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Tsvikli (Beet-and-Horseradish Relish)

Ukrainian tsvikli or buriachok (little beetroot) is a beet and horseradish relish that typically accompanies meat, fish dishes, and kholodets. It is always in the Easter basket and on the Easter table, but it is likely you’ll get a chance to taste it every time there is a festive occasion
4.92 from 50 votes
Course Side Dish
Cuisine Ukrainean


  • 10  medium beets
  • ½ cup freshly grated horseradish 
  • 2 tsp salt
  • 2 cups (1 pint)  vinegar
  • ½ cup (2.5 oz)  sugar 
  • 1 tsp mixed spices


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 them 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. Do the same for the horseradish. Mix it all well.
  • 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. 
  • Let the relish sit for 24 hours before using.
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