Radish for the winter

Radish is one of the oldest vegetables used by mankind for food and medicinal purposes. It is most widespread among eastern peoples; in Europe and America it is much less popular. Until recently, radish preparations for the winter were practically unknown, since the vegetable is well preserved both in the cellar and even in the refrigerator when fresh. But, as it turned out, some canning techniques (fermentation, pickling) significantly soften and improve the taste of root vegetables. Therefore, even many staunch opponents of this vegetable, having tried one or another preparation of radish for the winter, become imbued with sympathy for it.

What can you cook from radish for the winter?

The most common dish that any housewife can prepare from any variety of radish is 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 as an everyday dish, for medical procedures, and to decorate a holiday table. Some varieties of this vegetable are even used to make delicious jam for the winter.

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

In addition, pickled or pickled root vegetables make equally tasty salads and snacks.

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

How to preserve radishes for the winter

You can preserve root vegetables for the winter in a variety of ways, and each housewife can modify this or that recipe to her taste. Many people traditionally prefer pickling vegetables as the fastest and least expensive method of canning in terms of effort. In addition, rolled up jars of pickled radish can be stored under normal room conditions.

To prepare marinades, most recipes traditionally use vinegar with a variety of seasonings. If desired, vinegar can be easily replaced with citric acid - it will be healthier and no less tasty.

Some marinating recipes add vegetable oil. This allows you to slightly soften the taste of the finished dish.

Many people have heard about fermenting cabbage for the winter. It turns out that fermenting radishes is no more difficult, and the result can exceed all expectations. In fermented vegetables, due to the activity of lactic acid bacteria, the amount of elements beneficial to human health is not only preserved, but even increased. And the 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 not only contributes to the variety of tastes of the prepared preparations, 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 most pungent 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, the most popular are pickling, salting and pickling using Korean spices. The last two varieties of radish, green and Margelan, are distinguished by their special aroma and delicate taste, and are best used for preparing a variety of salads for the winter.

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

According to most recipes, before canning, peeled radish must be chopped in one of the convenient ways: grated, cut into cubes or strips with a knife, or passed through a vegetable cutter.

Finger-licking radish salad for the winter

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 will need:

• 1 kg of green root vegetables;
• 2 onions;
• 4 cloves of garlic;
• 1 tbsp. l. mixtures of ground spices (black and allspice, cinnamon, cloves, hot pepper, bay leaf);
• 2 tbsp. l. salt;
• 200 ml of vegetable oil and 6% vinegar.

Preparation:

1. Root vegetables are washed, peeled, and cut into thin strips.
2. Add salt, mix and leave for 2 hours so that the vegetables release their 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 mix the squeezed radish with onion, garlic, vinegar, and ground seasonings.
6. The remaining oil is heated in a frying pan and, after cooling slightly, poured over the vegetable mixture.
7. Stir and leave for a day in a room with a cool temperature.
8. Then they are transferred to glass jars, covered with plastic lids and put in the refrigerator for storage. The product can be 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 container).

Winter salad of radish with cabbage and herbs

A universal assorted salad prepared according to this recipe will provide you with vitamins and beneficial minerals throughout the winter.

You will need:

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

Preparation:

1. Onions are cut into rings, radishes and carrots are grated on a coarse grater, cabbage is chopped with a knife.
2. Prepare a marinade separately from water, salt, sugar, vinegar, garlic and chopped herbs.
3. All vegetables are combined together, stirred thoroughly and placed 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 will need:

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

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

Preparation:

1. All vegetables are grated on a coarse grater or cut into thin cubes.
2. Sprinkle with salt and sugar.
3. Sterilize the jars, put celery greens, chopped garlic on the bottom, add vinegar (at the rate of 5 ml per 0.5 liter container).
4. Place vegetables tightly inside the jars, fill them up to the shoulders with boiling water and place them to sterilize for 10 minutes.
5. After which they are rolled 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 aromatic at the same time.

You will need:

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

Manufacturing:

1. A marinade is prepared from water with salt, sugar, spices and vegetable oil. Heat the mixture to a temperature of + 100 °C and add vinegar.
2. At the same time, the root vegetables are grated on a fine grater, and the garlic is crushed using a press.
3. Chopped vegetables are placed in sterile jars, boiling marinade is added and additionally sterilized for 5-10 minutes.
4. They are rolling up for the winter.

Recipe for winter salad from radishes and cucumbers

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

You will need:

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

Preparation:

1. Cucumbers and radishes are chopped using a Korean carrot grater.
2. The onion is cut into half rings, the pepper into thin strips.
3. All vegetables are mixed in one container, added with salt and left for about an hour to release the juice.
4. In another container, whisk a mixture of oil, vinegar and mustard.
5. Pour the marinade mixture over the vegetables, add granulated sugar and peppercorns.
6. Place in jars, sterilize for 15 minutes and seal for the winter.

