Tsvikli (Beet-and-Horseradish Relish)
If you’re looking to add a punch of flavor and color to your meals, look no further than Tsvikli, a stunning beet-and-horseradish relish that’s as vibrant as it is delicious. This traditional Eastern European condiment brings together the earthy sweetness of beets with the spicy kick of freshly grated horseradish, creating a flavor explosion that can elevate any dish. Whether you’re serving it with roasted meats, spreading it on sandwiches, or simply enjoying it with crackers, Tsvikli is a versatile relish that deserves a place in your kitchen.
Why It’s My Go-To
Tsvikli (Beet-and-Horseradish Relish) has become a staple in my home for many reasons. First and foremost, its brilliant magenta hue is a feast for the eyes, instantly brightening up any plate. The combination of the sweet, earthy beets and the sharp, spicy horseradish creates a flavor profile that is both unique and unforgettable. Plus, it’s incredibly easy to make! With just a handful of ingredients and a little bit of time, you can create a batch that will last for weeks, making it a great addition to any meal prep. Not to mention, it’s packed with nutrients, making it a healthy choice as well!
Shopping List
- 10 medium beets
- 1 cup freshly grated horseradish
- 2 teaspoons salt
- 2 cups vinegar (1 pint)
- 1 cup sugar (2.5 oz)
- 1 teaspoon mixed spices (a blend of your choice)
Tools of the Trade
- Peeler: To remove the skin from the beets easily.
- Grater: For freshly grating the horseradish.
- Large pot: To cook the beets and mix the ingredients together.
- Glass jars: For storing your finished Tsvikli (Beet-and-Horseradish Relish).
- Mixing spoon: To combine all the ingredients thoroughly.
Tsvikli (Beet-and-Horseradish Relish) Made Stepwise
Step 1: Prepare the Beets
Start by washing the beets thoroughly under running water to remove any dirt. Once clean, peel the beets using a vegetable peeler. Cut them into quarters to make them easier to cook.
Step 2: Cook the Beets
Place the quartered beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the beets for about 30-40 minutes or until they are tender when pierced with a fork. Drain the beets and let them cool slightly.
Step 3: Grate the Horseradish
While the beets are cooling, take your fresh horseradish and grate it finely using a grater. Be cautious, as fresh horseradish can be quite pungent, and the aroma may sting your eyes.
Step 4: Mix the Ingredients
In a large mixing bowl, combine the cooked beets, freshly grated horseradish, salt, vinegar, sugar, and mixed spices. Stir the mixture well until all the ingredients are fully incorporated.
Step 5: Taste and Adjust
Give your Tsvikli (Beet-and-Horseradish Relish) a taste. You may want to adjust the sweetness or spiciness by adding more sugar or horseradish, depending on your preference.
Step 6: Jar It Up
Transfer the relish into clean glass jars, leaving about half an inch of headspace at the top. Seal the jars tightly.
Step 7: Refrigerate
Place the jars in the refrigerator and allow the Tsvikli to chill for at least 24 hours before serving. This resting time allows the flavors to meld beautifully.
Spring to Winter: Ideas
- Serve as a vibrant accompaniment to roasted meats like beef or lamb.
- Spread on sandwiches or wraps for an extra layer of flavor.
- Top off a charcuterie board for a stunning visual and taste contrast.
- Mix into potato salad or coleslaw for a zesty twist.
- Enjoy with crackers and cheese for a delightful appetizer.
Steer Clear of These
- Do not use pre-packaged horseradish sauce, as it may contain preservatives or additives.
- Avoid using canned beets, as they will alter the texture and flavor of the Tsvikli.
- Don’t skip the resting period; it’s essential for developing the deep flavors.
Storage Pro Tips
Your Tsvikli (Beet-and-Horseradish Relish) can be stored in the refrigerator for up to 3 months. Make sure the jars are sealed tightly to prevent any contamination. If you notice any off smells or discoloration, it’s best to discard the relish.
For longer storage, you can freeze the relish in freezer-safe containers. Just remember to leave some space at the top of the container for expansion when freezing.
Handy Q&A
How spicy is Tsvikli?
The spiciness of Tsvikli largely depends on the amount of freshly grated horseradish you use. Start with one cup as recommended in the recipe, then adjust according to your taste preferences.
Can I use store-bought horseradish?
While you can use store-bought horseradish, freshly grated horseradish has a more intense flavor and aroma. If you must use store-bought, opt for the purest form available without added ingredients.
Is Tsvikli good for meal prep?
Absolutely! Tsvikli (Beet-and-Horseradish Relish) is perfect for meal prep. It keeps well in the refrigerator and can add flair to your meals throughout the week.
Can I adjust the sweetness in the recipe?
Yes, you can adjust the amount of sugar in the recipe to suit your taste. If you prefer a sweeter relish, feel free to add more sugar, but be mindful of balancing it with the vinegar and horseradish.
Ready to Cook?
Get your beets and horseradish ready, and let’s embark on this flavorful journey to create Tsvikli (Beet-and-Horseradish Relish). With its beautiful color and zesty taste, this relish is bound to become a favorite in your kitchen! Enjoy the process, and don’t forget to share your creations with friends and family. Happy cooking!
Tsvikli (Beet-and-Horseradish Relish)
Ingredients
Equipment
Method
- Start by washing the beets thoroughly under running water to remove any dirt. Once clean, peel the beets using a vegetable peeler. Cut them into quarters to make them easier to cook.
- Place the quartered beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the beets for about 30-40 minutes or until they are tender when pierced with a fork. Drain the beets and let them cool slightly.
- While the beets are cooling, take your fresh horseradish and grate it finely using a grater. Be cautious, as fresh horseradish can be quite pungent, and the aroma may sting your eyes.
- In a large mixing bowl, combine the cooked beets, freshly grated horseradish, salt, vinegar, sugar, and mixed spices. Stir the mixture well until all the ingredients are fully incorporated.
- Give your Tsvikli (Beet-and-Horseradish Relish) a taste. You may want to adjust the sweetness or spiciness by adding more sugar or horseradish, depending on your preference.
- Transfer the relish into clean glass jars, leaving about half an inch of headspace at the top. Seal the jars tightly.
- Place the jars in the refrigerator and allow the Tsvikli to chill for at least 24 hours before serving. This resting time allows the flavors to meld beautifully.
Notes
- Your Tsvikli can be stored in the refrigerator for up to 3 months.
- If you notice any off smells or discoloration, it’s best to discard the relish.
- For longer storage, freeze the relish in freezer-safe containers, leaving space for expansion.
