Radishes are valued as an early vegetable. You can get the first harvest of greenhouse radishes as early as April. To preserve the vegetable for as long as possible, root vegetables are pickled, salted, canned and frozen.
Today there are a large number of ways to prepare radishes for the winter. In the article we will discuss how to select and prepare radishes, and also consider recipes for salting in a jar, pickling, and other preparation methods.
Korean pickled radish
Korean cuisine has always been rich in all kinds of dishes made from vegetables and herbs. Therefore, a countless assortment of snacks for every taste makes it unique and gives it a special charm. So why not make something similar at home? Moreover, with a detailed recipe it will not be difficult.
What you will need:
- Fresh firm radish – 500 g.
- Water – 250 ml.
- White wine vinegar – 250 ml.
- Sugar – 200 g.
- Salt - a teaspoon.
The indicated amount of ingredients is enough to prepare preparations for the winter in a 1-liter jar.
How to cook
Rinse the radishes well under running water, trim off the tops, roots and spouts. Then cut the fruit into thin slices.
Wash the jar in which our vegetable will be pickled well under running water and soda and rinse.
Now let's start preparing the marinade. Pour the entire amount of water into the pan, add vinegar, sugar and salt. Place on the fire and bring to a boil. Cook over low heat until sugar and salt are completely dissolved.
Place the chopped radishes in a jar, but not too tightly. However, there should not be any voids. Pour the prepared hot marinade over the radishes in a jar, cover with a lid and leave on the kitchen counter for several hours.
Then close the jar tightly and store it in the refrigerator or cellar.
You should try the snack no earlier than a day after rolling up the jar. However, the longer the preparation sits, the tastier and richer the taste of the radishes will be.
Canned radishes
A quick and delicious recipe for making pickled radishes. You can eat it after 2 days.
Ingredients:
- White wine vinegar – 50ml
- Red wine vinegar – 50 ml
- Sugar – 50 g
- Radish – 1 kg.
Preparation:
In a saucepan, mix water, vinegars and boil sugar. Cut the radishes in half and cut off the tails. After boiling, pour the marinade into the jar and add the radishes. Roll up the jar or close it tightly. Keep refrigerated.
Bon appetit.
How to pickle radishes in wine vinegar for the winter in half-liter jars
Not every housewife knows that ordinary salad radishes can be used to make preparations for the winter. Therefore, if you just have a ripe garden of another of this root vegetable, don’t be lazy and make a few jars of this excellent snack with excellent taste and aroma.
What you will need:
- Radish – 800 g.
- Garlic – 6 cloves.
- Bay leaf – 6 leaves.
- Black peppercorns – 12 pcs.
- Allspice peas – 9 pcs.
- Wine vinegar – 200 ml.
- Water – 500 ml.
- Salt - a tablespoon.
- Sugar - a tablespoon.
The indicated amount of ingredients is enough to prepare 3 jars of 500 ml each.
How to cook
Wash the radishes, trim off the tops and stems.
Peel the garlic and cut into slices - each clove into 3 parts.
Wash and sterilize the jars where we will put the preparations.
Place garlic, bay leaf, black and allspice at the very bottom of each jar.
Next, place radishes in each jar. In this recipe we don't have to cut it. We will use whole root vegetables.
Try not to pack the radishes too tightly, but at the same time do not allow too large voids to appear.
Now we will prepare the marinade.
Pour all the water indicated in the ingredients into the pan. Add vinegar, salt and sugar to it. Place on the fire and bring to a boil. Leave in this state for 3 minutes. Our marinade for pouring is ready.
Pour the prepared hot marinade over the radishes in the jars to the very edges. Cover with lids. Place in a saucepan with a thick cloth at the bottom and fill it with warm water to ¾ of the height of the jars. Place on the fire and sterilize for 15 minutes from the moment the water boils in the pan.
Take out the cans. Screw on the lids and turn them upside down. Cover with a blanket and leave in this position until it cools completely. Afterwards, put the finished product into storage for the winter.
It is recommended to try radishes pickled in wine vinegar no earlier than after 2 weeks.
Selection and preparation of ingredients
For preservation, large, unripe fruits with thick skin without damage, spots, or dents should be selected. If the radishes are soft when pressed, this means that there are voids in them. An old vegetable will be bitter and ruin the taste of the roll. Before proceeding to harvesting, the fruits must be prepared: wash thoroughly, soak in cold water for 1–2 hours, dry completely and remove the tails.
