Do they preserve the radish? Radishes for the winter - simple and delicious recipes

03.08.2019 Bakery products

We all tried homemade or shop salts. Pickles are perfect for salads, canned tomatoes have become an indispensable snack on any feast, but have you ever heard of pickled radishes? Let's find out how to pickle this root vegetable and in what dishes it can be used.

Useful properties of radish

The root of an annual plant pleases us with its piquant taste all summer. Compared to other vegetables grown in the garden, radish is unpretentious and resistant to any weather conditions. It does not need to be placed in a greenhouse at night, or planted. Water it, that's all. The first harvest can be obtained after 3-4 weeks, so among all vegetables radishes are very popular.

Radish root is rich in vitamin C, and bitterness is justified by the high content of mustard oil. Despite the fact that the fruit of the plant is 95% water, the radish is rich in calcium, phosphorus, potassium and sodium. As well as folic acid, vitamins of group B and K.

Why pickle radishes

Pickled radishes, like fresh root vegetables, normalize blood sugar and have a beneficial effect on the pancreas, stomach and intestines. The root has diuretic and choleretic properties, so it is often recommended for cystitis, urolithiasis. It is not forbidden to use radishes for obesity during the diet, for inflammatory processes. Pickled radishes for the winter will enrich you and your family with vitamins, minerals and nutrients throughout the cold season.

Recipe 1. Useful ginger with spiciness

You will spend only 20 minutes on this recipe. Pickled radishes will turn out not only fragrant, but also spicy.

We will need:

Radish root - 300 gr.
Ginger (root) - 40 gr.
Wine vinegar - 50 ml.
Honey (not candied) - 1 tbsp. l
Salt is optional.
Water - 50 ml.

Stages of preparation:

Recipe 2. Whole Scented Radish

The aroma of pickled radish is so attractive that all the inhabitants of the house will want to eat it. In this recipe, the radish does not need to be chopped, and the main difficulty is only in the preparation of the marinade.

We will need:

Radish - 200-300 gr.
Water - 500 ml.
Celery (root) - 60 gr.
Vinegar - 2 tbsp. l
Sugar - 1 tbsp. l
Salt is optional.
Allspice peas - 10 pcs.
Bay leaf - 2 pcs.

Process the radish and place it in a sterile container. Cut celery into small pieces and carefully place in a bowl with radish. Then mix in a saucepan water with spices and herbs, bring to a boil. Remove from heat, add vinegar and pour the marinade into a container with radish. Do not throw bay leaf after boiling, but simply move it to the radish. Close the lid tightly, cool and send for a few hours to marinate.

How to make a delicious harvest for the winter

Pickling radishes for the winter is easy and cheap. First of all, because the cost of a kilogram of radish in the winter can reach 100 rubles, and in the summer it is sold for almost nothing. Those who are engaged in the garden, and do not spend at all, except perhaps only on water. Pickled radishes can be used all year round, because even after salting, the root will be just as juicy, crispy and bitter.

Features of the workpiece:

Pickled root is ideal for salads in combination with pickles, fresh tomatoes, chicken egg and corn. The plant can be served as a snack or used in your favorite dish - okroshka. Try it, too, because each preparation will take you no more than 30 minutes, and you can enjoy the fragrant root in a few hours. See for yourself that pickled root is a great winter pickle that will appeal to the whole family. All you need to do is put on an apron and start creating a delicious snack.

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

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In short, a beer and vodka appetizer as our men say. If the company gathers in 5-6 people, then they can dig up a whole liter jar of radish under the potatoes, talkers and barbecue, and not notice when it has become empty. Friends, having seen the radish on the New Year's table, groan and immediately sweep away everything!

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Canned radishes - a great snack that you can crunch all winter. The taste of this radish is sharp-sour. An appetizer, at least a bit of taste, at least 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 radishes is lost, and it also softens. Pickled radish brine is byak, I do not advise sniffing or sniffing, the smell is unpleasant, but this does not apply to canned radish itself.

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The advantages of canned radish is not only that you can make a snack of radish all year round, but in this way you can preserve radishes with a dry and hard peel. Now, you shouldn’t throw away the radish that is ripe, roll it up and enjoy its new taste in the winter!

