How to store radishes at home

Radish for the winter

– this is an excellent preparation that will help you get a boost of vitamins.
You can prepare salad, pickled root vegetables, etc. You will learn about all the variety of blanks from the article. How to store radishes in winter
The main condition for long-term storage of vegetables is timely harvesting. Early ripening varieties of radish are harvested at the end of May. This rule applies to varieties grown through seedlings in a film greenhouse. Early varieties of vegetables, the fruits of which have reached 3-4 cm in diameter, are harvested in the summer. When harvesting, shake off the soil from the roots and cut off the tops with a knife so as not to touch the fruit itself with the blade. Young vegetables can only be stored at room temperature for 6-7 days. In summer it is very convenient to pack them in plastic bags. For normal air circulation, several holes must be made in them. Fruits collected in summer are stored in the home refrigerator for up to 20 days. Early varieties are not suitable for long-term storage.

For long-term storage, autumn varieties are sprinkled with sand and stored in the basement at a set temperature of +1 to 3 degrees. Winter radishes have the longest shelf life. They remove it as the last one. It is very important to do this before the first frost. If the fruits have time to freeze, this will shorten their storage time. The optimal time for harvesting is late autumn. During harvesting, low-quality fruits are rejected: very small, large, overripe, rotten, etc. The tops of root crops are cut off to eliminate moisture loss. Be sure to remove long roots.

If the radish will be stored in the refrigerator, then it should be placed in the chamber immediately after harvesting. The temperature in the refrigerator at the time of storage should be 0 degrees. If another storage option is envisaged, then the fruits are left in temporary heaps, covered with earth. After this, the sorted vegetables are transported to the storage location.

Winter root vegetables tolerate long-term storage well. The best varieties for storage: “Winter Round White” and “Winter Round Black”. Radishes also store well in the basement along with potatoes and carrots. Trenches and piles are also suitable for storage.

How do you like this?

The first option: the root crops are laid out at the bottom of a pile or trench, sprinkled with loose and moist soil. A little later, a layer of straw and again earth are laid on top. There is no need to immediately cover the vegetables with a layer of dry straw so that the top layer does not wilt.

Second option: wooden boxes mounted on piles or trenches are also suitable for storage. Sprinkle the bottom of the box with peat, earth or sand. Equip the trench or collar with ventilation, which will provide reliable shelter.

Throughout the storage period, root crops must be monitored, regularly removing rotten and diseased fruits. Vegetables that were nearby should also be removed or sprinkled with chalk to prevent the disease from spreading. Constantly adjust the humidity and temperature of the room.

How to prepare radishes for the winter

You will need:
Granulated sugar, wine vinegar, salt - a small spoon each - radish - 280 g - garlic clove - sweet pepper - chili - 5 g

Cooking steps:

For cooking, you can take root vegetables of any color - white, red, black, etc. Peel them and chop them on a vegetable grater. Remove the seeds from the sweet pepper and cut into several segments. Pre-prepare the container, peeled garlic cloves, and sweet pepper. Add chopped root vegetables to the mixture and compact the mixture with a spoon. Place chili on top and add granulated sugar. Add salt, pour in wine vinegar, and pour boiling water over it. Start the sterilization process: place the container with the workpiece in a hot oven, leave for 20 minutes. Seal the finished salad with a lid, turn it over, wrap it in a warm blanket, and let it stand for 4 hours. You can serve the appetizer with fish or meat.

Do the same.

Radish: preparations for the winter

Recipe with carrots
You will need:

Carrots - 0.45 g - daikon - 3.2 kg - a bunch of parsley and celery - acetic acid - 10 tbsp. l. – large garlic clove – 2 pcs.

For the marinade:

Liter of water - kitchen salt - 3 tbsp. l. - granulated sugar - 2 tbsp. spoons

Preparation:

Wash the carrots and daikon, peel and rub in large strips. Prepare the jars first, add a tablespoon of acetic acid, chopped garlic clove, and chopped herbs to each. Place the grated vegetables, compact the mass slightly with a tablespoon. Make the marinade: dissolve salt and sugar in water. Pour the marinade filling into the jars and cover with a lid. Place the containers in a pan for sterilization and leave for 10 minutes. Roll up the jars. Rub the workpiece thoroughly so that the marinade is mixed with the vegetables. Turn the bottom of the seam upside down.

