Not many people are familiar with radish salad for the winter, but those who have at least once tried pickled radishes can no longer deny themselves the pleasure. Juicy, crispy, it would seem that over the long months of being in the jar it has not changed in any way, but on the contrary, it has improved its taste thanks to the salt.

Nobody argues about the beneficial properties of this vegetable. In order to saturate your body with a daily dose of ascorbic acid, it is enough to eat 2-3 pieces of radish. For people suffering from gastrointestinal diseases (except ulcers), this vegetable will help cope with the disease. By eating a few root vegetables a day, you can quickly improve your metabolism. Radishes will save your body from vitamin deficiency, but that’s not all. In other words, radishes are an irreplaceable thing in winter.

However, not everyone loves this vegetable for its bitter taste. However, this issue is resolved very quickly. Firstly, it is not the vegetable itself that is bitter, but its skin, and then only at an overripe stage. You can simply remove the skin and marinate or salt, or make a salad with this vegetable in cut form. Then no one will notice any bitterness or anything other than a great taste.

How to prepare radish salad for the winter - 15 varieties

Super recipe for young radishes for the winter

At the time when the first harvest begins to ripen, you can begin to think about preparations for the winter. And as we know, one of the first vegetables to ripen is the radish.

The first step, of course, is to wash the radishes well, cut off the butts and cut them into circles. Finely chop the greens. Vegetable oil must be heated in a saucepan and boiled for 10-15 minutes, then cooled.

Mix radishes and herbs.

Pour 2 liters of clean water into a saucepan, add salt and pieces of hot pepper, boil for 5-10 minutes. Then cool a little and add vinegar.

Now you need to pour 3 tbsp into the jars. l. oil, then arrange the radishes with herbs and pour in brine.

Sterilize jars of salad.

In order to easily and simply sterilize jars of salad, you must first select a suitable container. Place a special rubber mat or any terry towel on its bottom. We place the cans so that they do not touch each other or the side. Pour water up to the shoulders of the jar and leave on the fire for 5 to 20 minutes, depending on the volume of the jar.

Assorted vegetable salad with radishes

Assorted salads are always tasty and healthy. However, making an assortment of radishes and other vegetables is extremely difficult. And the point here is primarily the difference in harvest time. However, it is possible to find early tomatoes, cucumbers, zucchini and radishes in one salad.

Wash the radishes and cut them in half.

To prevent the tomatoes from bursting in the jar, we will make punctures near the butt with a toothpick.

We wash the tomatoes and make punctures.

We wash the cucumbers and also make punctures with a toothpick to let the air out. Now let's assemble our salad. Cut off the butts of the zucchini and cut into circles.

Place an umbrella of dill on the bottom of the jar, then radishes, zucchini, cucumbers and tomatoes. Throw a few peppercorns, sugar and salt on top. For a 3 liter jar 2 tbsp. l. sugar and 1 tbsp. spoon of salt. Pour boiling water, vinegar and set to sterilize for 20 minutes.

Pickled radishes

We are so used to pickled cabbage and cucumbers, but pickled radishes are not prepared so often. But in vain, because it is incredibly tasty.

Peel the celery root and cut into slices. Pour salt, sugar, radishes (you don’t need to chop the small fruits), bay leaf, pepper into the water and boil for 10-15 minutes.

Then you need to add vinegar and sterilize the salad.

Radish and zucchini salad

Not everyone will like this salad. However, zucchini connoisseurs or simply those who maintain a healthy diet in winter will love this salad.

For a liter of water, you usually need 2 tablespoons of sugar and 1 tablespoon of salt. However, you can reduce the amount of sugar. Then put the pepper and bay leaf into the water and put it on the fire to boil. Meanwhile, wash the radishes and zucchini. You can cut the radishes, but cut the zucchini into circles. As soon as the water boils, put the radishes there for 5 minutes, then 50 ml of vinegar. Leave for another 5 minutes and pour into a jar where there are already zucchini mugs.

Pickled radish salad

Radishes are one of the very first and most delicious vegetables to ripen in the garden. So why not start preserving salads from the beginning of summer.

First of all, let's prepare the marinade. Add a teaspoon of salt, 2 sugars, peppers, cloves, vinegar to water (300 ml) and bring to a boil.

Let's prepare the radishes. You can cut it or not, as you wish. Place it in the marinade and boil for 10-15 minutes. Now you can send the pickled radishes to a pre-sterilized jar. Then roll it up or just close it tightly.