Did you know? Radish is one of the plants that was grown in space in order to study its genetic characteristics when cultivated outside of Earth. Scientists believe that this vegetable can be useful during long interplanetary flights.
- Radishes rolled into jars can have the following beneficial effects on the human body:
- normalizes blood sugar levels;
- prevents the development of colds;
- produces a urinary and biliary effect;
- cleanses blood vessels and eliminates cholesterol;
- cleanses the body of toxins;
- improves appetite;
- has a positive effect on the activity of the gastrointestinal tract;
- fights vitamin deficiency.
Radishes are useful to use to prevent the development of problems with the heart and blood vessels, cancer, urinary and cholelithiasis, constipation, obesity, gout, diabetes, and anemia.
Such beneficial properties of the vegetable are due to its rich vitamin and mineral composition. It contains vitamins B, K, E, beta-carotene, ascorbic acid, calcium, magnesium, phosphorus, iron, iodine, manganese, copper, chromium. When eating 100 g of radish, a person meets one third of his daily requirement for cobalt.
Important! To satisfy the daily requirement of the human body for ascorbic acid, you will need to eat 250 g of radish.
This is a low-calorie product - 100 g of fresh root vegetables contain 20 kcal. The calorie content of a canned dish will depend on the additional ingredients. We should not forget about the dangers of conservation.
- It should not be used by the following categories of persons:
- having problems with the thyroid gland;
- with diagnoses of “ulcer”, “gastritis”, “pancreatitis”;
- suffering from colitis and flatulence.
Is it possible to eat radishes if you have other serious health problems? You should consult your doctor.
Preparations for the winter - marinate radishes in slices with garlic
Unfortunately, the radish season is ending very quickly. But we would really like to crunch our favorite vegetable even in winter. Therefore, I propose a way out of this difficult situation - pickle the radishes for the winter. This will be the third recipe in this article. And this time we will use garlic and some herbs.
What you will need:
- Radish – 250 g.
- Water – 300 ml.
- Sugar - a teaspoon.
- Salt - half a teaspoon.
- Dill greens - to taste.
- Vinegar 9% - tablespoon.
- Black peppercorns – 5 pcs.
- Onion - half a head.
- Garlic - a couple of cloves.
The indicated amount of ingredients is calculated for one 500 ml jar. If you have never prepared radish preparations for the winter before, it is better to try it first. And then prepare for future use.
How to cook
Wash the radishes and cut into small slices.
If the radish is small, then you don’t have to cut it or cut it lengthwise into 2 parts.
Peel the onion and cut into half rings.
Cut the garlic into halves.
Sterilize a jar of suitable volume. Lay out the radish rings, adding pepper and dill from time to time. You should not tamp too hard. Place chopped onion and garlic on top.
Fill the filled jar with boiling water and cover with a lid. The radishes should be left in this position for 10 minutes.
When the time is up, pour the water from the jar into a saucepan, put it on the fire, and boil again. Add salt, sugar and bite.
If the water in the jar was pink, now it will turn purple. There is no need to be afraid of this.
Pour the prepared marinade into a jar and seal with a lid. Turn over and wrap in a warm blanket. Leave until completely cool.
You can store pickled radish slices with garlic in the refrigerator, or at room temperature. It is recommended to take a sample no earlier than after 5 days.
Marinated with hot pepper and mustard
A very interesting recipe that preserves the bitterness of the radishes. He also has a rather unconventional method of preparing the marinade. Honestly, this is my favorite option.
Ingredients:
- Radish – 1 kg
- Dried hot pepper - 1 piece per jar
- Garlic - 2-3 cloves
- Black peppercorns 3-7 pcs
- Bay leaf - 1 per jar (0.5-0.7)
- Mustard seed
- Allspice, coriander, clove seed, dill - optional
for 0.5 liters of marinade (1 liter jar at the outlet)
- 0.5 l water
- Sugar - 3 tsp
- Salt - 2 tsp
- Vinegar 9% – 50 ml
The indicated ingredients are enough for 1 three-liter jar or 6 half-liter jars. The amount of ingredients for the marinade must be increased accordingly. For example, for a 3 liter jar you will need 1.5 liters of water, 9 tsp. sugar and so on.
