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4.9 from 156 votes

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

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 d
Total Time
1 d 55 mins
Servings: 1 batch
Course: Side Dish

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):
    Cup of Yum
  1. Cut the stems off about 1 inch (2.5 cm) above the beets and leave the roots intact. 
  2. Wash the beets thoroughly and cook them boiling water until tender. 
  3. Drain and cover with cold water.
  4. Slip off the peel and cut off the stems and roots.
  5. Grate the beets on a coarse grater. Do the same for the horseradish. Mix it all well.
  6. Combine the salt, vinegar, sugar, and spices, and bring to a boil. Strain over the beet mixture.
  7. Mix and pack into sterilized sealers. Seal and store in a cool place. 
  8. Let the relish sit for 24 hours before using.