TOP 11 Best Recipes for Canned Radishes for Winter and Storage

Radishes are a popular vegetable, often used fresh to make delicious vegetable salads. By adding a few aromatic herbs, you can create a vegetable with a different, more pleasant and unusual flavor. Few home cooks know that radishes are also preserved for the winter: salted, pickled, and used in winter salads. Let's look at how to preserve radishes to preserve their beneficial properties and vitamins.

Which varieties are suitable for pickling?

It's recommended to choose mid- or late-ripening varieties. Early varieties produce a quick harvest but are not suitable for long-term storage. Their flavor is also significantly inferior.Most cooks prefer to use late-ripening varieties, as the yield of the fruit is significantly higher.

These include:

1. Red Giant. Weight: 200 grams. Shape: round. Fruits with juicy, crisp flesh.
2. Cherryette. A hybrid plant. Fruit weight ranges from 50 to 70 grams. It is characterized by high yields.
3. Zlata. Fruit diameter is 6-7 centimeters. High-yielding variety.

The choice of variety directly depends on the preservation method. If whole radishes are being preserved, choose ones with a smooth and regular shape. When chopping radishes, it's recommended to choose large, juicy-fleshed radishes. Avoid thick-skinned radishes, as they are tough and unsuitable for canning.

Prepare the main ingredients

The taste of the final dish depends not only on the right variety, but also on the preparation of the harvested crop:

• the collection is carried out before the skin becomes tough;
• After harvesting, be sure to remove the radish tops and roots. If they are left on, the flesh will wilt after 4-5 hours, and the fruit will become more watery.
• should be washed thoroughly;
• remove small roots and the base.

If the recipe calls for peeling the radish, then peel it.

Recipes for winter preparations

The internet offers countless options for preparing juicy radishes. We offer a selection of the best winter recipes.

Canned

Some chefs compare the taste of pickled radishes to crispy and aromatic gherkins.

Preserving vegetables is not difficult, you just need to prepare:

• radish – 1.2 kilograms;
• fresh herbs – 30 grams;
• clean water – 1.2 liters;
• garlic – 200 grams;
• peppercorns – 12 pieces;
• salt – 120 grams;
• granulated sugar – 70 grams;
• vinegar 9% – 30 milliliters;
• bay leaf - 4 leaves.

Pre-process the main ingredient and chop it into thin slices. Separate the garlic cloves, peel, and dice. Layer the radishes, garlic, and fresh herb sprigs in a container. A 500-gram jar should have three layers. Combine the liquid with the spices and seasonings. Heat until the grains dissolve. Remove, pour in the acid, and stir. Fill the prepared containers with the contents. Roll up.

Lightly salted radish

This recipe allows you to prepare vegetables for lunch or dinner, or to store them in jars for the winter.

• granulated sugar – 50 grams;
• table vinegar – 60 milliliters;
• salt – 20 grams;
• boiled water – 80 milliliters;
• fresh radish – 500 grams.

Wash the radish, remove the stems and tops, and divide into 4 wedges. Combine the dry ingredients, water, and acid in a bowl. Dissolve. Add the prepared radishes. Cover and stir well after 5 minutes. Refrigerate for 24 hours.

After the specified time, serve the salad, sprinkled with fresh herbs. If you're planning on making this for the winter, then divide the salad into jars and sterilize for 5 minutes. Roll up and turn over.

Recipe with red currants

This salad is perfect for those who plant late-season radishes. The highlight of this preserve is the red currant. The whole family will love this appetizer, with its unique flavor making them lick their fingers.

We take:

• clean water – 550 milliliters;
• radish – 750 grams;
• onions (small heads) – 250 grams;
• salt – 30 grams;
• red currant – 50 grams;
• peppercorns – 3 pieces;
• vegetable oil – 75 milliliters.

Peel and rinse the main ingredient, removing the stems. Peel and wash the onion. Sort the berries, rinse, and let them drain. In a suitable saucepan, crush the red currants with a wooden masher. Then, press them through a sieve. This will yield juice with pulp.

Pour water into a suitable saucepan. Add salt, peppercorns, and currant juice. Stir, place the mixture on the stove, and bring to a boil. While the marinade is cooking, pour the oil into a saucepan and heat it. Pour a small amount of heated oil into glass containers, add the radishes, and then the marinade. Sterilize for 15-25 minutes.

Radish salad

Products:

• fresh radish – 1.7 kilograms;
• fresh dill – 130 grams;
• sunflower oil – 180 milliliters;
• filtered liquid – 1.5 liters;
• table vinegar – 45 milliliters;
• rock salt – 45 grams;
• bay leaves – 6 pieces;
• black pepper – 15 peas;
• carnation – 6 inflorescences.

Sort the radishes, removing any inedible parts. Rinse and slice into rings at least 2 mm thick. Rinse the dill, place it on a clean towel, and allow it to drain. Chop.

To enhance the flavor, we recommend adding dill sprigs. They add a vibrant flavor to the salad.

Mix the dill and radish. It's important to distribute the ingredients evenly. Place 1-2 bay leaves in the bottom of the jars, then add the radishes and dill. Cover and shake the jars a few times. Pour in the oil and vinegar. Add water and spices and seasonings. Bring to a boil and continue cooking for 10 minutes. Fill the jars with the brine and sterilize for 15 minutes. Roll up the jars.

Korean-style marinated

To preserve a delicious, aromatic snack inspired by Korean cuisine, you will need:

• radish – 500 grams;
• filtered water – 100 milliliters;
• black peppercorns – 4 pieces;
• dill – 10 grams;
• bay leaves – 2 pieces;
• salt – 20 grams;
• granulated sugar - 35 grams;
• vinegar 9% – 85 milliliters;
• Korean salad seasoning – 10 grams.

