Pickled radishes for the winter: 7 recipes for a savory snack

Culinary secrets

Before you move on to choosing a recipe for pickling radishes for the winter, we suggest you remember a few important rules for canning vegetables.

Early varieties of vegetables are stored worse than mid-season and late varieties. This also applies to radishes. For the winter, it is better to pickle varieties that ripen in summer rather than in spring. You can choose radishes Charriet, Zlata, Red Giant and many others. Give preference to dense radishes, without voids and watery pulp.
Before pickling, radishes need to be washed and the ends cut off, and all unattractive places removed.
Small radishes can be pickled whole for the winter. Medium-sized fruits are usually cut into 2-4 slices. A large vegetable can be preserved by cutting it into thin slices. For a Korean salad, you can chop the fruit into strips.
Radishes are pickled in two ways: with and without sterilization. In the first case, jars for the preparation must be chosen of the same size; containers with a volume of 0.5 liters are best suited for this purpose. They need to be washed with baking soda and allowed to dry. It is not necessary to sterilize empty jars, since they will undergo this procedure along with the snack. If canning is carried out without sterilizing the workpiece, then the jars under it must not only be washed, but also sterilized, and the lids boiled.
Canned food intended for long-term storage is closed with metal lids, since plastic ones do not provide the proper degree of tightness. The lids can be rolled up with a special key or used with screws - there is no fundamental difference. The choice depends on the configuration of the cans.
To cool, canned food is usually left upside down, wrapped in something warm. Then you will notice in time if they are not sealed tightly, and at the same time provide additional sterilization to the canned food.

Canned radishes are stored in a cool place or even at room temperature. If the preparations were made correctly, they will not deteriorate until spring and will give you a piece of summer warmth in the cold.

Which radish is suitable for winter preparations?

For preservation, large fruits with a diameter of 2.5 cm, covered with thin skin are usually used. The color of root vegetables can be different: pink, white, red, purple. They also differ in shape: from flat-rounded to spindle-shaped. The standard option is the variety Anabel F1, Zlata, Champion, Politez, Molniya F1.

To preserve vegetables for the winter, it is better to choose varieties with a medium or late ripening period. They are more tasty and last longer. These include the variety Red Giant, Zlata, Cherriet. The choice of variety also depends on the characteristics of the recipe.

If it is necessary to harvest whole root crops, you should choose varieties with an even, regular shape. If you need to chop a vegetable, preference is given to large-sized fruits with juicy pulp.

Advice. When purchasing radishes, pay attention to their appearance: the root vegetables must be intact, without signs of spoilage, and firm to the touch.

The quality of the fruit is affected by proper harvesting. It is important to remove the green leaves within five hours of digging. Otherwise, the pulp becomes watery.

Fruit preparation

Remove leaves and stems from root vegetables and rinse several times with running water. Gently remove dried dirt using a dishwashing sponge. If the root vegetables are limp and soft to the touch, it is recommended to soak them in cold water for one hour.

Classic pickled radish recipe

What you need (for 0.5 l):

radishes – 0.3 kg;
water – 0.3 l;
table vinegar (9 percent) – 20 ml;
dill – 1 sprig;
garlic – 1-2 cloves;
cloves – 1 pc.;
allspice – 3 pcs.;
bay leaf – 2 pcs.;
black peppercorns – 5 pcs.;
salt – 5 g;
sugar – 5 g.

How to cook:

Sterilize the jars and boil the lids.
Place a sprig of dill and sliced garlic at the bottom of each jar.
Wash the radishes by cutting off the ends. Let it dry. Cut into round slices.
Fill jars with radishes.
Mix water with sugar and water, bring to a boil. Add spices, boil for 5 minutes.
Pour in vinegar, stir, remove marinade from heat.
Fill radish jars to the brim with marinade.
Place a napkin on the bottom of a large saucepan, place the jars on it, and cover them with lids. Pour warm water into the pan - up to the jars' hangers.
Heat water in a saucepan over low heat until it boils and sterilize the workpieces in it for about half an hour.
Use special tongs to grab the jars and remove them from the pan. Roll up.

Turn the jars over, wrap them and leave for 24 hours. After the specified time, attach a piece of paper to the jars indicating the date of preparation of the canned food and store them in a pantry or other room that is not too hot.

