Beet and Horseradish Relish

Serve this Easter relish with ham or pork. Vary the sugar and horseradish to suit your taste. You may dice or slice the beets in this recipe if you wish.

10 medium beets
1/2 cup freshly grated horseradish
2 teaspoons salt
2 cups mild vinegar
1/2 cup sugar
1 tablespoon mixed spices

Cut off the stems 1 inch above the beets and leave the roots intact.  Wash the beets thorough 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.

---

Ukrainian Khrin (Fresh Ground Horseradish) (Tertyi khrin)

1 (6 to 8-inches) fresh horseradish root
1/2 cup white vinegar
2 tsp. salt
1 tbsp. sugar

Scrub horseradish, peel, and cut into 1 inch chunks. Grate chunks with a steel blade in processor, with feed tube covered. Heat vinegar with salt and sugar. With machine running, add to horseradish. Spoon into small glass jars, rapping gently to remove air, and seal. Refrigerated, horseradish stays fresh and pungent for 2 weeks or so.

Use the food processor to grind horseradish, or grate by hand if you dare. Wear rubber gloves for protection. Do not breathe vapors; ventilate kitchen well. This prepared horseradish is used to flavor beets, hot white sauce, and many other bases as a condiment to eggs and meats.

Beet Horseradish Relish (Tsvikly)

This is very popular for the festive table.  It is tart and tangy and a lovely colour.  Serve it with roasts, smoked meats, pashtet, egg dishes, and casseroles.

9-10 medium beets
3 teaspoons salt
1 cup fresh grated horseradish (see recipe above for fresh ground Horseradish) (Tertyi khrin)
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.  Or cook on rack in pressure cooker, half covered with water, at 15 pounds pressure for 30 minutes.  Cool in liquid.  Drain and reserve liquid for borsch.  Slip off peel, and cut off taproot, and grate in processor.  In a large bowl, mix beets with other ingredients.  Taste and adjust seasoning.  (Relish should be piquant.  Some beets are sweeter than others, for more tartness, use more vinegar.)  Pack in jars, cover, and refrigerate at least 3 days.  Yield: about 2 pints.  Keeps well in refrigerator.