Top 8 best pickled radish recipes for the winter

Fragrant, round, crispy, slightly bitter. Guess what this is about? That's right, about the radish. Unfortunately, its ripening season is too short - we simply do not have time to enjoy the healthy vegetable to its fullest. In this case, pickling comes to the rescue. We are happy to share the most popular and delicious recipes.

We read the article to the end - you will learn the tricks that experienced housewives use.

Which radish is suitable for pickling

Choose fruits of medium ripeness... Too young will be tough even with copious marinade. You risk damaging your teeth, and even being left unsatisfied from the food you eat.

Suitable varieties and fruit selection

The following radish varieties are perfect for winter harvesting:

• Red giant;
• Rudolf;
• French;
• Alex;
• Zlata;
• Cherriet;
• Ascania;
• Camelot;
• Lightning F1;
• Rondar F1.

Here are the varieties most commonly used for pickling. This does not mean that the rest are not suitable at all. But the early ones are still best eaten fresh.

As for the choice of the fruit, everything is simple here. Do not use a vegetable for harvesting if a sign of rot is noticeable (smell, looseness)... The radish should be firm and firm, and have a nice, even color. Unripe pickled vegetables will not taste good. Overripe radishes shrink and dry out. Such a vegetable cannot be saved by pickling. If you plan to marinate whole radishes, choose a vegetable without dark spots - when they are cut off, the radishes will lose their attractive appearance.

The best recipes

We are in a hurry to introduce you to the best recipes. Radish has a short ripening season. But with proper preparation of vegetables, excessive bitterness will go awayand the scent will amaze all your guests.

Classic pickled radish 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:

1. Rinse the radishes thoroughly. Remove the ponytails.
2. Dry the vegetable.
3. Sterilize the jars.
4. If the radish is large, cut it in half.
5. Chop the garlic coarsely.
6. Place garlic, radishes and herbs in a jar, alternating layers.
7. Put water on fire.
8. Before boiling, add salt, sugar, pepper, bay leaf.
9. Stir thoroughly after boiling.
10. Cook for 2 minutes.
11. After 2 minutes, pour in the vinegar and remove the pan from heat.
12. Pour the marinade over the prepared vegetables and seal.
13. Turn the cans upside down, wrap them up in an old jacket or warm blanket for a day.

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

It is interesting:

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Simple and delicious recipes for healthy snacks for the winter

Onion and Garlic Recipe

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

What is required:

• 1 kg of radish;
• 2 medium 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 pickle:

1. Rinse the radishes, remove the tops and tails.
2. Cut into thin rings.
3. Combine soy sauce, salt, sugar.
4. Finely chop the garlic and onion. Add these to the previous ingredients. Mix thoroughly. This will be a marinade, you do not need to add water. Pour in half the vinegar.
5. Put the radishes in a container.
6. Pour the marinade over the vegetable.
7. Refrigerate for 24 hours.
8. Sterilize the jars.
9. Add the second part of the vinegar to the resulting composition.
10. Transfer to jars, seal tightly.

Important! Chopped radishes produce juice, so keep the vegetable in a different container while you cook the marinade.

This appetizer is good during seasonal colds.... Onions, garlic and radishes will ward off pathogenic microbes.

Marinated whole radish 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 workpieces. The secret is that the trace elements contained in aspirin prevent the fermentation process. This means that the cans will not swell, and the radish will remain tasty and aromatic.

Ingredients:

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

Cooking method:

1. Select root vegetables suitable for harvesting. Empty ones inside don't fit.
2. Cut off the ponytails.
3. Wash the cans (preferably using baking soda).
4. Sterilize the container in any usual way.
5. Stack whole radishes to the top. Place the greens either on the bottom of the jar or on top of the radishes.
6. Put water on fire.
7. Pour boiling water over the vegetables. Leave it on for half an hour.
8. Drain the water back into the pot and bring to a boil.
9. Add salt, sugar to boiling water, pour in vinegar.
10. Pour the marinade over the vegetables immediately.
11. Throw in an aspirin pill immediately.
12. Roll up the cans.
13. Turn over for a day.

Spicy pickled radish

Ingredients:

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

Cooking method:

1. Wash the radishes thoroughly.
2. Cover whole vegetables with cold water for 10 minutes.
3. Dry well.
4. Cut off the ponytails.
5. Cut into circles.
6. Chop the garlic and hot pepper.
7. Sterilize the jars.
8. Place the thyme twigs on the bottom of the container.
9. In a separate bowl, combine garlic, pepper, radish. Mix thoroughly. Pour the mixture into jars.
10. Put the water to boil.
11. Pour salt, sugar, mustard, peppercorns, allspice, bay leaf into boiling water.
12. Boil for two minutes. Pour in vinegar. Remove from heat.
13. Pour the marinade over the vegetables.
14. Store upside down for the first day.

