Radish for the winter

Radish is one of the oldest vegetables used by mankind for food and medicinal purposes. It has received the greatest distribution among east peoples, in Europe and in America enjoys much less popularity. Until recently, radish preparations for the winter were practically unknown, since the vegetable is well preserved in the cellar, and even fresh in the refrigerator. But, as it turned out, some methods of preservation (fermentation, pickling) significantly soften and improve the taste of root crops. Therefore, even many staunch opponents of this vegetable, having tried this or that radish preparation for the winter, are imbued with sympathy for it.

What can be prepared from radish for the winter

The most familiar dish that any housewife can cook from any variety of radish is a salad. And it is solo salads or assorted salads with other vegetables that can be easily prepared in a fairly large assortment according to different recipes, not only for immediate consumption, but also for preservation for the winter. Such salads can be used both as an everyday dish, and for medical procedures, and for decorating a festive table. From some varieties of this vegetable, even delicious jam is prepared for the winter.

Pickled, pickled and salted root crops are very tasty. In addition to the fact that in all these winter preparations the healing properties of the vegetable are fully preserved, in pickled and salted radishes preserved for the winter, the content of nutrients even increases due to the activity of special microorganisms.

In addition, no less tasty salads and snacks are obtained from pickled or pickled root crops.

Theoretically, this vegetable can even be frozen, but this is far from the best way to preserve root crops for the winter.

How to preserve radishes for the winter

Root vegetables can be preserved for the winter in a variety of ways, and each housewife can modify this or that recipe to her liking. Many traditionally prefer pickling vegetables as the quickest and least labor-intensive method of canning. In addition, rolled jars of pickled radish can be stored under normal room conditions.

For the preparation of marinades, most recipes traditionally use vinegar with a variety of seasonings. If desired, vinegar can be easily replaced with citric acid – it will be more useful and no less tasty.

According to some marinating recipes, vegetable oil is added. This allows you to slightly soften the taste of the finished dish.

Many have heard of fermenting cabbage for the winter. It turns out that fermenting a radish is no more difficult, and the result can exceed all expectations. In a pickled vegetable, due to the activity of lactic acid bacteria, not only is preserved, but even multiplies the number of elements beneficial to human health. A salted vegetable is also much better and easier to store due to the high content of salt in it, a natural preservative.

The addition of various vegetables contributes not only to the variety of tastes of the created blanks, but also enriches them with additional vitamins and mineral elements.

There are several most common types of radish: black, green and Margelan (Chinese). Black radish has the sharpest and even bitter taste, but the content of medicinal substances in it is maximum. Among the many recipes for preparing black radish for the winter, fermentation, salting and pickling using Korean spices are the most popular. The last two varieties of radish, green and Margelan, are distinguished by a special aroma and tenderness of taste, and they are best used to prepare a variety of salads for the winter.

Pre-treatment of a vegetable before any type of canning consists in thoroughly cleaning the root crops from all kinds of contaminants. This is done by washing it in several waters. Then the skin is carefully removed from it with a sharp knife or vegetable peeler and the tails are cut off.

According to most recipes, the peeled radish must be crushed before canning in one of the convenient ways: rubbed on a grater, cut into cubes or straws with a knife, or passed through a vegetable cutter.

Radish salad for the winter “lick your fingers”

The process of making radish salad for the winter according to this recipe is not at all complicated, and all the ingredients are very simple and common, but the result is a very tasty dish that you want to try again and again.

You need:

• 1 kg of green root crops;
• 2 bulbs;
• 4 garlic cloves;
• 1 st. l. mixtures of ground spices (black and allspice, cinnamon, cloves, hot pepper, bay leaf);
• 2 Art. l salts;
• 200 ml of vegetable oil and 6% vinegar.

