Radishes for the winter: canned, pickled, assorted

Content

1 What can you cook from radishes for the winter?
2 How to make radish salad for the winter
3 How to properly preserve radishes
- 3.1 Radishes, canned with cucumbers and tomatoes
- 3.2 Canning lightly salted radishes
4 Salting radishes for the winter
5 How to store radish preparations
6 Conclusion

Preparing vegetables and fruits for the winter is an excellent way to preserve their beneficial properties for a long time. Radishes for the winter can be prepared in different ways. Combined with other ingredients, you can get an excellent dish that will delight you with its taste throughout the long winter months.

What can you cook from radishes for the winter?

Radish is one of the leaders in the number of possible preparations. It tolerates the preservation process well, retaining most of the beneficial substances for a long period of storage. This vegetable is excellent for preparing a variety of salads. The root vegetable goes perfectly with other vegetables. Adding zucchini, onions or cabbage makes for a great flavor combination.

Salting remains the most popular cooking method.As a stand-alone dish or in combination with a classic preparation - with cucumbers and tomatoes, the root vegetable will not get lost on the dinner table. Experienced housewives have learned to ferment radishes in their own juice. The dish turns out to be unusual and very tasty.

How to make radish salad for the winter

Salads with the addition of this root vegetable are valued for their special taste and benefits for the body during the winter months. To prepare them, it is important to carefully select ingredients. The basis of such salads is the radish itself. The fruits should be of medium size - not too large and not too small. Large root vegetables have a hard skin, while small specimens are not yet mature enough and have not accumulated the required amount of nutrients.

It is important to pay attention to the type of vegetable. The best varieties are those that ripen in August or September. 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.

Important! If you use early varieties of root vegetables when preparing salads, you will most likely have to buy the remaining ingredients in the supermarket.

You should be especially careful when choosing spices when cooking. Only in rare cases does the addition of such non-traditional ingredients as cardamom, cumin and red pepper pay off. The vegetable goes better with allspice, garlic and bay leaves, which are common in Russian cuisine. It is best to use regular table vinegar 6% or 9% vinegar.

Delicious salad for the winter from radishes with herbs

This simple winter radish recipe is considered a traditional method of preparing the root vegetable without adding a large number of additional ingredients.In this case, the greens only retain their vitamins and enhance the benefits of the salad in the winter months. To prepare you will need:

1 kg of fresh radish;
a bunch of dill;
green onions;
a bunch of parsley;
4 cloves of garlic;
1 liter of water;
2 bay 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 placed in pre-sterilized glass jars. It is important to remember the sequence - first a layer of radishes, then a layer of finely chopped herbs 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. Add salt, bay leaf, vinegar and black pepper to it. Boil the mixture for 3-4 minutes, remove from heat, cool and pour into filled jars. Each of the cans is rolled up with a lid and sent for storage.

A simple recipe for radish and zucchini salad

During the pickling process, zucchini gets 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 vitamin deficiency. For the recipe you need:

1 medium-sized zucchini;
0.5 kg of fresh radish;
4 cloves of garlic;
1 liter of clean water;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
60 ml table 9% vinegar;
2 bay leaves;
2 peas of allspice.

First you need to prepare the marinade. To do this, add vinegar and spices to boiling water, then boil them for about 4 minutes. Radishes are cut in half, zucchini - into slices. The vegetables are mixed and placed in glass jars, filled with brine. The jars are rolled up tightly.

Radish salad for the winter with cauliflower and garlic

Cauliflower is a storehouse of elements and minerals beneficial to the body. It improves the functioning of the brain and circulatory system. In winter, such a salad can minimize the consequences of a lack of vitamins. For 1 kg of fresh root vegetables, take 300-400 g of cauliflower and 5-6 small cloves of garlic.

Radishes are cut in half, cauliflower is disassembled 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. The jars are tightly closed and stored in a dark place.

Radish and currant salad recipe

The addition of currant juice gives the salad an unusual sourness and a pleasant aroma of the leaves. Red currants are best suited for preservation. Since the berries ripen towards the end of summer, it is best to use root vegetables of late varieties. To prepare you need:

3 kg of fresh radishes;
1 kg of onions;
500 g red currants;
2 liters of water;
2 tbsp. l. table vinegar 9%;
300 ml vegetable oil;
10 peppercorns;
currant leaves.

You can put whole onions in jars, but it is best to cut them in half. If the radishes are too large, you can also cut them in half. Place 3 tbsp at the bottom of each liter jar. l. oil heated in a frying pan. Then vegetables are placed in jars.

To prepare the marinade, you need to squeeze the juice from the currants. 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. Place a few currant leaves on top. The jars are sterilized in boiling water and sealed.

Spicy radish salad for the winter

Fans of spicy dishes can prepare a spicy salad with the addition of hot peppers. Depending on your preferences, you can level out its amount to get the desired spiciness. For the recipe you need:

1.5 kg of radish;
6-8 pods of hot pepper;
a large bunch of green onions;
a bunch of parsley;
150 ml vegetable oil;
600 ml water;
150 ml 6% vinegar;
10 peas of allspice.

