Radish is one of the oldest vegetables used by mankind for food and medicinal purposes. It has received the greatest distribution among the eastern peoples, in Europe and in America it enjoys much less popularity. Until recently, billets made of radish for the winter were practically unknown, because the vegetable is well preserved in the cellar conditions, and even in a fresh fridge. But, as it turned out, some canning techniques (pickling, pickling) significantly soften and improve the taste of root vegetables. Therefore, even many persistent opponents of this vegetable, having tried this or that radish preparation for the winter, get into it with sympathy.