How to cook radish salads for the winter. Radishes for the winter - simple and delicious recipes

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. Not at home a large number of radishes 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 in temperature, the shelf life decreases markedly.

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. Add chopped green onion and let the mixture stand and give 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.

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In the summer, radishes are always in the spotlight, and thanks to him you can make the most various salads. But what about in winter? This delicious vegetable is quite possible to prepare for the winter season. For example, by preparing a delicious pickled radish. Is there any benefit left in such a vegetable? How to pickle radishes? All tips and secrets are already waiting for you in our material.

vegetable properties

Crispy and juicy root vegetable is fraught with great benefits. Radishes are a storehouse of all kinds of vitamins and minerals that are so necessary for a person to maintain good health. This vegetable is also perfect for those who follow the harmony of their figure: calories this product in fresh is only fourteen kilocalories per hundred grams.

This vegetable contains a large amount of dietary fiber, which helps improve digestion. In addition, radishes contain vitamin C, which helps to strengthen the immune system and prevent the occurrence of seasonal diseases. The vegetable also contains other vitamins, for example, group B, which favorably affect the functioning of the nervous system. In addition, it has other useful material: vitamin PP, potassium, sodium, calcium, phosphorus, magnesium, iodine, chromium, etc.

Regular use of radishes has a positive effect on health, improves heart function, increases appetite, reduces swelling, removes bile and is an excellent tool for the prevention of beriberi.

Beneficial features of this vegetable have a positive effect on both female and male body. Regular consumption of the root crop helps the representatives of the beautiful half of humanity improve the condition of their skin, prevent the appearance and development of cancer cells in the mammary glands, and normalize many processes in the body, including digestive ones.

The vitamins and minerals contained in radishes help to fully bear the child during pregnancy, nourishing the fetus with vital substances, and eliminate toxicosis. The dietary fiber of the vegetable helps to cope with excess weight. For men, this vegetable helps not only to strengthen the cardiovascular system, reduce the level of bad cholesterol in the blood, but also helps to overcome chronic fatigue, obesity and gout.

In order for a vegetable to bring only benefits to the body, you need to follow some rules and recommendations for its use.

• The daily norm of the eaten root crop should not exceed one hundred and fifty grams. Overuse vegetables can lead to stomach problems, provoke diarrhea or mild poisoning.
• You can not eat radishes on an empty stomach, otherwise cramps, pain in the stomach may occur.
• People with diseases such as ulcers, gastritis or pancreatitis should never consume this root crop. It is also not recommended to eat this vegetable in case of individual intolerance.

Is it possible to freeze?

Many lovers of this healthy summer vegetable want to keep it fresh in order to treat themselves to delicious salads in the winter. The best way to keep radishes fresh is to freeze them. You need to freeze a vegetable, following some rules.

Freezing this vegetable is only possible if the home freezer has a quick, shock freezing or it can be set to a temperature of minus thirty degrees. In another case, the vegetable will slowly freeze, begin to secrete juice and eventually become covered with ice. And in winter, after defrosting, such a root crop will thaw and lose all its taste, integrity and density.

If you have the ability to properly freeze the product, then follow the instructions below:

• before freezing, all root crops must be carefully sorted out and washed with cold water;
• the roots need to be cut, and the root crops themselves should be dried;
• small specimens can be frozen whole, large ones are best divided into slices;
• prepared vegetables should be sent for twenty minutes to the freezer for quick freezing;
• once they have set, they can be transferred to a bag or container for storage and left until winter at normal freezer temperature.

It is worth mentioning that the vegetable can be stored in this form for no more than three months. After this time, it will gradually begin to lose its taste and useful qualities.

Therefore, we suggest paying attention to pickled radish, which retains most of its useful qualities. We have some interesting and original recipes for winter preparations.

Recipes

Pickled radish is an excellent preparation for the winter, which will delight you and pleasantly surprise guests with its unusual taste. For the first recipe, it is better to choose an early and small root variety, which has a milder taste and has not yet acquired strong bitterness.

