamins and at the same time a convenient, ready-to-eat snack. Harvesting radishes for the winter is not difficult. In addition, homemade preparations allow us to enjoy salads from our favorite vegetables all year round.

Despite the fact that today all products are available in supermarkets, home canning remains as popular as ever. After all, salads, jams and compotes are prepared from quality products, and it is always very tasty and healthy.

Radish - 1.5 kilograms;
Green onion - 400 grams;
Fresh parsley - 50 grams;
Salt - 40 grams;
Table vinegar (6%) - 10 grams;
Vegetable oil - 150 grams;
Hot pepper - 100 grams.

Radish salad for the winter ingredients

We cut fresh, well-washed radishes into circles, removing the ponytails. Finely chop the onion and parsley as well. We heat the vegetable oil over a fire, hold for 10-15 minutes, and then let it cool. Combine chopped radishes, onions and herbs and mix well.

The jars in which our salad will be stored should be washed well and poured over with boiling water. Then pour 3 tablespoons of boiled oil into each of them, load with prepared vegetables and add brine.

We cover the jars with the mixture with sterile lids and place them in a container with water heated to 70 degrees, after placing a rag or a wooden grate on the bottom of the container. The water in the sterilization pan should cover the jars about 3 centimeters below their neck. Then the water must be brought to a boil and the salad sterilized for 10-15 minutes.

After we close the jars hermetically and cool naturally.

Even in early spring, radish gives people a rich vitamin and mineral complex - after a meager winter diet, it is simply irreplaceable on our table. Unfortunately, few people think about the issue long-term storage this useful root crop. Today, the World of Vegetables will share with you how to harvest it.

Since they are sown in 3-4 terms, the harvest season is extended in time. If in greenhouses, the first stage begins in April, and root crops planted in August are harvested in autumn. It is late sowing that allows you to harvest radishes for future use. Harvested selectively, with an interval of 4-5 days (when the diameter of the radish increases to one and a half centimeters). It is impossible to delay the harvest time - the roots quickly outgrow, become hollow and bitter.

radish storage

Warm rooms for long-term storage of radishes are completely unsuitable. At home, a small amount of radish can be stored for about a month in the lower compartment of the refrigerator, having previously freed the root crops from the tops, washed, dried and placed in a plastic bag.

Until the New Year, and sometimes until the end of winter, it is possible to save the harvest harvested before frost. At the sorted root crops, the tops and roots are cut off, placed in rows in boxes and poured over each of them with wet sand (it is periodically moistened so that the radish does not wither). The storage temperature in this case is 1-2°C.

These root crops are also stored well in tight plastic bags (not tied). No more than 5 kg of radish are placed in one package. The temperature regime with this storage option is usually 0-1 ° C (subject to all conditions, some varieties of radishes can be stored until February, though taste qualities get worse). With an increase temperature regime shelf life is markedly reduced.

canned radish salad

Radishes - 3 kg
Parsley greens - 90 g
– 800 g
Vinegar 6% - 20 ml
Salt - 80 g
Vegetable oil - 300 ml
Hot pepper - 200 g

Wash the radishes, cut off the tops and roots, and cut into slices. Greens and onions are finely chopped. The oil is calcined for 10-15 minutes, after which it is allowed to cool. Radishes and herbs are mixed in a deep bowl. Separately in enamelware make a brine by boiling water with salt and hot pepper and adding vinegar to the liquid that has cooled to 70 ° C. At the next stage, pre-prepared jars are poured vegetable oil(3 tablespoons per 0.5 l), fill vegetable mixture and fill with brine. Banks are covered with lids and sterilized (0.5 l - 15-20 minutes). Ready salad roll up, cover with a towel and let cool.

pickled radish

Option number 1

Radishes - 30 pcs.
Salt - 1 tsp
Sugar - 1 tbsp
Vinegar 9% - 2 tbsp.
Soy sauce- 2 tbsp.

Cleanly washed and freed from the tops and roots of radishes cut into slices. Filling is prepared from the indicated ingredients. Radishes are laid out in a saucepan, marinade is added, rubbed well and put in the refrigerator for a day (the product is periodically stirred, since the juice is released quite plentifully). Ready-to-eat pickled radishes are stored in the refrigerator.

Option number 2

Radish - 1 kg
Red wine vinegar- 50 ml
White wine vinegar - 50 ml
Sugar - 50 g
Water - 200 ml

Wash the radishes, cut off the tops and roots, cut in half and placed in sterilized jars. Marinade is prepared in a saucepan by combining water with sugar and two types of vinegar. Radishes are poured with cooled liquid, closed and allowed to stand for 3 days.

salted radish

Radish
green onion
Red hot pepper
Garlic
Salt (coarse, not iodized)

The number of ingredients varies in free form, only the principle of preparation is observed. Wash the radishes, remove the roots, but leave the tops. Large root crops are cut in half or quarters, put in a bowl, after which grind with salt(to taste) and with a mixture twisted in a meat grinder garlic and red pepper. Chopped green onions are added and the mixture is allowed to stand and release the juice. After 30 minutes, the radishes are transferred to jars, tightly packed, covered with a lid and left in the kitchen for three days. After that, salted radishes are placed in the cellar or in the refrigerator.

Harvesting radishes does not seem appropriate to all housewives. We hope that our article will convince you otherwise. Believe me, the taste of preparations with the participation of radishes can please even true gourmets.

Surprise your guests with unusual preservation! Pickled radish prepared for the future for the winter is a great snack, crispy and moderately spicy, which will definitely not leave anyone indifferent! Especially original canned radish will look in New Year when it's cold outside, and holiday table delicious reminder of spring. Such an appetizer goes well with “vodka” in a warm company, and also goes well with any fatty dishes, in particular with meat, so you can safely prepare a couple of jars for the winter.

All early varieties of radish are suitable for seaming, especially "ruby" and "white edge". It is desirable that it be the first harvest, when the radish is still dense, without strong bitterness and sharpness. As additional ingredients to help reveal the taste, you can use fresh dill or dried umbrellas if they have been preserved from last year. And for those who love everything spicy, you can include red hot pepper in the list of ingredients - just one ring will make the appetizer even more piquant.

Ingredients

radish 200-250 g
onion 1 pc.
garlic 2 teeth
black peppercorns 6 pcs.
bay leaf 1 pc.
non-iodized salt 0.5 tsp.
sugar 1 tsp
9% vinegar 1 tbsp. l.
water 200-300 ml
dill 5 g

How to cook pickled radishes for the winter

Store seaming should be on the shelf of the refrigerator or in a dry, dark and cool basement. Shelf life is 1 year, but usually the appetizer sells out much faster.