I use vinegar when pickling vegetables, including radishes. I get the necessary concentration from the essence (70%). If I dilute it with filtered water 1:11, 6% vinegar is formed. With a ratio of 1: 7, I get a vinegar concentration of 9%.
Pickled radish
I use different cooking options. They are simple, but the result is an unusual savory snack.
With greens
For five half-liter jars, I rinse and wipe 1.5 kg of radish with a napkin. I cut off the roots and the apical part. Shinky circles. I put it in a bowl with the addition of finely chopped greens: onion feathers (0.4 kg) and parsley (a small bunch). I stir it. Refined oil (15 tbsp. l.) I ignite and then cool. I pour it into sterile jars. I fill them with a vegetable-green mixture.
In an enamel pan with 1 liter of boiled water, with active stirring, pour 4 tbsp. l. salt. I add a hot pepper pod cut into small pieces. With slow heating, I leave the liquid to boil for 10 minutes. After cooling down, I introduce vinegar with a concentration of 6% (100 ml). I fill the containers. I sterilize them in boiling water for 20 minutes. After sealing with metal lids, I wrap it with a warm blanket.
With celery
I put the prepared radish (1.5 kg) entirely in boiling water. After 3 minutes, I discard the vegetables in a colander. I distribute it in jars (I use a volume of 0.5 liters).
In a saucepan, I bring 1 liter of water to an intense boil. I add salt (30 g). Then, stirring the liquid with a wooden spatula, add sugar (50 g). I rinse the celery root. Finely chop it and send it to the pan. I continue to cook the mixture for 10 minutes. I introduce 25 ml of vinegar (70%) essence. I immediately fill the containers, which I roll up after half an hour of sterilization in a bowl with boiling water.
With soy sauce
Radish (30 medium-sized roots) shredded in thin circles. I put it in an enamel bowl. I am preparing separately a spicy dressing of soy sauce with vinegar (9%, 2 tbsp each). l.) with the addition of fine salt (1 tsp. l.) and sugar (1 tbsp. l.).
Gently mix the radish with the dressing. I leave it in the refrigerator for a day, stirring 2-3 times. I pack in small jars. After hermetically sealed, I store it in the cold.
Radish salad for the winter
Washed and cut radish (1 kg) shredded in circles and laid out in jars, sprinkling layers with chopped garlic (4 large cloves) and chopped dill herbs (6-7 stalks).
In a saucepan, I bring 1 liter of filtered water to a boil. I stir salt in it (2 tbsp. l.). I pour in coriander seeds (1/4 tsp. l.), allspice (4-5 peas). I place the middle bay leaf. After 5 minutes, I fill the containers with the vegetable-green mixture with hot filling. I quickly pour 1 tbsp into each jar. l. vinegar (9%). I roll it up and cool it under the covers. The salad can be consumed on the 5-6th day.
Pickled radish
For a half-liter jar, you will need 15 washed, trimmed medium-sized radishes, cut into circles. At the bottom of a sterile jar, I put peeled garlic cloves (3-4 pcs.), Peas of any pepper (20 pcs.), An average laurel leaf. I fall asleep radish.
In boiled water (1 l) I dissolve salt (2 tbsp. l.). I pour it into a container for vegetables. The liquid should overflow slightly. I keep the container on a plate at room conditions for 14 days. Then I seal it hermetically and put it in the refrigerator.
Pickling radish
You can adjust the proportions in this recipe yourself. I cut the radish, washed and wiped with a linen napkin, after cutting the tops and the root part into small cubes. I stir in an enamel dish with salt. I stand it until the juice appears.
Peeled garlic (I use a medium head) I pass it through a meat grinder along with a washed pod of hot pepper (I use a fine mesh). I spread the spicy mass to the radishes at the same time as chopped juicy onion feathers. I pack in small jars, ramming each layer. It is important that there is juice on top. I keep the rolled containers in the room for 3 days, after which I move them to the cold.
From juicy high-quality root crops of radish, you can prepare savory, tasty preparations, which are well stored and allow you to diversify the diet in the winter season.
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