Finger-licking canned radishes

Not everyone correctly understands the difference between canning and pickling, so let me make a small digression.

Canning is a method of preserving food in an environment devoid of oxygen and pathogenic microflora. Canning includes salting, pickling and pickling. Moreover, pickling is a method in which an antibacterial environment is created by adding acid from the outside. For example, vinegar or lemon.

Therefore, any pickling is canning, but not all canning is pickling.

And after this complex formulation, let me continue. In the methods of preserving radishes, there are no recipes for long-term storage without the use of acetic or citric acid, because, for example, salting will make it simply not tasty. Lightly salted radishes are an excellent appetizer, but salted radishes are not so much.

So when I write about canning radishes, I only mean such a method as pickling. And it doesn’t matter what you call the liquid that you pour into a jar of vegetables - brine or marinade. If there is acid in it, the meaning remains the same.

Ingredients:

Since we are truly stocking up for the winter, we will be cooking a lot at once. The recipe is for 10 half liter jars.

Radish – 3.1 kg
Green onions – 800 g
Parsley – 90 g
Salt – 80 g
Vinegar 6% – 20 g
Vegetable oil – 300 g
hot pepper – 200 g

Preparation:

1. At the beginning you need to do a little preparatory work. Namely: pour vegetable oil into a saucepan, put it on the fire and bring to a boil over medium heat. Then wait until the oil has cooled and pour a couple of tablespoons into pre-washed jars.

2. Now wash the radishes and cut them into half rings. Chop the onion and parsley and mix everything together in one deep saucepan.

3. Prepare the brine by adding salt and pepper to boiling water, wait a minute until the water boils again and remove the pan from the heat. After this, add vinegar and mix.

4. Place vegetables tightly in jars with vegetable oil and fill them with brine up to the neck. Then close them tightly with a lid.

If you have ordinary jars with tin lids, then you don’t need to roll them up at this stage, just put them on the necks to sterilize them along with the jars.

5. Place the jars in a saucepan with boiling water so that the water reaches them just above the middle and pasteurize for 15 minutes over low heat.

You can place a waffle or cotton towel on the bottom of the pan so that the glass does not come into direct contact with the metal.

6. Then take out the jars, roll up the lids if necessary, cover with a blanket and leave to cool.

Then we store it in the cellar.

Marinated radishes without sterilization

What you need (for 1.5 l, or for 3 cans of 0.5 l):

radish – 0.75-0.85 kg;
water – 1 l;
garlic – 3 cloves;
sugar – 30 g;
salt – 20 g;
table vinegar (9 percent) – 100 ml;
allspice, mustard, coriander, cloves, bay leaf - to taste.

How to cook:

Place spices and garlic cloves in clean and pre-sterilized jars.
Cut the radishes into halves or quarters and fill the jar with them.
Boil water, pour boiling water over the chopped radishes.
Cover the jars with lids and wait a quarter of an hour.
Drain the liquid from the jars into a saucepan, add salt and sugar.
Bring the marinade to a boil, boil it for 5 minutes.
Pour in vinegar. Boil the mixture for another minute and remove from heat.
Without waiting for the marinade to cool, pour it over the radishes and immediately seal the jars with a can opener.

Turn over, wrap the pieces and leave to cool. After cooling, radishes canned according to this recipe can be stored in any cool room. It will not spoil all winter, despite the fact that it is prepared according to a simple recipe that does not even require sterilization.

Canned radishes (8 recipes).

Canned radishes are a great snack that you can crunch on all winter long . The taste of such radishes is sharp and sour. An appetizer, either as a snack or as an additional side dish to the main course for dinner. It can be added to various salads or eaten just like that. From canning, the natural bitterness of radishes is lost, and it also softens. Brine from canned radishes is bad, I don’t recommend sniffing or sniffing, the smell is unpleasant, but this does not apply to the canned radish itself.

The benefits of canned radishes are not only that you can make radish snacks all year round, but you can also preserve radishes that have dry, tough skins. Now, you don’t need to throw away overripe radishes, roll them up and enjoy their new taste in winter!

