Who does not like fresh radishes, during the season of this vegetable, try to close various salads and snacks as much as possible. Fresh radish is not a vegetable that you can crunch on endlessly, unless, of course, you are related to beavers, and you just need to sharpen your teeth on a radish. But canned radishes are a completely different matter.

In a word, an appetizer “for beer and vodka”, as our men say. If they gather in a company of 5-6 people, then they can gobble up a whole liter jar of radishes for cards, conversations and barbecue, and not notice when it became empty. Friends, seeing a radish on the New Year's table, groan and immediately sweep everything away!

Canned radishes are a great snack that can crunch all winter. The taste of such a radish comes out spicy-sour. An appetizer, at least a bite, at least as an additional side dish to the main course for dinner. It can be added to various salads, eat just like that. From canning, the natural bitterness of the radish is lost, and it will also soften. Canned radish brine is bad, I don’t advise sniffing or sniffing, the smell is unpleasant, but this does not apply to canned radish itself.

The benefits of canned radishes are not only that you can make a radish snack for the whole year, but you can also preserve radishes with dry and tough skins. Now, the overripe radish does not need to be thrown away, roll it up and enjoy its new taste in winter!

Recipe number-1

Ingredients per liter jar:

1. Radishes (tightly packed)
2. Onion - 1 pc. (small),
3. Garlic - 2-3 cloves (cut)
4. Black pepper (peas) - 6 pcs.,
5. Laurel. sheet - 1 pc.,
6. Hot red pepper - to taste (depending on how hot you like it)
7. Salt - 1 tsp. a spoon,
8. Sugar - 2 tsp. lol.,
9. Vinegar - 2 table. lol.,

Cooking:

Wash the radish, cut off the ends, cut the large one in half (I set aside the large one and cut it into one jar). Put spices on the bottom of the jar: onion, garlic, black pepper (peas), lavrushka, hot red pepper, dill flower. Place the radishes tightly in jars and pour boiling water over them for 5-6 minutes. Drain the water (marinade) from the jars (crimson color) into the pan and boil again. While the marinade boils, pour salt and sugar into the jars, pour in the vinegar and cover with lids until the marinade boils. Pour boiling marinade (when boiled, it becomes almost black, but when cooled and “reacts” with vinegar, the marinade will turn pink) jars, roll up, And under the “fur coat” until the morning.

You can eat after 2-3 days, but it is better to infuse for a month. The difference in taste is striking.

Recipe number-2

Ingredients:

1. Radish - 1.5 kg;
2. Peppercorns, dill, bay leaf, salt - to taste;
3. Water - 1 l;
4. Rust. Oil - 15 tablespoons;
5. Vinegar 6% - half a glass;
6. Capsicum - 2 pcs.;

Cooking:

Finely chop the dill, then the radish in centimeter circles

and mix it with dill.

Okay, until splashing, heat the vegetable oil, then cool it. To make the radish for the winter have a more pronounced taste, add hot capsicum to it. Finely chop it and pour it into boiling water, lightly salted, and then boil for ten minutes.

Cool down. Add 6% vinegar. Sterilize jars. Pour chilled vegetable oil into jars, add radishes and herbs and pour marinade over. Roll up.

We boil the jars for half an hour. We take out, now the radish is ready for the winter.

Recipe number-3

This year, for the first time, I decided to try pickling radishes for the winter in jars. And I was not disappointed with the recipe. Canned radish turned out slightly sour and crispy.

For canning, you can use any radish, even a sluggish one makes an excellent preparation.

Products for canning radishes:

1. Radishes - 1.5 kg.
2. Canning jars - 5 pieces of 0.5 liters
3. Parsley - 1 bunch
4. Vegetable oil - 15 tablespoons
5. Bay leaf
6. Black allspice peas

For marinade:

1. Water - 1 liter
2. Salt - 4 teaspoons
3. Vinegar 6% - 100 ml.
4. Hot peppers - 1 pod

Cooking:

My bunch of parsley and finely chop. My radish, cut off the tails and cut into circles, 1 centimeter thick. Mix parsley and radish. We heat vegetable oil to a heat, and then cool it.

