Tsvikly (Ukrainian Beet Horseradish Relish) by Olga Drozd

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Prep time: 0:35 Overall time: 3:00


2 pints scale / convert


9 to 10 md. beets
3 tsp. salt
1 cup fresh grated horseradish (look under fresh ground horseradish)
1 tbsp. sugar
1 cup cider vinegar
1 tbsp. dill seeds or caraway seeds (optional)
1 tsp. ground black pepper


Cut off beet tops to 1/2 inch. Scrub well. Cook covered with water over low heat until peel slips off easily, about 2 hours.

Cool in liquid. Slip off peel, and cut off taproot, and grate in processor. In a large bowl, mix beets with other ingredients. Taste and adjust seasoning. Pack in jars, cover, and refrigerate at least 3 days.

Keeps well in refrigerator.


This very popular concoction is welcome at any festive table, not only for its tart and tangy taste, but also for its refreshing color. It accentuates roasts, smoked meats, pashtet, egg dishes and casseroles.


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