Radishes are a familiar garden vegetable that is a frequent guest on the table of almost any family. The bright taste and aroma, as well as a large number of recipes for preparing radish, have made it so popular.
Light salads with vegetables, canned or pickled radish snacks are a small part of what can be prepared from this valuable and tasty product in a very short time. Radish is a frequent guest in the kitchen of any housewife. This is a very healthy fruit, if you learn how to prepare it, you can get delicious dishes, snacks and pickles for the winter. To preserve all vitamins and nutrients, vegetables and fruits are pickled, salted and stored for the winter - radishes are the same.
Special points in preparing radishes
Radish is a frequent guest in the kitchen of any housewife. This is a very healthy fruit, if you learn how to prepare it, you can get delicious dishes, snacks and pickles for the winter. Radishes are distinguished by a special level of storability, that is, in a cold cellar or basement, they can lie for a long time with virtually no loss of taste. If it is exposed to room temperature, it will last two weeks, in the refrigerator even longer, especially in a bag or container that is ventilated. To preserve radishes without a cellar, you can use winter harvesting of the vegetable.
Radish comes in three types. The people of Russia are accustomed to the black fruit, from which many dishes are prepared. This variety is much healthier and contains more vitamins than others. Green radish or white radish, also called daikon, are considered best for fresh consumption. But the black one is still sharper, which is the reason for the frequent use of this root vegetable in salads and winter preparations.
For snacks in winter, only late varieties of radish are used. Root crops without any damage that were dug up before the first frost are required. They need to be dried, but not cleaned, only the roots and tops should be trimmed. Only after this can you start washing and peeling the vegetable. The peel is removed in a thin layer to preserve all the beneficial substances of the vegetable.
Storage rules
Every gardener should know the rules for storing radishes.
You only need to dig up ripe vegetables, and if the root vegetables 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. Radishes are grown:
- summer;
- autumn;
- winter.
Summer varieties have the shortest shelf life, up to three weeks in the refrigerator. This variety is not suitable for winter laying. Mid- or late-ripening ones feel great when stored in cellars. Store supplies in basements and cellars in wooden boxes, sprinkled with dry sand.
The room temperature should not be below zero, but 1-3 ° C, and humidity - 80-90%. Temperature fluctuations and high humidity should not be allowed, otherwise the radish will rot.
In urban environments, there is the option of storing on glazed balconies if the temperature there does not drop below zero.
If the harvest turned out to be good, then the best way to store radishes at home is canning.
Experienced gardeners do not recommend freezing vegetables. Freezing will make it tasteless and mushy. The root vegetable can be frozen only in one case - for use during the cold period as a medicine for the treatment of colds. The grated root vegetables are placed in bags and stored in the freezer.
To eliminate the lack of vitamins in winter, it is necessary to prepare radishes ahead of time. The juice of the vegetable itself is very healthy; it has antiviral properties. The most famous effective remedy is preparing radish with honey, used to treat bronchitis.
Dried radish
The radish is washed, peeled, cut into thin “petals” and laid out in one layer on a flat surface. The radish is dried for some time in the open air, and then dried on metal sieves in the oven (dryer, oven) at 60-70º C.
Radish salad
Black radish is most suitable for this salad.
Ingredients: White cabbage - 1.6 kg Carrots - 300 g Radish - 3 kg Parsley and celery - 50 g each Garlic - 300 g Vinegar 9% - 200 ml
The prepared vegetables and herbs are chopped, placed in a basin and mixed. The vegetable mass is transferred to sterilized jars, compacted tightly to release the juice, then 1 tsp is added to each jar. vinegar, salt and sugar, cover with lids and sterilize with low boiling water for 10-12 minutes. The finished product is sealed, turned over and wrapped.
Pickled radish with onions
Ingredients: Water - 1 l Sugar - 200 g Apple cider vinegar - 250 ml Salt - 50 g Black currant leaves, tarragon, dill Small onions Radish (preferably black)
Radish and onion are taken in equal proportions. Vegetables are peeled, washed, placed in jars, herbs are added, poured with chilled marinade and covered with plastic lids. The product is kept at room temperature for exactly a week, after which it is lowered into the cellar and stored in the cold.
Pickled radish (salad)
Ingredients: Radish - 1 kg Onion - 2 pcs. Water - 1 l Sugar - 100 g Salt - 50 g Vinegar 9% - 50 ml Allspice and cloves - 10 pcs.