First prepare the marinade. Bring the water to a boil, add vinegar, allspice and salt. Boil the mixture for 5 minutes and remove from heat.

Important! To make the dish even spicier, you can leave the seeds in the pepper. They will give the finished dish maximum piquancy.

Radishes are cut into slices. Finely chop the green onions and parsley. The hot pepper is cut lengthwise, the seeds are removed and cut into pieces of 2-3 cm. Add 2 tbsp to the bottom of each jar. l. vegetable oil. Vegetables and herbs are mixed, then placed in sterilized jars and rolled up. The finished salad is stored in a cool place.

How to prepare radish salad with coriander and garlic for the winter

Coriander adds an indescribable aromatic note to the dish. This winter salad will be a real decoration for any table. To prepare you will need:

1 kg of radish;
1 head of garlic;
a bunch of parsley;
a bunch of green onions;
500 ml water;
3 tbsp. l. 9% vinegar;
1 tbsp. l. ground coriander;
1 tbsp. l. sugar and table salt;
5 peppercorns.

Radishes are cut into circles, chopped garlic and finely chopped herbs are added to it. The mixture of vegetables is placed in small jars sterilized in advance and filled with prepared brine with the addition of coriander.The jars are tightly rolled up and placed in a cool, dark place.

How to properly preserve radishes

Unlike preparing salads, the rules that apply to canning are slightly different. The main difference is that root vegetables are always added whole, without cutting them into pieces. The remaining ingredients - onions, garlic and additional vegetables - are also added whole.

Important! Preservation jars must be sterilized with steam for 5-10 minutes. This will prevent the development of harmful bacteria.

It is important to understand that the goal for canned foods is a much longer shelf life. This is achieved by adding a stronger marinade. Instead of 9% table vinegar, vinegar essence is most often used. Black and allspice are also added 2 times more than in salad recipes.

Radishes, canned with cucumbers and tomatoes

Adding radishes to the classic version of preparing pickled vegetables allows you to get a wonderful assortment from which everyone can choose their favorite component during a big feast. The excellent harmony of flavors results in an excellent dish that all family members will appreciate in winter. To prepare you will need:

1 kg of fresh cucumbers;
1 kg of radish;
1 kg of tomatoes;
several sprigs of dill;
several currant leaves;
2 liters of clean water;
2 tsp. vinegar essence;
2 cloves of garlic;
4 buds of cloves;
16 peas of black and allspice;
4 tbsp. l. salt and sugar;
2 bay leaves.

Vegetables are thoroughly washed and placed in sterilized jars, filled with water. After 15 minutes, pour the water into a saucepan, add salt and sugar and bring to a boil. Spices, garlic, dill and currant leaves are added to jars of vegetables.Everything is filled with hot brine. Add 1 tsp to each jar. vinegar essence. After rolling, the vegetables are sent to a cool, dark place.

Canning lightly salted radishes

Root vegetables are able to absorb brine as quickly as possible, so just 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. To prepare you will need:

1 kg of radish;
dill;
1 liter of water;
1 bay leaf;
a couple of cloves of garlic;
black peppercorns;
1 tsp. vinegar essence;
1-2 tbsp. l. table salt.

Root vegetables are washed and placed in jars without cutting them in half. Garlic cloves and dill sprigs are added to them. The vegetables are poured with brine prepared with salt and spices, then a little essence is added to each jar. The jars are tightly sealed and sent for storage.

Salting radishes for the winter

Preparing vegetables for the winter by pickling allows you to preserve nutrients for as long as possible. Salt is a powerful natural preservative that destroys any bacteria. When pickling radishes, you don’t have to worry about not complying with the amount of salt—excess can always be washed off with water before use.

Important! To obtain a tasty finished product, the salt mixture should contain herbs and a small amount of spices.

First you need to prepare the salt mixture. Traditionally, for 400-500 g of table salt, take a couple of cloves of garlic, several green onions and 2 hot peppers. The vegetables are crushed into a paste and mixed until smooth.

Fresh vegetables are washed with cold water. Their tops and tails are cut off.If the root vegetables are too large, they are cut into 2 parts. The radishes are mixed with the salt mass, transferred to jars, sealed with a lid and sent for storage.

How to store radish preparations

Like any other preserved product, radish preparations are not very demanding on storage conditions, but simple recommendations are still worth following. The air temperature in the room where the jars are stored should be below room temperature. The ideal temperature is 6-10 degrees. The best place for winter storage is a cellar or a well-insulated balcony.

Important! You should be careful not to expose the preservation to direct sunlight. It activates microorganisms on vegetables.

As for the shelf life of the product, much depends directly on the marinade. For winter radish salads with a fairly mild marinade, the shelf life will be up to one year. Canned vegetables with added 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 godsend for lovers of all kinds of preservation. A large number of cooking options will allow every housewife to find her ideal dish recipe. A long shelf life, subject to the correct canning technology, will allow you to enjoy vitamins during the long winter months.