Whole pickled radish

What you need (for 0.5 l):

small radishes – 0.25 kg;
water – 0.25 l;
salt – 5 g;
acetylsalicylic acid – 1 tablet;
apple cider vinegar (6 percent) – 60 ml;
dill, spices - to taste.

How to cook:

Place well-washed and dried radishes tightly in a pre-sterilized jar.
Pour boiling water, after 10 minutes pour the water into the pan, boil again and pour it over the radishes.
Drain the liquid into the pan after 10 minutes. Add a little water to bring the amount of liquid to the amount indicated in the recipe or other round volume to make it easier to calculate the required amount of other ingredients.
Add the required amount of salt and spices. Bring to a boil. Pour in vinegar, boil for a minute, remove from heat.
Place an aspirin tablet in a jar and pour the hot marinade into it.

All that remains is to roll up the jars and cool in a steam bath. The product made according to this recipe costs very well, it does not deteriorate even in a warm room.

With onions and garlic

Root vegetables of early varieties that do not have bitterness are best suited for pickling. Radishes should be juicy, dense, and in the technical ripeness phase.

Advice! You should not take overripe vegetables from plants that may already shoot arrows. They will be fibrous, rough, with voids.

It turns out very tasty if you marinate radishes for the winter with garlic, green onions and herbs. Ingredients needed for the recipe:

radishes – 200 g;
garlic – 1-2 cloves;
onions, parsley, dill - 3-4 pcs.;
laurel leaf – 2 pcs.;
allspice – 4 peas;
oil – 1 tbsp. l.

For the marinade:

water – 300 ml;
granulated sugar – 2 tsp;
salt – 1 tsp;
soy sauce and vinegar - 2 tbsp. l.

Cooking sequence:

Peel and wash all vegetables.
Cut green onions into small rings, greens into pieces no larger than 1 cm.
Place spices at the bottom of the jars.
Place the radishes, sprinkling them with onions and herbs.
Place garlic on top and pour in oil.
Prepare the marinade and also pour it into the jars.
Sterilize in a saucepan for 10 minutes.

After cooling, take the jars to the cellar or refrigerator.

Garlic is an almost classic ingredient for pickling vegetables.

Whole radish marinated with celery

What you need (for 0.5 l):

radishes – 0.2 kg;
water – 0.35 l;
celery stalk – 30 g;
vinegar essence (70 percent) – 10 ml;
salt – 10 g;
sugar – 20 g.

How to cook:

Place the washed radishes in boiling water and blanch them for 2-3 minutes.
Use a slotted spoon to catch the vegetables and fill a sterilized jar with them.
Boil clean water, dissolve sugar and salt in it. Place a coarsely chopped celery stalk in it. Cook it for 5 minutes.
Add vinegar essence to the boiling liquid. Stir the marinade and remove from heat.
Fill a jar with radishes with marinade, seal it tightly and leave to cool in a steam bath.

The appetizer according to this recipe is aromatic. Despite the fact that the radishes are whole in it, they have time to marinate well by winter. If you don’t want to wait until winter, wait at least a week - before that the canned food will not have time to acquire the desired taste.

Spicy pickled radish

This recipe is sure to please fans of savory snacks. Ingredients for the twist:

radish – 350 g;
garlic – 2 cloves;
cayenne pepper and chili - half a pod each;
laurel leaf – 1 pc.;
allspice and black pepper – 2-3 peas each;
thyme – 2-3 small sprigs;
mustard seeds – 0.5 tsp.

For the marinade:

sugar – 1 tbsp. l.;
salt – 1 tsp;
apple cider vinegar – 50 ml.

Cooking sequence:

Peel the root vegetables, trim off the stems and tops, and wash.
Cut radishes, peppers (after removing the seeds from them) and garlic into thin slices.
Cook the marinade with spices. Add vinegar at the end.
Place root vegetables in jars, sprinkle with garlic and pepper.
Pour hot marinade, sterilize for 10 minutes.

After cooling, place for winter storage.

Mustard and other spices add a spicy kick to canned vegetables.

Radishes marinated with red currants

What you need (for 1 liter):

radish – 0.5 kg;
water – 1 l;
onions – 100 g;
red currant – 100 g;
salt – 40 g;
refined vegetable oil – 160 ml.

