Harvesting radishes for winter

We divide the washed radish into circles with a knife. We combine these pieces with chopped dill greens. We prepare a saucepan with water, boil, salt, pepper. Let it boil for another 10 minutes, and turn it off. The resulting broth is cooled. In an already cooled broth (this is important!) add vinegar.

Heat the oil in a frying pan (it is desirable to heat it, but not to smoke). Then leave to cool. 

And now we turn to the main part. Harvesting radishes for the winter requires conscientiously sterilized cans. We prepare containers for preservation by means of prolonged boiling. We put radishes mixed with greens into jars. Before that, we cover the inner walls of the cans with warmed and then cooled oil. In total, you need from 2 to 4 tablespoons per jar.

Radish is filled with pickling liquid and clogged. Our preparation is complete.