Preparation:

1. Root crops are washed, peeled, cut into thin strips.
2. Add salt, mix and leave for 2 hours for the vegetables to release the juice.
3. Then squeeze lightly.
4. Finely chop the garlic, cut the onion into thin half rings and mix both vegetables with 2-3 tbsp. l. oils.
5. Then the squeezed radish is mixed with onion, garlic, vinegar, and ground spices.
6. The remaining oil is heated in a frying pan and, after cooling slightly, a mixture of vegetables is poured into it.
7. Stir and leave for a day in a room with a cool temperature.
8. Then they are transferred to glass jars, closed with plastic lids and put in the refrigerator for storage. The blank is stored in this form for no more than 2 months.
9. If there is a desire to extend the shelf life of the salad, then the jars with it are sterilized in boiling water for at least 20 minutes (liter capacity).

Winter radish salad with cabbage and herbs

A versatile assorted salad prepared according to this recipe will provide vitamins and useful mineral elements for the whole winter.

You need:   

• 1 kg of radish of any variety;
• 1 kg of cabbage;
• 100 g parsley, dill, cilantro;
• 150 ml 6% vinegar;
• 100 g each of onions and carrots;
• 5 cloves of garlic;
• 500 ml of boiling water;
• 30 g salt;
• 100 d Sahara.

Preparation:

1. Onions are cut into rings, radish and carrots are rubbed on a coarse grater, cabbage is chopped with a knife.
2. Separately, a marinade is prepared from water, salt, sugar, vinegar, garlic and chopped herbs.
3. All vegetables are combined together, mixed well and laid out in small sterile containers.
4. Pour marinade, sterilize for 5-10 minutes and roll up.

A simple recipe for green and black radish salad for the winter

You need:

• 1 kg of black and green radish;
• 400 g of carrots and Bulgarian sweet pepper;
• 8 cloves of garlic;
• 4 celery stalks;
• 180 g salt;
• 125 grams of sugar;
• 100 ml of 9% vinegar.

According to this recipe, radishes for the winter are pickled immediately in glass jars.

Preparation:

1. All vegetables are rubbed on a coarse grater or cut into thin sticks.
2. Sprinkle with salt and sugar.
3. Sterilize jars, at the bottom of which put celery greens, chopped garlic, pour vinegar (at the rate of 0,5 liter capacity – 5 ml).
4. Vegetables are tightly placed inside the jars, poured with boiling water up to their shoulders and put on sterilization for 10 minutes.
5. Then roll up for the winter.

Spicy radish and carrot salad for the winter

Winter radish salad according to this recipe can be called both spicy and fragrant at the same time.

You need:

• 1 kg of radish;
• 500 g carrots;
• 10-12 garlic cloves;
• a tablespoon of salt and sugar;
• 200 ml of water;
• 100 ml 6% vinegar;
• 4 pieces of cloves and black peppercorns;
• 200 ml of vegetable oil.

Manufacture:

1. A marinade is prepared from water with salt, sugar, spices and vegetable oil. The mixture is heated to a temperature of + 100 ° C and vinegar is added.
2. At the same time, the roots are rubbed on a fine grater, the garlic is crushed with a press.
3. Chopped vegetables are laid out in sterile jars, boiling marinade is added and additionally sterilized for 5-10 minutes.
4. Roll up for the winter.

Salad recipe for the winter from radish and cucumbers

Cucumbers and bell peppers will give the salad created according to this recipe a special freshness in the winter and will remind you of the hot summer with their aroma.

You need:

• 600 g of Margelan radish;
• 2 pieces of cucumbers and bell peppers;
• 1 bulb;
• 20 g salt;
• Xnumx g of granulated sugar;
• 120 ml of vegetable oil;
• 50 ml 9% vinegar;
• 10 peas black pepper;
• 2 tsp Dijon mustard.

Preparation:

1. Cucumbers and radish are chopped with a grater for Korean carrots.
2. Onion is cut into half rings, pepper – into thin strips.
3. All vegetables are mixed in one container, added and left for about an hour to extract the juice.
4. In another container, beat with a whisk a mixture of oil, vinegar and mustard.
5. Pour vegetables with marinade mixture, add granulated sugar, peppercorns.
6. They are laid out in jars, sterilized for 15 minutes and rolled up for the winter.