Pour salt and bitter pepper, finely chopped, into boiling water. Boil this mixture for 10 minutes. Then cool and pour in the vinegar.

We sterilize the jars, pour 3 tablespoons of vegetable oil into each, put the radishes and herbs, pour the marinade. Set to sterilize for 12-20 minutes. At the end of sterilization, roll up the lids.

Recipe number-4

You will need:

Autumn radishes

for the marinade (per 1 liter of water):

1. 50 g granulated sugar
2. 1 chopped celery stalk
3. 20-30 g vinegar essence
4. 30 g salt

Cooking:

1. For canning, select a dense radish of bright color (usually it is a radish of autumn varieties).
2. Rinse the radishes thoroughly, cut off the petioles.
3. Blanch the radishes for 2-3 minutes, put in scalded half-liter jars.
4. For the marinade, boil water with granulated sugar, vinegar essence, celery and salt.
5. Pour radishes in jars with boiling marinade. Sterilize for 30 minutes, seal, cover and leave to cool.

Option: cut the radish into circles 1.5 cm thick. Chop the parsley and green onion and mix with the radish. In addition to green, you can add chopped onion rings. Pour preheated sunflower oil into the bottom of the sterilized jars (3 tablespoons in each half-liter jar), then place the vegetable mixture tightly.

Recipe number-5

canned radish salad

Compound:

1. Radishes - 3.1 kg
2. Green onions - 800 g
3. Parsley - 90 g
4. Salt - 80 g
5. Vinegar 6% - 20 g (replaced with pure redcurrant juice)
6. Hot pepper - 200 g
7. Sunflower oil - 300 g

Cooking:

Prepare 10 canning jars with a capacity of 0.5 liters.

Choose fresh, beautiful radishes without blemishes. Wash, peel, cut into slices. Mix in a saucepan with finely chopped onion and parsley.

Heat water in an enamel pan, add salt, hot pepper, boil for 10 minutes, cool to 60-70 degrees, add table vinegar.

Heat sunflower oil to 130 degrees for 10-12 minutes, cool.

Pour warmed oil (3 tablespoons per jar) into the bottom of the jars prepared for preservation, put the vegetable mixture, pour in the filling. Cover jars with lids, sterilize for 15-20 minutes. Store preservation in a dark and cool place.

Recipe number-6

A simple recipe for canned radish is as follows:

1. Wash the radishes and dill. Dry with paper towel. Finely chop the dill. Radishes can be preserved in voices, halves or cut into circles (about one centimeter each). In any case, the tails and tops must be cut off.

2. In a bowl, mix the radishes and dill.
3. Heat vegetable oil until hot, then set aside to cool.
4. Put the pan on the stove, bring to a boil and salt, add the washed and finely chopped (you may not cut it, especially if you can preserve the radish whole or in halves) hot pepper. Boil for 10 minutes.
5. After the mixture boils, cool it and then pour in the vinegar.
6. Pour three tablespoons of vegetable oil into sterilized dry jars, put radishes with herbs and pour hot marinade.
7. Sterilize the jars for 12-20 minutes and roll up with boiled lids.

Canned radish is ready!

Recipe number-7

We will need:

1. We use one and a half kilograms of radishes. The prepared portion is designed for five half-liter jars.
2. Green onions - 400 gr. (can be closed without onions), but add bay leaf and black peppercorns
3. bunch of parsley
4. Vegetable oil - 15 tablespoons

Marinade:

1. For 1 liter of water:
2. 4 teaspoons salt
3. 100 ml. 6th vinegar
4. Hot pepper one pod

Cooking:

Finely chop the onion and herbs. Slice the radish into 1cm rounds. Mix radishes and herbs. Perekalit and cool the vegetable oil. Pour salt and finely chopped pepper into boiling water and boil for ten minutes. Then cool and add vinegar. Sterilize the jars, pour 3 tablespoons of oil into each, put the radish with herbs, pour the marinade. Put to sterilize for 15-20 minutes, then roll up the lids.

