Pickled radish: recipes for the winter

Pickled radish for the winter, like fresh, has a lot of useful properties. It has a hypoglycemic, diuretic, choleretic effect, has a positive effect on many organs and systems of the human body. A root crop harvested for the winter will help protect against hypovitaminosis, seasonal colds, strengthen the immune system and help resist the negative effects of the external environment.

How to pickle radishes for the winter

Harvesting root crops for the winter is easy and inexpensive. In summer, their cost is low, so it will not be difficult to purchase in sufficient quantities. So, in order for radish blanks for the winter to turn out tasty and stored for a long time, you need to remember some of their features:

• spice and aroma of root vegetables pickled for the winter will be given by hot spices and garlic cloves;
• an obligatory component of the technological process is vinegar, it helps to keep the vegetable fresh and crispy all year round;
• it is good to add summer garden greens to root crops: parsley, dill, etc.;
• radish can be pickled as a whole, independently, and in the form of multi-component salads;
• per liter of liquid should take no more than 2 tbsp. l. vinegar, otherwise the root crop will acquire a sour taste;
• you can use radishes pickled in the right way already 2 hours after the end of the culinary process, but such blanks can be stored for at least a year.

A root vegetable pickled for the winter is well suited for making salads with pickles, corn, and eggs. Such preparations will appeal to the whole family, so you can experiment a little and cook different versions of recipes from radishes.

Radishes marinated for the winter according to a classic recipe

It is worth considering the traditional way of pickling radishes for the winter, proven by more than one generation of housewives.

Ingredients:

• radish – 1 kg;
• garlic cloves – 5 pcs.;
• dill sprigs – 2-3 pieces;
• table salt – 2 tbsp. l.;
• granulated sugar – 2 tbsp. l .;
• vinegar (solution 9%) – 0,5 tbsp.;
• black pepper – 10 pcs.

Prepare jars accordingly, put greens in them first, then root crops and garlic. You can layer everything. Prepare a marinade from 1 liter of water with the addition of bay leaf, salt, sugar, hot spices. At the end of cooking, pour in ordinary table vinegar and immediately pour the prepared jars with a hot solution.

Marinated radish in Korean

You can try to make a great summer salad from radishes. To begin with, grate carrots on a special grater. You should get a long straw, chop the radish in the same way. Mix both roots.

Ingredients:

• radish – 0,2 kg;
• garlic cloves – 2 pcs.;
• young onion (green) – 1 pc.;
• carrots – 0,5 pcs .;
• Sesame seeds – 0,5 tsp. l.;
• hot chili – 0,5 tsp;
• coriander – 1 tsp;
• table salt – 1 tsp;
• vegetable oil – 2 st. l .;
• vinegar solution – 0,5 tbsp. l.

Mix the vegetable mass with spices, vinegar (wine, apple). Drizzle hot oil over salad. Add chopped onion, squeeze garlic, salt there. Infuse and store in the refrigerator.

Recipe for radishes marinated for the winter with garlic and onions

Radishes subjected to primary processing, cut off all problem areas with a knife. Cut large fruits into 2-4 pieces. You will also need:

• onion (small) – 1 pc.;
• garlic cloves – 3 pcs.;
• black peppercorns;
• hot chili;
• table salt – 1 tsp;
• granulated sugar – 2 tsp;
• vinegar solution – 2 tbsp. l.

Chop the onion and garlic into plates. Put in a bank. Add a little peppercorns, bay leaf, and a few chili rings. Lay root crops on top, add dill inflorescences. Cover everything with boiling water. Let it brew a little, no more than 5 minutes. Then drain the solution and boil again. Add the marinade components to the jars, that is, vinegar, salt, granulated sugar. Fill with the same water. Roll into sterilized jars.

The fastest and easiest pickled radish recipe

It is worth considering a quick recipe according to which cooked root vegetables can be consumed after 10 minutes.

Ingredients:

• radish – 10 pcs.;
• apple cider vinegar – 150 ml;
• granulated sugar – 5 tsp;
• table salt – 1 tsp;
• hot chili – 0,5 tsp;
• mustard (in grains) – 0,5 tsp;
• coriander – 0,5 tsp;
• peppercorns – 0,5 tsp.