So, we take: two hundred grams of radish, a couple of cloves fresh garlic, one bay leaf, a teaspoon of sugar, half a teaspoon of salt, two hundred milligrams of water, a few peppercorns, a tablespoon of vinegar (no more than three percent), a little dill. Thoroughly wash the root crop, removing dust, dirt and cutting off both ends. We leave the small radish whole, cut the garlic into thin plates. At the bottom of the prepared jar we put garlic, bay leaf and pepper. Lay the radishes on top, shifting it with dill sprigs. We do not bring to the very neck. Fill with boiling water and leave covered for five minutes.

After that, pour the water into a separate pan and set to boil. Add all the remaining ingredients to the jar, namely sugar, vinegar and salt. Then pour boiling, drained water and twist.

You can also prepare large root crops in this way by cutting them into pieces. Preservation will be ready for use in five days.

Home-canned radishes are always delicious. We offer you another simple recipe that will allow you to quickly marinate even a large crop. In this way, you can pickle the whole radish, but it is better to cut it into circles of medium thickness. The peculiarity of this method is that everything needs to be laid in jars in layers.

For cooking you will need: radish, garlic, dill, bay leaf, black peppercorns. At the bottom we put pepper, bay leaf and a little dill, then circles of the root crop, garlic, cut into thin plates, and again dill. We layer so that the last layer is dill. For one liter jar two bay leaves and five peppercorns will suffice. Next, pour everything with boiling marinade and close.

For the above recipe, the most common marinade is suitable. Cooking it is simple: based on one liter of water, you will need two tablespoons of sugar and the same coarse salt. Also, in each liter jar, you need to add (after pouring the marinade) a tablespoon of vinegar. Vinegar should be table - not a concentrate.

A vegetable such as radish can not only be pickled, but also salted whole.

We offer you a recipe fast food delicious radish.

We take a kilogram of root crops: four large cloves of garlic, a medium bunch of dill, a couple of bay leaves, five to six peas allspice. For the marinade, based on a liter of water, we take: two tablespoons of salt and acetic acid a quarter of a small spoonful of coriander seeds. We cut the vegetable into circles, finely chop the rest of the ingredients. We shift the radish circles with a garlic-dill mixture, then pour the marinade over.

We make the marinade as follows: as soon as the water boils, dissolve the salt in it and put the seeds, parsley and pepper. We cook everything together for exactly five minutes, remove from heat and pour vegetables, then pour vinegar on top and close the lid. After three days, the salad can be served at the table.

Here is another quick and delicious recipe.

We take: ten medium root crops, one hundred milligrams of pure water and apple cider vinegar, five teaspoons of sugar, one teaspoon of salt. We cut each vegetable exactly into two parts and put it in a jar. In a small saucepan, put all the remaining ingredients, along with vinegar, bring to a boil and remove from heat. Let it cool for about ten minutes and fill it with our prepared vegetables. An hour later, you can already enjoy an unusually tasty radish.

By the way, if you add literally a tablespoon of tequila to the marinade at the end, then the vegetables will be even tastier and become more crispy.

In the event that you want to surprise your home with pickled radishes, we suggest trying next recipe.

We take: twenty medium-sized root crops, a large bunch of any greens (you can dill, basil or parsley), a medium bunch of green onions, one head of garlic. To begin with, we prepare the brine: add a large spoonful of coarse salt per liter of clean water, literally five grams of dry basil and the same amount of cumin. If desired, you can add a little red pepper for those who like it spicier. As soon as the brine boils, wait two minutes and turn it off.

AT this recipe be sure to cool it, otherwise the vegetable will lose its crunchiness. In the meantime, cut the garlic into large cloves, coarsely cut all the greens, and leave the radish whole.