Assorted vegetables

An assortment of vegetables in a jar is always an incredible smell, a delicious snack and a lot of memories of summer.

We eat all the vegetables. Peel the carrots and cut them into circles. Let's separate the cabbage into inflorescences. We will clean the radishes from the butts. Peel the garlic. At the bottom of the jar we put a currant leaf or any greens that will give off a smell, an umbrella of dill, peppercorns, garlic cloves, then vegetables starting with cabbage. Then add sugar, salt, pepper and finely chopped hot pepper and pour boiling water over it. It's up to you whether to add vinegar. Boil jars of salad for 20 minutes.

Canned radishes

A quick and delicious recipe for making pickled radishes. You can eat it after 2 days.

In a saucepan, mix water, vinegars and boil sugar. Cut the radishes in half and cut off the tails.

After boiling, pour the marinade into the jar and add the radishes. Roll up the jar or close it tightly. Keep refrigerated.

Assorted radishes

Cucumbers and tomatoes, pickled together, can be found in every cellar. However, few people also add radishes to this salad. Let's try it?

Wash all the ingredients, peel if necessary and cut into rings. Now put it in a jar in layers. Add 120 g of sugar and 70 g of salt, pepper to taste. Pour boiling water and add vinegar. Sterilize the jar of salad for 20 minutes and roll it up.

Lightly salted radish

Such radishes can be prepared both for the table and for the winter.

Cut off the radishes' tails and heads. Cut into 4 parts. Mix radishes with 40 g of vinegar, 40 g of boiled water, a spoonful of sugar and salt. Mix well. After 5 minutes, you need to mix everything again. And put it in the refrigerator for a day. You can eat the salad or roll it into sterilized jars.

Salting radishes

We are all accustomed to pickled cucumbers and cabbage, but we don’t need to get used to radishes, because they are so tasty that even 20 jars of pickles still won’t be enough for everyone.

Depending on the desired amount of salad at the end, you can vary the amount of ingredients. Wash the radishes well, remove the butt, but leave the tail. You can cut the fruit in half. Now you need to grind the radishes with salt. Garlic and red pepper must be minced and added to the radishes. Finely chop the greens and also add to the salad. Let everything sit for several hours until the radish gives juice. Now you need to transfer the salted radishes into jars and pour over the juice.

Pickled radishes

A tasty and healthy radish, it bears fruit only in early summer. However, you can save it until winter.

First of all, you need to prepare the marinade. To do this, add all the spices to the water and boil. Meanwhile, prepare the radishes.

You don’t have to cut the small radish fruits, and if you wash them well, you don’t even need to cut off the tails.

On a plate, pickled radishes look very appetizing.

Radishes with red currants

This salad is suitable for you if you are planting late radish varieties. After all, its highlight lies precisely in red currants.

1. We clean the radishes from the peel and tails. Peel and wash the small onions. Pour 2 liters of water into the pan and add salt, peppercorns, and red currant juice. To do this, crush the berries and pass them through cheesecloth. Put the marinade on the fire and bring to a boil.
2. In the meantime, it is necessary to calcinate the vegetable oil for 10 minutes.
3. Now put the salad in the jar as follows.
4. First, pour 90 ml of oil into each jar, previously sterilized, then add radishes, and only then pour in the marinade.
5. The last stage is sterilization of the lettuce for 20 minutes.

Radish salad for the winter

Do you often have to quickly prepare a snack for the table because old friends suddenly dropped by? If yes, then prepare more of this salad, it will help you out more than once.

This quantity of products is enough for 2 jars of 700 ml each.

First of all, let's prepare the main ingredient - radishes. Cut off the tails and head, peel if necessary and cut into halves or quarters - depending on the size of the fruit. Coarsely chop the dill. Peel the garlic and cut it in half. We sterilize the jars and begin to assemble our salad. We put dill and radishes in a jar, and then fill them with marinade.

Prepare the marinade. Add salt, sugar, bay leaf, pepper to a liter of water, you can add cloves and put on fire. Bring to a boil and pour over the salad. Now you need to re-sterilize the jars, but with salad.

If before serving canned radishes you sprinkle them with grated walnuts, then their taste will knock everyone out.

Radish with greens

Radishes are one of the healthiest and at the same time delicious vegetables. You can eat it in any form, and it is especially tasty when marinated.

