Recipes for pickled radish preparations with and without sterilization for the winter, how to store the salad

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.

Feature of the root vegetable

Composition of vitamins

In the past, radish was a staple food not only in Russia

, but also in foreign countries. And the whole point is in its nutritional characteristics, because it is enriched with a whole complex of vitamins and minerals.

Separately, we can say about phytoncides, which are compounds that cleanse the entire body of microbes, due to which a person gets sick less often and resists serious diseases

.

For colds

In winter and autumn, a person can catch a cold and get sick, since at this time immunity most often decreases and cold weather sets in. In general, health is at risk: germs and viruses appear in the atmosphere.

You should know that not only drug treatment helps to cope with the symptoms of a cold; you can also resort to traditional medicine. Unconventional methods of fighting colds put radish in first place.

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.

Attention! To get a complete replacement for 9% table vinegar you need 1 tsp. Dilute citric acid powder in 14 tbsp. l. warm water.

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.

Attention! Young fruits can be used for winter preparations directly along with the peel, since it contains the lion's share of all useful substances.

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.

What are the benefits of radish?

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There are three main types of radish - black, white, green. The most common in Russia and the CIS countries is black radish - it is the healthiest, but at the same time it has a bitter taste and is spicy. Green radish comes from Asia, is more tender, less harsh in taste and very juicy. Daikon, or white radish, has recently appeared on the shelves; its homeland is Japan. In the middle, this root vegetable is sweetish, and closer to the edges it is bitter and has a pronounced pungency.

Radish has been known for preparing culinary dishes since ancient times. But doctors and adherents of traditional medicine love this vegetable no less - it can cure a number of diseases. If many housewives prefer white and green varieties of vegetables for food, then black radish is more suitable for medicinal purposes.

What are the benefits of vegetables for the body? It has the following healing properties:

1. Increases immunity, resistance to infections, is indispensable during acute respiratory viral infections, as well as for prevention during epidemics.
2. Helps maintain youth, protects against cancer thanks to antioxidants in the composition.
3. It has an expectorant effect and helps treat pneumonia, tracheitis, and bronchitis.
4. Improves digestion, prevents constipation from developing, cleanses the intestines of waste and toxins.
5. Suppresses the growth of pathogenic microflora in the intestines, eliminates various types of worms.
6. It has a choleretic effect and is useful for those with a tendency to stagnation of bile and cholelithiasis.
7. Important for weight loss – accelerates fat metabolism.
8. Prevents heart and vascular diseases, especially atherosclerosis, increases the elasticity of vascular walls.
9. Helps against diseases of muscles, joints, bones, nervous system.

It is difficult to list all the beneficial qualities of radish. The conclusion is simple: if there are no acute diseases of the gastrointestinal tract, liver, or pancreatitis, it should be regularly included in the menu. You should not overuse large portions - 100 g of radish per day is enough to meet the need for it.

Valuable composition of the vegetable

All types of radish can completely eliminate a common winter and spring problem - vitamin deficiency. The vegetable is especially rich in ascorbic acid, which has a powerful antioxidant and immunomodulatory effect. Radish is also famous for the presence of vitamin A, alpha-tocopherol, and B vitamins.

Among the mineral salts found in the root crop are potassium, sodium, magnesium, phosphorus, copper, zinc, iron, and sulfur. Radish phytoncides have disinfecting and antiviral properties - these are real natural antibiotics that fight any infection. A large amount of fiber and dietary fiber is a real boon for the intestines, and the presence of organic acids and enzymes is for digestion and appetite.

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).

How to pickle radishes

This recipe can be prepared using vinegar, but you can remove it from the preparation and the taste will be no less interesting. In addition, the product prepared without the use of vinegar has a fresher taste, vegetables do not lose their aroma, and spices add more piquancy.

You can also try making pickled boletus mushrooms using our recipes.

Required ingredients:

• Radish – 1 kilogram;
• Dill – 1 bunch;
• Garlic – 5 cloves;
• Pepper – 5 peas;
• Water – 1 liter;
• Bay leaf – 2 pieces;
• Salt – 2 tablespoons.

How to salt radishes in a jar:

1. Wash the fruits well, cut off the leaves and stems, cut into thick slices;
2. Peel the garlic and also cut into slices;
3. Wash the dill, dry a little;
4. First place a little radish into the prepared jars, then a small amount of garlic, then sprigs of dill, then radishes again and so on until the container is completely filled;
5. Separately, cook the brine from water, pepper, salt and bay leaves; the mixture should cook a little;
6. Pour the prepared solution into the container with the fruits; the solution should be very hot;
7. All that remains is to roll up the jars with lids and put them under a warm blanket. When the workpieces have cooled completely, you can put them in the cold.

