Pickled radishes are an unusual snack for many, causing surprise. For a long time, I didn’t even suspect that a root vegetable familiar from childhood, which we are one of the first to harvest, can be pickled at home for the winter. But once I made it, I could barely wait for the preparation to “ripen”, and I crunched the deliciously delicious, sweet and sour radish with all my heart. Then I made a salad with butter and onions and realized that I had wasted so many years in vain.
Pickled radishes can be served with fish or meat, or used as an appetizer by preparing a salad. Now, during the barbecue season, the recipe is just as relevant, since the appetizer goes perfectly with meat grilled on the grill. There are many options for pickling root vegetables, for different occasions. For a picnic, choose recipes for instant cooking or Korean pickling. In winter, you will be pleased with a spicy cucumber and radish salad. Make delicious preparations for the winter with soy sauce, with or without vinegar, pickle whole fruits or cut them into rings, you will never regret wasting your precious time.
Instant pickled radish
Among the recipes, this one stands out with its interesting, sweet and sour dressing. It cooks quickly and turns out delicious. There is only one drawback to the recipe - you won’t be able to store the radishes for a long time; you need to eat them within 2-3 weeks.
We take:
- Fresh radishes – 10 pcs.
- Onion, red – ½ head.
- Garlic – clove.
- Water – 200 ml.
- Apple and wine vinegar - 100 ml each.
- Honey - a big spoon.
- Salt – ½ small spoon.
- Peppercorns – 3 pcs.
How to cook:
- Trim the ends of the radishes, wash them, and cut them into rings.
- Chop the onion into thick half rings.
- Cook the filling. To do this, boil water, add salt and peppercorns. Then add chopped garlic, dissolve honey and immediately turn off.
- Place the radishes among the jars, interspersing the root vegetables with onion rings.
- Pour in the marinade and close the lid tightly. let cool on the kitchen counter, then transfer to the refrigerator shelf.
How to pickle radishes with ginger and honey
This recipe takes no more than 20 minutes to prepare. Prepare root crops, that is, remove dirt, damage, and tops. Peel the ginger as well. Cut both into thin slices.
Ingredients:
- radish – 0.3 kg;
- ginger root – 40 g;
- vinegar (wine) – 50 ml;
- honey (liquid) – 1 tbsp. l.;
- table salt - to taste;
- water – 50 ml.
Prepare and boil a mixture of water, vinegar and honey. If you like a spicier taste, add salt and pepper. When it boils, immediately turn it off and pour in the vegetable mixture. To stir thoroughly. Store in the refrigerator in sterile containers.
Whole radishes pickled in a jar for the winter
Take a liter jar on the floor:
- Radish – 250-270 gr.
- Garlic – 2 cloves.
- Sweet peas – 2 pcs.
- Carnation buds – 2 pcs.
- Black peas – 8-10 pcs.
- Coriander – 1/3 spoon.
- Dill, parsley - 1 sprig each.
Per liter of marinade:
- Water - liter.
- Salt – 2 large spoons.
- Granulated sugar - 4 large spoons.
- Table vinegar 9% - 120 ml.
- Bay leaf – 1 leaf.
Step by step recipe:
Sterilize the lids in advance.
Prepare glass jars. For marinating, I advise you to take a small container for one time.
Rinse the radishes. Cut off the tails and ends. Do not take large fruits; for storing in jars for the winter, it is better to take medium-sized radishes.
Throw a couple of cloves of garlic and some herbs into the bottom of each jar.
Put a couple of clove buds and a third of a teaspoon of coriander seeds.
Send peas of both types of pepper.
Fill the jars with radishes. Stuff tightly so that more can fit in. Divide large specimens into halves.
Boil water and fill the jars to the top. Cover with lids, leave to infuse and warm for a quarter of an hour.
Pour the infusion into a saucepan, add the required amount of salt and sugar. Let it boil, wait for the sweet crystals to completely dissolve.
Pour in vinegar, add bay leaves. Boil for just a minute and remove from the stove.
Return the marinade to the jars.
Roll up under a screw cap or a key.
Turn the canned food upside down and wrap it warmly.
Leave to cool completely until the next day. Afterwards, check the quality of the seaming and take it away for winter storage in a room with a low temperature. The preparation will ripen only after 2-3 weeks; there is no point in trying it earlier.
Reviews
We recommend listening to the reviews of housewives and taking something useful for yourself.
Anna Komarova, Ulyanovsk : “Last spring I pickled radishes for the first time. I decided to try a recipe with onions and garlic. It turned out very fragrant. I advise you to use small onions, they have much more flavor. I fed my grandson when the whole family was sick. Now we strengthen our immunity.”
Elena Orlova, Tyumen : “I tried pickled radishes at my mother-in-law’s and was very surprised. Crispy, color has not changed. I asked for the recipe. It turned out to be the most classic. But I made a mistake. I didn’t take into account that the jars had to be sterilized first. They weren't stored for very long. I’ll correct the mistake this year.”