Delicious radish and tomato salad

According to the recipe you will need:

• 1 kg of radish;
• 500 g bell pepper;
• 3 kg of tomatoes;
• 1 kg carrots;
• 300 ml of vegetable oil;
• 1 kg of onions;
• 125 grams of sugar;
• 90 ml of vinegar;
• 160 g salt.

Preparation:

1. All vegetables are chopped in a convenient way, spices and oil are added, mixed and allowed to stand for several hours.
2. Place a container with vegetables on the fire, let the contents boil and add vinegar.
3. After that, boil for another 5-10 minutes, lay out in sterile jars, cork for the winter and leave to cool upside down wrapped.

Pickled radish for the winter

Although, unlike salads, no vegetables are added to pickled radish, it turns out to be delectably tasty due to a variety of spices and herbs.

You need:

• 1 L of water;
• 1 kg of radish;
• 5 bulbs;
• 200 grams of sugar;
• 50 g salt;
• 200 ml natural apple cider vinegar;
• dill, tarragon, black currant leaves – to taste;
• 10 pcs. cloves and sweet peas.

Manufacture:

1. Root crops are cut into thin slices, poured with cold water, incubated for 10 minutes and drained.
2. Onions are cut into half rings, greens are chopped with a knife.
3. Layers of vegetables with herbs are placed in sterile jars.
4. Boil the marinade from the water drained from the radish, adding spices, sugar, salt and, at the very end, vinegar.
5. To store pickled vegetables in winter, sterilize jars with blanks for 15 minutes and immediately roll them up.

How to pickle radish with carrots for the winter

Adding carrots to the dish during pickling allows you to soften the taste of the workpiece and make its color more attractive. The cooking technology is absolutely similar to that described in the previous recipe. For 1 kg of radish add 300-400 g of carrots.

Winter pickled radish with bell pepper and garlic

Harvesting for the winter according to this recipe is most suitable for Margelan radish or “lobo”.

You need:

• 300 g of Margelan radish;
• 500 g red bell pepper;
• 1-2 cloves of garlic;
• ½ chili pepper;
• sprig of parsley and dill;
• 50 ml 9% vinegar;
• 25 grams of sugar;
• 200 ml of water;
• 10 g salt.

Manufacture:

1. Root crops are rubbed on a coarse grater.
2. Bulgarian pepper is cut into quarters, placed in boiling water for 5 minutes, removed and cut into strips.
3. Chili pepper and herbs finely chopped.
4. All spices, chopped herbs and garlic, vinegar are added to boiling water.
5. In a large container, combine all the vegetables and pour them with hot marinade.
6. Pickled vegetables are laid out in jars, sterilized for 10 minutes and rolled up.

Radish recipe more Korean in winter

A dish made according to this recipe is quite suitable for decorating a festive table.

You need:

• 700 g of green or black radish;
• 350 ml of water;
• 350 ml of rice vinegar;
• 200 grams of sugar;
• 1 tsp turmeric;
• 20 peas of black pepper;
• half a pod of red hot pepper;
• 30 g salt;
• 3 bay leaves;
• ½ teaspoon dried red paprika;
• 1 tsp sesame;
• 30 g of green onions.

Manufacture:

1. Root crops are thinly sliced ​​or rubbed on a special “Korean” grater.
2. Green onions and hot peppers are cut into small pieces and put all the vegetables together.
3. Leave the vegetables warm for several hours, then squeeze out the juice that stands out.
4. The juice is combined with water and with all other components, heated to a boil.
5. Pour vegetables with the resulting marinade and insist for at least 12 hours.
6. The next day, the workpiece is distributed in sterile jars, sterilized for 20 minutes and immediately rolled up.

Delicacy radish more Korean in the winter ready.

Pickled radish for the winter

Not everyone likes the spicy-bitter taste and aroma of fresh radish, but when pickled, this vegetable acquires completely different flavors.

The recipe requires very little:

• 1 kg of root crops;
• 200 ml of water;
• 30 g salt.

