Pickled Radish: Step-by-step Recipes For Instant Cooking And For The Winter, Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Summer harvesting time: preparing pickled radishes

Usually in summer, the harvesting season begins in July. But June also pleases us with a harvest of vegetables that we would like to serve as something special or save for the winter. For example, have you tried pickled radishes? It sounds unusual, but it's actually delicious. And today we will learn some simple but interesting recipes for such a blank.

Content

• 1 Pickled instant radish (in rings)

  1.1 Video recipe: pickled radish

• 2 Radish wedges, marinated with dill for the winter

  2.1 Video recipe for pickled radishes for the winter

• 3 Spicy radish whole for the winter
• 4 Korean style pickled radish
• 5 Radish marinated with fresh herbs

Pickled instant radish (rings)

This appetizer is prepared quickly, after 2–3 hours you can serve it on the table.

This quick way to marinate radishes is sure to please.

For cooking you will need:

• 450 g of radish;
• 200-250 ml of water;
• 2-3 garlic cloves;
• 1 tsp coarse salt;
• 2 pinches of sugar;
• 15-20 ml of 9% table vinegar;
• allspice;
• cloves;
• Bay leaf.

1. Rinse the radishes thoroughly, trim the ponytails on both sides. Let the vegetables dry.

   

   Wash radishes thoroughly before cooking

2. Pour water into a saucepan, put on fire. Salt, add sugar, add spices. Simmer for 2-3 minutes, then remove the pan from heat. Add vinegar immediately, stir and set aside.

   

   Prepare your radish marinade

3. Cut the radish into rings, the garlic into thin slices. To make it more convenient, use a special vegetable cutter.

   

   Chop radish and garlic

4. Take a 0.5 liter jar. Place the radish and garlic tightly in it and cover with warm marinade. Close the lid and let stand for half an hour at room temperature. Now you can put the radishes in the refrigerator.

   

   Stack the radishes in the jar as tightly as possible

After 2 hours, you can take the radish out of the refrigerator and serve. I can't say for sure how long this appetizer can stand in the refrigerator, it never lasted longer than a week for me - it was eaten very quickly. But mom claims that pickled radishes can be stored in the refrigerator for more than 2 months.

Video recipe: pickled radish

Radish wedges, marinated with dill for the winter

Such a wonderful snack must be prepared for the winter. You will need:

• 250g radish;
• 300 ml of water;
• 0.5 tsp salt;
• 1 tsp Sahara;
• 2-3 sprigs of dill;
• 1 tbsp. l. vinegar 9%;
• 5 black peppercorns;
• 2 cloves of garlic;
• ½ onion.

If you don't have fresh green dill, you can take 1 dried umbrella.

1. Cut the washed radish with cut tails into slices. Small radishes can be pickled whole. Place the radishes in a washed, dry jar without ramming too hard. Top with dill and peppercorns.

   

   Place the radishes in a jar, add dill and pepper

2. Peel the garlic and onion. Cut the onion into half rings, and the garlic - in half: this will give the preservation aroma and pungency.

   

   Onions with garlic will add spice and flavor to the appetizer

3. Pour boiling water into the jar to the very top and leave for 10 minutes. During this time, the radish will sit down under the influence of boiling water, which turns pink. Drain the water from the jar back into the pot and put it back on the fire to boil. This will turn the water purple. In the meantime, put salt and sugar in the jar.

   

   Add salt and sugar to the marinade

4. Pour in vinegar, re-fill with boiled water. Seal the jars with pre-sterilized lids and leave in a warm place until they cool completely. Then put the cans in a basement or other cool place.

   

   Radish, pickled for the winter, ready

After 2 months, pickled radish can be eaten.

Video recipe for pickled radishes for the winter

Spicy radish whole for the winter

Of course, radishes can be pickled not only in slices, but also whole. For this recipe, it is better to take medium-sized fruits.

Use small to medium sized radishes

You will need:

• radish;
• Bay leaf;
• allspice;
• pepper;
• garlic;
• cloves;
• dill;
• parsley;
• 2 liters of water;
• 6 tbsp. l. Sahara;
• 4 tbsp. l. salt;
• 150 ml vinegar.