Recipe number-8

Ingredients

1. Radishes - 1.5 kilograms
2. Black peppercorns - to taste
3. Dill - 1 bunch
4. Vegetable oil (sunflower) - 15 tablespoons
5. Bay leaf - to taste
6. Water - 1 l
7. Vinegar 6% - 100 grams
8. Salt - 4 teaspoons
9. Hot peppers - 1 piece

Cooking

1. Finely chop a bunch of dill.
2. Cut the radishes into circles (the thickness of each is about 1 cm), and then mix it with dill.
3. We heat the vegetable oil to a heat, and then cool it.
4. Finely chop the hot pepper and pour it into boiling salted water, and then boil this mixture for 10 minutes.
5. Pour vinegar into the chilled mixture.
6. Pour vegetable oil into sterilized jars (3 tablespoons each), spread greens and radishes, then pour marinade over.
7. Sterilize for 20 minutes.
8. Canned radish for the winter is ready.

Try to cook canned radishes for the winter and at any time you will have a wonderful radish snack on hand.

I present to your attention a recipe for a delicious and fragrant radish salad for the winter. Yes, it will be a salad of ordinary radish, which is so abundant in spring. It's time, until the harvest of cucumbers and tomatoes has ripened, to start harvesting. The advantage of such a salad is that it can be prepared not only from young and juicy radishes. You can use radish for salad, which has already dried up a little and its peel is quite dense. But it is best to prepare a salad from a young small radish, with which the salad will look prettier. We advise you to preserve the salad in small jars, maximum 500 ml. For harvesting, we need carrots, which are better to take young and green onions. Salad is obtained with bright saturated colors. Apple cider vinegar, which we use as a preservative, will not interrupt the delicate taste of radishes, opening a jar in autumn or winter you will feel the breath of spring along with our light salad. You will lick your fingers, together with boiled potatoes you get an excellent combination.

Ingredients for 1 can of 500 ml:

• radish 400 g;
• carrots 1 pc.;
• parsley 2 sprigs;
• dill 2 sprigs;
• green onions 2 pcs.;
• allspice peas 3 pcs.;
• a pinch of coriander or cloves;
• vegetable oil 30 ml;
• sugar 2 tsp;
• salt 2 tsp;
• water 100 ml;
• apple cider vinegar 3 tbsp. l.

Cooking

Rinse all prepared radishes for salad, make sure that there is no dirt left, remove the ponytails.


The required amount of vegetable oil is calcined on fire and cooled to room temperature.


Chop the radishes into thin slices, transfer to a bowl.


Send thinly sliced ​​carrots to the radish. We cut the carrots in the same way as the radish in circles, it is better to use young and bright carrots.


Rinse the fragrant greens and finely chop, add to the radish. You can use celery greens or whatever you like.

Add allspice and a pinch of coriander (cloves) to the mixed salad, add sugar and salt. Bay leaf, fennel seeds, star anise will also well emphasize the taste of lettuce. Mix the salad thoroughly.


Pour prepared vegetable oil and radish salad into a sterilized jar, compact with a spoon. Pour boiled water and vinegar into a jar of salad.


Put a jar of salad in a pot of cold water, cover with a lid. It will take 20 minutes to sterilize such a salad. Then take out the jar and carefully tighten the lid. Keep the salad upside down and under a towel until it cools completely.

Radishes for the winter in jars, in principle, are not capricious. Remove damaged areas and wash thoroughly. Just to make it elastic and crispy, choose young fruits, ripe after they stand, they will become soft and almost tasteless.

First you need to prepare all the ingredients. Peel and rinse the garlic. Review the radishes, removing damaged fruits, rinse, cut off the tails and tops. Wash and dry greens.

Wash jars thoroughly. It is only advisable to use baking soda for this, and not modern dishwashing detergents. The glass after them, of course, already creaks, but this does not guarantee the complete removal of bacteria, and even according to the rules, after using such household chemicals, it is necessary to rinse the dishes for at least half an hour.

For greater confidence that the jars will stand perfectly, it does not hurt to sterilize them. Do not be afraid of this item. It is enough to hold each jar over the steam, put it in a preheated oven, or just put it in the sun for half an hour.

In each jar you need to put a little dill, radishes and garlic on top of it. It works well if you lay out everything in layers.