Manufacture:

1. The radish is cut into thin slices, you can also grate the vegetable on a coarse grater.
2. Heat the water slightly and dissolve the salt in it.
3. Pour the mashed vegetable with saline solution, mix.
4. Cover with clean gauze, then with a plate on which to place any weight.
5. Leave in a warm place for 2-3 days. Every day, pierce the workpiece with a fork or a sharp stick to the bottom.
6. After the end of the fermentation process, after 3 days, pickled vegetables can be decomposed into jars and stored in the cold: in a cellar or refrigerator.

Pickled radish with cabbage

Radish is wonderfully combined in the process of pickling with cabbage, moreover, such a recipe for the winter is considered a classic for Kazakh cuisine.

• 1 kg of radish of any variety;
• 2 kg of cabbage;
• 30 g salt;
• Dill seeds;
• about a glass of water – optional.

Manufacture:

1. The cabbage is chopped with a sharp knife, the radish is grated or cut into thin slices.

   

2. In a bowl, mix both vegetables with salt until they begin to release juice.
3. Then they are very tightly placed in a jar or pan, a load is placed on top.
   Attention! If there is not a lot of juice released, then water should be added to the workpiece.
4. After a day, foam should appear on the vegetables. They must be pierced to the bottom to release gases.
5. After three days, the finished pickled dish should be moved to a cold place and stored at a temperature of about + 5 ° C.

Salted radish for the winter

Making salted radish for the winter is not much different in terms of process technology from fermentation. Just add more salt to the recipe. That is, the brine is prepared in the following proportion: about 1 g of salt is used per 200 liter of water.

Salted radish is tasty not only by itself, but very tasty salads are prepared from it in winter.

Recipes for the winter from black radish

You can make many tasty and healthy preparations for the winter from black radish.

Black radish salad for the winter with herbs

You need:

• 1 kg of black radish;
• a small head of garlic;
• 10 dill sprigs;
• 5 sprigs of cilantro;
• 30 g salt.

Manufacture:

1. Root crops are rubbed on a coarse grater.
2. Greens and garlic are finely chopped with a knife.
3. All ingredients are thoroughly mixed together, salt is added.
4. Lay out the vegetables in sterile jars, store in the refrigerator.

Pickled black radish

For a 0,5 liter jar you will need:

·        300 g of root crops of a black variety;

• clove of garlic;
• on a sprig of parsley and celery;
• 40 g of sweet pepper and carrots;
• 20 ml 9% sweet pepper.
• 10 g salt;
• 5 d Sahara.

Manufacture:

1. Peppers and carrots are blanched in boiling water for 6-7 minutes, after which the vegetables are cut into thin straws.
2. The radish is rubbed with a grater.
3. In random order, vegetables are laid out in sterile 0,5-liter jars.
4. Greens, garlic, salt, sugar and vinegar are also laid in each container.
5. Pour boiling water over, cover with a lid and pasteurize for about 10 minutes.
6. Wrap tightly for the winter.

Is it possible to freeze radishes

There are two main ways to freeze radishes:

• cut into slices and put into serving bags.
• grind on a coarse grater and place in small plastic containers.

Expert Answer

When freezing radish, it must be borne in mind that not every variety of it is well preserved with this method of preservation. Many housewives are interested in whether it is possible to freeze black radish for the winter. The answer to this question is quite categorical – it is the black radish that is completely unsuitable for freezing, since it loses both its appearance and its healing properties.

As for other varieties, everything is not so categorical with them. With a strong desire, they can also be frozen, but it should be borne in mind that the vegetable must be immediately eaten after defrosting.

The shelf life of a frozen vegetable in the freezer is about six months.

Rules for storing radish blanks

Hermetically sealed with metal lids for the winter, jars with radish can be stored in almost any conditions, but preferably without access to light. The remaining blanks require storage in cool or even cold rooms. This rule is especially true for pickled and salted vegetables.

Conclusion

Radish blanks for the winter are quite diverse both in terms of process technology and the composition of the ingredients used. But the simplicity of the process itself allows even a novice hostess to try their hand.