It's difficult to guess the exact amount of radish and some other ingredients in this recipe. Whole fruit will not lay down as tightly as sliced fruit. Focus on the number of filled cans, which will take 2 liters of water. Each jar of 0.65 l will take 1 bay leaf, 2-3 allspice peas, 1 clove of garlic, 1 clove bud, 1 sprig of dill and parsley.

1. Wash the radishes, cut off unnecessary places. Prepare the spices.

2. Wash and sterilize the jars. Put spices, dill and parsley on the bottom. Place the radishes tightly on top.

   

   Try to pack the radishes more tightly

3. Boil water, pour it into jars to the very top. Cover the jars with lids and leave for 10 minutes. Then drain the water back into the pot.

4. Repeat the procedure: boil, fill the jars, wait 10 minutes. Meanwhile, put sugar and salt in a saucepan, pour in vinegar. Drain the jars there. Boil again.

   

   Pour the radish with hot water twice

5. Pour the prepared brine into the jars. Roll up under lids, turn over and leave at room temperature until cool. After that, you can put the cans in the basement.

   

   Cool the jars of radishes at room temperature before storing them in the basement

Korean style pickled radish

Korean cuisine is famous for the fact that vegetables are cooked very hot and spicy. Radish according to this recipe is prepared quickly, but it is not stored for long - no more than 3 days.

Spicy, spicy Korean-style radish will please everyone, without exception

You will need:

• 200 gr. daikon or radish, cut into shavings or pieces;
• 1 tsp salt;
• 1–2 stalks of green onions, finely chopped;
• 1 garlic clove, finely chopped
• 1.5 tsp. hot pepper flakes;
• 1.5 tsp. rice vinegar;
• 1.5 tsp. honey;
• ½ tsp. sesame seeds.

Let's start cooking.

1. Put the radishes in a bowl, sprinkle with salt. Let stand for 10 minutes. Drain the juice that has formed during this time through a colander without rinsing with water.
2. Transfer the radishes to a dry bowl. Add all other foods. Stir well, let stand for 2 hours, then serve.

Marinated radish with fresh herbs

The aroma and piquant taste of this radish will surely win you over. It can be served as a stand-alone snack or to decorate dishes with it.

The secret of this radish is in fresh herbs and soy sauce.

You will need:

• 3 sprigs of green onions;
• 200 g of radish;
• 4 sprigs of parsley;
• 4 sprigs of dill;
• 2 bay leaves;
• 4 allspice peas;
• 1 clove of garlic;
• 1 tbsp. l. vegetable oil.

In addition, for the marinade you need:

• 300 ml of water;
• 1 tsp salt;
• 2 tsp Sahara;
• 2 tbsp. l. table vinegar 9%;
• 2 tbsp. l. soy sauce.

Let's start cooking.

1. Cut the green onion into rings. Wash the parsley and dill well and pat dry with a paper towel.

   

   Prepare greens for a snack

2. Take a sterilized jar, put a bay leaf on the bottom. Followed by radishes and green onions.

3. Continue to alternate layers of radish and onion almost to the top. At the end, add dill with parsley, a chopped clove of garlic, and allspice. Pour in oil.

   

   Layer radishes and greens in layers

4. Prepare the marinade by mixing all the ingredients in a saucepan. Bring to a boil over medium heat, then pour over the radishes and cover.

   

   Prepare the marinade by seasoning it with soy sauce

5. Place a clean cloth at the bottom of a deep saucepan. Place a jar of radishes on top. Pour hot water up to the waist of the can and put it on fire. After the water boils, sterilize for 10 minutes. Roll up the jar, let it cool at room temperature, then put it in the pantry.

   

   It remains to pour the marinade, sterilize and roll up the jars

Radish is a tasty and healthy vegetable that is great for salads both fresh and pickled. Now you know how to preserve spicy radishes for a long time to remember the beginning of summer even in winter. Enjoy your meal!