What do you think?

Black radish for the winter

Peel the root vegetables, wash thoroughly, grate on a coarse grater to form beautiful shavings.
Pour 20 g of acetic acid into a half-liter jar, add chopped parsley and dill, and a medium chopped garlic clove. Add chopped root vegetables. Blanch the red pepper and boil the carrots in advance. Distribute strips of pepper and thin slices of boiled carrots along the wall of the jar. Add a small spoon of salt, a little sugar. Pour boiling water over all this so that the contents are covered with water. Cover the jars with lids and place them in a saucepan with low-boiling water for pasteurization. After pasteurization, cover with metal lids and shake the rolls several times to mix everything with the brine. For 0.5 liters you will need: Granulated sugar - 4 g - sweet pepper - 40 g - radish - 320 g - greens - 15 g - salt - 7 g - acetic acid - 20 g - carrots - 40 g

Radish for the winter: recipes

Salad with vegetables and cabbage
Required products:

Cabbage – 160 g – radish – 160 g – greens – 10 g – acetic acid – 20 g – carrots, onions – 30 g each – garlic clove

Preparation:

Chop the carrots into thin slices, chop the cabbage, chop the onion. Prepare a 0.5 liter container, successively add 20 ml of vinegar, celery, parsley, and garlic. Compact with a spoon, add a mixture of vegetables, add a teaspoon of salt and granulated sugar. Pour boiling water on top. Further steps are the same as in the previous recipe.

Do the same.

Storing radishes for the winter

The ideal place to store root vegetables is a cellar or basement with a low and stable temperature above +2 degrees.
Vegetables must be placed in wooden boxes with sand and placed in such a way that they are not exposed to sunlight. Another storage option is paper bags. If you don’t have a cellar or basement at your disposal, a loggia or glassed-in veranda will do. Salad with carrots and white cabbage

You will need:

White cabbage – 1.5 kg – table salt – granulated sugar – garlic – 150 g – parsley or celery – 50 g each – radish – 3 kg – carrots – 295 g

Cooking steps:

Chop the prepared greens and vegetables, combine in a separate bowl, transfer to sterilized glass jars, compact tightly to release the juice. Add a small spoonful of salt, acetic acid and granulated sugar to each jar. Cover with baked lids and place in a large bowl of water. Sterilize at low boil. Roll up the jars, turn them over, wrap them and wait to cool.

What do you think?
Pickled radish
Peel several root vegetables, grate on a large vegetable grater, add chopped garlic, dill sprigs and cilantro seeds to taste. Add salt to taste, stir, seal in half-liter jars. Sweet pepper recipe

Required Products:

Bell pepper - ? kg - garlic clove - white radish - 295 g - small spoon of granulated sugar - several sprigs of parsley - 1.1 tsp. a spoonful of salt - white radish - 295 g - chili pepper - garlic clove

Cooking steps:

Prepare greens and vegetables for rolling. Wash them and dry them with a paper towel. Cut the sweet pepper into several pieces and blanch it in boiling water. Grate the prepared root vegetables on a vegetable grater. Sterilize jars in a way convenient for you. Pour half a tablespoon of acetic acid into a half-liter jar. Add a sprig of herbs, a slice of hot pepper, and a few garlic cloves on top. Fill the containers completely with grated vegetables, place pieces of bell pepper on the sides. Add another small spoonful of granulated sugar and the same amount of salt. Next, pour in a little acetic acid and a slice of chili pepper. Fill the contents of the jar with hot water and leave for 10 minutes to sterilize. Roll up the lid.