How to cook:

Heat the oil, pour a spoonful of it into the bottom of each jar.
Cut the onion into half rings and place in the first layer.
Drizzle the onions with oil.
Place whole or sliced radishes, pouring oil over them.
Grind the currants using a blender and squeeze through a thin cloth.
Mix currant juice with water and salt and boil for 5 minutes.
Pour the hot marinade into the jars and cover them with lids.
Sterilize jars of vegetables for 20-30 minutes and roll up.

Allow the canned food to cool under the blanket. After this, they can be hidden so that they are not eaten until winter. This snack should be stored in a cool room, at a temperature no higher than 18°C.

Radishes for the winter in Korean - a quick recipe

Dishes with the prefix “Korean style” are increasingly in great demand. I suggest you prepare such a delicious dish for the winter. Vegetables are cut with a special Korean carrot grater, which grates the food into long, dense strips. There will be no trace left of such a delicious snack immediately after opening the jar.

Can be served as a side dish, for barbecue, or just like that. There will be no end to guests at the festive table - everyone will beg for the recipe. And you just need to work a little in the summer to then enjoy it all year round.

Ingredients:

half a kilo of radishes
head of garlic
kilogram of carrots
1 tbsp. salt
1 tbsp. hot paprika
1 tbsp. granulated sugar
0.5 tbsp black peppercorns
1 tsp Korean carrot seasonings
3 tbsp. 9% vinegar
3 tbsp. sesame
0.5 cups odorless vegetable oil

How to cook:

Wash and peel the carrots. We rub it with a special grater for Korean vegetables. In the absence of such a kitchen helper, you can use a regular grater, or rather its large attachment.

We clean the radishes from tops and roots. We wash it and dry it from water. Grind in the same way as carrots. But, if it turns into a mushy state (depending on the variety and density, this may happen), it is better to cut it into strips using a knife.

Place these vegetables together in a large, large bowl. Pass the garlic through a press and immediately into a common bowl. If you don’t have a special garlic press, chop with a fine grater.

Next, add salt, granulated sugar, hot paprika and black peppercorns. If you like cloves or allspice, feel free to add it. Mix everything well.

Pour in vegetable oil, vinegar and add seasoning for Korean carrots. We turn everything into a single mass with clean hands, squeezing the vegetables quite a bit. They will release even more of their juice and become softer. The salad will be ready to eat after half an hour in the refrigerator. But you and I are planning to stock up on it for the winter.

Therefore, we sterilize the jars. Small half-liter ones can be heated in the microwave. To do this, pour some water into them and put them in the microwave oven for about three minutes. You can also steam it over boiling water using a special nozzle or place it in a cold oven. In this case, you need to turn on the oven only after the container is on the grill. We sterilize at 150 degrees for 15-20 minutes. Boil the lids separately or pour hot water over them.

Covers for workpieces must be new, without signs of rust or scratches.

Place the salad in the prepared container, tightly. Cover with lids without screwing them on. We select a spacious, wide pan, line the inside with a towel and place jars of snacks on top. Pour water up to the hanger of the glass container so that the liquid does not get into the salad.

Place on the stove and from the moment it boils, sterilize over medium heat for 30 minutes.

At the same time, do not tighten the lids tightly, because when boiling, the contents of the cans may simply shoot out due to the impossibility of removing air.

Then carefully take it out and seal it hermetically. Place the lids down on a dry, lined towel. Cover the top with an old jacket or thick blanket. Leave it like this until the next day, until everything has cooled completely. Then you can put it in the cellar for long-term storage.

When serving this appetizer, be sure to sprinkle with sesame seeds! Did you like the salad?

Radish salad with herbs for the winter

What you need (for 1.5 liters, or for 3 half-liter jars):

radish – 1 kg;
vegetable oil (we recommend mustard) – 120 ml;
green onions – 100 g;
parsley or coriander – 50 g;
water – 1 l;
garlic – 3 cloves;
hot pepper – 15 g;
salt – 20 g;
apple cider vinegar (6 percent) – 100 ml.