Preparation:
1. It is recommended to cook in 0.5 or 0.7 liter jars so that the opened product does not stagnate.
We take clean jars that have been spilled with boiling water and at the bottom of each of them we put 1 piece of bay leaf, one hot pepper, a couple of allspice peas and 4-6 pieces of black peppercorns.
Add 0.5 tsp there. coriander and the same amount of mustard seeds (this will make the radishes crispy), 2-3 cloves of garlic and a sprig of dill.
2. Then fill the jars with radishes, cut into quarters.
3. Now an important point: boil water in a separate pan and, when it boils, pour it into the prepared jars. Cover them with lids and wait 10-15 minutes until the jars cool to room temperature.
This is the first fill. You need to boil about 2.5 liters of water. If there is any leftover after filling the jars, you can simply pour it out.
4. When the jars have cooled, carefully pour the liquid back into the empty pan. This will be our base marinade.
Notice that the water has turned pink and the radish skin has lightened. That's how it should be.
5. Place the base marinade on the stove again, bring to a boil over medium heat, then add sugar and salt, stir, wait for it to boil again and remove from heat. Add vinegar and stir.
After this, pour the marinade back into the jars and roll them up. Ready.
Cool under a towel and then store in a cool place.
Whole pickled radishes - prepare a delicious snack at home
If in previous recipes we cut this root vegetable into slices or rings, now we will pickle the whole radish. It is important to remember that it will take longer to soak in the marinade, so you should try the preparation no earlier than after a couple of weeks.
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What you will need:
- Fresh radish – 1 kg.
- Table vinegar 9% - 150 ml.
- Vegetable oil – 2 tablespoons.
- Ground black pepper – 2 teaspoons.
- Ground green pepper - teaspoon.
- Salt – 2 tablespoons.
- Sugar – 150 g.
- Water – 1.5 liters.
We will marinate whole radishes with sterilization, which means they will be stored at room temperature. It is better to take small jars, otherwise, after opening, the workpiece will have to be stored in the refrigerator for a long time.
How to cook
Wash the radishes very well, cut off the tops and tails. After this, rinse again under running water. Dry on a towel, and then be sure to pierce each root vegetable in several places with a toothpick.
Now we begin to prepare the marinade. Pour water into the pan, which is one and a half liters, pour in vinegar, add sugar, add vegetable oil, salt and pepper. Place the pan on the fire and bring to a boil.
Two minutes after boiling, add radishes to this marinade and cook for at least 3 minutes. Then remove it onto a plate using a slotted spoon. Let the marinade cool for now.
Rinse the jars well and sterilize. Then place the boiled radishes in them. But not too tight.
Fill the jars with marinade and cover with lids. Place in a saucepan with a thick cloth at the bottom, fill the jars to ¾ of the height with water, bring the water to a boil and sterilize for 20 minutes.
Remove the sterile jars from the water, screw on the lids and leave to cool under a warm blanket or blanket. Wait until it cools completely and store in a pantry or cellar.
How to preserve jars correctly
To extend the shelf life of canned goods and preserve their taste, it is important to follow standard recommendations on how to properly preserve radishes for the winter:
- Choose root vegetables of the same size, fresh, without signs of spoilage, and elastic to the touch.
- Wash the radishes thoroughly before cooking. To remove dried dirt, soak root vegetables in cold water for half an hour.
- Prepare jars and lids. Inspect the dishes for damage. Cans with chips should not be used. The lids must be straight and not bent.
- To check the jar for leaks, fill it with water and shake. If the water does not pour out, it means the jar is closed tightly.
- Wash the jars thoroughly with soda or mustard powder to remove germs. It is better to use a new sterile sponge.
- Sterilize jars and lids in a convenient way. The best option is an oven. Quite a lot of cans can be placed at one time. You can put the lids on right away.
- Place vegetables in dry jars. Can be filled up to the hanger or under the lid. The last option is better, since the less air, the lower the likelihood of oxidation and fermentation.
- After sealing the jar, turn it upside down and see if the contents leak out.
- The workpieces should cool gradually. To do this, turn the jars upside down, wrap them in a warm blanket, and leave for 1-2 days.
Store the workpieces in a cool, dark, well-ventilated area. The ideal option is a cellar. Some preparations can be stored in the refrigerator.
For reference. The shelf life of the preserved product is 24 months. But it is better to eat the preparations before the next harvest season.
Workpieces with and without sterilization
Sterilization of jars is carried out thermally in order to destroy microbes, bacteria, and spores. Thanks to this process, the workpieces are better preserved, the likelihood of oxidation and mold formation is practically reduced to zero.
