Top 8 best pickled radish recipes for the winter

Fragrant, round, crispy, slightly bitter. Can you guess what we're talking about? That's right, about radishes. Unfortunately, its ripening season is too short - we simply do not have time to fully enjoy the healthy vegetable. In this case, marinating comes to the rescue. We will be happy to share the most popular and delicious recipes.

Read the article to the end - you will learn the tricks that experienced housewives use.

Which radish is suitable for pickling?

Choose medium ripe fruits. Too young ones will be tough even with a generous marinade. You risk damaging your teeth and being left unsatisfied with the product you eat.

Suitable varieties and fruit selection

The following varieties of radishes are perfect for winter harvesting::

• Red Giant;
• Rudolf;
• French;
• Alex;
• Zlata;
• Cherriet;
• Askania;
• Camelot;
• Lightning F1;
• Rondar F1.

Here are the varieties most commonly used for pickling. This does not mean that the others are not suitable at all. But the early ones are still better to eat fresh.

As for the choice of fruit, everything is simple. Do not use a vegetable for harvesting if there is a noticeable sign of rot (smell, looseness). Radishes should be firm and elastic, have a beautiful, even color. Unripe pickled vegetables will be tasteless. Overripe radishes shrink in size and dry out. Such a vegetable cannot be saved by pickling. If you plan to pickle whole radishes, choose a vegetable without dark spots - when they are cut off, the radishes will lose their attractive appearance.

Best Recipes

We hasten to introduce you to the best recipes. Radishes have a short ripening season. But When properly prepared, vegetables will remove excess bitterness, and the aroma will amaze all your guests.

Classic pickled radishes for the winter

Ingredients:

• 1 kg of radish;
• 4 cloves of garlic;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• ½ cup vinegar (9%);
• 1 liter of water;
• black peppercorns to taste;
• any greens to taste;
• Bay leaf.

Cooking method:

1. Rinse the radishes thoroughly. Remove the tails.
2. Dry the vegetable.
3. Sterilize the jars.
4. If the radishes are large, cut them in half.
5. Coarsely chop the garlic.
6. Place garlic, radishes and herbs in a jar, alternating layers.
7. Put the water on fire.
8. Before boiling, add salt, sugar, pepper, bay leaf.
9. After boiling, stir thoroughly.
10. Cook for 2 minutes.
11. After 2 minutes, pour in the vinegar and remove the pan from the heat.
12. Pour the marinade over the prepared vegetables and seal tightly.
13. Turn the jars upside down, wrap them in an old jacket or warm blanket for a day.

This is a classic instant recipe.. Garlic gives pungency, but not bitterness. This appetizer will be ideal with toasted bread, spaghetti, potatoes and meat dishes. If you don’t have time to prepare a salad before your guests arrive, pickled radishes will help you out.

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Simple and delicious recipes for healthy winter snacks

Recipe with onions and garlic

This recipe will take time, but believe me, you won't regret it.

What you need:

• 1 kg of radish;
• 2 medium sized onions;
• 2 cloves of garlic;
• 1 hot pepper;
• 1 tbsp. l. Sahara;
• 1 tsp. salt;
• 40 ml vinegar (6%);
• 2 tbsp. l. soy sauce.

How to marinate:

1. Wash the radishes, remove the tops and stems.
2. Cut into thin rings.
3. Mix soy sauce, salt, sugar.
4. Finely chop the garlic and onion. Add them to the previous ingredients. Mix thoroughly. This will be a marinade; no need to add water. Pour in half the vinegar.
5. Place the radishes in a container.
6. Pour the marinade over the vegetable.
7. Place in the refrigerator for 24 hours.
8. Sterilize the jars.
9. Add the second part of vinegar to the resulting mixture.
10. Transfer to jars and seal tightly.

Important! Sliced ​​radishes will produce juice, so keep the vegetable in another container while you prepare the marinade.

This snack is good during seasonal colds.. Onions, garlic and radishes will repel pathogens.