Evdokimova Albina, Kemerovo : “I have been pickling radishes in various ways for ten years. I want to say that the vegetable is capricious if it is not washed well. Therefore, dear housewives, 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 radishes. Sometimes I buy a mixture of hot peppers at the store at once, so as not to pick them separately. I like. There is no bitterness, but the sharpness is present. A little trick from me: so that you don’t feel thirsty after a spicy snack, when serving the dish, add 2-3 slices of lemon to the dish.”
Crispy radish marinated in Korean style
Korean cuisine has always been rich in inventive radish dishes. This simple recipe has a cool name, “Radish for Chicken,” as the authors themselves call it. The taste of radish is sweet and sour, and it crunches so well that you are guaranteed to be delighted.
We take:
- Fresh radish (or daikon) – 500 gr.
- White wine vinegar (or rice vinegar) – 250 ml.
- Water – 250 ml.
- Salt - a teaspoon.
- Granulated sugar – 200 gr.
How to do:
- Prepare the radishes for pickling, then cut into thin slices.
- Fill sterilized jars to the top.
- Prepare the marinade by dissolving salt and granulated sugar in boiling water.
- Then pour in the vinegar and pour the dressing into jars.
- Cover with a lid and leave to brew on the table. Then screw the lid tightly and put it in the refrigerator. The appetizer will be ready a day after preparation.
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Marinade
| Water, or hydrogen oxide, under normal conditions is a transparent liquid that is tasteless, colorless and odorless. To learn more | 250 ml |
| Salt is called sodium chloride; this substance looks like small white crystals. To learn more | 1 tsp. |
| Refined sugar has a completely white color, sometimes even giving off blue. To learn more | 2 tsp. |
| vegetable oil Ingredient Vegetable oil is the vegetable fat of fruits, seeds, roots and other parts of plants, obtained either by classical pressing or by extraction. To learn more | 1 tbsp. l. |
Basic
| Green onions in the kitchen are a useful product in all respects. We eat green onions in large quantities in spring and summer. But even in winter it can be found without problems. To learn more | 2 pcs. |
| parsley greens Ingredient For a long time, parsley roots and greens have been used in cooking, medicine and cosmetology. To learn more | 4 branches |
| The leaves of the tropical laurel tree, considered a symbol of immortality, were used as a spice for cooking already in Ancient Greece, although initially this plant was considered medicinal. To learn more | 2 pcs. |
| 4 things. |
| Cloves are very cooperative with other spices, do not like long boiling, but are irreplaceable in marinades, pickles, compotes, and soups. To learn more | 2 pcs. |
| It’s great to eat Russian salad in the spring: dill, green onions, cucumber, sour cream and, most importantly, radishes. To learn more | 200 g |
How to quickly pickle radishes at home
An excellent marinade recipe for preparing spicy radishes for the winter.
Compound:
- Radish – 350 gr.
- Garlic – 2 cloves.
- Hot chili pepper – ½ pod.
- Mustard beans - ½ small spoon.
- Cayenne pepper, dried – ½ pod.
- Apple cider vinegar – 50 ml.
- Thyme 2-3 sprigs.
- Bay leaf – 1 pc.
- Salt - a small spoon.
- Sugar - a large spoon.
- Allspice, black pepper – 10 pcs.
- Water - a glass.
We preserve:
- Trim the ends and tops of root vegetables, rinse, and cut into rings.
- Grind the garlic into fine crumbs. Remove the seeds from the chili pod and chop finely, just like the garlic.
- Cook the marinade from water, discarding all the seasonings listed in the recipe. Boil for about 5 minutes, remove from the burner, pour in vinegar.
- Fill the jars with radish rings, alternating them with chopped garlic and chili pepper. Place a sprig of thyme on top or bottom.
- Pour the marinade into the jars and seal immediately. Place the containers on the lid and cover them with a blanket. A day later, when the seams have cooled, hide them in a cold room for the winter.
What varieties are suitable for pickling
For pickling, it is better to choose varieties with medium or late ripening. Early ripening crops quickly form a harvest, 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 their fruit yield is significantly higher. These varieties include:
- Red giant radish can reach 200 grams, has a round shape, juicy crispy flesh;
- Cherryet is a hybrid with fruits weighing 50-70 grams, but very high-yielding;
- Zlata - produces 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 it is necessary to harvest radishes in whole form, preference is given to varieties with an even, regular fruit shape. If the recipe involves chopping a vegetable, then it is better to choose varieties with large juicy pulp. It is not recommended to use crops with thick skins, as they are too tough and are not suitable for harvesting radishes for the winter.
This is interesting: Pickled peppers with honey for the winter
Radish marinated in rings with soy sauce
Another option for preparing a Korean snack. Spicy and crispy, slightly tart radishes will not leave you indifferent.
Ingredients:
- Radish – 1 kg.
- Soy sauce – 2 large spoons.
- Onion – 2 heads.
- Garlic – 2 cloves.
- Hot chili - pod.
- Apple cider vinegar – 40 ml.
- Salt - a small spoon.
- Granulated sugar - a tablespoon.