Spicy radish

Required Products:

1 kg of root vegetables - garlic clove - 4 pcs. - onion - 2 pieces - spoon ground spices - laurel leaf - vegetable oil - 195 g - salt - 2 tablespoons

Cooking steps:

Wash the vegetables, peel, chop into very thin strips.
Add salt and let stand for an hour and a half so that the fruits release juice. Once it starts to appear, squeeze out the excess. Chop the onion into thin rings, pass through a press and combine with two large spoons of butter. Mix grated root vegetables with ground spices, vinegar and garlic. Stir again and let stand for exactly one day. Transfer to sterilized glass containers, cover with nylon lids, and place on the refrigerator shelf for storage. Jam
you will need:

Almonds – 75 g – radish – 1 kg – honey – 250 g – granulated sugar – ? kg - a pinch of ginger - walnuts - 5 pieces - radish - 1 kg

Cooking steps:

Peel the root vegetables, chop on a coarse grater, and boil in water. Place in a colander to allow excess water to drain. Make syrup from sugar and honey, add prepared root vegetables, halved almonds, cook until tender. Place the jam in clean jars, add crushed nuts, add a little ginger, and cover with a lid.

CABBAGE FOR WINTER WITH BLACK RADISH

Our version prepares quickly and is ready to eat immediately after preparation.

It can be stored in a glass in the refrigerator for up to a month (I’ve never left it longer - it’s eaten quickly). It has many benefits (iodine, selenium, carotene, fiber, etc., etc....), but at the same time, surprisingly, it has an excellent spicy and mild taste!!! (usually, everything that is healthy is very disgustingly tasteless...) I want to eat this salad with everything, except, perhaps, cake! It is suitable both as an independent salad and as a complex side dish for any meat dish. Suitable for all ages with at least some teeth!

Well, the preamble went on for a long time... Saliva is dripping... Arm yourself with a good mood and get started, strictly following the recipe. Any deviations lead to an irreversible change in taste....

2 kg of white cabbage 500 g of carrots 200 g of black radish (exactly black! no daikon, no green, no white, no radish!!!) 200 g of onions 1 tbsp salt (without a slide) 2 - 3 tbsp sugar (depends from the sugar content of carrots) 1 cup refined sunflower oil 1/3 cup vinegar 9%

Yield: 3 liters of salad

Cut the cabbage nicely into narrow strips. It is very important to cut it beautifully!!!

Place in an enamel container, sprinkle with salt and sugar, mix and squeeze with your hands until the first juice appears. Grate the carrots on a coarse grater. Possibly in the processor.

Grate the black radish on the same “carrot” grater or in a processor. (For this salad, there is no need to prepare the radishes in advance - just peel and wash.)

Cut the onion into elegant thin half rings.

Add carrots, radishes and onions to cabbage

and mix thoroughly with your hands so that the vegetables are evenly distributed. Season with vegetable oil and vinegar. Stir with a long-handled spoon. All! You can eat...

For example, with “beef stroganoff Pushkin”) and mashed potatoes.

Or the most delicate “meatballs with mushroom sauce” and fried potatoes

The easiest way to organize the storage of radishes is in the cellar - this way the fresh vegetable will be preserved throughout the winter and will remain excellent until spring. But what about those who don’t have a cellar? It turns out that this tasty and healthy vegetable can be successfully used in preparations; it will become an excellent basis for winter salads and other types of snacks. You can store such preparations both in the cellar, basement, and in the refrigerator and even in the home pantry.

Procurement quickly and at almost no cost

With the onset of winter, the vegetable season ends. What should vegetable salad lovers do in this case? After all, what is sometimes sold in stores does not always inspire confidence regarding freshness and quality. Therefore, it is better to do everything yourself, spending a little time in the summer or autumn. It is very easy to prepare Korean radish for the winter. First you need to sterilize the container and also prepare the necessary products:

• for 350 grams of fresh radish, 40 grams of carrots, 3 cloves of garlic, 10 grams of salt, 15 grams of herbs, 4 grams of sugar and 20 grams of vinegar.

This salad is prepared quite quickly:

1. Grind the washed and peeled radish on a coarse grater.
2. Do the same with carrots.
3. Roughly chop the greens with a knife and then combine them with chopped vegetables.
4. Transfer the resulting mass into jars.
5. Add sugar, salt and vinegar on top.
6. Fill the contents of the jars with boiled water.
7. Cover the filled container with a lid and send for sterilization.
8. When finished, the jars should be rolled up, carefully turned upside down, wrapped tightly and left to cool completely.

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Before serving, this salad can be seasoned with vegetable oil, mayonnaise or sour cream.