The radish is washed, placed in a pan with boiling water, and after 20 minutes taken out, peeled and cut into thin strips. The onion is peeled and cut into half rings. The products are placed in layers in sterilized three-liter jars, spices are added, poured with boiling marinade and hermetically sealed. The jars are then sterilized at 80°C for twenty minutes.
Radish with garlic and bell pepper
Ingredients: Radish - 3.2 kg Red bell pepper - 400 g Garlic - 10 cloves Vinegar 6% - 10 tbsp. Greens Water - 1 l Salt - 2.5-3 tbsp. Sugar - 1-2 tbsp.
Grate the prepared radish using a coarse grater. Pour 1 tbsp into sterilized jars with a capacity of 0.5 liters. vinegar, add garlic slices and chopped herbs. The pepper is freed from the seed box, cut into longitudinal slices, blanched and placed near the walls of the jars, which are then filled with radish. Boiling filling is poured into the jars, covered with lids and sterilized for 10 minutes at 100 °C. The product is sealed and vigorously shaken several times, distributing the liquid.
Pickled radish
Peeled green radish is grated on a fine grater, combined with two parts of celery, thin slices of salted garlic, cilantro, dill are added, salted to taste, mixed and compacted into half-liter jars. The dishes are covered with plastic lids and placed in the refrigerator for 10 days.
Radish jam
Ingredients: Radish - 1 kg Almonds - 75 g Honey - 250 g Sugar - 500 g Ginger - on the tip of a knife Walnuts - 5 pcs.
Peeled root vegetables are grated on a coarse grater and boiled in boiling water to which a little baking soda has been added. Then the product is thrown into a colander, washed and allowed to drain (the mass is squeezed out a little). Syrup is made from honey and sugar, prepared radish and almond halves are added and cooked until fully cooked. Then the jam is transferred into clean jars, crushed nuts are poured on top, a little ginger is added and the lid is closed.
Harvesting radishes is not always advisable - root vegetables, even when fresh, retain their beneficial properties throughout the winter. Still, we hope that the recipes given in the article will suit your taste.
Source: mir-ovosey.ru
Korean pickled radish
Ingredients: * small radish - 3 pcs. * Korean pear - 1/2 pcs. * pickled capsicum * garlic - 5 cloves * ginger - a little * Korean (Chinese) date - 5 pcs. _____________________ * warm water - 5 glasses * salt - 1 glass
For the brine * warm (not tap) water - 8 glasses * salt - 2.5 spoons * sugar - 3 spoons * vinegar - 2 spoons
Wash the radish well. Dissolve 1 cup of salt in water (5 cups) and put the radish there (without peeling) and keep there until the peel becomes soft (changes color slightly and will sag when pressed). Prepare pear, dates, garlic, ginger and pepper. Prepare the brine in a suitable container (mix all the ingredients for the brine), put the radish and the rest there. Place something heavy (such as a large stone) on the radish and cover with a clean cloth (not a lid). Leave at room temperature for 3-4 days. The brine will take on a characteristic white color. Then you need to put it in a cool place (possibly on the balcony).
The radish can be cut into pieces as you like (thin round pieces, cubes, etc.) and left in the brine. Radishes cut into very thin round plastic pieces can be used to wrap meat or rice. If you cut the radish into cubes or other shapes, then serve it along with brine to any table with Korean cuisine. The brine should taste sour.
Black radish salad for the winter
The radish is thoroughly washed, peeled, washed again and grated on a grater with large holes. Pour half a tablespoon of 10% vinegar into a half-liter jar, add celery and parsley and one small clove of garlic. The radishes are placed, compacting evenly. Along the side of the jar you can place strips of blanched red sweet peppers or slices of boiled carrots. Place a teaspoon of salt and sugar on top of the laid radish, pour boiling water to the level of the product. Instead of salt, sugar and boiling water, you can pour hot brine into jars (for 1 liter of water - 2-3 tablespoons of salt, 2 tablespoons of sugar), boil it, filter through cheesecloth, heat it again to a boil and use it for pouring. The jars are covered with lids and set to warm up: half-liter jars for 8-10, liter jars for 12 minutes. After heating, the jars are sealed with tin lids, shaken several times and rolled on the table. Then the jars are turned upside down and cooled. This salad is served with mayonnaise, sour cream or sunflower oil.
radish - 300 g, red bell pepper or carrots - 40 g, celery and parsley - 15 g each, garlic - 3-5 g, 10% vinegar - 15 g
Black radish with vegetables
The radish is washed, peeled and grated on a coarse grater. The carrots are peeled and cut into slices, the white cabbage is chopped into thin shavings, and the onions are also chopped. Place in a half-liter jar sequentially: half a tablespoon of 10% vinegar, celery and parsley, garlic. To compact, add a mixture of vegetables, add a teaspoon of salt and sugar and pour boiling water over it. Cover the jars with lids and set to warm up: half-liter jars for 8-10 minutes, liter jars for 12 minutes. Then the jars are rolled up with lids, shaken several times and rolled on the table. Cool the jars by turning them upside down.
