How to prepare canned radish for the winter - photo recipe for salad with radish
Harvesting radishes for the winter is not so simple,as it seems at first glance. Although the plant is extremely unpretentious and grows in almost all conditions, and moreover ripens first, harvesting radish for winter is much more difficult than growing it. The best option for preserving radish is to prepare various salads with radish and other vegetables. In addition, canned radish can be and simply with salt - with the recipe in mind, the pre-cooked radish will keep its pungent pungent taste throughout the winter and serve as an excellent addition to various dishes.
The traditional recipe for salad from radishes for the winter includes the following ingredients:
- One kilogram of fresh radish
- A few sprigs of fresh dill
- Lit of clean cold water
- Bay leaf (if desired, can be removed from the recipe)
- Four or five cloves of garlic
- Black peppercorns - four or five peas
- Two tablespoons of vinegar (no more than 9% concentration)
- Two - three tablespoons of salt
If desired, you can add to the recipe of canned radish and other ingredients - for example, coriander, which will give the blanks for the winter even more intense flavor and taste.
How to prepare a radish for the winter - step by step recipe
Before you prepare a radish salad, you needbe sure to prepare jars for canning (it is best to use standard liter). If you do not sterilize the cans before conservation, none of the preparations you prepared for the winter will last for several weeks - microbes and air penetration will spoil any, even the best quality product. Therefore, first thoroughly wash the jars under a stream of warm water (you can use a cleanser - above all, do not forget to wash it off completely!) And sterilize it in a water bath. By the way, it is possible to sterilize cans for conservation not only with steam or boiling water, but also simply with hot air - for example, in the oven.
While the jars are still warm, we will work on our preparations for the winter. We cut radish and garlic into thick circles and lay out layers: a layer of radish, then a couple of sprigs of dill, a few cloves of garlic.
The next step is to prepare a pickle for oursalad. Bring up a liter of water to the boil, dissolve salt in the water, add a few black peppercorns, and, if desired, other spices - bay leaves, coriander and so on.
Ready brine is poured into cans (stir,naturally, it is not necessary), and then add a small amount of vinegar. That's all - our homemade harvest for the winter from the radish is almost ready, it remains only to properly roll up the banks and put them to be stored throughout the winter. In fact, canned radish can be consumed after a week or two after cooking (just like salted cucumbers!), But it is better, of course, to open a jar of homemade salad in autumn or winter - at a time when vitamins do not have much more.