• Radish – 0.5 kg
• Parsley - bunch
• Dill - bunch
• Salt – 30 g
• Sugar – 50 g
• Apple cider vinegar – 40 ml
• Currant and cherry leaves

First of all, cut into rings and sprinkle with salt. Pour seasonings, salt, sugar into the water and leave on the fire until it boils. Meanwhile, finely chop the parsley and dill. At the bottom of the jar we place currant and cherry leaves, garlic and a couple of onion rings. Now you can put the radishes with herbs and pour the marinade over them. Then we roll it up.

Bon appetit in winter!

Country-style radish salad for the winter

It's nice to be in the countryside in summer. It’s good in the countryside even in winter, because there are canned salads, such as this one.

1. Wash the radishes, cut off the heads and cut into slices.
2. Boil the oil in a frying pan or saucepan for 10 minutes, then leave to cool.
3. We prepare the marinade from water, salt, sugar, pieces of chili pepper and spices. After mixing all this, put it on the fire to warm for 10 minutes, then add the radishes and leave for another 10 minutes.
4. Now add 2 tablespoons of oil to the jars, sterilized in advance, then a layer of radishes, then herbs and finally brine. Boil the salad for 10-15 minutes and roll up.

You won’t find radish preparations for the winter in every cellar or pantry. And in general, it should be noted that this is the vegetable that is always planted the least.

Delicious and simple recipes for pickling radishes for the winter

Radishes are a tasty root vegetable associated primarily with spring. How delicious and fresh it makes any salad. But how to preserve this miracle for a long period?

Radishes can be pickled! This preparation is perfectly stored; the root vegetable retains its spicy taste, but when marinated it becomes softer, soaked in the marinade. Pickled radishes for the winter look elegant on any table.

For our readers, we have specially prepared other interesting recipes for preparations, such as: pickled boletus and pears, as well as salted garlic.

Pickled radish recipe for the winter

The hot pour method is an ideal way to preserve the product until winter. The radish turns out to be a little sweet, but at the same time with the spiciness that is so valued in it. It is in the marinade that it reveals itself in a new way; new, previously unfamiliar notes are clearly felt in it.

You will need:

• 250 gr. radish;
• quarter 200 gr. glasses of water;
• a couple of allspice peas;
• 1 tsp. dried dill;
• 1 laurel leaf;
• a couple without a cup tsp. salt;
• a couple without a cup tsp. Sahara;
• 3 tbsp. l. vinegar.

How to pickle radishes for the winter:

1. The radishes are sorted and washed. All tails are removed from it. Each root vegetable is cut to make it easier for the marinade to penetrate inside.
2. Water is boiled in an enamel-coated pan and mixed with sugar, salt and spices, after which it boils for a few more minutes.
3. A few seconds before this process is completed, vinegar is added to the water.
4. The jars are washed with soda and sterilized, only after that the prepared radishes are placed in them.
5. Hot filling is poured into each jar.
6. The product cools down and is covered with a regular nylon lid, after which it is moved to the refrigerator.
7. It is enough for the radish to stay in the marinade for a couple of days and you can safely eat it.

Pickled radishes for the winter recipes with onions and garlic

Thanks to the addition of garlic and dill, the preparation turns out incredibly aromatic. It can be stored in the refrigerator or cellar for a whole year. But it is so tasty that it is eaten almost immediately and for this reason there are no problems with storing it at all. Seasoned with herbs and vegetable oil, radishes do not linger on the table; there is always little of it, no matter how much you put on the plate.

You will need:

• 250 gr. radish;
• 1 medium onion;
• a couple of cloves of garlic;
• 6 black peppercorns;
• 1 laurel leaf;
• greenery;
• half tsp Sahara;
• 1 tbsp. l. vinegar;
• two hundred gram glass of water;
• half st. l. dried dill.

Pickled radish recipe for the winter:

1. The radishes are washed, they do it very carefully so that there is no dirt or sand left on it. Inattentive washing can cause the lids to swell and fermentation in jars, which is why more attention should be paid to this process.
2. All tails are removed from the root vegetable and immediately cut into circles.
3. Garlic is cut into slices.
4. The onion is peeled and then cut into slices. One onion should yield 6 slices.
5. The jars are washed with soda and sterilized. The sterilization process can be carried out either in the oven or simply by steaming.
6. Spices, onions, garlic and only radishes are placed in the prepared container.
7. Dill is placed on top of the radishes.
8. Water is boiled in an enamel-coated pan and immediately poured into jars.
9. Keep the water in the jars for five minutes. During this time, it acquires a pink tint. It is poured back into the pan and boiled again.
10. Sugar, vinegar and salt are added to each jar.
11. All jars are filled with hot pouring and the lids are promptly rolled up.
12. The inverted and wrapped jars stand until they cool down.