Since most housewives especially appreciate recipes for quickly preparing winter supplies, let's start with this one. For twisting, you can use regular radish, or the Daikon variety, bred in Japan, which has a blander taste. For one root vegetable for the marinade you will need 1 tablespoon of sugar, 2 times more 9% vinegar (apple vinegar is possible) and a teaspoon of salt.

Daikon for quick cooking for the winter

Root vegetable slices with salt

All that remains is to thoroughly wash off the salt from the radish slices and place them in jars. Next, you need to prepare the seeded pepper slices into rings and season the root vegetable slices with it. For taste, you can add a few sprigs of herbs (dill, parsley) to each jar, as well as a clove of garlic. Next, fill all containers with boiled marinade.

For long-term storage, it is advisable to place the container with the preparations in a low, wide saucepan with hot water and boil for about 15 minutes (this process is called pasteurization). Next, close the lids tightly and, after cooling, put them in the refrigerator overnight, after which you can move the twists to the pantry for the winter.

What are the benefits of radish?

There are three main types of radish - black, white, green. The most common in Russia and the CIS countries is black radish - it is the most bitter and spicy in taste. Green radish comes from Asia, is more tender, less harsh in taste and very juicy. Daikon, or white radish, has recently appeared on the shelves; its homeland is Japan. In the middle, this root vegetable is sweetish, and closer to the edges it is bitter and has a pronounced pungency.

Radish has been known for preparing culinary dishes since ancient times. But doctors and adherents of traditional medicine love this vegetable no less - it can cure a number of diseases. If many housewives prefer white and green varieties of vegetables for food, then black radish is more suitable for medicinal purposes.

What are the benefits of vegetables for the body? It has the following healing properties:

1. Increases immunity, resistance to infections, is indispensable during acute respiratory viral infections, as well as for prevention during epidemics.
2. Helps maintain youth, protects against cancer thanks to antioxidants in the composition.
3. It has an expectorant effect and helps treat pneumonia, tracheitis, and bronchitis.
4. Improves digestion, prevents development, cleanses the intestines of waste and toxins.
5. Suppresses the growth of pathogenic microflora in the intestines, eliminates various types.
6. Has a choleretic effect, useful for those with a tendency to stagnation of bile.
7. Important for weight loss – accelerates fat metabolism.
8. Prevents diseases of the heart and blood vessels, especially - increases the elasticity of vascular walls.
9. Helps against diseases of muscles, joints, bones, nervous system.

It is difficult to list all the beneficial qualities of radish. The conclusion is simple: if there are no acute diseases of the gastrointestinal tract, liver, or pancreatitis, it should be regularly included in the menu. You should not overuse large portions - 100 g of radish per day is enough to meet the need for it.

Valuable composition of the vegetable

All types of radish can completely eliminate a common winter and spring problem - vitamin deficiency. The vegetable is especially rich in ascorbic acid, which has a powerful antioxidant and immunomodulatory effect. Radish is also famous for the presence of vitamin A, alpha-tocopherol, and B vitamins.

Among the mineral salts found in the root crop are potassium, sodium, magnesium, phosphorus, copper, zinc, iron, and sulfur. Radish phytoncides have disinfecting and antiviral properties - these are real natural antibiotics that fight any infection. A large amount of fiber and dietary fiber is a real boon for the intestines, and the presence of organic acids and enzymes is for digestion and appetite.

How to collect radishes?

To make preparations from radish, it must be harvested correctly and on time. Only in time the harvested root crop will be moderately sharp, juicy, without coarse fibers

. Typically, early varieties are harvested in several stages in the summer, as needed. You can make preparations from them, but it is better to eat the vegetable fresh - this way its beneficial properties are more pronounced.

Late varieties are intended for long-term storage and are excellent for harvesting. They are dug up before the first frost, pulled out of the ground, and allowed to dry in the shade. The roots and tops are carefully trimmed. You can wash only those vegetables that are intended for preparing winter salads and snacks. The remaining root vegetables are placed in the cellar without washing (in bulk, in boxes, in clay, sand, etc.).

Radish can be stored for a long time and does not require emergency processing. Even at room temperature in the absence of extreme heat, it can easily last 1-2 weeks. Root vegetables will keep in the refrigerator for up to a month, for which they must be placed in plastic bags with holes. At any convenient time, vegetables can be obtained and processed.