Whole pickled radishes with aspirin

We’ll tell you right away why aspirin is added. This recipe will be useful for beginners. If you are not yet sure that you sterilize jars well and correctly calculate the amount of vinegar, then an aspirin tablet will help save your nerves and preparations. The secret is that the trace elements contained in aspirin prevent the fermentation process. This means that the jars will not swell, and the radishes will remain tasty and aromatic.

Ingredients:

• 300 g radishes;
• 1 tsp. salt;
• 1 tsp. Sahara;
• greens to taste;
• 200 g water;
• 1 aspirin tablet;
• 50 g vinegar (9%).

Cooking method:

1. Select root vegetables suitable for harvesting. Empty inside is not suitable.
2. Cut off the tails.
3. Wash the jars (preferably using baking soda).
4. Sterilize the container using any usual method.
5. Place whole radishes to the top. Place the greens either at the bottom of the jar or on top of the radishes.
6. Put the water on fire.
7. Pour boiling water over the vegetables. Leave for half an hour.
8. Pour the water back into the pan and bring to a boil.
9. Add salt, sugar and vinegar to boiling water.
10. Immediately pour the marinade over the vegetables.
11. Pop an aspirin tablet right away.
12. Roll up the jars.
13. Turn over for a day.

Spicy pickled radish

Ingredients:

• 350 g radish;
• ½ hot pepper;
• 2 cloves of garlic;
• ½ tsp. mustard beans;
• black peppercorns;
• allspice;
• a small pinch of red pepper;
• thyme to taste;
• 300 ml water;
• 50 ml apple cider vinegar;
• 1 tsp. salt;
• 1 tbsp. l. Sahara;
• Bay leaf.

Cooking method:

1. Wash the radishes thoroughly.
2. Soak whole vegetables in cold water for 10 minutes.
3. Dry well.
4. Cut off the tails.
5. Cut into circles.
6. Chop the garlic and hot pepper.
7. Sterilize the jars.
8. Place thyme branches at the bottom of the container.
9. In a separate bowl, mix garlic, pepper, radish. Mix thoroughly. Place the mixture into jars.
10. Put the water to boil.
11. Add salt, sugar, mustard, peppercorns, allspice, and bay leaf into boiling water.
12. Boil for two minutes. Pour in vinegar. Remove from heat.
13. Pour marinade over vegetables.
14. Store upside down for the first 24 hours.

Note! The preparation turns out to be very sharp. It is advisable not to eat it for children, elderly people and those suffering from diseases of the gastrointestinal tract.

Korean recipe

One of the most popular recipes for pickled radishes for the winter.

Ingredients:

• 550 g radish;
• 2-3 cloves of garlic;
• a bunch of green hand;
• 1 hot pepper;
• 100 g salt.

Cooking method:

1. Rinse the vegetable well. Don't throw away the tops. Cut off the tails.
2. Wash the tops, dry and finely chop. You will also use it for pickling.
3. Finely chop the garlic.
4. Remove the seeds from the hot pepper and chop into pieces.
5. Finely chop the green onions.
6. Mix pepper and garlic in a container.You can even use a blender if you are not afraid of the homogeneous mass in the workpiece.
7. Cut the radishes into rounds. Place in a deep bowl.
8. Add a mixture of pepper and garlic, salt, sugar there. Mix thoroughly for at least three minutes. You can use thin gloves to rub the mixture with your hands.
9. Add green onions at the very end.
10. Rinse the jars well with baking soda and dry.
11. Spread the resulting mixture to the very top. Tamp down periodically as the workpiece will shrink.

Advice. Do not use young green onions. Mature, firm feathers are best.

Radishes for the winter with citric acid

To prepare you will need:

• 1 kg radishes;
• 3 g citric acid;
• 1 liter of water;
• 1 tsp. salt;
• 1 tbsp. l. Sahara;
• Bay leaf;
• peppercorns;
• any greens to taste.