Important! Jars must be properly sealed. This is quite easy to check. You need to look at them by turning them upside down over the sink. Are they leaking? Are there any bubbles appearing? Is there any liquid leaking out? If nothing like this is observed, everything is in perfect order, the lids are rolled up properly.

Pickle radishes for the winter

Root vegetables marinated in this way are superior in taste to cucumbers and tomatoes. The very first feast will help you verify this; the cucumbers will remain practically untouched, but the radish plate will be completely empty. And this despite the fact that when preparing radishes in this way, they do not require numerous fillings, which are simply necessary for pickling cucumbers.

You will need:

• 1 kg. radish;
• two hundred gram glass of water;
• a couple tsp vinegar;
• half tsp salt;
• 1 no heap tsp. Sahara;
• a pair of laurel leaves;
• a couple of black peppercorns.

How to pickle radishes for the winter:

1. The radishes are washed as thoroughly as possible, and the tails are cut off from one side and the other using a sharp knife.
2. On a cutting board, the root vegetable is cut into very thin pieces, 3-4 mm thick. ring.
3. The jars are washed with soda and sterilized, only after that neatly chopped radishes are placed in them.
4. Vinegar in the right amount, sugar, salt and spices are added to the radishes.
5. The marinade is boiled in an enamel-coated pan and immediately after boiling is poured into jars.
6. Each jar is quickly rolled up. It is recommended that they cool in an inverted position to completely dissolve the sugar and salt crystals.

Tip: in order for sugar and salt to dissolve without problems, they can be added to the water used to fill the jars. In this case, vinegar should be poured into boiling water, and not into the jars themselves.

Pickling radishes for the winter for spicy food lovers

This is the radish that lovers of spicy dishes will appreciate. The combination of radishes and capsicum is a fiery mixture that literally flies away “with vodka.” For any feast, this is just a godsend. Even meat dishes will not be as in demand as such a spicy radish.

You will need:

• one and a half kg. radish;
• a couple of black peppercorns;
• a couple of sprigs of dill;
• a pair of laurel leaves;
• couple of st. l. salt;
• half a glass of vegetable oil;
• 5 two hundred gram glasses of water;
• half a two hundred gram glass of vinegar;
• a couple of peppers.

Marinate radishes for the winter:

1. The radishes are sorted, washed, and all tails are removed without exception. Only after this is it cut into thin circles, the thickness of which should not exceed 5 millimeters.
2. The dill is rinsed under running water, crushed and mixed with neatly chopped small root vegetables.
3. Vegetable oil is poured into the frying pan and heated as much as possible so that splashes appear and immediately cools.
4. Water is poured into an enamel-coated pan and boiled.
5. The pepper pods are washed and cut into small pieces.
6. Finely chopped pepper is added to the water, and the water continues to boil for about ten minutes.
7. After this, the water is cooled and the required amount of vinegar is added to it. It is strictly forbidden to add vinegar to boiling water; it will lose its properties, and the product will not turn out the way it should be.
8. The jars are washed with soda and sterilized, only after that the already cooled oil is poured into them, radishes and herbs cut into circles are laid out.
9. All contents are filled with marinade and immediately covered with lids.
10. Each jar is sterilized for half an hour in a pan of water, after which it is immediately rolled up.

Advice: you should not neglect sterilization or shorten its duration yourself. This is an important process and an integral part of conservation. With its help, proper storage is ensured and the possibility of lids swelling is minimized. What could be more important than the safety of such a tasty product?

Whole pickled radishes for the winter with aspirin

Radishes are a rather watery product, and also quite capricious, and therefore preparing them for the winter is very problematic. But just one tablet of aspirin works wonders; no fermentation occurs in the jars. They can last perfectly well until next spring. And next spring, fresh radishes will appear and all preparations will need to be done again.

You will need:

• 200 gr. early radish;
• a couple of sprigs of dill;
• 1 tsp. salt;
• half tsp Sahara;
• quarter 200 gr. glasses of vinegar;
• two hundred gram glass of water;
• 1 aspirin tablet.