Wash the vegetables. Make a cross-shaped cut in each radish. This will allow the spicy marinade to penetrate faster. Combine the liquid and spices. Once boiling, pour in the vinegar and remove from the heat. Place the radishes in a container and fill with the marinade. Cover with a napkin and let cool. Close the lid and refrigerate.

With onions and garlic

You will need:

• radish – 0.5 kilograms;
• onions – 250 grams;
• garlic – 4 cloves;
• black pepper – 12 peas;
• bay leaf – 2 leaves;
• fresh herbs – 30 grams;
• granulated sugar – 15 grams;
• vinegar 9% – 35 milliliters;
• salt – 15 grams;
• filtered water – 0.5 liters.

Sort and wash the vegetables. Trim off the stems and chop into rings. Peel the garlic and onion cloves. Chop the garlic into slices and the onion into wedges (you should have 6). Prepare the jars and lids in advance.

Place the spices, onions, garlic, and then the radishes in glass jars. Place the fresh herbs, washed beforehand, on top. Cover. Bring the water to a boil and pour into the jars. Let steep for 5 minutes. Drain into a saucepan. Add the dry ingredients and aromatic spices. Bring to a boil, set aside, and pour in the acid, stirring well. Fill the jars and seal.

Marinated whole with aspirin

You need to prepare:

• radish – 800 grams;
• dill – 65 grams;
• rock salt – 35 grams;
• granulated sugar – 20 grams;
• table vinegar – 200 milliliters;
• filtered water – 800 milliliters;
• acetylsalicylic acid – 4 tablets.

Sort the main ingredient, removing any inedible fruit. Rinse thoroughly and remove stems. Arrange the prepared radishes so that the jar is full. Boil water and pour into the jars. Let steep for 15 minutes. Drain and return to a boil. Add the dry ingredients and dissolve. Turn off the heat and pour in the acid.

Place fresh, washed greens on top of the radishes in the jars and fill them with the hot marinade. Add an aspirin tablet. Seal.

Recipe for pickling with spices

You will need:

• radish – 1.2 kilograms;
• green onions – 120 grams;
• chili pepper – 2 pods;
• clean water – 2 liters;
• salt – 130 grams;
• garlic – 1 medium-sized head.

Sort the vegetables, remove the stems, and rinse. Divide into 4 pieces. Mix with a little salt. Peel and rinse the garlic and hot pepper. Grind in a meat grinder or blender. Combine with the radish. Add finely chopped onion and stir. Cover and let sit for 30-40 minutes.

Pour the liquid into a suitable saucepan and bring to a boil. Add the remaining salt and let it dissolve. Arrange the resulting salad in jars and fill with hot brine. Roll up, turn the jars over, and wrap them in a warm blanket.

Quick Jar Recipe

The canning recipe is simple, but the resulting snack is simply delicious. You'll need:

• radish – 750 grams;
• celery root – 120 grams;
• fine salt – 3 teaspoons;
• granulated sugar – 25 grams;
• table vinegar – 15 milliliters.

Sort, wash, and remove stems from the main ingredient. Chop into equal-sized rings. Place in boiling water and simmer for 3 minutes. Peel and finely chop the celery root. Place in a suitable saucepan. Mix with the acid and spices. Add 500 milliliters of boiling water and dissolve. Place the cooked radishes in a container and pour in the hot marinade. Sterilize for half an hour.

With tops

This canned snack is unique in that it includes radish (the greens are also used) and green onions with white heads. The juice released during the steeping period and the hot pepper give the dish a more refined flavor.

• radish – 0.8 kilograms;
• young green onions – 0.75 kilograms;
• garlic – 1 head;
• hot chili – 1 pod;
• table salt.

Wash the main ingredient, remove the roots, and leave the greens on. Slice the radishes and finely chop the greens. Place in a suitable bowl, add salt, and mix well. Cover and refrigerate for 24 hours to release sufficient juices. Peel the chili pepper and garlic, wash, and finely chop. Sort the green onions, remove any inedible parts, and finely chop. Mix well and place in sterile jars along with the brine. Seal with lids. The mixture is ready to eat after 3 days.

Without sterilization

This recipe allows the radish to retain all its bitterness.

Let's look at how to make delicious radishes for the winter.

• radish – 500 grams;
• chili pepper – 15 grams;
• garlic – 3 cloves;
• black sweet peas – 4 pieces;
• bay leaf – 1-2 leaves;
• mustard seeds;
• carnation inflorescences, dill umbrellas, coriander (seeds) - to taste;
• filtered water – 1.3 liters;
• granulated sugar – 35 grams;
• salt – 20 grams;
• table vinegar – 100 milliliters.

Place the spices in the bottom of each jar, then add peeled garlic and dill. Prepare the main vegetable: rinse, cut into 4 wedges, and add to the spices. Bring water to a boil, fill the jars, and let stand for 10-15 minutes. Strain the water back into the boil. Add rock salt and sugar and bring to a boil. Pour in the acid and stir. Pour in the marinade and seal.

How to keep radishes fresh for the winter

Radishes can be kept fresh for literally 1-2 months. To do this, you need to familiarize yourself with all the possible options:

1. Store at room temperature, with the green tops still attached. The product will keep if you moisten it periodically with water. The shelf life in this form is no more than 2 days.
2. Refrigerate. To do this, poke holes in a plastic bag for ventilation and place the prepared (cleaned) radishes inside. Placing a cotton napkin inside the bag will help reduce condensation. Remember to replace the napkin regularly.
3. In cold water. Place the radishes in a plastic food container, fill with cold water, seal, and refrigerate.
4. In wooden crates. For better storage, it is recommended to sprinkle sawdust between the crates.

Vegetables will keep perfectly for 14 days when stored in the refrigerator. At lower temperatures, they lose all their flavor.