Selecting and preparing vegetables for winter snacks

Even prepared black radish will be less spicy, so it can be successfully included in winter dishes. White and green radishes are more loved by housewives, tender, aromatic, they are definitely worth preparing for the winter. The choice of radish variety will also depend on the type of dish you decide to make. For example, black root vegetables make excellent Korean-style radishes, pickled radishes, and green ones – with carrots, zucchini, and bell peppers. You can make jam from white and green radishes - an original dish that even gourmets will appreciate.

Before cooking, root vegetables must be thoroughly washed and peeled. It is more convenient to cut off the skin with a vegetable peeler - this way the beneficial substances contained in the upper layers will be preserved. Radishes are cut according to the recipe - into strips and small cubes. Often the radish is grated or passed through a vegetable cutter.

Great combination

How else is radish prepared in Korean? The recipe may include several vegetables. This will make the taste of the finished dish more varied and interesting.

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The main components you will need:

• for 400 grams of green radish, 100 grams of sweet pepper and 200 grams of fresh carrots.

For refueling:

• 3 cloves of garlic, 30 grams of vinegar 6%, 60 grams of vegetable oil, ½ teaspoon each of salt and ground coriander, and 1/3 teaspoon of ground black and red pepper.

What should you do to get a tasty Korean-style radish? The recipe involves 3 stages of cooking:

1. First, the main components must be thoroughly washed and cleaned. After that, each of them needs to be grated using a unique Korean carrot grater.
2. Grind the garlic cloves in a special crush. Place the resulting mass in a separate bowl and mix with the remaining ingredients.
3. Place the chopped vegetables in a salad bowl and pour over the prepared dressing. Place the mixture in the refrigerator for at least 4 hours.

Due to the presence of carrots and bell peppers, the salad turns out juicy and not very spicy.

Preparing radishes for the winter - the best recipes

All varieties of radish combine well with various ingredients. There are a number of recipes for original dishes that will diversify the table in winter.

Spicy radish

Products:

• Green root vegetable - kilogram
• Garlic – 4 cloves
• Onions – 2 pieces
• Pepper mixture - teaspoon
• Laurel – 2 leaves
• Salt – 2 tablespoons
• Vegetable oil – 200 ml

Cut the peeled radish into thin strips (an option is to grate it on a Korean carrot grater). Peel the onion and garlic, cut into thin rings. Combine all the vegetables, stir to release juice. Squeeze out some juice if there is excess. Add all the spices (grind the bay leaf), oil, salt, and leave in the refrigerator for a day. You can store it in sterilized jars, covered with nylon lids.

Pickled radish

Products:

• Black radish – kilogram
• Garlic – small head
• Dill – 10 sprigs
• Cilantro – 5 sprigs

For this recipe you need to grate the radish on a coarse grater. Grind the garlic with a garlic press and combine with the root vegetable. Finely chop the greens and mix with the vegetable mixture. Salt the salad to taste, seal it in jars (sterilized). Keep refrigerated.

Pickled radish

Products:

• Water - liter
• Natural apple cider vinegar – 200 ml
• Salt – 50 g
• Sugar – 200 g
• Currant leaves - to taste
• Dill, tarragon - to taste
• Onions – 5 pieces
• Black radish – kilogram
• Sweet peas – 10 pcs.
• Cloves – 10 pcs.

The onion should be peeled and cut into half rings. Grate the radish on a coarse grater, add cold water and leave for 10 minutes. Then drain the water. Mix vegetables, chopped herbs, mix thoroughly. Place vegetables in layers in sterile jars.

Separately, cook the marinade from water, vinegar, spices, sugar, salt (boil for 5 minutes, add vinegar at the very end). Pour marinade over vegetables. Store the salad in the refrigerator using nylon lids. After sterilization, the jars can be stored rolled up in the cellar.

Korean radish

Products:

• Garlic - to taste
• Green radish – 600 g
• Chili - pod
• Salt - teaspoon
• Sugar – 15 g
• Green onions – 30 g
• Table vinegar – 15 ml
• Sesame - teaspoon
• Dried red paprika – ½ teaspoon

The radish needs to be peeled, grated on a “Korean” grater or cut thinly into cubes. Finely chop the chili, mix with radish and add salt. Leave the vegetables in a warm place for 2 hours, squeeze out the juice. Add paprika, sugar, vinegar, garlic (crush it with a garlic press), chopped green onions, and sesame seeds to this juice. Mix the vegetables and the resulting marinade. You can add a little vegetable oil to it - to taste. Roll the salad into sterile jars.