Pickling radishes for the winter recipe:

1. The radishes are sorted out, leaving only dense specimens without a void in the middle.
2. Each root vegetable is washed, and this process must be carried out carefully, scrupulously, so as not to miss the slightest speck, not a single tiny grain of sand. Only after this all the tails are carefully removed from it using a knife.
3. The jars are washed with soda and sterilized, only after that prepared radishes are placed in them until they are filled to the very top.
4. Water is boiled in an enamel-coated pan and immediately poured into jars, where it will remain for the next quarter of an hour.
5. After the root vegetables have warmed up well, the water is poured back into the pan and boiled again, only this time with vinegar, salt and sugar.
6. The radishes are joined by parsley. It can be added either as a whole sprig or finely chopped with a knife - whatever you like.
7. Freshly boiled marinade is poured into each jar, aspirin is added, and they are promptly rolled up with lids treated with boiling water.
8. In an inverted position, the jars cool down and are moved to a fairly cool place protected from sunlight.

The abundance of variations in pickling radishes is direct evidence that the root vegetable in sour sauce is a tasty and healthy dish. If you still have any doubts, you can close just a few jars as an experiment. It is highly likely that a much larger quantity will be pickled next year. After all, pickled radishes are even more tasty than fresh ones, no matter how paradoxical it may seem.

Pickled radishes for the winter look elegant on any table. The preparation is perfectly stored, the root vegetable retains its taste and beneficial properties.

Radish is a healthy and affordable vegetable that becomes especially popular in the summer. It is added to various salads and, of course, to okroshka - a traditional dish of Russian cuisine, loved by many. Radishes are a type of seed radish. The vegetable has an unusual appearance, small size and a characteristic bitter taste. Not only the root vegetable itself has beneficial properties, but also its tops. The fruit can be colored pink, red, white and other colors. It can be round, elongated or oval in shape.

Properties of the vegetable

Radishes contain a large amount of iron, magnesium, potassium, phosphorus, and vitamin C. Eating this vegetable helps improve appetite and prevent digestive system problems. The unusual product also contains a lot of fiber, which helps the body cope with harmful toxins and impurities.

The vegetable also improves metabolism well, so if you want to get rid of a couple of extra centimeters on your waist, then be sure to include radish dishes in your diet. Radishes help maintain blood sugar levels at optimal levels. Helps reduce the amount of cholesterol in the blood, as well as normalize liver function.

Radishes are 95 percent water, so their calorie content is minimal - 16-20 kcal per 100 grams of product.

Basic combinations

In order for a dish with the addition of radishes to be not only tasty, but also to bring maximum benefits to the body, you need to approach the choice of products wisely. The vegetable is combined with many ingredients, including zucchini, any type of cabbage, potatoes, tomatoes and cucumbers. And the company of various greens will only improve the taste of radishes. It is good to combine the product with boiled eggs, apples, seeds, and cheese.

Radishes are often added to meat and sausage dishes. It is best to season foods with natural mayonnaise, sour cream, olive or vegetable oil.

Salad Recipes

There are a huge variety of dishes that are made with the addition of radishes. We list a few recipes that will definitely not leave you indifferent.

Salads

With new potatoes

This salad will bring a lot of nutrients and vitamins to your body. This is a great option for those who love to eat delicious food! Boil half a kilo of washed potatoes in their skins. Then the vegetable needs to be beautifully cut into small slices. The radishes must be thoroughly washed, the stalks removed and cut into slices.

The main part of the dish is ready, now it’s time to prepare the aromatic spicy sauce. To do this, mix 1 large spoon of sweet mustard with the same amount of red wine vinegar. Add a little salt, chopped sweet onion, olive oil. Mix everything well and pour this dressing over the potatoes and radishes.

Before serving, sprinkle the salad with chopped parsley.

With cucumber and melon

This method of preparing salad with radishes is quite unusual and rare. But it's definitely worth a try. To prepare this snack you will need the following ingredients:

• half a kilogram of sweet melon;
• a bunch of radishes and lettuce;
• a handful of almonds;
• 2 fresh cucumbers;
• some green onions;
• 1 small spoon of peanut butter;
• 100 grams of sprouted beans;
• a pinch of salt.

The main part of the dish will be prepared from these products. To make the sauce you will need:

• ground black pepper;
• lime juice;
• walnut oil.