The only thing you need is to make small, shallow cuts on each root crop so that the brine can soak the vegetables from the inside. We mix all the vegetables and put them in a jar, it is not necessary to tamp and pack tightly. Next, pour the cooled brine and cover loosely with a lid. After a couple of hours, bubbles will go, which means the start of the sourdough process. Try to put the container on a pallet, as there is a high probability that liquid will spill during these days. After three days, the radish will be ready to eat.

In the next video, you will clearly see the preparation of pickled radishes for the winter.

Here are some tips to help you store radishes properly and enjoy them for as long as possible.

• If you plan to store radishes in the refrigerator for a couple of weeks, then be sure to rinse them, remove the twigs and dry them. It is better to store a fresh root crop in a bag, having made small holes in it. The reviews of the hostesses say that you can put dry wipes in the bag, which will help absorb moisture, as a result of which the vegetable will not start to rot.
• There is another sure way to store it: peeled and washed radishes are placed in a jar of boiled and chilled water. Store the jar on the bottom shelf of the refrigerator. So the vegetable will not lose its freshness and retain its taste.
• Before you put vegetables in jars, be sure to sterilize glass containers so that the workpiece is stored for a long time.
• Pickled radish can be self-snack, as well as the main ingredient in various salads. It goes well with fresh cabbage and other vegetables.

Foreword

Radish can be eaten not only raw, but also canned. Next, we invite you to familiarize yourself with various recipes for pickled, pickled and salted root vegetables, as well as marinated radish salad.

Pickling radishes in two simple ways

It is known that vinegar can change the taste of any vegetable or root crop beyond recognition, giving it the richest shades. That is why many people prefer to make marinades for harvesting for the winter. We will also follow this path and consider several ways to pickle radishes. Let's start with the most simple recipes. But first, we note that they usually indicate the addition of vinegar 6% or 9%. You need to prepare them from 70% of the essence in advance. In the first case, in order to obtain the required 6%, we dilute 1 share of the concentrate with 11 parts of water. In the second case, we use a ratio of 1: 7, that is, we dilute 1 part of the essence with 7 parts of water and get 9% vinegar.

Now let's move on to the recipe. We take 1.5 kilos of radishes in order to fill them with 5 cans of 0.5 liters each. For the specified amount of the main component, you will need 400 grams of green onions. An alternative would be a dozen black peppercorns and the same number of bay leaves. You also need to stock up on 1 bunch of parsley and have vegetable oil on hand. For the marinade, we take a liter of water, into which, after boiling, add 4 tablespoons of salt and finely chopped bitter capsicum. The filling will be ready after 10 minutes of boiling over low heat, after turning it off and cooling, add 100 grams of 6% vinegar.

We chop the greens into small pieces, clean the radishes from the tops and roots, cut into circles. All this is thoroughly mixed in a deep cup. Next, in a clean pot, pour 15 tablespoons of vegetable oil, which, after cooling, pour into sterilized jars, 3 tablespoons each. On top we place a mixture of greens with radishes and pour the marinade already ready by that time. Next, put the containers in a wide saucepan with water, which we bring to a boil. We pasteurize the workpiece for 20 minutes, after which we tightly cork the jars with metal lids and put them under a warm blanket to cool slowly.

The second recipe is also simple. All you need is a radish, the same one and a half kilograms. Thoroughly wash and cut off the growing point of the tops with the root from it, after which we place it in boiling water for 3 minutes for short-term blanching. In parallel, we prepare the marinade in another container: pour 30 grams of salt and 50 grams of sugar into a liter of boiling water. We also throw finely chopped celery root there, which we cook for 10 minutes. At the end, add 25 grams of vinegar essence (undiluted) and mix. We put radishes in sterilized jars of 0.5 liters and pour hot marinade, after which we pasteurize the containers in a pot of boiling water for another half an hour and roll up the salad for the winter.