It's time for the marinade. You need to boil water, put lavrushka, salt, sugar and pepper, bring everything together to a boil.


Pour in the vinegar and immediately pour the radishes in jars with the prepared marinade.


Roll up, turn over and leave for a day warm.


After that, you can transfer to a cool place for storage.
Whole pickled radish for the winter is rarely done, except that only the fruits are young and up to 3 cm in length. It is much more convenient to open a jar with a ready-made salad, season with vegetable oil and serve.




This recipe is a classic. Already based on it, several other options have appeared, which I propose below.

Radish for the winter with citric acid

This recipe will require sterilization of the finished product.
Ingredients:

• 1 kg of radish;
• fresh greens;
• liter of water;
• 1.5 table. spoons of sugar;
• a spoonful of salt;
• 2-3 gr. citric acid;
• allspice peas;
• laurel sheet.

Rinse the radishes, peel, cut into circles, but not very thin. Cut the greens, mix everything, add a pinch of citric acid. Let the salad stand for a couple of minutes, then put it in jars along with the juice that has stood out, pour over the marinade. If the radish is juicy, there can be quite a lot of liquid, then it is advisable to sterilize the jars of salad. Half-liter 5 minutes after boiling, and liter 7-8. Do not overdo it, otherwise the radish will not crunch.

Pickled radish in Korean for the winter

It is prepared in several ways, I offer the best option.

You will need the following ingredients:

• radish circles tightly packed in a liter jar;
• a couple of cloves of garlic;
• half a teaspoon of red ground pepper (less possible);
• 6 pieces of peppercorns;
• chayn. a spoonful of salt;
• 1.5 teaspoons spoons of sugar;
• 1, 5 table spoons of salt 9% vinegar.

This method is very reminiscent of the rolls of tomatoes and cucumbers familiar to many. The first time a jar of radishes is poured with boiling water. Merges after 5-10 minutes. The liquid is brought to a boil and poured back into the jar. For the third time, all other ingredients are added to the drained water. All together brought to a boil and poured into a jar. It remains only to roll up the lids and remove the blank for a day in heat, and then rearrange it in a cool place for storage.

Many are interested in whether it is possible to pickle radishes for the winter with other vegetables. Of course, and it is the Korean salad that is an excellent confirmation of this. It is very easy to cook it. Buy a Korean-style carrot seasoning and prepare the salad according to the instructions on the package. Only if there is a proportion for 1 kg of carrots, reduce the amount of this vegetable to 600 g, and take half a kilo of radishes or the same amount as carrots. It is better to grate everything, season with seasoning, add the required amount of vinegar and oil, arrange in jars, sterilize for 5-10 minutes and roll up. Only use unscented oil. So, when you open it, it will be tastier.

The day before Christmas, the Mexican state of Oaxaca celebrates the Noche de Rábanos, which translates as Night of the Radish. A mass of participants from all over the area gather in the square and present to the audience scenes from the history of the country, Mexican legends, Christmas stories and sketches of rural life, made from huge fresh root vegetables.

The history of the unusual celebration, called, as they say, to popularize the garden culture among the local population, has been going on for two centuries. It is quite possible that this was the case, but the radish brought to the American continent back in the 16th century grows to gigantic sizes on fertile Mexican soil. Therefore, it is impossible to exclude the version that, while harvesting abundant crops of this early vegetable, the peasants of Mexico simply did not know how to store radishes, so they came up with the idea of ​​​​making sculptures from root crops and demonstrating their creativity to neighbors.

In Russian gardens, radish grows much more modest in size than in Mexico, but domestic gardeners are also familiar with the problem of saving the harvest, which is complicated by the fact that, for all its usefulness and productivity, the vegetable does not tolerate heat treatment, and it is not always possible to keep it fresh.

How to keep radishes fresh for the winter and not lose the grown crop?

Radish harvested from the garden at room temperature loses its juiciness after a few hours.

First, the foliage withers, and then the roots. In a cellar or refrigerator, a similar thing happens - moisture leaves the roots, but somewhat more slowly. It is interesting that early root crops, more juicy and small, are stored almost two times less than radishes of late varieties.