Rare jam

Products:

• White radish – kilogram
• Walnut – 5 halves
• Ginger - a pinch
• Sugar - half a kilogram
• Honey – 250 g
• Almonds – 70 g

This unusual dish is prepared like this. Grind the radish on a coarse grater and cook in boiling water for 10 minutes. Drain off the remaining water and dry the mixture a little. Boil syrup from sugar and honey until the sugar is completely dissolved. Throw the radish into the syrup, add chopped nuts, sprinkle with ginger. Cook until the vegetable is transparent. Place into jars and store in the refrigerator.

Pickled radish

Before starting the recipe, you need to prepare the glass container by sterilizing it. To do this, keep the jar in the oven for a couple of hours or boil it in a water bath along with tin lids. You can close the containers with nylon or any other lids. The only difference is that with plastic radishes can only be stored in the refrigerator, and with others in the pantry or cellar.

Sterilization of jars with radish

For this recipe you will need the following ingredients for five half-liter jars:

• kilogram of radish;
• one kilogram of onions;
• one liter of water;
• four tablespoons of sugar;
• one tablespoon of salt;
• two hundred milliliters of vinegar;
• ten cloves;
• ten pieces of allspice peas;
• dill, black currant leaves to taste.

Step-by-step preparation:

• Stage one. All vegetables are peeled, washed and only the onion is cut into rings or half rings.
• Stage two. Root vegetables need to be grated and then placed in cold water for twenty minutes.
• Stage three. The greens need to be chopped very finely, then mixed with chopped radish, which has already been pulled out of the water.
• Stage four. Place radishes and onions in sterilized jars.
• Stage five. Prepare the marinade for pouring. Boil water in a saucepan, add salt, sugar, vinegar, other spices or ingredients, cook for five minutes.
• Stage six. Pour the vegetable mixture with still hot brine, then close the lids. If you plan to spin it for the winter, then the snack is stored in a cold, dark room.

For a better preservation process and reliability, you can sterilize the jars again with vegetables in a water bath for twenty minutes.

To prepare the root vegetable according to this recipe, you need to prepare and sterilize the glass container. It can be closed either with nylon lids or sealed tin lids. In the first case, the radish salad is stored in the refrigerator, in the second - in the pantry or basement. The amount of ingredients in the recipe requires 4-5 half-liter jars.

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You will need:

• radish - 1 kg;
• onions - 1 kg;
• water – 1 l;
• sugar – 4 tbsp. l.;
• salt - 1 tbsp. l.;
• apple cider vinegar - 200 ml;
• cloves - 10 pcs.;
• sweet peas - 10 pcs.;
• dill, tarragon, currant leaf - to taste.

How to pickle radish:

1. Peel and cut the onion into rings.
2. Grate the root vegetables using a coarse grater. Place in cold water for 10 minutes.
3. Chop the greens and mix them with chopped radish, from which the water has already been drained.
4. Place the mixture into canning jars.

5. Prepare the marinade. To do this, pour spices, salt, and sugar into a saucepan with water. Bring to a boil, cook for 5 minutes. Just before turning off the heat, pour in the vinegar.
6. Immediately pour the hot marinade over the vegetable mixture. Next, proceed in accordance with the chosen preservation technology.

Advice. If you plan to cover the salad with a nylon lid, it and the marinade should additionally be sterilized in a water bath for about 15-20 minutes.

• 1-2 root vegetables (total weight - about 350 g);
• carrot - 1 pc.;
• bell pepper - 1 pc.;
• dill - 15 g;
• garlic - 3 cloves;
• salt - 1 tsp;
• sugar - 0.5 tsp;
• table vinegar - 20 ml.

Recipe:

1. Coarsely grate clean, peeled radish and carrots. Cut the sweet pepper into small cubes.
2. Place the vegetable ingredients in one container and mix. Place the salad in clean jars.
3. Add vinegar, sugar and salt. Fill the jars with boiling water.
4. Roll up the containers with lids and place in a water bath for sterilization. Time - 15-20 minutes.

