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4/27/11

cwikla! Polish beet relish

This is so simple to make but what a mess!  Originally, we made mom's old recipe from canned (not pickled) beets and added vinegar and the rest to grated beets.   I bought the wrong beets one year and ended up never going back.  You'll need

1 jar 12 -15 oz. Pickled whole beets
Bottled grated horseradish in the cold dairy section
Sugar

You should wear a latex glove to prevent staining but it's not important.  Drain the beets, (save the liquid and throw in a few shelled hard boiled eggs for a few days), shred them into a bowl with a small holed shredder.
The box grater holes are a little big if you want a fine relish but you can use them if you want.


The small one is what I prefer.  Grating the beets instead of shredding makes a real mess so we switched to this method.  Once they're shredded, drain any extra liquid from the bowl, and add anywhere from 1 - 3 tablespoons of the horseradish, squeezing out the liquid.  Start with one since all brands are different as is our tolerance of horseradish!  Add 1 - 2 teaspoons of sugar.  Stir to blend - that's it!!  Great with ham, as a side dish, spread on bread, or with cheese.  I found a brand from Poland named Agrosik and it is wonderful.  Our Ethnic section quit carrying it so I'm back to making it again.

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