How to cook:

Sterilize the jars. Heat the oil. Pour 2 tablespoons of oil into the bottom of each jar. Throw in a ring of hot pepper.
Cut the radish into thin slices. Fill the jars about halfway with them.
Sprinkle finely chopped herbs and garlic cloves onto the radishes.
Place remaining radishes in jars.
Boil water and dissolve salt in it. Pour in vinegar and boil for a couple of minutes.
Pour the marinade into jars.
Sterilize the salad for 20 minutes in a water bath.

After removing the jars from the pan with hot water, roll them up and, turning them over, wrap them. Once cooled, store in an unheated pantry or other place where you store winter supplies.

How to pickle radishes for the winter quickly and tasty

First, it’s worth starting with the container:

Wash half-liter jars under running water with baking soda. Rinse well and send for sterilization. Place the metal lids in boiling water and leave for at least 5 minutes.

3 of the simplest and most affordable ways to sterilize glass jars

There are several ways to sterilize glass containers; you choose the one that suits you best.

Firstly, jars can be disinfected in the oven. The method is suitable for those housewives who make a lot of preparations. Place the container on a wire rack with the neck down and keep it at a temperature of 150°C for 10-20 minutes, which depends on the volume.

Secondly, you can sterilize jars in the microwave. This method is more convenient to use for sterilizing 0.5 and liter jars. Pour some water into containers and microwave for 3-4 minutes.

And the third method, the classic one, is sterilization over steam. Steam the containers for 10 to 15 minutes.

While the containers are being sterilized, you can start working on the radishes. We wash the fruits well under running water to remove dust and dirt, cut off the tails and cut them in half. If it is very large, you can cut it into four parts.

Carefully place pre-washed dill, black peppercorns, bay leaves and peeled garlic cloves into a sterilized jar.

You can also add 0.5 teaspoon of mustard seeds and 0.5 teaspoon of coriander seeds to the jar. This is for everyone and at will.

Now we put the prepared radishes in the jar. We try to maintain a balance: we don’t tamp too much and we don’t leave a lot of empty space.

Having filled the container 2/3, we begin to rotate the jar around its axis. Thus, the radishes stack themselves, taking up free space.

Pour purified water into the pan and heat it. As soon as it boils, pour in the radishes, cover with a lid and leave to warm up for at least 10 minutes. To prevent heat from leaving quickly, the container can be covered with a thick towel.

After 10-13 minutes, pour the water into the pan and send it to heat again.

Preparing the marinade

Next we prepare the filling. Pour sugar and salt into boiling water and stir until completely dissolved. Bring to a boil again and add vinegar. Stir, our marinade is ready.

Fill in the radishes. Cover with a metal lid and immediately roll up using a key.

We turn the sealed jars upside down, wrap them up and leave them in this state until the container cools completely.

Pickled radishes are ready for the winter!

If the contents of the jar leak, then the lid must be rolled up, otherwise the contents will spoil very quickly.

The radish turns out very tasty and crispy. Agree, it's so simple. Very inexpensive, easy and pleasant.

Sliced radishes dry out quickly. Therefore, it must be cut immediately before use.

Cook with a smile and everything will work out.

“For the filling, we collect everything that is in the refrigerator.” — This time I had ham, feta cheese, sweet peppers, and greens. - And I have Vishnevsky ointment, cucumbers and a box of novocaine! And now what i can do?..

Tips from experienced housewives on preparing, rolling and storing pickled radishes

What to do if you are just starting to try your hand at blanks and get lost in the abundance of information? The answer is simple - take advantage of the valuable advice of experienced housewives. We have collected the most useful ones :

When pickling radishes, do not use detergents to clean the jars. It is best to use regular baking soda.
Radishes go best with parsley and dill. But it’s better to avoid basil and celery.
Don't ignore the process of sterilizing jars. Radishes are a capricious vegetable and require sterile cleanliness.
For the first two days, it is best to store the jars wrapped and turned upside down, and only then put them away for storage.
A cloudy marinade can result from using a large amount of vegetable oil. Do not rush to throw away the jar; perhaps the cloudiness is caused by this very reason.
If the radishes seem a little dry when serving the dish, add a spoonful of vegetable oil.
Do not add vinegar separately from the marinade. It is best to pour it into the boiling marinade immediately before removing from the heat.

Best Recipes

We hasten to introduce you to the best recipes. Radishes have a short ripening season. But with proper preparation of vegetables, excess bitterness will go away , and the aroma will amaze all your guests.

