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
Ingredients
- 10 medium beets
- ½ cup freshly grated horseradish
- 2 tsp salt
- 2 cups vinegar (1 pint)
- ½ cup sugar (2.5 oz)
- 1 tsp mixed spices
Instructions
How to Make Tsvikli (Beet-and-Horseradish Relish):
- Cut the stems off about 1 inch (2.5 cm) 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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