We all tried homemade or shop salts. Pickles are perfect for salads, canned tomatoes have become an indispensable snack on any feast, but have you ever heard of pickled radishes? Let's find out how to pickle this root vegetable and in what dishes it can be used.
Useful properties of radish
The root of an annual plant pleases us with its piquant taste all summer. Compared to other vegetables grown in the garden, radish is unpretentious and resistant to any weather conditions. It does not need to be placed in a greenhouse at night, or planted. Water it, that's all. The first harvest can be obtained after 3-4 weeks, so among all vegetables radishes are very popular.
Radish root is rich in vitamin C, and bitterness is justified by the high content of mustard oil. Despite the fact that the fruit of the plant is 95% water, the radish is rich in calcium, phosphorus, potassium and sodium. As well as folic acid, vitamins of group B and K.
Why pickle radishes
Pickled radishes, like fresh root vegetables, normalize blood sugar levels and have beneficial effects on the pancreas, stomach and intestines. The root has diuretic and choleretic properties, so it is often recommended for cystitis, urolithiasis. It is not forbidden to use radishes for obesity during the diet, for inflammatory processes. Pickled radishes for the winter will enrich you and your family with vitamins, minerals and nutrients throughout the cold season.
Recipe 1. Useful ginger with spiciness
You will spend only 20 minutes on this recipe. Pickled radish will turn out not only fragrant, but also piquant.
We will need:
- Radish root - 300 gr.
- Ginger (root) - 40 gr.
- Wine vinegar - 50 ml.
- Honey (not candied) - 1 tbsp. l
- Salt is optional.
- Water - 50 ml.
Stages of preparation:
- Treat the radish: rinse thoroughly under running water, remove the tails, stems and wormholes. Then peel the ginger.
- Slice ginger and radish into thin plates.
- Mix honey with wine vinegar and water, you can add salt and red hot pepper if desired. Bring the mixture to a boil, but do not boil.
- Pour in the prepared marinade radish with ginger, mix thoroughly.
- Send the radishes to marinate in the refrigerator for 2 hours. You can place the workpiece in sterile containers or jars, and then put it in a dark, cool place.
Recipe 2. Whole Scented Radish
The aroma of pickled radish is so attractive that all the inhabitants of the house will want to eat it. In this recipe, the radish does not need to be cut, and the main difficulty is only in the preparation of the marinade.
We will need:
- Radish - 200-300 gr.
- Water - 500 ml.
- Celery (root) - 60 gr.
- Vinegar - 2 tbsp. l
- Sugar - 1 tbsp. l
- Salt is optional.
- Allspice peas - 10 pcs.
- Bay leaf - 2 pcs.
Process the radish and place it in a sterile container. Cut celery into small pieces and carefully place in a bowl with radish. Then mix water with spices and herbs in a saucepan, bring to a boil. Remove from heat, add vinegar and pour the marinade into a container with radish. Do not throw bay leaves and allspice after cooking, but simply move it to the radish. Close the lid tightly, cool and let it marinate for several hours.
How to make a delicious harvest for the winter
Marinating radishes for the winter is easy and cheap. First of all, because the cost of a kilogram of radish in the winter can reach 100 rubles, and in the summer it is sold for almost nothing. Those who are engaged in the garden, and do not spend at all, except perhaps only on the water. Pickled radishes can be used all year round, because even after salting, the root will be just as juicy, crispy and bitter.
Features of the workpiece:
- To make the radish fragrant and spicy, you can safely add the cloves of garlic or red hot pepper.
- Pickled radishes will be stored if you add vinegar, which is an excellent preservative. For taste, you can use both classic vinegar and apple, wine.
- Don't be afraid to experiment: add summer greens to a jar of radishes, such as oregano, cilantro, basil or dill with parsley.
- Make winter salads. For example, chop radishes and shoots of garlic, mix them with chopped cucumber and fried eggplant, and then add a little oil with vinegar and spices to the jar.
- For a liter of water, use no more than 2 tablespoons of vinegar, otherwise the root will be sour and with a pungent aroma.
- You can eat pickled radishes in 2-3 hours, and you can store the jar for months.
Pickled root is ideal for salads in combination with pickles, fresh tomatoes, chicken egg and corn. The plant can be served as a snack or used in your favorite dish - okroshka. Try it and you, after all, each preparation will take you no more than 30 minutes, and you can enjoy the fragrant root in a few hours. See for yourself that pickled root is a great winter pickle that will appeal to the whole family. All you need to do is put on an apron and start creating a delicious snack.