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Harvesting vegetables and fruits for the winter is a great way to preserve their beneficial properties for a long time. Radishes for the winter can be prepared in many ways. In combination with other ingredients, you can get an excellent dish that will delight you with its taste during the long winter months.
What can be prepared from radishes for the winter
Radish is one of the leaders in terms of the number of possible preparations. It perfectly tolerates the preservation process, retaining most of the nutrients for a long time of storage. This vegetable is excellent for preparing a variety of salads. The root crop is ideally combined with other vegetables. Adding zucchini, onions or cabbage makes for a great combination of flavors.
Salting remains the most popular method of preparation. As an independent dish, and in combination with the classic version of harvesting – with cucumbers and tomatoes, the root crop will not get lost on the dining table. Experienced housewives have learned to ferment radishes in their own juice. The dish turns out unusual and very tasty.
How to make a radish salad for the winter
Salads with the addition of this root crop are valued for their special taste and benefits for the body during the winter months. To prepare them, it is important to carefully select the ingredients. The basis of such salads is the radish itself. The fruits should be medium in size – not too large and not too small. Large root crops have a hard skin, and small specimens are not yet ripe enough and have not accumulated the required amount of nutrients.
It is important to pay attention to the variety of vegetables. The varieties that ripen in August or September are best suited. This allows you to be sure of the simultaneous ripening of other vegetables in your summer cottage. In addition, late varieties ripen longer, which means they accumulate more nutrients in themselves.
With special care it is worth approaching the choice of spices when cooking. Only in rare cases, the addition of such non-traditional ingredients as cardamom, cumin and red pepper justifies itself. The vegetable is better combined with allspice, garlic and bay leaf, familiar in cuisine. It is best to use ordinary table 6% or 9% vinegar.
Delicious salad for the winter of radish with herbs
This simple winter radish recipe is considered a traditional method of harvesting a root vegetable without adding a lot of extra ingredients. Greens in this case only retain their vitamins and enhance the benefits of salad in the winter months. For cooking you will need:
- 1 kg of fresh radish;
- a bunch of dill;
- green onions;
- bunch of parsley;
- 4 cloves of garlic;
- 1 L of water;
- 2 laurel leaves;
- 2 tbsp. l. table or apple cider vinegar 9%;
- 2 tbsp. l. table salt;
- 5 peppercorns.
The vegetable is cut into thin slices and laid out in pre-sterilized glass jars. It is important to remember the sequence – first a layer of radish, then a layer of finely chopped greens and garlic. In addition to parsley and dill, cilantro or other herbs are added to taste, depending on the taste preferences of the cook.
Boil water in a small saucepan. Salt, bay leaf, vinegar and black pepper are added to it. The mixture is boiled for 3-4 minutes, removed from heat, cooled and poured into filled jars. Each of the jars is rolled up with a lid and sent for storage.
Easy radish and zucchini salad recipe
Zucchini in the pickling process get a special taste that not everyone will like. However, they are extremely useful, so they should be present in the diet during winter and spring beriberi. For the recipe you need:
- 1 small zucchini;
- 0,5 kg of fresh radish;
- 4 cloves of garlic;
- 1 liters of clean water;
- 2 Art. liter. sugar;
- 1 Art. l salts;
- 60 ml of 9% table vinegar;
- 2 laurel leaves;
- 2 peas of allspice.
First you need to prepare the marinade. To do this, vinegar and spices are added to boiling water, after which they are boiled for about 4 minutes. Radishes are cut in half, zucchini – into plates. Vegetables are mixed and placed in glass jars, poured with brine. Banks roll up tightly.
Winter radish salad with cauliflower and garlic
Cauliflower is a storehouse of useful elements and minerals for the body. It improves the functioning of the brain and circulatory system. In winter, such a salad can minimize the effects of a lack of vitamins. For 1 kg of fresh root crops, 300-400 g of cauliflower and 5-6 small cloves of garlic are taken.
Radishes are cut in half, cauliflower is sorted into inflorescences, garlic cloves are cut into 3-4 parts. All ingredients are mixed and placed in sterilized glass jars. Vegetables are poured with brine prepared at the rate of 2 tbsp. l. salt, sugar and 9% apple or wine vinegar, 2 bay leaves and a couple of peppercorns per liter of water. Banks are tightly closed and stored in a dark place.
Recipe for radish salad with currants
Adding the juice of currant berries gives the salad an unusual sourness and a pleasant aroma of leaves. Red currants are best for preservation. Since the berries ripen towards the end of summer, it is best to use late varieties of root crops. For cooking you need:
- 3 kg of fresh radish;
- 1 kg onions;
- 500 g red currant;
- 2 L of water;
- 2 tbsp. l. table 9% vinegar;
- 300 ml of vegetable oil;
- 10 peppercorns;
- currant leaves.
Onions can be put in jars whole, but it is best to cut them in half. If the radish is too large, it can also be cut in half. At the bottom of each liter jar put 3 tbsp. l. butter, calcined in a frying pan. Then vegetables are placed in jars.
To prepare the marinade, you need to squeeze the juice from the currant. It is mixed with water and brought to a boil. Vinegar and black pepper are added to the slightly cooled liquid. Pour the prepared marinade over the vegetables. Spread a few currant leaves on top. Banks are sterilized in boiling water and rolled up.
