Radish for the winter

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

What can be cooked from radish for the winter

The most common dish that any housewife can cook from any kind 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 momentary consumption, but also for preservation for the winter. Such salads can be used as an everyday dish, for medical procedures, and for decorating a festive table. Some varieties of this vegetable are even used to prepare delicious preserves 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 fully preserved, in the pickled and salted radish preserved for the winter, the content of nutrients even increases due to the activity of special microorganisms.

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

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

How to preserve radish 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 liking. Many traditionally prefer pickling vegetables as the fastest and least costly canning method. In addition, rolled up jars of pickled radish can be stored in 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.

For some pickling recipes, vegetable oil is added. This allows the taste of the finished dish to be slightly softened.

Many have heard about fermenting cabbage for the winter. It turns out that fermenting a radish is no more difficult, and the result is able to exceed all expectations.In a fermented vegetable, due to the activity of lactic acid bacteria, not only is it preserved, but even the amount of elements useful for human health is multiplied. And 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 prepared preparations, but also enriches them with additional vitamins and mineral elements.

There are several of the 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 maximal. Among the many recipes for making black radish for the winter, pickling, pickling and pickling with Korean spices is 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 for preparing a variety of salads for the winter.

Pretreatment of a vegetable before any type of canning is to thoroughly cleanse root crops from all kinds of contaminants. This is done by rinsing it in several waters. Then carefully remove the skin from it with a sharp knife or peeler and cut off the tails.

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

Radish salad for the winter "lick your fingers"

The process of making a 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. a mixture 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 crops are washed, peeled, cut into thin strips.
2. Add the salt, mix and leave for 2 hours for the vegetables to start juicing.
3. Then squeeze out slightly.
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 onions, garlic, vinegar, and ground spices.
6. The remaining oil is heated in a frying pan and, after cooling slightly, pour a mixture of vegetables 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 into the refrigerator for storage. The workpiece 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 container).

Radish salad for the winter with cabbage and herbs

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

You will need:

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

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 with high quality 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 will need:

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

According to this recipe, radish is marinated in glass jars for the winter.

Preparation:

1. All vegetables are rubbed on a coarse grater or cut into thin cubes.
2. Sprinkle with salt and sugar.
3. Jars are sterilized, on the bottom of which celery greens, chopped garlic are put, vinegar is poured (at the rate of 5 ml per 0.5 liter container).
4. Vegetables are tightly placed inside the jars, pour boiling water up to their shoulders and put on sterilization for 10 minutes.
5. Then they roll it up for the winter.

Spicy radish and carrot salad for the winter

According to this recipe, winter radish salad can be called both spicy and aromatic at the same time.

You will need:

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

Manufacturing:

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 using 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.

Recipe for a salad for the winter of radish and cucumbers

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

You will need:

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

Preparation:

1. The cucumbers and radishes are chopped with a Korean carrot grater.
2. Cut onions in half rings, pepper into thin strips.
3. All vegetables are mixed in one container, add salt and leave for about an hour to extract juice.
4. In another container, whisk a mixture of oil, vinegar and mustard with a whisk.
5. Pour the vegetables with the marinade mixture, add granulated sugar and peppercorns.
6. They are laid out in jars, sterilized for 15 minutes and rolled up for the winter.

Delicious radish and tomato salad

By prescription you will need:

• 1 kg of radish;
• 500 g bell pepper;
• 3 kg of tomatoes;
• 1 kg of carrots;
• 300 ml of vegetable oil;
• 1 kg of onions;
• 125 g sugar;
• 90 ml vinegar;
• 160 g of 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 it is boiled for another 5-10 minutes, laid out in sterile jars, corked for the winter and left to cool wrapped upside down.

Pickled radish for the winter

Although pickled radish, unlike salads, does not add any vegetables, it turns out to be deliciously tasty due to a variety of spices and herbs.

You will need:

• 1 liter of water;
• 1 kg of radish;
• 5 onions;
• 200 g sugar;
• 50 g of salt;
• 200 ml of 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, kept for 10 minutes and the water is drained.
2. Onions are cut in half rings, greens are chopped with a knife.
3. Vegetables and herbs are placed in sterile jars in layers.
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 the jars with the preparation for 15 minutes and immediately roll up.

How to pickle radish with carrots for the winter

Adding carrots to the dish during pickling softens the taste of the preparation and makes 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

Harvesting for the winter according to this recipe is most suitable for margelan radish or lobo.

You will need:

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

Manufacturing:

1. Root vegetables are rubbed on a coarse grater.
2. The bell pepper is cut into quarters, placed in boiling water for 5 minutes, taken out and cut into strips.
3. Chili peppers and herbs are 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 fill them with hot marinade.
6. Put 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 festive table.

You will need:

• 700 g of green or black radish;
• 350 ml of water;
• 350 ml rice vinegar;
• 200 g 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 green onions.

Manufacturing:

1. Root vegetables are thinly chopped or grated on a special "Korean" grater.
2. Cut green onions and hot peppers into small pieces and put all the vegetables together.
3. Leave the vegetables warm for several hours, then squeeze out the released juice.
4. The juice is combined with water and with all other components, heated until boiling.
5. Pour vegetables with the resulting marinade and leave for at least 12 hours.
6. The next day, the workpiece is distributed among sterile jars, sterilized for 20 minutes and immediately rolled up.

A delicious Korean-style radish is ready for the winter.

Pickled radish for the winter

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

The recipe requires very little:

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

Manufacturing:

1. Cut the radish 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 grated vegetable with salty solution, mix.
4. Cover with clean gauze, then a plate on which to place any load.
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 laid out in jars and stored in the cold: in a cellar or refrigerator.

Sauerkraut 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 any kind of radish;
• 2 kg of 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, stir both vegetables with salt until they begin to juice.
3. Then they are very tightly placed in a jar or pan, and a load is placed on top.
   Attention! If the released juice is not very much, 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 for gases to escape.
5. After three days, the finished sauerkraut should be moved to a cold place and stored at a temperature of about + 5 ° C.

Salted radish for the winter

The production of salted radish for the winter is not much different in terms of the process technology from fermentation. It's just that more salt is added according to the recipe. That is, a brine is prepared in the following proportion: about 200 g of salt is used per 1 liter of water.

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

Black radish recipes for the winter

Many tasty and healthy preparations for the winter can be made from black radish.

Black radish salad for the winter with herbs

You will need:

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

Manufacturing:

1. Root vegetables are rubbed on a coarse grater.
2. The greens and garlic are finely chopped with a knife.
3. All ingredients are thoroughly mixed with each other, salt is added.
4. Vegetables are laid out in sterile jars, stored in the refrigerator.

Pickled black radish

For a 0.5 liter jar you will need:

·        300 g of black root crops;

• a clove of garlic;
• on a sprig of parsley and celery;
• 40 g of sweet peppers 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 straws.
2. Rub the radish 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 placed in each container.
5. Pour boiling water over, cover with a lid and pasteurize for about 10 minutes.
6. Tighten hermetically for the winter.

Is it possible to freeze radish

There are two main ways to freeze a radish:

• cut into slices and arrange in portioned sachets.
• grind on a coarse grater and place in small plastic containers.

Expert response

When freezing a radish, it must be borne in mind that not all of its varieties are well preserved with this method of conservation. 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, then everything is not so categorical with them. If you wish, you can freeze them, but it should be borne in mind that after defrosting, the vegetable must be eaten immediately.

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

Rules for storing radish blanks

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

Conclusion

Preparations from radish for the winter are quite diverse both in the process technology and in the composition of the ingredients used. But the simplicity of the process itself allows any even novice hostess to try their hand.

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