How to properly sterilize jars with blanks:
- Place a special device in a saucepan with a wide bottom for fixing jars during sterilization or cover with a towel (other fabric) folded in several layers.
- Carefully place the hot filled jars into the pan. You can also put matter between them. Cover with lids, but do not tighten.
- Pour hot water into the pan up to the hangers of the jars.
- After boiling, sterilize half-liter jars for 7-10 minutes and liter jars for 10-20 minutes.
- Next, remove the hot jars from the water and seal them.
If the recipe does not provide for sterilization, then be sure to fill the jars with boiling brine and immediately close them with metal lids using a seaming wrench or screw caps. Jars and lids must be pre-sterilized.
Cooking pickled radishes in vinegar sauce with instant honey
If you love radishes and are ready to experiment in the kitchen, then feel free to choose this simple and very tasty recipe for preparing the vegetable in a delicious honey-vinegar sauce. And the appetizing and very tasty preparation will allow you to enjoy the excellent taste and aroma of a seemingly familiar vegetable.
What you will need:
- Fresh radishes – 10 pcs.
- Onion, preferably red - half a head.
- Water – 200 ml.
- Wine vinegar – 100 ml.
- Apple cider vinegar – 100 ml.
- Salt - half a teaspoon.
- Honey - a tablespoon.
- Garlic – 1 clove.
- Peppercorns – 3 pcs.
This radish recipe does not require long-term storage. Ideally, the product will be stored in the refrigerator and used in the first couple of weeks after preparation.
How to cook
Wash the radishes, cut off the tops and tails and rinse again. Cut into thin slices.
Peel the onion and cut into thin slices.
Now we begin to prepare the filling. Pour water into a saucepan, add vinegar, add chopped garlic, add honey, salt and pepper. Place on the stove and bring to a boil.
After boiling, cook the marinade over low heat for about 5 minutes.
Rinse and sterilize jars. Do the same with the lids.
Place the radishes in the prepared jar, topping them with onions. Pour hot filling and seal tightly with lid.
Leave to cool at room temperature and then put in the refrigerator. These radishes can be used as a dish on their own, as well as for salads or sandwiches.
Features of storing workpieces
Winter preparations can be stored for 1–2 years in a temperature range from –1°С to +10°С, not too high humidity, and absence of sunlight. The higher the temperature indicators, the shorter the storage duration of the preservation will be.
The best places to store seams are a basement, cellar, closed balcony, or unheated loggia. Products that are prepared in full compliance with canning technology, including sterilization, can be stored indoors - in the pantry, on the mezzanine, in kitchen cabinets.
Now you know how to cook radishes to enjoy this tasty and healthy vegetable, replenishing your body with valuable elements during the winter period. You can use ready-made recipes that tell you in detail how to salt a vegetable, or supplement them with ingredients to your liking. The main thing is to select high-quality fruits and strictly follow the canning technology.
Instant spicy pickled radish without sterilization
Radishes are an excellent vegetable for preparing not only a tasty and healthy salad, but also for preparing for the winter. Radishes prepared according to this recipe are stored in a cold cellar or refrigerator. And it perfectly diversifies the usual menu, because it goes well with almost all dishes.
What you will need:
- radishes – 350 g.
- chili pepper – ½ pod.
- garlic – 2 cloves.
- thyme - several sprigs.
- salt – 1 teaspoon.
- sugar – 1 tbsp. spoon.
- apple cider vinegar – 50 ml.
- dried cayenne pepper - ½ pod.
- mustard beans - ½ teaspoon.
- allspice beans - several pieces.
- black pepper beans - to taste.
- bay leaf – 1 pc.
- water – 1 glass (250 ml).
For pickling, it is ideal to prepare jars with a volume of no more than 500 ml. But if you wish, you can take a smaller jar.
How to cook
For harvesting, we need radishes that are firm, without damage, and not limp. We cut off his tops and wash them under running water several times. Trim petioles and tails. Cut into thin circles.
Peel the garlic and chop finely.
Peel the chili from seeds and chop finely.
If you like a spicier taste, you can leave the seeds.
Now let's prepare the marinade. Pour water into the pan. Add salt and sugar, bay leaf, mustard, black and allspice and cayenne pepper. Place on fire and bring to a boil. Boil for 5 minutes, remove the pan from the heat and pour in the vinegar. Mix everything well.