Remove the peel and seeds from cucumbers and melons, cut the products into small cubes, lightly salt and place in a colander over a deep container. When the juice has drained, you can transfer the melon and cucumber to the salad bowl. Add radishes, sprouts, and green onions cut into slices there. Now peel the nuts, divide them in half, fry until golden brown and pour into a salad bowl.

To prepare the dressing, beat the nut butter with the lime juice and honey using a blender or a regular whisk. Pour this sauce over the food in the salad bowl and mix everything carefully. Place the finished dish on a plate with lettuce leaves, sprinkle pepper or any other seasonings on top.

By the way, instead of melon, you can put watermelon in the salad.

With rice and vegetables

Basmati rice is ideal for this dish. Thoroughly rinse 1 glass of this cereal in plenty of cold water and cook it in the usual way. While the rice is cooking, peel and chop the shallots and parsley. Chop five medium radishes into thin round slices, and divide the same number of cherry tomatoes into 2 halves. After this, pour pine nuts into a frying pan without vegetable oil and lightly fry them.

Then boil 2 fresh carrots, cut into slices, in salted water. Now mix all the cooked vegetables, herbs and rice in a suitable bowl.

Top the dish with olive oil mixed with spices, thyme and wine vinegar. And to complete the composition, add roasted pine nuts. This dish is eaten both hot and cold.

With rice and avocado

All the ingredients that make up this dish go well together. The salad turns out healthy, incredibly tasty and nutritious. For it you will need the following products:

• ripe avocado (larger than average) – 1 pc.;
• juice of 1 lemon;
• wild rice – 200 grams;
• olive oil;
• hot pepper flakes;
• lettuce leaves;
• salt;
• green onions;
• radishes – 5-7 pcs.;
• white beans – 200 g.

The process of preparing such a dish will not take you much time. First, let the rice cook, and at this time start preparing the rest of the products. The avocado needs to be peeled, boned, cut into large slices, salted and seasoned with lemon juice. Place the avocado in a bowl, add chopped herbs, boiled beans and radishes, cut into 2 parts. After the rice is ready, all that remains is to mix it with these ingredients.

At the end of the dish, pour it with a sauce of olive oil mixed with pepper, salt, and lemon juice. Now the salad is completely ready to serve. It can be not just a light snack, but also a full lunch or dinner.

With quail eggs

We offer an unusual option for preparing the traditional and beloved vegetable salad with radishes and eggs. For this recipe you will need 2 quail eggs, but you can replace them with chicken eggs. You will also need 2 fresh cucumbers and potatoes, 1 carrot, 300 grams of radishes, a bunch of salad greens, onions, dill, mayonnaise, lemon juice and seasonings to taste. We recommend using a little sugar, salt and black pepper. Boil the potatoes in their skins or peel them. Doing this before or after cooking does not matter.

Peel the boiled eggs and cut into slices. This way they will look especially beautiful in a salad. Give the rest of the vegetables the same shape. All greens need to be finely chopped, and lettuce leaves should be divided into leaves of different sizes. Combine all ingredients in one container, mix and season with mayonnaise or sour cream, add spices.

What else to cook?

The options for preparing salad with radishes can be listed truly endlessly, so let’s move on to other recipes.

Okroshka

In general, all options for preparing okroshka are similar to one another. The main difference may only be the liquid that is used for the “broth” of this cold soup. It can be kvass, kefir or plain water. Let's consider a method of preparing okroshka with kefir.

Cut into cubes two cucumbers of the same size (lightly salted or fresh), several radishes, a couple of boiled eggs. To make the dish more nutritious, you can add sausage or meat, or boiled potatoes. Don't skimp on your greens! Feel free to add dill, cilantro and parsley. Pour kefir over everything, mix and serve. If you do not want to season the dish with either kvass or kefir, then add water and mayonnaise to it. It will also turn out quite tasty.

Okroshka is ideal for the summer, as it is perfectly refreshing and does not leave a feeling of heaviness.

To learn how to prepare okroshka with radishes, watch the following video.

Tuna appetizer

If the recipes listed above seem too simple to you, then try preparing this unusual dish. It includes:

• canned tuna;
• Bell pepper;
• radish;
• tomatoes;
• zucchini;
• garlic;
• lettuce leaves;
• Greek yogurt;
• spices.