And again we consider the blanks in the marinade

We continue to pickle the radish, and the next recipe is also not difficult. We take small root crops and tightly stack them in a liter jar. This will be a measure, the same amount will go into other containers of the same volume. For 1 jar, you will also need 1 small onion and 3, 6-7 black peppercorns (you can use allspice) and 1-2 bay leaves. If you like spicy preparations, you can add hot red pepper by finely chopping the pod. For the marinade, you need to take a teaspoon of salt, 2 times more sugar and 2 tablespoons of 6% vinegar.

Pour out the radish from the measuring jar, rinse it and sterilize it together with the rest of the containers. Next, put the bay leaf, finely chopped garlic, onion rings, bay leaf and pepper in the bottom of the container. You can also add dill for taste. Then we lay out the radish in all the containers and pour boiling water over it. After 5 minutes, drain the water into a saucepan and heat over a fire until it boils. At this time, pour the amount of salt and sugar indicated in the recipe into the jars, and also pour vinegar and close for a while. When the water with radish juice boils, pour it into jars and seal them completely. We cool the salad under a warm blanket.

And ahead of us are more recipes for pickled radish, very convenient for harvesting it for the winter. For the first, you will need 30 medium-sized root crops, which, after washing and trimming, are cut into thin slices. Next, we make the marinade, and without the participation of water. Just mix 2 tablespoons soy sauce with the same amount of 9% vinegar and add a tablespoon of sugar and a teaspoon of salt. Radishes are thoroughly mixed with filling and put in the refrigerator for 24 hours. During this time, slicing the root crops will release the juice, so it is highly advisable to periodically take out the workpiece and mix it. You can store the resulting salad by spreading it in glass jars and putting it in the fridge for the winter.

You can make similar blanks in another way. Having cleaned the radish not only from the roots with tops, but also from the peel, cut it into thin strips and mix thoroughly with salt, then leave for half an hour, let the juice go. This will save the roots from a slight bitterness. Then rinse in running water cold water and again sprinkle with salt, no more than 1 tablespoon. We also add soy sauce, sugar and vinegar and, after mixing all the ingredients, leave until the juice appears, this time for a day. Then everything is as in the previous recipe.

Another recipe suggests that you use vinegar immediately to harvest 1 kilogram of radish 2 different types: red and white wine, both take 50 milliliters. Radishes, after washing and cleaning from roots and tops, can be cut into halves or quarters, which are folded into sterilized jars to the top. For the marinade for the specified number of root crops, you need to take 200 milliliters of water and, after boiling, dissolve 50 grams of sugar in it. Both types of vinegar are also added there, after which the resulting marinade cools and is poured warm into containers with radishes. We cork and leave for 3 days in room temperature, after which we put it in the refrigerator for the winter.

Salting and pickling radishes for the winter

Radish can not only be pickled, it turns out very delicious salad with a light marinade, but it also acquires new taste properties pickled and salted. Therefore, we will consider successively more recipes on how to store radishes, which indicate all of the listed methods of harvesting for the winter. Let's start with the salad. For him, for 1 kilogram of root crops, we take a small bunch of dill (about 6-7 sprigs), 4 cloves of garlic, 1 bay leaf and about 5 peas of allspice. For brine per 1 liter of water, you will need coriander seeds in the amount of 0.25 teaspoon, 2 full tablespoons of salt and the same amount of 9% vinegar.

Radishes should be washed and cut into narrow circles, chop the garlic for the salad as finely as possible. Dill can also be chopped or left whole, in the first case we sprinkle them with radishes, stacked in layers in sterilized jars, and in the second we put them on the bottom, we also put chopped garlic there. We make a brine, for which we dissolve salt in boiled water, dip coriander seeds, peppercorns and bay leaves into it (cook all the ingredients for 5 minutes and turn it off), then fill the jars with the workpiece with filling. Immediately, without waiting for it to cool, pour vinegar into the containers, 1 tablespoon each. We close with boiled metal lids and remove to cool under the covers. On the 5th day, the salad will be ready to eat.

Now let's move on to fermentation. Sourdough recipes are good because vinegar is not used in the preparation, as in previous methods, this allows you to save radishes for the winter and save all its useful properties.