How to marinate:

1. Rinse the radishes thoroughly. Cut into thick slices.
2. Finely chop the greens.
3. Mix the greens and radishes in a container, add citric acid. Leave for seven minutes.
4. Sterilize the jars and start cooking the marinade.
5. While the water is boiling, place the radishes and herbs into the jars.
6. Add salt, sugar, bay leaf and peppercorns to boiling water. Mix thoroughly. Cook for two minutes.
7. Pour the hot marinade into the jars.
8. Don't forget to boil the lid and seal the jar with it.

Note. Citric acid replaces vinegar. Therefore it is not necessary here.

Radish salad for the winter

Ingredients:

• 1 kg of radish;
• 1 kg of young cucumbers;
• 100 g salt;
• 200 g sugar;
• 50 ml vinegar (9%);
• greens to taste;
• peppercorns.

Cooking method:

1. Peel the radishes and cucumbers. Dry well.
2. Cut the radishes in half.
3. Cut the cucumbers into slices (large).
4. Prick the radishes with a toothpick.
5. Place the greens at the bottom of a clean jar.
6. Place radishes on top, then cucumbers.
7. Sprinkle with peppercorns.
8. Put the water on fire.
9. Add salt and sugar to boiling water. Get in the way.
10. After three minutes, pour in the vinegar.
11. Remove from heat and pour over vegetables.
12. Cover the jar with a lid and let it sterilize for half an hour.
13. Seal the jars hermetically and store them.

This salad will please your household on a cold autumn evening. You can add tomatoes or zucchini, but it is extremely difficult to combine the ripening season of all these vegetables.

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Recipe with red currants

Let’s immediately make a reservation that for cooking you will need red currant juice. The berries themselves are not used in the recipe. Think in advance about how it would be more convenient for you to receive it.

Will need:

• 3 kg radishes;
• 1 kg of onion (small size);
• 200 g red currants;
• 3 tbsp. l. salt;
• 2 liters of water;
• 3 cups vegetable oil (90 ml per 1 jar);
• peppercorns.

Cooking method:

1. Remove stems from well-washed radishes.
2. Cut in half.
3. Finely chop the onion.
4. Sterilize the jars.
5. Heat vegetable oil in a frying pan for 10 minutes.
6. At the same time, put water on the fire. Immediately add salt, peppercorns, sugar and currant juice.
7. Pour oil (90 ml) into the bottom of the jar.
8. Top with radishes and onions;
9. Pour boiling marinade over.
10. Cover with a lid.
11. Sterilize for 20 minutes.
12. Close the jars and turn them over. After a day you can put it away for winter storage.

Tips from experienced housewives on preparing, rolling and storing pickled radishes

What to do if you are just starting to try your hand at blanks and get lost in the abundance of information? The answer is simple - take advantage of the valuable advice of experienced housewives. We have collected the most useful:

1. When pickling radishes, do not use detergents to clean the jars. It is best to use regular baking soda.
2. Radishes go best with parsley and dill. But it’s better to avoid basil and celery.
3. Don't ignore the process of sterilizing jars. Radishes are a capricious vegetable and require sterile cleanliness.
4. For the first two days, it is best to store the jars wrapped and turned upside down, and only then put them away for storage.
5. A cloudy marinade can result from using a large amount of vegetable oil. Do not rush to throw away the jar; perhaps the cloudiness is caused by this very reason.
6. If the radishes seem a little dry when serving the dish, add a spoonful of vegetable oil.
7. Do not add vinegar separately from the marinade. It is best to pour it into the boiling marinade immediately before removing from the heat.

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".

Orlova Elena, Tyumen: “I tried pickled radishes from my mother-in-law 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.”.

Let's sum it up

Radishes can be enjoyed not only in season, but throughout the winter. The secret of a tasty preparation is thoroughly washed ripe vegetables. Don’t rush to throw away the tops; in some recipes they are used for pickling. The vegetable goes well with cucumbers, currants, garlic, onions and spices.

Don't forget that the recipes call for sterilized jars. With proper preparation and storage conditions, pickled radishes will be perfectly preserved until the next season.