Products: for a half-liter jar: radish - 200 g, white cabbage - 200 g, carrots - 30 g, onions - 30 g, celery and parsley - 10 g each, garlic - 1 clove
Pickled radish
is an excellent Asian snack that has a crunchy yet incredibly juicy texture. In this form, the vegetable will decorate any table and surprise even a true gourmet with its divine taste.
Despite the fact that the radish itself has many varieties, only three varieties of this root vegetable are usually found in pickled form: “daikon”, “black” and “green”.
The composition of classic pickled radish, as a rule, includes the vegetable itself, vinegar and spices. This snack is often supplemented with natural food colors, due to which it acquires an appetizing bright shade. Such an unusual, at first glance, product can be colored rich yellow (see photo), as well as red, purple and more.
Pickled vegetable
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.
Recipe for black and green radishes for the winter
Due to the abundance of foreign products, radishes can rarely be found in markets and supermarkets, but once they try this product, many people forever become its fans. The recipe for preparing black radish for the winter, which will be offered below, can be done even by a beginner. All you need is a little free time and seasonal summer vegetables. So let's get started!
Cooking time: 60 minutes
Number of servings: 15
Energy value
- calorie content – 150.2 kcal;
- fats – 4.8 g;
- proteins – 0.1 g;
- carbohydrates – 32.6 g.
Ingredients
- black radish – 1 kg;
- green radish – 1 kg;
- sweet pepper – 400 g;
- carrots – 400 g;
- celery – 100 g;
- salt – 150 g;
- sugar – 150 g;
- vinegar – 100 ml;
- parsley – 50 g;
- garlic – 50 g.
Preparation
- Wash and peel all vegetables. At this stage, you need to decide what type of salad the future will have. Take a suitable grater and grate the root vegetables one by one. You can use a food processor with a special attachment. Also, many housewives use graters for Korean carrots.
- Prepare containers for storing vegetables. It is best to take half-liter jars, which must first be sterilized.
- In jars that have not yet cooled down after sterilization, we begin to lay out vegetables in layers. First the greens - celery, parsley, then garlic. Then pour a tablespoon of vinegar into each jar. The next step is to add grated carrots, peppers, and radishes. If desired, the vegetables can be mixed before adding.
- Boil water and fill the jars with salad to the very rim. Cover them with lids and place them in a wide saucepan for sterilization for about 10-15 minutes.
- We seal the jars immediately after boiling, turn them slightly from side to side, and shake them. This is done so that the vinegar spreads evenly.
This pickled radish will be an excellent alternative to mayonnaise salads for the winter. Its main advantage is that the dish closely resembles a salad made from fresh vegetables. By opening a jar of this preservation, you can get a vitamin cocktail that will improve your well-being and mood. You just need to drain the water and fill the mixture with olive or vegetable oil.
Tip: the recipe uses two types of radish - black and white. But it is perfectly acceptable to cook only one of them if the required quantity is available.
Korean radish recipe
Black radish is a healthy product that goes well with other vegetables in the form of a salad or snack. For radish according to the Korean recipe you will need the following set of products:
- half a kilogram of fresh radish;
- chili pepper to taste;
- one teaspoon of salt;
- one and a half teaspoons of sugar;
- thirty grams of green onions;
- fifteen milliliters of nine percent vinegar;
- half a teaspoon of paprika;
- garlic;
- vegetable oil or sesame oil to taste.
First of all, let's start peeling the vegetables. Root vegetables are skinned and grated into strips on a coarse grater. You need to wash the pepper well, remove the seeds and finely chop it into strips or cubes, then combine it with the radish, add salt and mix well. The mass needs to be left for a couple of hours so that it is saturated with salt at room temperature. After some time, it is squeezed out of excess liquid.