Classic pickled radishes for the winter

Ingredients:

1 kg of radish;
4 cloves of garlic;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
½ cup vinegar (9%);
1 liter of water;
black peppercorns to taste;
any greens to taste;
Bay leaf.

Cooking method:

Rinse the radishes thoroughly. Remove the tails.
Dry the vegetable.
Sterilize the jars.
If the radishes are large, cut them in half.
Coarsely chop the garlic.
Place garlic, radishes and herbs in a jar, alternating layers.
Put the water on fire.
Before boiling, add salt, sugar, pepper, bay leaf.
After boiling, stir thoroughly.
Cook for 2 minutes.
After 2 minutes, pour in the vinegar and remove the pan from the heat.
Pour the marinade over the prepared vegetables and seal tightly.
Turn the jars upside down, wrap them in an old jacket or warm blanket for a day.

This is a classic instant recipe . Garlic gives pungency, but not bitterness. This appetizer will be ideal with toasted bread, spaghetti, potatoes and meat dishes. If you don’t have time to prepare a salad before your guests arrive, pickled radishes will help you out.

This is interesting:
What vitamins are in radishes and why are they good for health?
Review of the best radish varieties for open ground and greenhouses
Simple and delicious recipes for healthy winter snacks

Recipe with onions and garlic

This recipe will take time, but believe me, you won't regret it.

What you need:

1 kg of radish;
2 medium sized onions;
2 cloves of garlic;
1 hot pepper;
1 tbsp. l. Sahara;
1 tsp. salt;
40 ml vinegar (6%);
2 tbsp. l. soy sauce.

How to marinate:

Wash the radishes, remove the tops and stems.
Cut into thin rings.
Mix soy sauce, salt, sugar.
Finely chop the garlic and onion. Add them to the previous ingredients. Mix thoroughly. This will be a marinade; no need to add water. Pour in half the vinegar.
Place the radishes in a container.
Pour the marinade over the vegetable.
Place in the refrigerator for 24 hours.
Sterilize the jars.
Add the second part of vinegar to the resulting mixture.
Transfer to jars and seal tightly.

Important ! Sliced radishes will produce juice, so keep the vegetable in another container while you prepare the marinade.

This snack is good during seasonal colds . Onions, garlic and radishes will repel pathogens.

Whole pickled radishes with aspirin

We’ll tell you right away why aspirin is added. This recipe will be useful for beginners . If you are not yet sure that you sterilize jars well and correctly calculate the amount of vinegar, then an aspirin tablet will help save your nerves and preparations. The secret is that the trace elements contained in aspirin prevent the fermentation process. This means that the jars will not swell, and the radishes will remain tasty and aromatic.

Ingredients:

300 g radishes;
1 tsp. salt;
1 tsp. Sahara;
greens to taste;
200 g water;
1 aspirin tablet;
50 g vinegar (9%).

Cooking method:

Select root vegetables suitable for harvesting. Empty inside is not suitable.
Cut off the tails.
Wash the jars (preferably using baking soda).
Sterilize the container using any usual method.
Place whole radishes to the top. Place the greens either at the bottom of the jar or on top of the radishes.
Put the water on fire.
Pour boiling water over the vegetables. Leave for half an hour.
Pour the water back into the pan and bring to a boil.
Add salt, sugar and vinegar to boiling water.
Immediately pour the marinade over the vegetables.
Pop an aspirin tablet right away.
Roll up the jars.
Turn over for a day.

Spicy pickled radish

Ingredients:

350 g radish;
½ hot pepper;
2 cloves of garlic;
½ tsp. mustard beans;
black peppercorns;
allspice;
a small pinch of red pepper;
thyme to taste;
300 ml water;
50 ml apple cider vinegar;
1 tsp. salt;
1 tbsp. l. Sahara;
Bay leaf.