Rinse the jar well and sterilize it. Do the same with the lid. Place thyme in the bottom of the jar and place radishes on top. Alternate it with garlic and chili pepper.
Fill the jars with marinade, roll up the lids, turn them upside down and wrap them in a blanket. Leave to cool completely and store in the refrigerator.
Lightly salted radish
Such radishes can be prepared both for the table and for the winter.
Ingredients:
- Sugar – 1 tbsp. l.
- Vinegar – 2 tbsp. l.
- Salt – 10 g
- Radish – 200-250 g
Preparation:
Cut off the radishes' tails and heads. Cut into 4 parts. Mix radishes with 40 g of vinegar, 40 g of boiled water, a spoonful of sugar and salt. Mix well. After 5 minutes, you need to mix everything again. And put it in the refrigerator for a day. You can eat the salad or roll it into sterilized jars.
Bon appetit.
Marinate radishes with basil - a simple recipe for preparing them for the winter
This will be the last recipe for pickling radishes for the winter in our selection. For flavor we will add basil here. And when the radishes are fully cooked, they become an ideal appetizer for hot potatoes, as well as for use in salads.
What you will need:
- radishes – 600 g.
- water – 2 and 1/3 cups.
- vinegar 9% - 2/3 cup.
- sugar – 6 tbsp. spoons
- salt – 1 tbsp. spoon.
- allspice – 3-4 grains in each 500 ml jar.
- basil – 2-3 leaves in each 500 ml jar.
It is better not to take a larger jar for this preparation. But you can choose a smaller one. Especially if you want to prolong the pleasure or you decide to please your family and friends with an unusual preparation.
Radish and zucchini salad
Not everyone will like this salad. However, zucchini connoisseurs or simply those who maintain a healthy diet in winter will love this salad.
Ingredients:
- Zucchini - 1 pc.
- Radish – 0.5 kg
- Bay leaf
- Salt - to taste
- Sugar - to taste
- Garlic – 3 cloves
- Allspice – 3 peas.
Preparation:
For a liter of water, you usually need 2 tablespoons of sugar and 1 tablespoon of salt. However, you can reduce the amount of sugar. Then put the pepper and bay leaf into the water and put it on the fire to boil. Meanwhile, wash the radishes and zucchini. You can cut the radishes, but cut the zucchini into circles. As soon as the water boils, put the radishes there for 5 minutes, then 50 ml of vinegar. Leave for another 5 minutes and pour into a jar where there are already zucchini mugs.
Let's roll up.
Bon appetit.
Preparing the salad
- Cut the tomatoes into half rings, radishes into rings, bell peppers into strips, and carrots into cubes. Mix everything in one bowl, you don’t have to worry about the tomatoes, you just need to get juice from them.
- Add the prescribed amount of sugar, salt, oil, vinegar, and red pepper to the vegetables. Mix everything again, cover with cellophane, let the juice flow for an hour.
- First, place the vegetables in clean jars, then pour the resulting brine into the jars. If there is not enough juice, you can add vegetable oil.
- Place a towel in the pan, place the jars on it, fill with water so that it does not reach the necks (when boiling, it can get into the jars). A towel is a must, without it the jars may burst.
- Cover (not close, just cover) the jars with lids, turn on the gas. Sterilize after boiling water for 20 minutes.
- Next, take out the jars, close the lids, wipe off the water, and place them upside down. Cover with a blanket, after a day you can put it away.
What varieties of radishes are suitable for canning?
You can harvest radishes of any variety for the winter, but the final product will differ significantly in taste and hardness. So tender, young fruits, having absorbed a large amount of marinade, become tough and tasteless. Therefore, it is recommended to choose medium-ripe vegetables for pickling. Their flesh is already juicy enough, dense so as not to absorb large amounts of preservatives, but at the same time tender and tasty. It is better not to use early varieties for canning for the winter. They ripen quickly, but do not have a long shelf life, and their taste is worse.
Radish Rudolph
Experienced housewives advise preparing the following “radish” varieties:
- Lightning F1.
- Rudolf.
- Rondar F1.
- French.
- Askania.
- Zlata.
- Cherriet.
- Red giant.
- Camelot.
- Alex.
If you don’t have such varieties on hand, or you like other varieties to your taste, you can safely preserve your favorite radishes for the winter and use trial and error to see what happens.