We take 15 medium root crops or 20 small ones per 1 liter jar, and after washing and cutting off the tops and roots, we chop into thin plates. We put spices in sterilized jars at the bottom: 3-4 cloves of garlic and up to 20 peas of black or allspice, to taste, as well as 1 bay leaf. We prepare the brine, for which we dissolve 2 tablespoons of sea or table salt in a liter of boiling water. We shift the sliced ​​\u200b\u200bradishes into jars and fill the containers with filling to the top. Then leave at room temperature for 2 weeks. Then we cork, it is recommended to store the blanks in the refrigerator.

It remains to consider the method of salting radishes. The best part is that, unlike other recipes, here you are given complete freedom in measuring the proportions, the main thing is not to change the composition itself. You will need a radish, a head of garlic and at least 1 hot pepper (more if you like). We cut off the roots from the washed radish, and, having also thoroughly washed the tops, we cut them together with root crops into small pieces, as in a salad, and mix thoroughly with salt in a large deep container. Leave for a while until the juice starts up.

Pepper and garlic are passed in a meat grinder through a fine mesh and added to the cut, after which we leave for another half an hour so that more juice stands out. Finely chop the onion feathers and pour into the resulting salad, which we then transfer to pre-sterilized jars. The cut should be well crushed so that the salted juice forms a thin layer on top, this will save the product from spoilage. We cork the jars with boiled lids and leave them for 3 days at room temperature, and then we rearrange the canned radishes in the cold. The best blanks of this kind, in own juice, Keep refrigerated.

Attention - in no case do not use iodized salt for salting and pickling, it gives vegetables and root crops an unpleasant aftertaste, it is better to take sea or ordinary table salt.

The radish is one of the very first horticultural crops that yields crops in home gardens. It can be removed several times during the gardening season, providing 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.

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

• Red giant - radish is able to reach 200 grams, has a rounded shape, juicy crispy flesh;
• Cherriet - 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 it is necessary to harvest whole radishes, 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 thick-skinned crops, as they are too tough and not suitable for harvesting radishes for the winter.

Preparing the main ingredients

In addition to choosing the right variety for harvesting, the harvesting stage is important. Vegetables must be harvested until the skin begins to thicken and the flesh begins to become tough. Immediately after digging up the radish, it is necessary to cut off the tops and root system, otherwise, after 5 hours, the flesh withers and becomes watery.

Vegetables should be harvested 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 several minutes in warm water. It is necessary to remove the remaining roots and base of the radish. Some recipes require peeling, others allow canning without going through this procedure.

Winter Recipes

There are quite a few recipes for radish preparations. The main differences are in the processing of fruits, which may involve whole use, cutting into slices or parts, chopping on a grater or combine. Canning and salting methods allow you to save a valuable product during the winter period.

Canned

Some gardeners compare the taste canned radish with crispy gherkins. In order to preserve vegetables in the amount of 2 cans of 500 milliliters, the following ingredients will be 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.

Radishes are cut into thin slices. Garlic cloves are prepared by peeling and chopping them. Banks are sterilized, after which layers are laid out sequentially:

• radish;
• garlic;
• dill.

The thickness of the laying out of vegetables is determined so that 3 layers are obtained in a 0.5 liter jar. The brine is made from water, spices, salt and sugar. The liquid brought to a boil is poured into jars of radishes, after which vinegar is added to the containers and rolled up with a lid. To cool, they are turned upside down and wrapped in a warm blanket.

Salted radish

• fresh radish - 1 kilogram;
• sugar - 2 tablespoons;
• vinegar 9% - 4 tablespoons;
• soy sauce - 4 tablespoons;
• coarse salt - 2 tablespoons.

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 additionally fried on sunflower oil crushed hot pepper. Salad for 24 days is sent to the refrigerator for further use or laid out in carefully sterilized jars for winter storage under lids.