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Recipe No. 1

Ingredients per liter jar:

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Radish (tightly packed)

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Onion - 1 pc. (petite),

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Garlic - 2-3 cloves (cut),

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Black pepper (peas) - 6 amount,

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Laurel. sheet - 1 pc.,

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Bitter red pepper - to taste (depends on how hot you like)

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Salt - 1 tea. a spoon,

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Sugar - 2 tea lies.,

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Vinegar - 2 tables. lies.,

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Cooking:

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Wash the radish, cut the ends, cut a large one in half (I set aside a large one and cut it into one jar). Put spices on the bottom of the can: onion, garlic, black pepper (peas), lavrushka, red bitter pepper, dill flower. Tightly put the radish in jars and pour boiling water for 5 - 6 minutes. Pour the water (marinade) from the cans (raspberry color) into the pan and put again to boil. While the marinade boils, pour salt and sugar into the cans, as well as pour the vinegar and cover, until the marinade boils. Pour boiling marinade (when boiling, it becomes almost black, but when cooled and “reacts” with vinegar, the marinade turns pink), roll, And under the “coat” until morning.

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

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Recipe No. 2

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Ingredients:

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Radish - 1.5 kg;

Peas, dill, bay leaves, salt - to taste;

Water - 1 L;

Rast. Oil - 15 tablespoons;

Vinegar 6% - half a glass;

Capsicum - 2 pcs.;

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Cooking:

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Finely chop the dill, then centimeter circles radish

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and mix it with dill.

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Well, pre-spray, heat the vegetable oil, then cool it. To radish for the winter had a more pronounced taste, add hot peppers to it. Finely chop it and pour into boiling water, slightly salted, and then boil for about ten minutes.

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Chill. Add 6% vinegar. Sterilize the banks. Pour chilled vegetable oil into the jars, add the radishes and herbs and pour the marinade. Roll up.

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Boil cans for half an hour. We take out, now the radish for the winter is ready.

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Recipe No. 3

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

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For canning, you can use any radish, even from a sluggish it turns out a wonderful harvest.

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Radish preservation products:

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Radish - 1.5 kg.
Cans for canning - 5 pieces of 0.5 liter each
Parsley - 1 bunch
Vegetable oil - 15 tablespoons
Bay leaf
Black allspice peas

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For marinade:

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Water - 1 liter
Salt - 4 teaspoons
Vinegar 6% - 100 ml.
Bitter Capsicum - 1 Pod

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Cooking:

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A bunch of parsley and finely chopped. My radish, cut the tails and cut into circles, 1 cm thick. Mix radish with parsley. We heat the vegetable oil to a hot place, and then cool it.

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

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

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Recipe No. 4

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You will need:

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Radish autumn varieties

for marinade (per 1 liter of water):

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50 g granulated sugar
1 chopped celery stalk
20-30 g of vinegar essence
30 g of salt

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Cooking:

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

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Option: cut the radish into circles with a thickness of 1.5 cm. Grind parsley and green onions and mix with radish. In addition to green, you can add chopped onions in rings. Pour pre-warmed sunflower oil (3 tbsp in each half-liter jar) to the bottom of sterilized cans, then tightly lay the vegetable mixture.

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Recipe No. 5

Canned Radish Salad

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Structure:

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Radish - 3.1 kg
Chives - 800 g
Parsley - 90 g
Salt - 80 g
Vinegar 6% - 20 g (replaced with pure redcurrant juice)
Hot pepper - 200 g
Sunflower oil - 300 g

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Cooking:

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Prepare 10 cans for canning with a capacity of 0.5 l.

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Choose fresh beautiful radish without spots. Rinse, peel, cut into circles. Mix in a pan with finely chopped onions and parsley.

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

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Preheat sunflower oil to 130 degrees in 10-12 minutes, cool.

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At the bottom of the cans prepared for preservation, pour warmed oil (3 tbsp per can), lay the vegetable mixture, pour in the fill. Cover the jars with lids, sterilize for 15-20 minutes. Store preservation in a dark and cool place.

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Recipe No. 6

A simple recipe for canned radish is as follows:

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

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

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Canned radish is ready!

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Recipe No. 7

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We will need:

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We use one and a half kilograms of radish. The prepared portion is designed for five half-liter jars.

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Chives - 400 gr. (can be closed without onions), but add bay leaf and black peppercorns
Bunch of parsley
Vegetable oil - 15 tablespoons

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Marinade:

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For 1 liter of water:
4 teaspoons of salt
100 ml 6th vinegar
Hot peppers one pod

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Cooking:

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Finely chop the onion and herbs. Cut radish into 1 centimeter circles. Mix radishes and herbs. Transfer and cool 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 radishes with herbs, pour the marinade. Sterilize for 15-20 minutes, then roll up the lids.