Thanks to such recipes, you can prepare radishes from your summer cottage or during the harvest period for the entire winter period. The twists can be used as a snack or as an addition to other ingredients. Salads with greens and salted carrots are especially tasty.

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.

Description of preparation:

Here we are, smoothly approaching the conservation season.
Among traditional salad preparations, this salad will stand out. Somehow we haven’t canned radishes before. And in vain. I used red pepper. If you take yellow or green, you get a traffic light. The more bright colors, the better. Can be combined and made with multi-colored peppers. This will not affect the taste in any way, but an aesthetically bright salad in winter will please the eye. Main ingredient: Vegetables / Radish / Carrots Dish: Preparations / Preservation Geography of cuisine: Russian cuisine Diet: Diet food / Recipes for weight loss

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 prepare honey medicine: step by step

The cooking method is as follows:

1. Wash the radish.
2. Cut off the top part of the root vegetable to form a “cap”.
3. Cut out a “cup” from the remaining larger part without damaging the peel.
4. In this “cup”, inside the root vegetable, put honey, about two or three tablespoons, it all depends on the size of the vegetable. It is necessary that the honey reaches the middle of the hollowed out hole.
5. Cover with the pre-cut top.
6. Let it brew for at least 5 hours.
7. Within 5 hours, the juice will be released, and it must be drained, making room for a new portion of the resulting juice.

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.

“Shishki” with sausage

Photos of sausage pies look delicious

And these products also attract attention with their unusual shape.

Ingredients for the dough:

• flour – 550 g;
• kefir – 250 ml;
• fresh yeast – 20 g;
• vegetable oil – 4 tbsp. l.;
• sugar – 25 g;
• salt – 1 tsp.

For the filling we need 0.5 kg of sausage. To grease the pies you need to prepare 1 egg.

Preparation:

1. Add salt and vegetable oil to kefir. Warm up.
2. Crumble the yeast and add sugar. Grind.
3. Pour warm kefir into the yeast and sugar. Stir.
4. Add flour in small portions. Knead until elastic.
5. Place in a warm place for 45 minutes.
6. Cut the sausage into thin pieces.
7. Knead and divide into 15 pieces.
8. Form into flat cakes and add the filling. Pinch.

Place the pies on a baking sheet. Beat the egg with 1 tbsp. l. water and lubricate them. Dip scissors in flour and make shallow cuts across the entire surface of the pies. Bake for 35 minutes. at a temperature of 180 °C.

You can add hard cheese, potatoes, mushrooms or tomatoes to the sausage filling. It will turn out even tastier. The easiest option is to use lavash instead of yeast dough. It needs to be cut into pieces, put in the filling, wrapped in rolls and fried.

Everyone likes these pies: both adults and children. Even children can be involved in the process of preparing this simple pastry.

See further: pies with dried apricots

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.

Attention! Adding carrots to pickled radishes will only improve the taste and color of the product.

Types of radish

The plant varies in fruit shape - round, oval and oblong.

By fruit color: Black (summer and winter) - is one of the best, it has the most valuable medicinal properties, but the taste is very bitter and is not recommended for people with stomach problems.

The reason for the name black radish is the color of its skin, and its flesh is completely white

Green (Margelan and loba) - has a sharpness, but there is no bitterness in it. Its taste is softer and somewhat similar to radishes.

White (daikon) – tastes more tender and juicy, used mainly fresh for preparing salads.

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.

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.

How to prepare radishes - delicious recipes for a variety of winter table

Radishes can be easily stored in the cellar, like carrots and beets, and can be used throughout the year to be added to various dishes. You can also make radish preparations for the winter in the fall. And then all that remains is to open a jar with a beautiful, tasty salad and decorate the festive table with it. And preparing it for the winter is no more difficult than a regular salad from this root vegetable.

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Black and white radish, what is the difference

The type of this vegetable has little effect on its beneficial properties. The differences between black and white radishes are mainly in taste. In Japan, a special variety of root vegetable was developed, the taste of which is much softer and sweeter than that of its black counterpart. Therefore, housewives are increasingly using white wine to prepare salads and snacks.

But doctors and traditional healers prefer black radish, since it is believed that its saturation with vitamins is greater (it contains the same beneficial substances, but in greater concentration).

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How to preserve raw

There is autumn, summer and winter. Depending on its type, storage methods also change.

Summer varieties do not last long. By following the rules, you can achieve a shelf life of up to three weeks:

1. We clean it of dirt, remove tops and roots, select and throw away spoiled vegetables.
2. Please note that the radish should not be wet.
3. We put them in bags, in each of which we make small holes for air to enter.

Vegetables are preserved better this way. Winter and autumn ones are stored longer (they can stay in the refrigerator throughout the winter without losing their taste). But for such varieties there are also storage rules.