Marinate peeled and chopped vegetables in olive oil and your favorite spices. Then grill them one by one. While the vegetables are cooking, let's prepare an unusual sauce - mix yogurt and a small amount of chopped garlic. The main work is done, all that remains is to prepare the dish for serving. Place a lettuce leaf on a plate and place the tuna pieces on it. Place cooked vegetables and garlic-yogurt dressing there. Compose the composition as you wish.

Now you know exactly what to cook from radishes. Bon appetit!

Radishes are the first spring vegetable that appears on our tables in early April. Unfortunately, this root vegetable is stored in the refrigerator for no more than 3-4 days, so housewives try to prepare various dishes from radishes. Crispy vegetables are not only added to salads. What to cook with radishes? Let's discuss.

Refreshing soup

Many housewives are interested in what to prepare from radishes besides salad. Not only root vegetables are eaten, but also the tops of this bright crispy vegetable. Radishes, especially young ones, harmonize perfectly in taste with other vegetables, herbs, sauces, meat and sausage products.

You can add completely incompatible ingredients. As a result, you will get an unusually tasty dish. In addition to salads, amazing snacks are prepared from radishes, supplementing the vegetable with various types of cheese. Root vegetables make delicious, hearty soups that will quench your thirst and hunger on the hottest day.

Show your imagination and make a unique jam from radishes. This delicacy will appeal to all those with a sweet tooth, without exception. But first, let's prepare the refrigerator.

Compound:

• beets - 3 root vegetables;
• 1 tbsp. l. vinegar with 9% concentration;
• 3 pcs. fresh cucumbers;
• 150 g boiled sausage;
• chicken egg – 4 pcs.;
• 1 tbsp. l. granulated sugar;
• 5-6 pcs. radish;
• feather onions, sour cream, salt - to taste;
• 5 liters of filtered water.

Preparation:

As soon as the first rays of the spring sun touch the ground, people begin to harvest radishes. Many simple salads are prepared from this vegetable. If you decide to diversify your menu, add some herring fillet and original sauce to your usual salad. And now an ordinary dish has turned into a true masterpiece.

Compound:

• 2-3 pcs. herring fillet;
• 1 tsp. mustard;
• allspice and salt to taste;
• 8-10 pcs. potato root vegetables;
• 6 pcs. radish;
• 10 pieces. Cherry tomatoes;
• lemon;
• feather bow;
• a bunch of dill;
• ½ tbsp. yogurt;
• 1 tbsp. l. freshly squeezed lemon juice and olive oil.

Preparation:

Tops for me, roots for you

Not only radish roots are eaten, but also green tops. What to cook from radish tops? First of all, salads. They can be varied, since the tops are ordinary greens, which will give the dish a unique taste and additional juiciness. To prepare such dishes, you should choose only fresh green leaves, but spoiled and yellowed ones are not suitable for food.

On a note! Radish tops have a number of useful properties. By adding this ingredient to a salad, you can normalize digestive and metabolic processes, get rid of constipation and save yourself from obesity.

Compound:

• 2 pcs. ripe tomatoes;
• 2 pcs. fresh cucumbers;
• a bunch of feather onions;
• a bunch of radish tops;
• salt to taste.

Preparation:

1. We thoroughly wash vegetables and herbs with running water.
2. Remove excess moisture with paper napkins.
3. Chop the radish tops and onions.
4. Remove the stems from the tomatoes and cut out the stem.
5. Chop the tomatoes into cubes.
6. We cut the cucumbers in the same way.
7. Combine all the ingredients in a salad bowl, season with salt to taste and dressing.

On a note! The taste of this salad will be in harmony with various dressings: sour cream, natural yogurt, refined olive oil, freshly squeezed lemon juice.

Extending the life of fresh radishes

Today, you can buy vegetables in supermarkets all year round that were previously considered seasonal. And radishes are no exception. But most people still believe that root vegetables are tastier and juicier in the spring during the fruiting period. In this regard, let's find out how to cook radishes for the winter.

On a note! Radishes should be pickled in liter jars. The amount of ingredients indicated in the recipe is for one serving.

Compound:

• medium sized radishes;
• onion head;
• 3-4 pcs. garlic cloves;
• 7 pcs. black peppercorns;
• 1-2 pcs. laurel leaves;
• 1 tsp. salt;
• 2 tsp. granulated sugar;
• 2 tbsp. l. vinegar with 6% concentration.