Cooking method:

Wash the radishes thoroughly.
Soak whole vegetables in cold water for 10 minutes.
Dry well.
Cut off the tails.
Cut into circles.
Chop the garlic and hot pepper.
Sterilize the jars.
Place thyme branches at the bottom of the container.
In a separate bowl, mix garlic, pepper, radish. Mix thoroughly. Place the mixture into jars.
Put the water to boil.
Pour salt, sugar, mustard, peppercorns, allspice, bay leaf into boiling water.
Boil for two minutes. Pour in vinegar. Remove from heat.
Pour marinade over vegetables.
Store upside down for the first 24 hours.

Note! The preparation turns out to be very sharp. It is advisable not to eat it for children, elderly people and those suffering from diseases of the gastrointestinal tract.

Korean recipe

One of the most popular recipes for pickled radishes for the winter.

Ingredients:

550 g radish;
2-3 cloves of garlic;
a bunch of green hand;
1 hot pepper;
100 g salt.

Cooking method:

Rinse the vegetable well. Don't throw away the tops. Cut off the tails.
Wash the tops, dry and finely chop. You will also use it for pickling.
Finely chop the garlic.
Remove the seeds from the hot pepper and chop into pieces.
Finely chop the green onions.
Mix pepper and garlic in a container. You can even use a blender if you are not afraid of the homogeneous mass in the workpiece.
Cut the radishes into rounds. Place in a deep bowl.
Add a mixture of pepper and garlic, salt, sugar there. Mix thoroughly for at least three minutes. You can use thin gloves to rub the mixture with your hands.
Add green onions at the very end.
Rinse the jars well with baking soda and dry.
Spread the resulting mixture all the way to the top. Tamp down periodically as the workpiece will shrink.

Advice . Do not use young green onions. Mature, firm feathers are best.

Radishes for the winter with citric acid

To prepare you will need:

1 kg radishes;
3 g citric acid;
1 liter of water;
1 tsp. salt;
1 tbsp. l. Sahara;
Bay leaf;
peppercorns;
any greens to taste.

How to marinate:

Rinse the radishes thoroughly. Cut into thick slices.
Finely chop the greens.
Mix the greens and radishes in a container, add citric acid. Leave for seven minutes.
Sterilize the jars and start cooking the marinade.
While the water is boiling, place the radishes and herbs into the jars.
Add salt, sugar, bay leaf and peppercorns to boiling water. Mix thoroughly. Cook for two minutes.
Pour the hot marinade into the jars.
Don't forget to boil the lid and seal the jar with it.

Note. Citric acid replaces vinegar. Therefore it is not necessary here.

Radish salad for the winter

Ingredients:

1 kg of radish;
1 kg of young cucumbers;
100 g salt;
200 g sugar;
50 ml vinegar (9%);
greens to taste;
peppercorns.

Cooking method:

Peel the radishes and cucumbers. Dry well.
Cut the radishes in half.
Cut the cucumbers into slices (large).
Prick the radishes with a toothpick.
Place the greens at the bottom of a clean jar.
Place radishes on top, then cucumbers.
Sprinkle with peppercorns.
Put the water on fire.
Add salt and sugar to boiling water. Get in the way.
After three minutes, pour in the vinegar.
Remove from heat and pour over vegetables.
Cover the jar with a lid and let it sterilize for half an hour.
Seal the jars hermetically and store them.

This salad will please your household on a cold autumn evening. You can add tomatoes or zucchini, but it is extremely difficult to combine the ripening season of all these vegetables .

Read about other cultures:
What is rutabaga and where is it used?
Unusual and delicious rutabaga recipes

Recipe with red currants

Let’s immediately make a reservation that for cooking you will need red currant juice. The berries themselves are not used in the recipe. Think in advance about how it would be more convenient for you to receive it.

Will need:

3 kg of radish;
1 kg of onion (small size);
200 g red currants;
3 tbsp. l. salt;
2 liters of water;
3 cups vegetable oil (90 ml per 1 jar);
peppercorns.

Cooking method:

Remove stems from well-washed radishes.
Cut in half.
Finely chop the onion.
Sterilize the jars.
Heat vegetable oil in a frying pan for 10 minutes.
At the same time, put water on the fire. Immediately add salt, peppercorns, sugar and currant juice.
Pour oil (90 ml) into the bottom of the jar.
Top with radishes and onions;
Pour boiling marinade over.
Cover with a lid.
Sterilize for 20 minutes.
Close the jars and turn them over. After a day you can put it away for winter storage.