For harvesting for the future, it is better to take large, dense root crops that wither more slowly.

In order for the radishes intended for long-term storage to be as juicy as possible, the beds are watered abundantly in the evening, and in the early morning, before the sun has time to warm the air and soil, they are removed, immediately cutting off the tops and leaving petioles 3–4 cm long. which is kept fresh for the winter is not removed.

How to store radishes in the refrigerator?

If the root crops are to be stored in a household refrigerator, they are washed, dried thoroughly and laid out in bags or containers. Do not close the containers tightly, as the resulting condensate can cause mold to develop. To absorb moisture inside the bag, you can lay napkins that will have to be changed regularly.

How to store radishes, if losing moisture, it loses its main advantage - juiciness? Water itself can help slow down the loss of moisture in radishes. To do this, the roots, washed, without tails and tops, are placed in clean glass jars and poured with boiled water, so that the radish was completely covered with a layer of liquid. Then the container is closed and placed in the refrigerator. Salt or a little vinegar can be added to the water as a preservative. From time to time, it is better to inspect, rinse, and change the water.

The maximum shelf life of early varieties is 1.5-2 weeks, and mid-season and late - from 1 to 1.5 months.

How to keep fresh radishes in the basement for the winter?

But in basements and cellars, where the temperature is maintained at 2–3 ° C and the air humidity is 85–90%, the autumn harvested radish survives the winter, remaining almost fresh and juicy, like in a garden. It is possible to store radishes, like other root crops, only if there is good ventilation and the absence of rodents and fungus in the storage.

Before storing fresh radishes, root crops extracted from the ground:

• dry a little, after cutting off the tops and roots;
• carefully free from excess soil;
• inspect and select strong vegetables without damage and signs of disease;
• they are placed in disinfected, dry, clean boxes, pouring in layers of barely wet sand.

Subject to the storage rules, periodic inspections of root crops and sampling of dried or rotten radishes, it is stored until January or even until mid-February.

Not only the appearance of the radish remains practically unchanged, but also its vitamin and mineral composition.

Is it possible to freeze radishes for the winter?

What cannot be said when some gardeners attempt to freeze radishes for the winter. The moisture contained in the roots, when exposed to temperatures from -18 to -24 ° C, turns into ice crystals that tear tissue cells. As a result, radish thawed for consumption loses its elasticity, moisture drains, and a shapeless lump, devoid of taste and other properties, remains in the plate.

The only way to freeze radishes for the winter and not lose their benefits is by low-temperature freezing in industrial conditions.

Peeled and chopped root crops are blown with air at a temperature of about -40 ° C for 8-10 minutes. At the same time, moisture does not have time to harm the tissues of the root crop, and part of it simply evaporates from the surface. Unfortunately, such a freezing of radishes for the winter at home is impossible. But there are other ways to enjoy juicy root crops with a sweetish-spicy taste in the cold season.

Marinade as a way to keep radishes fresh for the winter

In Eastern countries, pickled radish is a traditional and highly respected snack. Radishes are preserved in Mexico and in many European countries. The simplest marinade consists of 1 cup of water, 1 cup of table vinegar, 1/2 cup of sugar, and 1 teaspoon of salt. Washed root vegetables:

• cut into slices, circles or notched on one side to make it look like a bud;
• put in banks;
• pour marinade;
• sterilized and capped.

The composition of the marinade may vary. If you replace part of the salt with soy vinegar, add ginger and spices, you can get a Japanese-style snack. Pepper and tomato marinade will make the dish South American, while rosemary, black pepper and pearl onion slices will turn it into an exquisite French aperitif.

If it is not possible to keep radishes fresh for the winter, then you can store such home-made canned food in the refrigerator or basement for much longer than 2 to 3 months. And since the pieces of radish are small, you can try the workpiece in a day.

How to store radishes: chips and a Japanese treat

In Japan, a radish-related crop, daikon, is shredded and dried to produce long white-yellow strips of sweet-spicy flavor called kiriboshi. If a crop of white large root crops ripens in the beds, then the question of how to save radishes for the winter disappears.