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

Korean recipe

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

Ingredients:

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

Cooking method:

1. Rinse the vegetable well. Don't throw away the tops. Cut off the ponytails.
2. Rinse the tops, dry and chop finely. You will also use it for pickling.
3. Chop the garlic finely.
4. Remove seeds from hot peppers and chop into pieces.
5. Chop the green onion finely.
6. Combine the pepper and garlic in a bowl. You can even use a blender if you are not afraid of the homogeneous mass in the workpiece.
7. Cut the radish into rounds. Place in a deep bowl.
8. Add a mixture of pepper and garlic, salt and sugar there. Mix thoroughly for at least three minutes. You can use thin gloves to rub the mass with your hands.
9. Add green onions at the very end.
10. Rinse the jars well with baking soda and dry.
11. Pour the resulting mass to the very top.Tamp down periodically, as the workpiece will shrink.

Advice... Don't use young green onions. Adult, firm feathers work best.

Radish for the winter with citric acid

For cooking you will need:

• 1 kg of 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 pickle:

1. Rinse the radishes thoroughly. Cut into thick slices.
2. Chop the herbs finely.
3. Mix greens and radishes in a container, add citric acid. Leave it on for seven minutes.
4. Sterilize the jars and start cooking the marinade.
5. While the water is boiling, put the radishes with herbs in the jars.
6. Add salt, sugar, bay leaf and peppercorns to boiling water. Mix thoroughly. Cook for two minutes.
7. Pour the hot marinade over the jars.
8. Do not 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 of salt;
• 200 g sugar;
• 50 ml vinegar (9%);
• greens to taste;
• peppercorns.

Cooking method:

1. Peel the radishes and cucumbers. Dry well.
2. Cut the radish in half.
3. Cut the cucumbers into circles (large).
4. Pierce the radishes with a toothpick.
5. Place the herbs on the bottom of a clean jar.
6. Top with radishes, then cucumbers.
7. Sprinkle with peppercorns.
8. Put water on fire.
9. Add salt and sugar to boiling water. Stir.
10. After three minutes, pour in the vinegar.
11. Remove from heat and pour over vegetables.
12. Cover the jar with a lid and set to sterilize for half an hour.
13. Close the jars tightly and store.

This salad will appeal to 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:

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Red currant recipe

Let's make a reservation right away that you need red currant juice for cooking. The berries themselves are not used in the recipe. Think in advance how it is more convenient for you to get it.

It will take:

• 3 kg of radish;
• 1 kg onions (small size);
• 200 g red currants;
• 3 tbsp. l. salt;
• 2 liters of water;
• 3 cups of vegetable oil (90 ml for 1 can);
• peppercorns.

Cooking method:

1. Peel the well-washed radish from the tails.
2. Cut in half.
3. Chop the onion finely.
4. Sterilize the jars.
5. Heat vegetable oil in a skillet for 10 minutes.
6. At the same time, put water on the fire. Add salt, peppercorns, sugar and currant juice immediately.
7. Pour oil (90 ml) into the bottom of the jar.
8. Top with radishes and onions;
9. Pour in boiling marinade.
10. Cover with a lid.
11. Sterilize for 20 minutes.
12. Close the cans, turn over. After a day, you can put it away for winter storage.

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

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

1. When marinating radishes, do not use can detergents. Your best bet is plain baking soda.
2. Radish is best combined with parsley and dill. But basil and celery are better off.
3. Don't ignore the can sterilization process. Radish is a capricious vegetable that requires sterile purity.
4. For the first two days, it is best to store the jars wrapped up and turned upside down, only then put away for storage.
5. A cloudy marinade can result from using a lot of vegetable oil. Do not rush to throw away the can, perhaps the cloudiness is caused by this very reason.
6. If the radish seems a little dry when serving, add a spoonful of vegetable oil.
7. Don't pour the vinegar separately from the marinade.It is best to pour it into a boiling marinade just before removing from heat.

Reviews

We recommend that you listen to the reviews of the hostesses and take something useful for yourself.

Komarova Anna, Ulyanovsk: “Last spring I pickled radishes for the first time. I decided to try the recipe with onions and garlic. It turned out very fragrant. I advise you to use small onions, they have a lot more aroma. She fed her grandson when the whole family was sick. Now we are strengthening the immune system like this ".

Orlova Elena, Tyumen: “I tried pickled radishes from my mother-in-law and was very surprised. Crispy, color unchanged. I asked for a recipe. Turned out to be the most classic. But I made a mistake. I did not take into account that the banks had to be sterilized first. They were stored for a very short time. This year I will correct the mistake ".

Evdokimova Albina, Kemerovo: “I have been pickling radishes in various ways for ten years. I want to say that a vegetable is capricious if it is not washed well. Therefore, dear hostesses, do not be lazy to peel the radishes as thoroughly as possible. Otherwise, all your work will go down the drain. My favorite recipe is spicy pickled radish. I sometimes buy a mixture of hot peppers in the store right away, so as not to collect them separately. I like. There is no bitterness, but the sharpness is present. A little trick from me: in order not to feel thirsty after a spicy snack, add 2-3 slices of lemon to the dish when serving the dish ".

Let's sum up

Radishes can be enjoyed not only in season but throughout the winter. The secret of a tasty preparation is a thoroughly washed ripe vegetable. Do not rush to throw away the tops, in some recipes they are used for pickling. The vegetable goes well with cucumbers, currants, garlic, onions and spices.

Don't forget that recipes require sterilized jars. With proper harvesting and compliance with storage conditions, pickled radishes will perfectly survive until next season.