Sugar, spices and herbs are added to the drained juice to taste. If you want garlic, then in the form of small cubes. Then pour a little oil into the radish and put it in already clean and sterilized jars. Next, the jars are covered with lids and turned upside down to cool under the blanket.
Pickled radish with cabbage
You will need:
- 1 kg radish
- 2 kg cabbage
- 30 gr. salt
- 1 tbsp. spoon of dill seeds
Preparation:
- Wash the radish, peel and cut into strips.
- Wash and chop the cabbage.
- Mix the radish and cabbage with salt, squeezing a little until the juice comes out.
- Place radish, cabbage, dill in a jar and add a load.
- Place in a warm place
- After 3-4 days, put the jar in the refrigerator.
Delicious salad with radish
For the salad you will need the following list of products:
- four hundred grams of radish;
- one medium sized carrot;
- one bell pepper;
- a little dill;
- three heads of garlic;
- one teaspoon of salt;
- half a teaspoon of sugar;
- twenty milliliters of table vinegar.
Clean and peeled radishes are coarsely grated, and sweet bell peppers are finely diced. All vegetables are placed in a single container, mixed, and then placed in clean jars. You can add a little oil, vinegar, salt and sugar to the containers themselves, and fill them up to the neck with boiling water. Now the jars are rolled up with tin lids and sterilized in a water bath twenty and put in a cold, dark place for storage until winter.
After opening the jar, the salad is seasoned with mayonnaise, sour cream or butter and served. This and other radish preparations are very easy to prepare, you just have to find your favorite recipe. Bon appetit!!!
Korean radish salad
A simple and effective appetizer that won’t take much time. The radish should be cut into thin strips and left in a colander to drain the juice. Next, you need to cut the onion into half rings and pass the garlic through a garlic press to make a puree. In a mortar or blender, grind together allspice, coriander, cloves and red pepper. Now you can mix all the spices and vegetables together, heat 100 g of vegetable oil, pour them in and mix. This mixture should be allowed to brew for 24 hours, then it can be placed in clean jars and closed with plastic lids.
Pickled daikon: Chinese and Korean recipe
Dishes with white radish are found in many national cuisines. Daikon is popular in India, Vietnam, and Tibet. The Chinese call Japanese radish “bailobo” and cook it with shiitake mushrooms and meat. Koreans add daikon to the spicy vegetable dish “kimchi” and put it in “kimbap” rolls. A popular local snack is salted tanmuji radish.
To prepare pickled daikon in Korean, you need to take:
Peeled, washed daikon is cut into strips using a Korean carrot grater. Vinegar, salt, pepper and coriander ground in a mortar are added to the radish. Chopped onions are fried in oil. Garlic is passed through a press. The hot oil is filtered, separating the onions. The aromatic liquid is combined with garlic and poured into the daikon. Everything is mixed.
Chinese pickled daikon is prepared from the following ingredients:
Daikon is cleaned, washed, cut into thin rings. Next, the radishes are laid out in layers in a bowl, sprinkled evenly with salt. After a quarter of an hour, the liquid that has leaked from the root crop is drained. Now repeat the same steps, but with sugar. Add vinegar, sauce and water to the daikon. Cover the container and place it in the refrigerator to marinate. A day later the snack is ready.
So, daikon is a low-calorie, delicate-tasting and very healthy vegetable for digestion. When marinated, it can be added to sushi, rolls, or served as an appetizer.
Recipe for “Chinese Pickled Daikon”:
Products. Daikon can be replaced with loba (green radish) or red radish. Black radish will not work because it is coarser in structure. White rice vinegar (3.5%) can be replaced with red rice vinegar, or regular table vinegar, diluting it to the desired concentration. Apple cider vinegar and wine vinegar are not suitable because they have unnecessary flavors for the dish.
Wash the daikon, clean it, cut it crosswise into thin, round slices. Place several slices in a single layer in a saucepan. Lightly add salt.
Place the next layer on top. Lightly add salt. We repeat the manipulation until all the daikon is in the pan.
Let the radish salt for 15-20 minutes. Drain the brine.
Sprinkle daikon with sugar.
Mix thoroughly. Leave for another 15-20 minutes.
Pour soy sauce over the daikon.
Add white rice vinegar.
Fill everything with 100 ml of water at room temperature. Close the pan and put it in the refrigerator for a day.
In a day the daikon is ready. Can be consumed as an independent dish, or as an appetizer for any dishes and drinks.
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