10 medium beets
1/2 cup freshly grated horseradishYou can vary the sugar and horseradish to suit your taste
2 teaspoons Salt
2 cups vinegar
1/2 cup SugarYou can vary the sugar and horseradish to suit your taste
1 tablespoon mixed spices
Tsvikli, also known as tsvitli (tsvytli) and tsvikly (tsvykly), is a traditional Ukrainian spicy sauce made of beets and horseradish. It is traditionally prepared for Easter but can be made at any time. It is served with sausages, ham, holodets (aspic), meat or fish dishes, or it can be eaten as a spread on bread. Many vegetarians and healthy-minded folks prefer to use it throughout the year as a spread in sandwiches.
Beet and horseradish have been widely used by Ukrainian for generations as food and as a cure. The colorful, sweet root vegetable plays a central role in Ukrainian cuisine. The most famous dish with beets is Ukrainian borscht, of course! Drinks, condiments, soups, salads, main dishes, and even deserts are made from beets. Beets are super beneficial for your health. Not only are super colorful and full of flavor, they are also rich in antioxidants, folic acid, potassium, and fiber! As for the horseradish, it’s use for medicinal purposes dates back to 1500s BC in Egypt, from where it spread into Greek society.
How to Make Tsvikli (Beet and Horseradish Relish):
- Cut the stems off about 1 inch above the beets and leave the roots intact. Wash the beets thoroughly and cook in boiling water until tender. Drain and cover with cold water.
- Slip off the peel and cut off the stems and roots.
- Grate the beets on a coarse grater and mix with the horseradish.
- Combine the salt, vinegar, sugar and spices, and bring to a boil. Strain over the beet mixture. Mix and pack into sterilized sealers. Seal and store in a cool place. Allow the relish to stand for 24 hours before using.