Proven pickled radish recipes

Preparation of ingredients

Root crops must be thoroughly rinsed with running water, peel the skin. You can use a vegetable peeler. Before cooking, the fruits are crushed according to the recipe: straws, pieces, cubes. This can be done by grating the vegetable or by passing it through a vegetable cutter. The rest of the vegetables and herbs must also be washed and the unused parts must be cut off.

Video: "Marinated radish - an Asian-style snack!"

This video will show you how to cook a pickled radish.

Step by step recipes

Recipes for pickling and pickling radish are not so widely known, but true gourmets will appreciate them.

In korean

Products for making Korean-style pickled radish:

• garlic - 3 cloves;
• radish - 1 kg;
• chili pepper - 2 pcs;
• salt - 2 tsp;
• sugar - 1 tablespoon;
• green onions - 30 g;
• vinegar 9% - 0.5 tablespoons;
• seasonings - to taste.

Peel, grate or cut the vegetable into cubes. Finely chop the pepper, mix with the radish, salt. Leave the mixture warm for 2 hours, squeeze out the juice. Add to the brine, sugar, vinegar, onion, garlic, seasonings. Combine vegetables and freshly cooked marinade.

Roll the salad into sterilized jars and store in a cool place.

Spicy

Required:

• a kilogram of radish;
• 4 cloves of garlic;
• two onions;
• a teaspoon of ground spices;
• 2 tablespoons table salt;
• a glass of vegetable oil.

Cut the peeled root vegetables into thin strips. Chop the onion and garlic into thin rings. Mix the workpiece with salt and leave for one and a half to two hours so that it gives juice. Combine all vegetables, add spices and oil. Leave in the refrigerator for a day. The shelf life of such a salad is no more than 2 months.

Pickled

Pickled radish is very tasty, it is less spicy and has a pleasantly sour taste.

Simple preparation implies the need to prepare in advance:

• black radish - a kilogram;
• garlic - one head;
• dill - 10 branches;
• salt - 1 tablespoon.

Grate the black variety on a coarse grater or finely chop. Chop the garlic, add to the grated vegetable. Finely chop the greens, mix with the vegetable mass with your hands. Season the salad to taste, transfer to jars and condense. Keep refrigerated.

Pickled

To pickle a vegetable you will need:

• water - liter;
• apple cider vinegar - 200 ml;
• salt - 50 g;
• sugar - 200 g;
• dill, seasonings - to taste;
• onions - 5 pieces;
• black radish - kilogram.

Cut the root vegetable into thin slices or grate. Pour over with cold water, salt and leave for an hour to release the bitterness. Cut the onion into rings and then prepare the marinade. Add salt, sugar, seasonings to the water. While stirring, bring to a boil and add vinegar.

Rinse the radish pieces and put them in layers in pre-sterilized jars. Put onion rings on top and pour in the marinade.

Store the rolled up banks in the cellar. This appetizer is perfect as a side dish for various dishes.

With greens

For cooking you will need:

• 1.5 kg of radish;
• 200 g carrots;
• apple cider vinegar - a tablespoon per 0.5 liter jar;
• sugar - 2 tsp;
• salt - a teaspoon in a half-liter jar;
• parsley and dill.

Wash and peel vegetables. Grate on any grater as desired. Finely chop the greens. Mix the vegetable mass with herbs, add salt and sugar. Take pre-sterilized 0.5 liter jars and put the resulting salad in them, add vinegar. Pour boiling water over and seal.

Leave to marinate for three days.

Storage rules

Every gardener should know the rules for storing radish.

Only ripe vegetables need to be dug out, and if the roots are overripe, they will become tough and lose their taste.

It is necessary to get rid of small, diseased and deformed root crops. Selected specimens are dug out of the soil, after which the tops and roots are cut off.

Various types of plants directly affect the characteristics of their storage. Grow radish:

• summer;
• autumn;
• winter.

Summer varieties are kept the least of all, up to three weeks in the refrigerator. This variety is not suitable for winter maturation. Mid-ripening or late-ripening ones feel great when stored in cellars. You need to store supplies in basements and cellars in wooden boxes, sprinkling with dry sand.

The room temperature should not be below zero, but 1-3 ° C, and the humidity should be 80-90%. Temperature fluctuations and high humidity should not be allowed, otherwise the radish will rot.

In urban settings, there is an option for storage on glazed balconies, if the temperature there does not drop below zero.

If the harvest is good, then the best way to store the radish at home is to preserve it.

Experienced gardeners advise against freezing the vegetable. Freezing it will make it tasteless and soft. The root crop can be frozen only in one case - for use in the cold period as a medicine for the treatment of colds. Grated root vegetables are laid out in bags and stored in the freezer.

To eliminate the lack of vitamins in winter, it is necessary to harvest the radish ahead of time. The juice of the vegetable itself is very useful, it has antiviral properties. The most famous effective remedy is the preparation of radish with honey, used to treat bronchitis.