Polish Horseradish With Beets ÄwikÅa Recipes

POLISH HORSERADISH WITH BEETS (ĆWIKłA)

Steps:

• In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined.
• Add beets and mix thoroughly.
• Pack into clean sterilized jars and store refrigerated for up to 2 weeks.

CZWIKLA - POLISH BEETS

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.

PICKLED BEETS (CWIKLA)

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.

FRESH BEET HORSERADISH

Steps:

• Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
• Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
• Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.