Ukrainian Easter Beet Horseradish Relish (Tsvikly)

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Ukrainian Easter Beet Horseradish Relish (Tsvikly)

 

9 or 10 medium beets

3 teaspoons salt

1 cup fresh grated horseradish

1 tablespoon sugar

1 cup cider vinegar

1 tablespoon dill seeds or caraway seeds (optional)

1 teaspoon 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.

Yields about 2 pints. Keeps well in refrigerator.

 

Uncooked Horseradish Sauce:

3 tablespoons fresh grated horseradish

1 cup sour cream or clabbered cream

1 teaspoon salt

1 tablespoon granulated sugar

1 tablespoon white vinegar of lemon juice (or to

taste)

 

Mix ingredients in a nonmetallic bowl. Taste and

adjust seasoning. Allow to ripen at room temperature

for about 1 hour before serving.

NOTE: Clabbered cream is of lighter consistency than

sour cream and is comparable to the French half

clotted cream. It is made at home by mixing 1 cup of

heavy cream with 2 tablespoons of yogurt and left

overnight in a warm place.

 

 

 

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