Thoroughly washed radishes:

• cut into long strips, about 0.5 cm thick;
• blanch for no longer than a minute in boiling salted water;
• laid out on a wire rack and dried;
• placed in an oven and dried at 55–60 °C.

Similarly, chips are made from brightly colored radishes, which can be slightly salted or sprinkled with spices before drying, when the root slices are still wet. Store dried radishes in sealed glass jars or double paper bags. The result is an original snack, the question of how to store radishes will no longer be a problem, and the grown crop will not be lost.

Pickled radish - video

Radishes are rarely harvested, it is difficult to harvest for a long time. Frozen fruits lose their shape and texture after thawing. But you can try to preserve the pulp, the best way is salting. The pulp is juicy, crispy and aromatic.

Salting radishes is quite simple, like, but it is worth considering the amount of spices to make the mixture tasty. Of course, with an excess amount of salt, it will be possible to rinse the pulp with water. Moreover, with a large amount of salt, the mass will be better stored. Green onions give the mass an aroma and an interesting appearance.

Required Ingredients:

• Fresh radish - 1 kilogram;
• Green onions - 1-2 bunches;
• Hot red pepper - 1-2 pods;
• Garlic - 3-4 cloves;
• Salt - 300-500 grams.

Recipe for salting radishes for the winter:

1. The fruits must be thoroughly washed, the tops can not be cut off, but also salted. Tails must be cut off. If the fruits are large, then it is necessary to cut them into halves or quarters;
2. Peel the garlic, also peel the pepper, remove the seeds. If you need to prepare a sufficiently spicy mixture, then you can not clean the seeds, but use them in the workpiece. Grind garlic and pepper together until smooth. It is best to grind the pulp through a meat grinder, so the mass will turn out to be homogeneous and soak the fruits more;
3. Green onions must be washed well, cut with a sharp knife not very finely;
4. The fruits should be transferred to a separate container, add a mixture of pepper and garlic, as well as a measured amount of coarse salt, grind everything well. Importantly, the pulp should be completely covered with the mixture;
5. Add green onions and stir;
6. The mass should be infused for 30 minutes, it should release juice;
7. After that, you can transfer the mass into prepared jars, tamp well and roll up the lids;
8. In order for the workpiece to continue the salting process, it is necessary to leave it in the room for three days, then you can remove it for long-term storage in a cool place.

Recipe for salted radish with spices

Radish is a vegetable that can be grown for a short time, only at a certain time. But there is an opportunity to properly prepare it so that the mass is both tasty and retains all the useful properties. As a complement to the taste, you can use your favorite seasonings, which will give the mass an even more seductive taste and aroma.

Required Ingredients:

• Radishes - 15-20 pieces;
• Garlic - 3-4 cloves;
• Allspice - 20 peas;
• Bay leaf - 1 piece;
• Salt - 2 tablespoons;
• Water - 1 liter.

How to salt a radish with spices:

1. Rinse the fruits well, remove the leaves and tails, cut the pulp into thin circles;
2. Peel the garlic well, you can cut it into several pieces, or you can leave it whole;
3. Jars for salting must first be prepared, that is, washed, sterilized by a convenient method and dried;
4. In the container, you must first put the garlic, bay leaf and peppercorns;
5. In a separate container, it is necessary to boil the brine, it will contain the pulp throughout the entire shelf life. For him, dissolve the right amount of salt in boiling water. The amount of salt can be changed independently, depending on taste preferences;
6. On spices, you can spread the chopped pulp;
7. We fill the container with prepared saline and cover with lids;
8. The blanks should remain in a warm place for two weeks, then they can be closed tightly with lids and sent for storage.

How to salt a radish a simple recipe

This recipe for salted radishes will appeal to those who do not like to mess around with cooking. And also it can be recommended in the case when there is absolutely no time for long cooking, sterilization and other activities. Such a preparation can be prepared right at their summer cottage. And the amount of ingredients can be changed to your liking.

Required Ingredients:

• Fresh radish - 1-2 kilograms;
• Green onions - 1 bunch;
• Garlic - 1 head;
• Hot pepper - 1 pod;
• Salt - 200-500 grams.