How to marinate:
- Cut clean radishes into thin rings and place in a bowl.
- In a separate bowl, mix soy sauce with salt and sugar.
- Chop the onion into small cubes, crush the garlic cloves with a press. Transfer vegetables to soy marinade.
- Pour in half the vinegar and stir again. Pour over the radishes. Cover with cling film.
- Place on the refrigerator shelf for 24 hours.
- Sterilize the jars with lids, lay out the pickled radishes, and pour in the remaining marinade. Roll up under the iron lid.
Salted eggplant strips with fresh cucumbers
Korean dishes include a wide variety of foods. Whether it's meat, vegetables or seafood, everything is always perfectly combined in one plate. Eggplant and cucumber salad is one of my favorite recipes from this cuisine. Being a connoisseur of these vegetables, I very often prepare this aromatic salad at home for my loved ones. Fresh, healthy and juicy, everyone who tries it likes it. Today I want to share with you this wonderful Korean dish.
Ingredients:
- Small eggplants – 3-4 pcs.
- Cucumbers – 2 pcs.
- Onions – 1-2 pcs.
- Sweet pepper – 1-2 pcs.
- Hot pepper – 1 pc.
- Small carrots – 3 pcs.
- Greens (any) – 1 bunch
- Garlic – 3-4 cloves
- Vinegar – 2 tbsp. l.
- Soy sauce – 3 tbsp. l.
- Sugar – 0.5 tsp.
- Vegetable oil for frying – 4 tbsp.
Preparation:
1. First of all, cut the eggplants into bars. Place them in a bowl and sprinkle generously with salt. Leave it like this for a while.
2. At this time, we will prepare other products. Cut the onion into half rings. Then fry it until tender in vegetable oil.
3. Cut the cucumbers and sweet bell peppers into thin strips. Grate the carrots using a Korean carrot grater. Remove seeds from hot peppers and finely chop. Add chopped garlic to the bowl with vegetables.
4. Next, chop the greens. Dill, basil and cilantro go well with this salad.
5. Prepare the dressing in a separate container. Combine vinegar, soy sauce and sugar. Stir until completely dissolved.
6. Let's return to the eggplants, which by this time have released their juice. It needs to be drained and the vegetables washed under running water. Then everyone can choose the cooking method as it is convenient. You can cook them in salted boiling water for about 3 minutes. Or microwave on full power for about 8-10 minutes. The main thing here is not to overcook.
7. All we have to do is assemble a salad from ready-made products. Add fried onions, chopped vegetables and dressing to the eggplants. Mix everything well.
Be sure to taste the salad right away. If you feel like something is missing, add it to your liking. You can also experiment with greens.
Place the finished Korean-style eggplant salad with cucumbers in the refrigerator to steep for 3 hours. A very simple and quick to prepare treat at your service. It seems to me that such a salad can be eaten not only as an addition to main dishes. It will also work great as a side dish when served warm. Bon appetit!
Cucumbers marinated with radishes for the winter
A cool salad of cucumbers and radishes, marinated in a simple and quick way.
Required:
- Cucumbers – 1 kg.
- Radish – 1 kg.
- Vinegar 9% - 50 ml.
- Sugar – 200 gr.
- Salt – 100 gr.
- Dill, parsley - several sprigs.
- Peppercorns - to taste.
How to prepare:
- Trim the ends of the vegetables, wash and dry slightly.
- Divide the radishes into halves (cut large ones into four parts), make several punctures in each with a toothpick.
- Cut the cucumbers into thick circles.
- Place an arbitrary amount of herbs and a few peppercorns on the bottom of the jars.
- Place the vegetables, the cucumbers should be on top.
- Boil water and pour into jars. Immediately pour into the pan - this will give you an idea of how much marinade you need to prepare.
- Add the required amount of spices and let it boil. When the spice grains dissolve, pour in the acid.
- Pour the marinade into jars. Sterilize by covering with lids. For liter jars, the heat treatment time is 30 minutes.
- Roll up the preserves or seal them with screw caps. Cool slowly by placing on lids under a warm cover. Store in a cool room such as a cellar or unheated balcony.
Japanese canned daikon - the most delicious recipe
I don’t know why, but many people confuse daikon with radish, although it seems to be a subspecies of radish. How do you think? In general, I didn’t go into too much detail, but decided to take and show the recipe with this vegetable.
We will need:
Stages:
1. Rinse the daikon, and then use a grater to chop it into strips, it should look like straws.
2. Then sprinkle the appetizer with ground coriander. Squeeze a couple of cloves of garlic through a press. Mix vegetable oil with turmeric and heat on the stove, and then add this filling to the daikon. Stir and sprinkle with chopped fresh herbs.
The hot oil will soften the daikon and turn yellow and golden.
4. Next, squeeze the juice out of the lemon, or replace it with 9 percent vinegar. Season the salad and stir. Add sugar and salt, crush the black peas with a rolling pin or take ground black pepper and pepper. Then cover the cup with cling film and put it in a cool place for 6-8 hours, and then eat with pleasure. Have fun!