Grate root crops with thin rings on a special grater. Place in a clean jar, add prepared seasonings: mustard, coriander, both types of pepper. Boil a mixture of 150 ml of water, sugar, vinegar solution and salt. Pour hot liquid over radishes. Close the container for storing pickled vegetables with a lid and send to a cold place.

Spicy radish pickled for the winter with pepper

Fans of spicy dishes will love the following recipe. Wash 1,5 kg of vegetables, remove the tails, cut into thin circles. Next, you will need the following ingredients:

• pepper peas;
• dill (sprigs of greens) – 2 pcs.;
• table salt – 2 tbsp. l.;
• refined oil – 100 ml;
• acetic solution – 100 ml;
• chili pods – 2 pcs.

Grind greens, mix with vegetable slices. Heat the oil until it splashes and cool. Boil 500 ml of water, throw finely chopped pepper and hold on fire for up to 10 minutes. Cool and add vinegar. Put vegetables, herbs, chilled butter and bay leaf into sterilized jars. Pour in the marinade and cover with a lid. Sterilize for half an hour and roll up the lids.

How to pickle whole radishes for the winter

Wash the roots well, leave the tails. Then prepare a marinade solution from the following ingredients:

• water – 0,3 l;
• salt – 1 tsp;
• sugar – 2 tsp;
• vinegar – 5 ml;
• bay leaf – 2 pcs .;
• allspice – 10 pcs.;
• pepper with peas – 10 pcs.;
• cloves – 4 pcs.

Pour the fruit with hot liquid and boil for 5 minutes. As a result, the solution will acquire a pink tint, and the radish will turn white. Transfer to a pre-sterilized jar, store in the refrigerator for up to six months.

How to pickle radishes with ginger and honey

This recipe takes no more than 20 minutes to prepare. Prepare root crops, that is, remove dirt, damage, tops. Also peel the ginger. Cut both into thin slices.

Ingredients:

• radish – 0,3 kg;
• ginger root – 40 g;
• vinegar (wine) – 50 ml;
• honey (liquid) – 1 tbsp. l .;
• salt – to taste;
• water – 50 ml.

Prepare and boil a mixture of water, vinegar and honey. If you like a spicier taste, add salt and pepper. At the moment of boiling, immediately turn off, pour the vegetable mixture. To stir thoroughly. Store in the refrigerator in sterile containers.

Pickled Radishes with Thyme and Mustard Recipe

Root crops prepare for pickling and cut into thin plates. Grind the garlic and hot chili pepper, remove the seeds first.

Ingredients:

• radish – 350 g;
• garlic cloves – 2 pcs.;
• cayenne pepper – half a pod;
• hot chili – half a pod;
• allspice – 2-3 peas;
• peppercorns – to taste;
• vinegar (apple) – 5 ml;
• table salt – 1 tsp;
• granulated sugar – 1 tbsp. l.;
• mustard grains – 0,5 tsp;
• thyme – 2-3 sprigs.

Place garlic cloves, a little chili and radish slices in jars. In a glass of water, add salt, sugar, all other types of pepper, thyme, mustard and bay leaf. Boil for 5 minutes, after cooking add vinegar. Pour the contents of the jars with hot marinade solution.

How to store pickled radishes

The shelf life of pickled root crops depends largely on technological processing. There are a number of points that should not be missed:

• vegetables should be washed very well, cleaned of tops, damage;
• only small fruits can be marinated as a whole, large ones should be cut into 2-4 parts;
• during cooking, at least vinegar should be added to the marinade, as well as other preservatives: salt, sugar, pepper, garlic;
• jars, lids must be carefully sterilized;
• it is necessary to strictly observe the entire composition and proportions of the ingredients, the time of sterilization.

Only by observing all these conditions, you can save the blanks for a long time, and in winter put on the table fresh, crispy radish, reminiscent of summer in its taste. Twist jars should be kept on the bottom shelf of the refrigerator or in a cool basement. It is not recommended to keep in a cold cellar. Vegetables may freeze.

Conclusion

Pickled radish is a tasty and healthy type of preparation that has long been used as a way to save vegetables for the future for the whole year. In winter, it will replenish the diet with vitamins, strengthen the body and help you safely survive the cold period.