A simple recipe for pickling radishes:

1. Rinse the fruits well, cut off the tails. The tops can not be cut off, but also used in the workpiece. But this applies to individual taste, you can prepare one pulp. The fruits must be cut into convenient pieces, that is, this blank can be used as a salad, so large pieces will be out of place;
2. Rinse the onion well and chop it to an arbitrary size, the main thing is to cut it into not very large pieces;
3. Peel the garlic and cut into thin slices. You can use a garlic press and pass the pulp through it, then the garlic will feel good in the dressing;
4. Peel and finely chop the hot pepper, you can use a fine grater;
5. Mix the chopped mass with spices, knead and leave at room temperature for about 30-60 minutes;
6. Then you can tamp the mass into prepared containers and roll up the lids;
7. The workpiece is well stored in a cool room.

salted radish

Radishes are great for making green salads, they have a savory taste, but do not stand out too much from other ingredients. Therefore, a salted vegetable can be added to any salads, as well as an addition to main courses. Vegetables are simply poured with the prepared solution and sent for sterilization.

Required Ingredients:

• Radish - 0.5-1 kilogram;
• Salt - 1 teaspoon;
• Sugar - 1 tablespoon;
• Water - 1 glass.

1. Banks for this workpiece can not be pre-sterilized, they will be disinfected at the end of the workpiece;
2. First you need to put a pot of water on the stove, bring it to a boil and put salt and sugar in it;
3. While the brine is being cooked, you can start preparing the root crops. They are washed, hard and damaged elements are removed, tails and leaves are cut off. You can cut the fruits into slices, thin circles, or you can just cut the pulp a little so that the brine is better absorbed into the pulp;
4. Transfer the chopped mass to prepared jars and pour hot brine. The brine should be boiling if the root crops have hard pulp, but young fruits can be poured with slightly cooled brine;
5. Now you need to put the blanks in boiling water and sterilize. Small jars should be in boiling water for at least 15 minutes, after which you can roll up the jars and send them under a warm blanket. They must cool slowly and only then can the blanks be sent for long-term storage in the cold.

Korean pickled radish

Required Ingredients:

• Radish - 0.5-1 kilogram;
• Green onions - 1-2 bunches;
• Garlic - 3 cloves;
• Hot pepper - 1 pod;
• Salt - 100-200 grams.

Step by step cooking instructions:

1. The fruits must be washed well, cut off the tails, but the leaves can be crumbled along with the fruits, it is the leaves that will give the workpiece the necessary piquancy and taste. Cut the fruits into circles or slices, if the pulp is not too thick, then it will be salted faster and will be much juicier;
2. Onions can be used not young, it is even better to use a hard, ripened onion, it will add more taste and aroma;
3. Peel the pepper, remove the seeds well;
4. Peel the garlic, chop finely and mix with finely chopped hot pepper, grind well;
5. Transfer the chopped fruits to a separate large container to make it easier to mix, season with salt and a mixture of garlic and pepper. Mix everything well, mash, it is better to do it with your hands, so the mass will be more well mixed, and the seasoning will be distributed more correctly;
6. After that, you can add chopped green onions;
7. Mix the mixture well again and begin to shift into prepared containers, be sure to tamp well. The mass should be without liquid, but after pickling, the roots will give juice, and the workpiece will be juicy;
8. When the container is full, it is simply rolled up with a lid and left for several days in a room, then cleaned in a cold room.

How to pickle a radish

This recipe can be prepared using vinegar, but you can remove it from the workpiece and the taste will turn out to be no less interesting. In addition, the preparation 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 our recipes.

Required Ingredients:

• Radishes - 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. Rinse the fruits well, cut off the leaves and tails, cut into thick circles;
2. Peel the garlic and also cut into slices;
3. Rinse dill, dry a little;
4. In the prepared jars, first put a little radish, then a small amount of garlic, then dill sprigs, then radishes again, and so on, until the container is completely filled;
5. Separately, boil the brine from water, pepper, salt and parsley, the mixture should boil a little;
6. Pour a container with fruits with a ready solution, the solution should be very hot;
7. It remains only to roll up the jars with lids and put them under a warm blanket. When the blanks are completely cool, you can clean them in the cold.

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