Red currant recipe

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 red currant ripening, therefore, a late-ripening type of radish is used for planting and harvesting. For a recipe for 2 cans of 0.5 liters, 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 first passed through gauze to obtain juice of a uniform consistency. 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 lettuce from radish. The following amount of ingredients is enough for 2 cans of 700 milliliters. For the recipe you will need:

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

Radishes are thoroughly washed, tips and bases are removed. Depending on the size, the fruits are cut into 4 or more parts. Dill is cut coarsely, garlic - in half. Carefully lay out vegetables and herbs in sterilized jars. 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. Lettuce containers are sterilized for 10 minutes and closed with lids.

Marinated in Korean

Fans will love this option. Korean cuisine who prefer spicy snacks. The advantage of the recipe is the ease of manufacture, the availability of products and the unusual spicy taste of the salad. The spiciness of the appetizer can be adjusted according to personal preference by adding more or less hot spices.

For the recipe you will need:

• medium-sized radish - 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 allowed to use table vinegar. To get a delicious appetizing snack, it is important to cut the radish into thin strips; for this, round plates are first cut, and then strips are formed. The vegetable is laid out in a container, seasonings are added, garlic is squeezed through the device. Then salt or add soy sauce.

The vegetable oil is brought to a hot state, not allowing it to boil. The hot liquid is added to the vegetables, mixed thoroughly. At the end of the process, lemon juice or vinegar and a small amount of onion are introduced. Salad is sent for a couple of hours in the refrigerator.

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 includes the following ingredients:

• radish - 1.5 kilograms;
• onion turnip - 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 juice separation. 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 mixed a couple of times. After that, the appetizer is laid out in carefully sterilized jars and removed for storage.

Whole marinated with aspirin

The use of aspirin avoids fermentation of the product, as 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, only dense, without the presence of voids, vegetables are taken, the option involves whole-fruit canning. Fruits are tightly laid out in washed with soda or sterilized jars. Boil water in a saucepan and pour jars with liquid, 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. Pour into jars, add greens and aspirin, then roll up with lids and set to cool upside down under a blanket.

Recipe for salting with spices

Radish, combined 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.

Salt for the recipe is better to take fine grinding, which does not contain iodine. Radishes are left whole or cut into pieces. Spices and garlic are laid out at the bottom of the processed jar, vegetables are placed on top in dense layers. In a separate container, a marinade is prepared from water and salt, a double pour is carried out with a hot solution. The jars are covered with lids and removed to cool.

Instant recipe in a jar

A simple salad recipe does not require much time, and you can use it almost immediately. The peculiarity of this option is that the radish is used together with the tops, the onion is taken as a feather, and a feather with a head is used in the recipe.

For cooking you will need:

• radish - 1.5 kilograms;
• onions - 1.5 kilograms;
• garlic - 1 piece;
• hot peppers- 2 pieces;
• salt.

Radishes with tops are cut as usual vegetable salad, the mixture is salted to taste and left for 30 minutes to extract the juice. With the help of a meat grinder, garlic and pepper are crushed, after which the gruel is added to the vegetables. After a couple of minutes, mix thoroughly with finely chopped onions and lay out in jars. When laying the product, it is important to compact the product carefully.- the juice should cover the entire volume of vegetables, which will allow the salad not to deteriorate.

Without sterilization

Salad for consumption in the near future can be made without sterilization. For the recipe, you can use the following ingredients:

• 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.

In jars well washed and treated with boiling water, spread the radish, cut into slices. 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

• at room temperature with tops - in this case, it needs to be moistened periodically; keep the product only 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 condensate;
• in a tightly closed container with water, completely covering the root crops;
• in boxes; for better storage, the fruits are sprinkled with sawdust.

In the refrigerator at a temperature of 10 to 15 C, vegetables 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 C, the radish completely loses its taste and external qualities. In boxes, vegetables can be stored for several months, while it is considered optimal temperature regime 2-3 C.

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