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Recipe No. 8

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Ingredients

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Radish - 1.5 kilograms
Black pepper peas to taste
Dill - 1 bunch
Vegetable oil (sunflower) - 15 tablespoons
Bay leaf to taste
Water - 1 L
Vinegar 6% - 100 grams
Salt - 4 teaspoons
Cayenne pepper - 1 piece

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Cooking

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1. Finely chop a bunch of dill.
2. Cut into circles radishes (each about 1 cm thick), and then mix it with dill.
3. Heat vegetable oil to a hot place, then cool.
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 tbsp each), spread the greens and radishes, and then pour the marinade.
7. We sterilize for 20 minutes.
8. Canned radish for the winter is ready.

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

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Bon Appetit!

Radish for the winter in banks, in principle, is not capricious. Remove damaged areas and wash it thoroughly. Just to make it elastic and crispy, choose young fruits, mature after standing, they will become soft and almost tasteless.

First you need to prepare all the ingredients. Peel and rinse the garlic. Revise the radish, removing damaged fruits, rinse, trim the tails and tops. Rinse and dry the greens.

Wash cans thoroughly. It is only advisable to use baking soda for this, rather than 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 certainty that the jars will stand perfectly, it will not hurt to sterilize them. Do not be afraid of this item. It is enough to hold each jar over the steam, put 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, on top of it a radish and garlic. It turns out well if you lay out everything in layers.

The time has come for the marinade. You need to boil water, put a lavrushka, salt, sugar and pepper, all together bring to a boil.

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

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

After can be transferred to a cool place for storage.
Marinated radish for the whole 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 can be called classic. Already on its basis, several other options have appeared, which I offer below.

Winter radish with citric acid

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

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

Rinse, peel, cut into radishes, 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 the jars along with the juice that has stood out, pour in the marinade. If the radish is juicy, there can be quite a lot of liquids, then it is advisable to sterilize the salad cans. Half liter 5 minutes after boiling, and liter 7-8. Do not overexpose, otherwise the radish will not crackle.

Korean style pickled radish for the winter

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

The following ingredients will be needed:

circles of radish tightly packed in a liter jar;
a couple of cloves of garlic;
half a teaspoon of red ground pepper (less possible);
6 pieces of pepper peas;
tea a spoonful of salt;
1.5 tea tablespoons of sugar;
1, 5 tablespoon of salt 9% vinegar.

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

Many people wonder if it is possible to pickle radishes for the winter with other vegetables. Of course, Korean salad is an excellent confirmation of this. Cooking it is very simple. Buy Korean carrot seasoning and prepare the salad according to the information on the package. Only if there is a proportion of 1 kg of carrots, reduce the amount of this vegetable to 600 g, and take a radish a pound or as much as carrots. It is better to grate, season with seasoning, add the required amount of vinegar and oil, put in banks, sterilize for 5-10 minutes and roll up. Use only odorless oil. So when you open it will be tastier.

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Radish is one of the very first horticultural crops, which gives crops in personal plots. During the garden season, it can be removed several times, getting a valuable nutritious source of vitamins and minerals. Few gardeners are aware that the vegetable can be used for canning, it is enough to know about the rules for choosing a variety and the existing recipes for preparing radishes for the winter.

For salting, it is better to choose varieties with medium or late ripening. Early ripe crops quickly form a crop, but they are not capable of storage, and their taste characteristics are often significantly inferior. Most gardeners prefer to use late-ripening varieties for pickling, since the yield of fruits is significantly higher. These varieties include:

Red giant radish is able to reach 200 grams, has a rounded shape, juicy crisp flesh;
Cherriet - a hybrid with fruits weighing 50-70 grams, but very high-yielding;
Zlata - forms fruits with a diameter of 6 to 7 centimeters, from 1 square meter it is possible to collect up to 5 kilograms of vegetables.

The choice of variety depends on the characteristics of the recipe. If necessary, harvesting radishes in their entirety is preferred to varieties with an even, regular fruit shape. If the recipe involves chopping a vegetable, then it is better to choose varieties with juicy pulp of large size. It is not recommended to use crops with a thick skin, as they are too hard and are not suitable for harvesting radishes for the winter.

We prepare the main ingredients

In addition to choosing the right variety for harvesting, the harvesting phase is important. Vegetables must be collected until the moment the peel begins to harden, and the flesh does not become stiff. Immediately after digging the radish, you need to cut off the tops and root system, otherwise after 5 hours the flesh fades and becomes watery.

Vegetables should be collected immediately before starting work on the workpieces.

After harvesting, the vegetables are washed thoroughly, to better remove the earth from the surface, you can soak the fruits for several minutes in warm water. It is necessary to remove the remaining roots and the base of the radish. Some recipes require peeling, others allow canning without going through this procedure.