Turn over and wrap the containers. The amount of ingredients in the recipe is enough for a couple of 0.5 liter cans. After opening, the salad should be seasoned with mayonnaise, sour cream or butter and served. It’s very easy to prepare delicious and healthy radish dishes for the winter. This is a great solution for those who cannot store vegetables in the cellar.

Radish with vegetables for the winter

In salads with other vegetables, radish turns out even more delicious. It perfectly sets off the taste of the dish, giving it the right spice. For combined snacks, you can use the type of root vegetable that you like best.

Radish with bell pepper

Products:

• Radish – 300 g
• Red bell pepper – 0.5 kg
• Garlic – clove
• Sugar – dessert spoon
• Parsley - sprig
• Salt – heaped teaspoon
• Chili - half a pod
• Vinegar – 50 ml (9%)

Wash and dry vegetables. Cut the bell pepper into quarters and cook over low heat in boiling water for 5 minutes. Grate the radish on a vegetable grater. Cut the pepper into strips. Grind the chili. Combine vegetable mass. Prepare a marinade of sugar, salt, vinegar, garlic, parsley, pour the liquid over the vegetables. Place into jars and roll up.

Radish with cabbage

Products:

• White cabbage – kilogram
• Radish – kilogram
• Any greens – 100 g
• Vinegar 6% – 150 ml
• Carrots and onions – 100 g each
• Garlic – 5 cloves
• Sugar – 4 tablespoons
• Salt – 3 heaped teaspoons
• Boiling water – 0.5 liters

Chop the cabbage, cut the onion into half rings, grate on a fine grater. Grate the radish on a coarse grater. Combine all vegetables. Separately prepare a marinade of vinegar, sugar, salt, water, garlic, and chopped herbs. Pack the vegetables into small jars and pour in the marinade. Store in the refrigerator with a nylon lid.

Radish with carrots

Products:

• Radish – kilogram
• Carrots - half a kilogram
• Apple cider vinegar – tablespoon/0.5 liter jar
• Sugar - half a teaspoon / 0.5 liter jar
• Salt – teaspoon/0.5 liter jar
• Boiling water - by eye
• Greenery
• Garlic

Wash the radish, carrots too, clean everything. Grate the vegetables using the same grater (any kind). Sterilize 0.5 liter jars. Pour apple cider vinegar into the bottom of each jar (you need 3-4 of them), throw in a little chopped herbs, and one chopped clove of garlic. Place vegetables up to the shoulders, sprinkle with sugar, salt, and pour boiling water to the top. Place jars in boiling water for 10 minutes. Then roll it up. You can eat after 3 days.

It’s so nice to have so many things to choose from in your pantry during the winter. Sometimes you look into this magical room and start choosing what I want today. The kids come running, followed by the husband. Everyone wants their own, but everyone always agrees on opening “Cauliflower and Pink Radish Salad.” This bright and tasty cabbage salad with pink radish for the winter will please every member of your family. I also advise you to pay attention to the recipe for preparing an equally tasty snack -. Required Products:

- 400 grams of white cabbage; - 300 grams of pink (or any other) radish; - 250 grams of carrots; - a couple of cloves of garlic; - 1 tea. l. granulated sugar; — 1.5 tables. l. salt; — A little parsley (optional); - 50 grams of vinegar.

I grate pink radish through an ordinary iron grater. Why pink, I was just lucky to find it and buy it at the market. You can use any radish, just keep in mind that pink radishes are not as spicy as black ones. It even looks a bit like a radish. I peel the carrots with a housekeeper and also grate them using a grater. The main thing is that the carrot itself is sweet and juicy. Juicy carrots will make the salad juicy and tasty. I chop white cabbage with a sharp knife, removing any stalks that are too rough for salad. Now I mix all the vegetables together. Without fail, I sprinkle salt and granulated sugar and begin to knead the salad with clean hands. It will become juicy in an instant, and the cabbage will become more tender. Then I pour vinegar over the vegetable salad. I squeeze out a couple of cloves of garlic, since vegetables are friends with garlic and accept it into their friendly company. I compact the salad into jars more tightly. Use parsley as desired. I had bright pink radishes, so the salad looks so beautiful. I usually add parsley if the radish is white and I somehow want to dilute the colors. I set it to sterilize for literally 5-7 minutes, and no longer, since the cabbage may darken and the appearance will deteriorate. After that, I roll up the salad with lids and let it steep and cool under a blanket. Place the finished cabbage salad with pink radish in a cool place where it will stand and wait for the right moment. Usually this moment comes with the arrival of guests in the house. At such a moment, it will not be superfluous to prepare it according to our recipe.