Preparation:

1. Wash the radishes thoroughly and cut off the side parts.
2. We sterilize jars for preservation.
3. Place laurel leaves at the bottom of each container.
4. Finely chop the garlic cloves with a knife.
5. Chop the onion into half rings.
6. Place onions and garlic in the bottom of the jar.
7. Add black peppercorns.
8. Fill a jar with a nominal volume of 1 liter with radishes.
9. Pour boiling water over it.
10. After 5 minutes, drain the water from the jar into a thick-walled bowl.
11. Bring it to a boil.
12. Add granulated sugar, table vinegar and salt.
13. Stir well and pour the boiling marinade over the radishes.
14. We preserve jars.

Spring is the time when we look forward to the appearance of real tasty vegetables/fruits in markets and stores. And radishes are traditionally one of the first to appear.

Although it can now be found on shelves year-round, I consider it a seasonal spring vegetable. For some reason, radishes are considered “boring” in our country, and except with cucumbers and seasoned with sour cream, they are not found in any other form in recipes.

Let's fix this! As usual, my recipes are very simple and easy. At first I wanted to call them something special: vitamin salad, spring salad, etc. But in fact, they are all light, healthy and very rich in vitamins. Therefore, they will simply work by numbers.

And at the beginning, a few more words about this vegetable, familiar from childhood. Radishes come not only with pink skin and a white core, but also very light pink, even white, and sometimes with colored internal parts.

Bitter and slightly tart taste due to the small natural content of mustard oil. Just like any other purple-colored vegetables and fruits, radishes contain anthocyanins (pigments that give violet and purple coloring). This substance is a powerful antioxidant, and has recently shown excellent results in studies related to the treatment of cancer. I won’t talk about vitamins and microelements; you already know that there are a lot of them in any vegetables, including radishes.

Interesting fact: Radishes were one of the crops grown on the International Space Station as part of a study of the genetic characteristics of plants grown in zero gravity. Radishes were chosen because of their relatively short growing season of about 30-45 days, and because both the roots and leaves of radishes are edible, making them a very convenient food item to grow in space.

From Wikipedia

First salad. With an unusual dressing.

• Ingredients:
• 1 carrot
• 5-6 radishes
• greenery
• honey - 1 tsp.
• olive oil 1-2 tsp.
• lemon juice -1 tsp.
• ginger -1/3 tsp.
• apple or other fruit vinegar - 1/2 tsp

There are only 3 main components: carrots, radishes and herbs of your choice. Just cut everything into strips.

But the dressing gives it a zest and unusual taste.

You need to mix honey, olive oil (or any other unrefined oil), lemon juice, vinegar, add ginger and pepper/salt. I had ginger in powder form, if fresh, then finely grate it.

Dress the salad and sprinkle with any seeds. This time I had sesame ones, but I often replace them with flaxseed ones.

Second salad. "Carpaccio" with radishes and beets.

• Ingredients:
• 2-3 small beets
• 4-5 large radishes
• soft cheese: feta, feta cheese or something similar
• olive oil
• balsamic vinegar
• lettuce leaves

Everything is even simpler here than in the previous recipe. Place lettuce leaves on a plate, slices of radish and beets on them, and crumbled cheese in the center. Drizzle with olive oil and balsamic vinegar, salt and pepper.

Salad No. 3. From red vegetables.

• Ingredients:
• 2-3 small beets
• red cabbage
• 6-7 radishes
• greenery
• a glass of natural yogurt
• lemon juice

Cut all the vegetables into strips, you can add an apple or replace the beets/cabbage with it. Finely chop the greens.

Season with natural yoghurt without additives. I like the Greek ones the most, they are thick and the consistency is more like sour cream.

Add lemon juice, salt and pepper.

And not a salad, but also tasty and healthy.

Sandwiches with radish, egg and avocado

Actually, I listed all the ingredients in the title :)

• 3 slices black bread
• 1 boiled egg
• 1 small avocado
• 3-4 radishes
• lemon juice

Mash the avocado with a fork, add salt and sprinkle with lemon juice (you can also add a little olive oil). Spread on bread. Cut the radish and egg into slices and place on top. Add salt if you want to pepper it, and you can garnish with herbs.

It’s difficult to find a good ripe avocado here now, so as an option, you can replace it with soft curd cheese with herbs. It will be delicious too!

How do you eat radishes? What is your favorite spring vegetable?