Rules for storing in the cellar

Root vegetables are stored in basements and cellars longer than in an apartment. However, it is necessary that the storage room meets certain requirements:

1. The temperature in the cellar should not fall below 0 °C.
2. A humidity level of 80-90% is considered optimal, so penetration of groundwater and other sources of moisture into the basement is unacceptable.
3. Mold and pests are dangerous to food storage. Make sure they are missing.

Summer radish (Chinese, Viennese, long white and green) cannot be stored for more than 15-20 days, even in the cellar. However, the prepared room will allow you to preserve autumn and winter varieties (black, white round, daikon) throughout the winter.

Freezing radishes

You can store the root vegetable frozen, but when defrosted, it loses some of its flavor properties and becomes soft to the touch.

Medical representatives claim that a vegetable that has been frozen is still healthy and full of all the vitamins that fresh radish has.

Therefore, to strengthen the immune system, in winter it is useful to keep a bag of winter root vegetables, grated, in the freezer and use it as a preventive measure.

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Radish with vegetables for the winter

In salads with other vegetables, radish turns out even more delicious. It perfectly sets off the taste of the dish, giving it the right spice. For combined snacks, you can use the type of root vegetable that you like best.

Radish with bell pepper

Products:

• Radish – 300 g
• Red bell pepper – 0.5 kg
• Garlic – clove
• Sugar – dessert spoon
• Parsley - sprig
• Salt – heaped teaspoon
• Chili - half a pod
• Vinegar – 50 ml (9%)

Wash and dry vegetables. Cut the bell pepper into quarters and cook over low heat in boiling water for 5 minutes. Grate the radish on a vegetable grater. Cut the pepper into strips. Grind the chili. Combine vegetable mass. Prepare a marinade of sugar, salt, vinegar, garlic, parsley, pour the liquid over the vegetables. Place into jars and roll up.

Radish with cabbage

Products:

• White cabbage – kilogram
• Radish – kilogram
• Any greens – 100 g
• Vinegar 6% – 150 ml
• Carrots and onions – 100 g each
• Garlic – 5 cloves
• Sugar – 4 tablespoons
• Salt – 3 heaped teaspoons
• Boiling water – 0.5 liters

Chop the cabbage, cut the onion into half rings, grate the carrots on a fine grater. Grate the radish on a coarse grater. Combine all vegetables. Separately prepare a marinade of vinegar, sugar, salt, water, garlic, and chopped herbs. Pack the vegetables into small jars and pour in the marinade. Store in the refrigerator with a nylon lid.

Radish with carrots

Products:

• Radish – kilogram
• Carrots - half a kilogram
• Apple cider vinegar – tablespoon/0.5 liter jar
• Sugar - half a teaspoon / 0.5 liter jar
• Salt – teaspoon/0.5 liter jar
• Boiling water - by eye
• Greenery
• Garlic

Wash the radish, carrots too, clean everything. Grate the vegetables using the same grater (any kind). Sterilize 0.5 liter jars.

Pour apple cider vinegar into the bottom of each jar (you need 3-4 of them), throw in a little chopped herbs, and one chopped clove of garlic. Place vegetables up to the shoulders, sprinkle with sugar, salt, and pour boiling water to the top.

Place jars in boiling water for 10 minutes. Then roll it up. You can eat after 3 days.

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Salad with cabbage and pink radish

This preparation is not only tasty, but also beautiful. At the same time, there is practically no spiciness in the salad - pink radish is much milder in taste than black radish.

Ingredients:

• Pink radish – 0.3 kg.
• White cabbage – 0.4 kg.
• Carrots – 0.25 kg.
• Garlic – 2 cloves
• Sugar – 1 ½ tablespoons
• Sugar - teaspoon
• Greens – by preference
• Vinegar – 50 ml.

Preparation:

Grate carrots and radishes. Shred the cabbage.

Stir the vegetables, sprinkle with sugar and salt, squeeze with your hands. Pour vinegar, add garlic pressed through a press and mix again.

Pack the prepared vegetables into jars. Sterilize 7 min. and roll up

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Source: https://vinograd-is.ru/konservatsiya-i-zagotovki/solenaya-i-kvashenaya-red-ka-na-zimu.html

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.

Cough juice

The juice is good for coughs if prepared correctly. By the way, this miracle juice has anti-inflammatory, diaphoretic, diuretic properties, and also thins phlegm.

A tasty medicine helps well with illness, but it can also be dangerous: radish juice with honey should not be taken on an empty stomach, otherwise complications may arise.

Before drinking this medicine, it is recommended to try with a few drops. If you don’t have allergies and your stomach doesn’t start to hurt, then you can take more – first half a teaspoon. Gradually accustoming the body to radish juice with honey will help avoid negative reactions.