Bon Appetite!

Details

Radish is very rich in vitamins and is beneficial for the human body. Radishes can be used to make not only tasty, but also healthy salads, and such salads can be either fresh or canned. You can make a delicious salad of radishes and other vegetables for the winter. Undoubtedly, such a salad will contain a large amount of vitamins and nutrients. Radish salad in winter will become a storehouse of vitamins for you.

Radish salad with bell pepper for the winter

Required ingredients:

• radish – 320 gr.;
• bell pepper – 40 gr.;
• garlic – 1 clove;
• carrots – 40 gr.;
• parsley – 15 gr.;
• salt – 7 gr.;
• sugar – 4 gr.4
• vinegar – 20 gr.;
• celery greens – 15 gr.

Cooking process:

Wash the radish well under running water. Then peel the radish and rinse again under running water.

Grate the radish on a grater, preferably a coarse one.

Take a well-washed half-liter jar. Pour vinegar into the bottom. Also put parsley and celery at the bottom of the jar, which must first be washed.

Place a peeled clove of garlic on the bottom of the jar. Peel the carrots. Remove seeds and stems from bell peppers. Cut the carrots and peppers into long strips.

Place peppers and carrots around the edges of the jar. Then put the grated radish into the jar. Sprinkle salt and sugar on the radish, then pour boiling water over the contents of the jar.

Cover the jars with lids and place in a saucepan of boiling water. Sterilize jars of salad for 10 minutes, then roll up the lids. Turn the jars over and cover until completely cool.

When you open a salad in winter, first drain the brine from it, then transfer the salad to a plate and season with sour cream, vegetable oil or mayonnaise.

Radish salad with cabbage for the winter

Required ingredients:

• radish – 3 kg;
• parsley – 50 gr.;
• carrots – 300 gr.;
• cabbage – 1.6 kg;
• garlic – 300 gr.;
• vinegar – 200 ml;
• celery greens – 50 gr.;
• salt and sugar.

Cooking process:

The cabbage must be chopped into thin strips. Peel the carrots and grate them. The radish also needs to be peeled and then grated on a coarse grater.

You can also cut the radish into thin strips.

Finely chop the parsley and celery. Peel the garlic and cut into thin slices. Place all the chopped and grated vegetables in a large bowl or saucepan and mix thoroughly.

Wash the jars well and sterilize. Place the vegetable mixture in prepared jars. Pack the salad tightly into jars to release the juice from the vegetables.

Place a teaspoon of sugar and salt in each jar, and also pour a teaspoon of vinegar into each jar. Cover the jars with lids.

Sterilize jars of salad for about 10-12 minutes at a low boil. Then roll up all the lids on the jars. Wrap the jars upside down until they cool completely.

Simplified version

Korean salads always have a wonderful aroma and piquant taste. Their main distinguishing feature is their sharpness. Therefore, you need to be extremely careful with such dishes so as not to harm your own body. Korean radish is unique in that there are dozens of different recipes for its preparation. It all depends on the products that are available. For the simplest version of this salad you will need:

• 0.6 kilograms of radish, 2 cloves of garlic, 10 grams of salt and the same amount of vegetable oil, a tablespoon of vinegar, as well as 2 grams of ground red and 1 gram of black pepper.

We invite you to familiarize yourself with: Persimmon: cultivation and care, choice of planting material.
How to successfully grow persimmons in your garden or at home, even from an ordinary seed - Author Ekaterina Danilova The method of preparing the dish is outrageously simple:

1. First you need to wash, peel, and then grate the radish. This can be done using a special or regular coarse grater.
2. Crush the garlic in any convenient way.
3. Combine all ingredients in a plate and mix them well.

If you follow the specified proportions, you can get an incomparable snack that everyone is sure to like.