Delicious radish and tomato salad

According to the recipe you will need:

• 1 kg radish;
• 500 g bell pepper;
• 3 kg of tomatoes;
• 1 kg carrots;
• 300 ml vegetable oil;
• 1 kg of onion;
• 125 g sugar;
• 90 ml 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 the container with vegetables on the fire, let the contents boil and add vinegar.
3. Then boil for another 5-10 minutes, place in sterile jars, seal 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 attractively tasty due to a variety of spices and herbs.

You will need:

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

Manufacturing:

1. Root vegetables are cut into thin slices, poured with cold water, left for 10 minutes and the water is drained.
2. The onion is cut into half rings, the greens are chopped with a knife.
3. Vegetables and herbs are placed in sterile jars in layers.
4. Cook a marinade from the water drained from the radish, adding spices, sugar, salt and finally vinegar.
5. To store pickled vegetables in winter, sterilize the jars with the preparation for 15 minutes and immediately roll up.

How to pickle radishes and carrots for the winter

Adding carrots to a dish during pickling allows you to soften the taste of the product 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.

Radish marinated for the winter with bell pepper and garlic

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

You will need:

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

Manufacturing:

1. Root vegetables are grated on a coarse grater.
2. The bell pepper is cut into quarters, placed in boiling water for 5 minutes, removed and cut into strips.
3. Chili pepper and herbs are finely chopped.
4. Add all the spices, chopped herbs and garlic, and vinegar to boiling water.
5. Combine all the vegetables in a large container and pour hot marinade over them.
6. Place the pickled vegetables in jars, sterilize for 10 minutes and roll up.

Korean radish recipe for the winter

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

You will need:

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

Manufacturing:

1. Root vegetables are thinly sliced ​​or grated on a special “Korean” grater.
2. Green onions and hot peppers are cut into small pieces and all the vegetables are combined together.
3. Leave the vegetables warm for several hours, then squeeze out the released juice.
4. The juice is combined with water and all other ingredients and heated until boiling.
5. Pour the resulting marinade over the vegetables and leave for at least 12 hours.
6. The next day, distribute the workpiece into sterile jars, sterilize for 20 minutes and immediately roll up.

Delicious Korean-style radish is ready for the winter.

Pickled radish for the winter

Not everyone likes the spicy-bitter taste and aroma of fresh radish, but when pickled, this vegetable takes on completely different flavor shades.

The recipe requires very little:

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

Manufacturing:

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 salted solution over the pureed vegetable and stir.
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, the pickled vegetables can be put into jars and stored in the cold: in the cellar or refrigerator.

Pickled radish with cabbage

Radish goes well when fermented 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 cabbage;
• 30 g salt;
• Dill seeds;
• about a glass of water - optional.

Manufacturing:

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 placed very tightly in a jar or pan, and a weight is placed on top.
   Attention! If there is not a lot of juice released, then water should be added to the preparation.
4. After a day, foam should appear on the vegetables. They must be pierced to the bottom to allow gases to escape.
5. After three days, the finished fermented 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 process technology from pickling. Just add more salt according to the recipe. That is, the brine is prepared in the following proportion: about 200 g of salt are used for 1 liter of water.

Salted radish is tasty not only on its own, but very tasty salads are prepared from it in winter.

Winter recipes from black radish

You can make a lot of tasty and healthy preparations for the winter from black radish.

Black radish salad for the winter with herbs

You will need:

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

Manufacturing:

1. Root vegetables are grated on a coarse grater.
2. Finely chop the greens and garlic with a knife.
3. All ingredients are thoroughly mixed together, salt is added.
4. Place vegetables in sterile jars and store in the refrigerator.

Pickled black radish

For a 0.5 liter jar you will need:

·        300 g of black root vegetables;

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

Manufacturing:

1. Peppers and carrots are blanched in boiling water for 6-7 minutes, after which the vegetables are cut into thin strips.
2. The radish is grated using a grater.
3. The vegetables are placed in random order in sterile 0.5-liter jars.
4. Herbs, garlic, salt, sugar and vinegar are also placed in each container.
5. Pour boiling water over, cover with a lid and pasteurize for about 10 minutes.
6. Screw tightly for the winter.

Is it possible to freeze radishes?

There are two main ways to freeze radishes:

• cut into slices and place into portioned bags.
• grate on a coarse grater and place in small plastic containers.

Expert answer

When freezing radishes, it is necessary to take into account that not every variety of radish is well preserved using 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 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. If you really want to, you can freeze them, but keep in mind that the vegetable must be eaten immediately after defrosting.

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

Rules for storing radish preparations

Jars of radish hermetically sealed with metal lids for the winter can be stored in almost any conditions, but preferably without access to light. The rest of the preparations require storage in cool or even cold rooms. This rule especially applies to pickled and salted vegetables.

Conclusion

Radish preparations 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 any, even a novice housewife, to try her hand.

Recommended Posts

Quick recipe for pickled cabbage with bell pepper

Recipe for pickled cabbage with beets and garlic

Recipe for cabbage marinated with beets and carrots

Georgian pickled cabbage: recipe

How to pickle kohlrabi cabbage

How to pickle red cabbage

Quick pickled green tomatoes

Marinated sweet and sour tomatoes

Pickled tomatoes for the winter