Winter recipes

There are many recipes for harvesting radishes. The main differences are in the processing of fruits, which may involve whole use, slicing in slices or parts, grinding on a grater or combine. Methods of preservation and salting allow you to save a valuable product during the winter period.

Canned

Some gardeners compare the taste of canned radishes with crispy gherkins. In order to preserve vegetables in the amount of 2 cans of 500 milliliters, the following ingredients will be required:

fresh radish - 0.5 kilograms;
dill - 1 bunch;
water - 0.5 liters;
garlic - 2 heads;
pepper in peas - 5 pieces;
salt - 2 tablespoons;
vinegar 9% - 1 tablespoon;
bay leaf - 2 pieces.

Radish is cut into thin slices. Prepare the cloves of garlic, peeling them from the scales and chopping. Banks are sterilized, after which they lay out the layers sequentially:

radish;
garlic;
dill.

The thickness of the laying of vegetables is determined so that in a jar of 0.5 liter, 3 layers are obtained. Brine is prepared from water, seasonings, salt and sugar. The liquid brought to a boil is filled with jars of radish, after which vinegar is added to the container and rolled up with a lid. For cooling, they are turned upside down and wrapped in a warm blanket.

Salted Radish

fresh radish - 1 kilogram;
sugar - 2 tablespoons;
vinegar 9% - 4 tablespoons;
soy sauce - 4 tablespoons;
coarse salt - 2 tablespoons.

The radish is peeled and cut into thin strips, which are rubbed with salt and left for 20 minutes. Rinse a couple of times with cold water. Sugar, salt and soy sauce are added. Fans of hot can use chopped hot peppers that are additionally fried in sunflower oil. Lettuce is sent to the refrigerator for 24 days for further consumption or laid out in carefully sterilized jars for winter storage under covers.

Red currant recipe

It is often said about such a blank that you can lick your fingers. It is important that the radish harvest falls at the time of ripening of red currant, so late-ripening radish is used for planting and harvesting. For a prescription for 2 cans of 0.5 liter you will need:

water - 1 liter;
radish - 1.5 kilograms;
small onion heads - 0.5 kilograms;
salt - 2 tablespoons;
red currant - 100 grams;
peas of pepper - 5 pieces;
sunflower oil - 150 grams.

Marinade is prepared from water, seasonings, salt and currants. The berries are pre-passed through cheesecloth to obtain a juice of a uniform consistency. Vegetable oil is calcined for 10 minutes and filled with radish layers laid in a jar - 75 ml of oil should fall into 1 container of 500 milliliters. Then the marinade is served and the salad is sterilized in a container for 20 minutes, after which they are rolled up.

Radish salad

Such a salad will help out at the visit of unexpected guests. It is an analogue of traditional fresh radish salad. The amount of ingredients below is enough for 2 cans of 700 milliliters. For the recipe you will need:

radish - 1 kilogram;
dill - 1 bunch;
garlic - 4 cloves;
bay leaf - 2 pieces;
black pepper peas - 10 pieces;
vinegar 9% - 40 milliliters.

Radishes are thoroughly washed, tips and bases are removed. Depending on the size, the fruit is crushed into 4 or more parts. Dill is cut large, garlic - in half. Vegetables and greens are gently spread in sterilized jars. Marinade for salad is prepared from water, salt, sugar and seasonings, bringing the liquid to a boil. It is added to the jars, topping up to the level of the neck. Tanks with salad are sterilized for 10 minutes and covered with lids.

Korean pickled

This option will appeal to lovers of Korean cuisine who prefer spicy snacks. The advantage of the recipe is the simplicity of manufacture, the availability of products and the unusual piquant taste of the salad. The severity of the appetizer can be adjusted according to personal preference by adding more or less seasoning.

For the recipe you will need:

medium-sized radishes - 7 pieces;
average carrot - 2 pieces;
green onions - 1 small bunch;
garlic - 2 cloves;
vegetable oil - 2 tablespoons;
ground coriander - 1 teaspoon;
hot pepper - 1 teaspoon;
salt;
lemon juice - 1 teaspoon.

Salt is added to the dish to taste, if desired, it can be replaced with soy sauce. Instead of citric acid, table vinegar is acceptable. To get a delicious appetizing snack, it is important to cut the radish into thin strips, for this first round plates are cut, and then strips are formed. The vegetable is laid out in a container, seasonings are added, garlic is squeezed through the device. Then salt or soy sauce is added.

Vegetable oil is brought to a hot state, preventing it from boiling. The red-hot liquid is added to vegetables, mixed thoroughly. At the end of the process, lemon juice or vinegar and a small amount of onion are introduced. The salad is sent for a couple of hours in the refrigerator.

