Czwikla Polish Beets Recipes

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PICKLED BEETS (CWIKLA)



Pickled Beets (Cwikla) image

A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.

Provided by Rita1652

Categories     Lunch/Snacks

Time 20m

Yield 4 cups

Number Of Ingredients 7

3 cups sliced cooked fresh beets or 3 cups canned beets
1 large onion, sliced into thin rings
1 tablespoon grated fresh horseradish or 4 teaspoons prepared horseradish
8 whole cloves or 1/2 teaspoon caraway seed
2 cups vinegar
1 tablespoon brown sugar
2 teaspoons salt

Steps:

  • Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
  • Boil vinegar with sugar and salt 2 minutes.
  • Pour over the beets.
  • Cover; refrigerate 24 hours.

CZWIKLA - POLISH BEETS



Czwikla - Polish Beets image

One of my dad's signature dishes. He loves making czwikla and always has extra jars on hand to pass around to family and neighbors. Adjust the horseradish to your liking of "heat". The mount for this recipe results in a medium-sharp taste. My mother likes it mild, and I like it super-sharp; everyone will like it a little...

Provided by Monica H

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 4

4-5 beets
1/3 c grated horseradish
1 tsp sugar
1 Tbsp white vinegar

Steps:

  • 1. Wash and boil beets until tender (about 40 minutes).
  • 2. Drain beets, wait until they are cool, then peel them. Grate them into a big mixing bowl; mix in the rest of the ingredients.
  • 3. Cover and let marinate for at least 24 hours. Or, spoon the mixture into jars and put those fridge for at least 12 hours; my dad uses mason jars.

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ĆWIKłA: POLISH BEET HORSERADISH RECIPE - THE POLONIST
Sep 18, 2019 Instructions. Wash the beetroot thoroughly, but don’t peel it. Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a …
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  • Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a whole pot of beetroots at the same time (to make a few jars of Ćwikła or something else). Cook for 1 hour until beetroot is tender, but still holds its shape.
  • Once cooked, leave the beetroot to chill. You can peel it now, it should be easy to remove the peel at this point. It’s worth putting on disposable gloves at this point, beetroots can stain your hands quite a bit.
  • Time to grate the beetroot. You can use a food processor, or just a regular box grater. Shred half using the smallest holes, and another half using the larger ones. This way the texture is more verified and interesting.

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