Spicy radish salad for the winter
Fans of savory dishes can prepare for themselves a spicy salad with the addition of hot peppers. Depending on your preferences, you can level its amount to get the desired sharpness. For the recipe you need:
- 1,5 kg radish;
- 6-8 pods of hot pepper;
- a large bunch of green onions;
- bunch of parsley;
- 150 ml of vegetable oil;
- 600 ml of water;
- 150 ml 6% vinegar;
- 10 peas of allspice.
First prepare the marinade. Water is brought to a boil, vinegar, allspice and salt are added to it. The mixture is boiled for 5 minutes and removed from heat.
Radishes are cut into slices. Finely chop green onions and parsley. Hot pepper is cut lengthwise, the seeds are removed from it and cut into pieces of 2-3 cm. 2 tbsp are added to the bottom of each jar. l. vegetable oil. Vegetables and greens are mixed, then laid out in sterilized jars and rolled up. Ready salad is sent for storage in a cool place.
How to cook radish salad with coriander and garlic for the winter
Coriander adds an indescribable aromatic note to the dish. Such a salad in the winter will be a real decoration of any table. For cooking you will need:
- 1 kg radish;
- 1 garlic head;
- bunch of parsley;
- bunch of green onions;
- 500 ml of water;
- 3 tbsp. l. 9% vinegar;
- 1 st. l. ground coriander;
- 1 st. l. sugar and table salt;
- 5 peppercorns.
Radishes are cut into circles, chopped garlic and finely chopped greens are added to it. A mixture of vegetables is laid out in pre-sterilized small jars and poured with prepared brine with the addition of coriander. Banks are tightly rolled up and placed in a dark, cool place.
How to properly preserve radishes
Unlike the preparation of salads, the rules that apply to canning are slightly different. The main difference is that the roots are always added whole, without cutting them into pieces. The remaining ingredients – onion, garlic and additional vegetables are also put whole.
It is important to understand that with canned foods, the goal is a much longer shelf life. This is achieved by adding a stronger marinade. Instead of table 9% vinegar, vinegar essence is most often used. Black and allspice is also added 2 times more than in salad recipes.
Radishes, canned with cucumbers and tomatoes
Adding radishes to the classic pickled vegetable recipe makes for a wonderful platter from which everyone can choose their favorite ingredient during a large feast. An excellent harmony of tastes results in an excellent dish that all family members will appreciate in winter. For cooking you will need:
- 1 kg of fresh cucumbers;
- 1 kg radish;
- 1 kg of tomatoes;
- several branches of dill;
- a few currant leaves;
- 2 liters of clean water;
- 2 tsp vinegar essence;
- 2 cloves of garlic;
- 4 bud of carnation;
- 16 peas of black and allspice;
- 4 tbsp. l. salt and sugar;
- 2 bay leaf.
Vegetables are thoroughly washed and placed in sterilized jars, poured with water. After 15 minutes, the water is poured into a saucepan, salt and sugar are added to it and brought to a boil. Spices, garlic, dill and currant leaves are added to jars with vegetables. Everything is filled with hot brine. Add 1 tsp to each jar. vinegar essence. After rolling, the vegetables are sent to a dark, cool place.
Preserving lightly salted radishes
Root vegetables are able to absorb the brine as quickly as possible, so a week after rolling under the lid, you can open the jar and enjoy a delicious dish. Of course, it is much more useful to do this in winter, when the lack of vitamins is felt more strongly, but you should not limit yourself in your desires. For cooking you will need:
- 1 kg radish;
- dill;
- 1 L of water;
- 1 bay leaf;
- a pair of garlic cloves;
- black peppercorns;
- 1 tsp vinegar essence;
- 1-2 tbsp. l. table salt.
Root crops are washed and put into jars without cutting them in half. Garlic cloves and dill sprigs are added to them. Vegetables are poured with brine prepared with salt and spices, then a little essence is added to each of the jars. Banks are tightly sealed and sent for storage.
Radish salting for the winter
Preparing vegetables for the winter by salting allows you to save nutrients for the longest possible time. Salt is a powerful natural preservative that destroys any bacteria. When salting radishes, you can not worry about non-compliance with the amount of salt – you can always wash off the excess with water before use.
First you need to prepare the salt mixture. Traditionally, a couple of cloves of garlic, a few green onion feathers and 400 hot peppers are taken for 500-2 g of table salt. Grind the vegetables into a pulp and mix until smooth.
Fresh vegetables are washed with cold water. They cut off the tops and tails. If the root crops are too large, they are cut into 2 parts. Radishes are mixed with salt mass, transferred to jars, corked with a lid and sent for storage.
How to store radish blanks
Like any other preservation, radish blanks are not very demanding on storage conditions, but it’s still worth following simple recommendations. The air temperature in the room where the jars are stored should be below room temperature. The ideal temperature is 6-10 degrees. A cellar or a well-insulated balcony is best suited for winter storage.
As for the shelf life of the product, a lot depends directly on the marinade. For winter radish salads with a rather mild marinade, the shelf life will be up to one year. Canned vegetables with the addition of essence can be stored for up to 3 years. As for salting, the shelf life of such a dish can easily exceed 2 years, but over time, the taste and aroma of the product will decrease.
Conclusion
Radishes for the winter are a real find for lovers of all kinds of conservation. A large number of cooking options will allow each housewife to find her ideal recipe. A long shelf life, subject to the correct preservation technology, will allow you to delight yourself with vitamins during the long winter months.