With onions and garlic

Due to the presence of onion and garlic in the salad, the product is a good stimulant to increase the protective properties of the body. The recipe includes the following ingredients:

radish - 1.5 kilograms;
onion turnip - 1 piece;
garlic - 1 head;
hot pepper - 1 piece;
sugar - 1 tablespoon;
salt - 1 teaspoon;
vinegar 6% - 35 milliliters;
soy sauce - 2 tablespoons.

Radishes are cut into thin plates and put into a container for juice separation. Prepare the marinade from soy sauce, sugar, sauce, which add finely ground pepper and garlic. Vegetables are poured with the mixture and placed in the refrigerator for 24 hours. During this time, the salad is mixed a couple of times. After that, the appetizer is laid out in carefully sterilized jars and cleaned for storage.

Whole marinated with aspirin

The use of aspirin avoids the fermentation of the product, as the drug acts as an excellent preservative. Such preservation is able to stand throughout the year, without loss of taste and appearance. For the recipe you need:

radish - 400 grams;
salt - 2 teaspoons;
vinegar 6% - 1/2 cup;
water - 400 grams;
aspirin - 2 tablets;
dill - 1 bunch.

For the recipe, only dense vegetables, without the presence of voids, are taken; the option involves full-canning. In washed with soda or sterilized jars, the fruits are tightly laid out. Boil water in a saucepan and fill the jars with liquid, leaving for 20 minutes. The solution is poured back into the pan, sugar, salt, vinegar are added and brought to a boil.

The pouring procedure is repeated, after 20 minutes it is drained and the marinade is again brought to a boil. Pour into jars, add greens and aspirin, and then roll up the lids and set for cooling in an inverted form under the covers.

Spice Salting Recipe

Radish, combined with spices, acquires a special taste or aroma. To prepare a delicious salad you will need:

radish - 40 pieces;
garlic - 8 cloves;
peppercorns in peas - 40 pieces;
bay leaf - 2 pieces;
salt - 4 tablespoons;
water - 2 liters.

Salt for the recipe is better to take finely ground, in which iodine is absent. Radish is left intact or cut into pieces. Spices and garlic are laid on the bottom of the processed jar, vegetables are placed on top of the dense layers. In a separate container, a marinade is prepared from water and salt, a double pour is carried out with a hot solution. Banks are closed with lids and cleaned for cooling.

Quick recipe in a jar

A simple salad recipe does not require much time, and you can use it almost immediately. The peculiarity of this option is that the radish is used along with the tops, the onion is taken with feather, and the feather with the head goes into the recipe.

To prepare, you will need:

radish - 1.5 kilograms;
onions - 1.5 kilograms;
garlic - 1 piece;
hot pepper - 2 pieces;
salt.

Radishes with tops are cut, like a regular vegetable salad, the mixture is salted to taste and left for 30 minutes to highlight the juice. With the help of a meat grinder, garlic and pepper are ground, after which the pulp is added to the vegetables. After a couple of minutes, mix thoroughly with finely chopped onions and arrange them in jars. When laying the product, it is important to carefully compact the product- juice should cover the entire volume of vegetables, which will allow the salad not to deteriorate.

No sterilization

Salad for consumption in the near future can be done without sterilization. The following ingredients can be used for the recipe:

radish - 1 kilogram;
dill - 1 bunch of 7 branches;
garlic - 4 cloves;
bay leaf - 1 piece;
peas in peas - 6 pieces;
coriander - 5 pieces;
salt - 2.5 tablespoons;
vinegar 9% - 2 tablespoons.

In well-washed and boiled water-treated jars, spread the radish cut into slices. Marinade is prepared from seasonings, salt and water, and containers are poured into it. Add 1 tablespoon of vinegar and roll up. You can eat salad after 5 days.

How to keep radishes fresh for the winter

at room temperature with tops - in this case it is necessary to moisten it periodically; save the product only a couple of days;
in the refrigerator, in a plastic bag - while not tying it or making holes for ventilation; the napkin laid inside and its periodic replacement will help to reduce condensation;
in a tightly closed container with water that completely covers the root crops;
in boxes; for better storage, the fruit is sprinkled with sawdust.

In the refrigerator at a temperature of 10 to 15 C, vegetables can be stored without loss of quality for 2 weeks. For fruits, the main condition for good storage is the absence of waterlogging and putrefactive damage. When the temperature drops below -10 C, the radish completely loses its taste and appearance. In the boxes, vegetables can be stored for several months, while the optimal temperature is 2-3 C.