Advertisement
Beet and Horseradish Relish
Tsvikly
- Makes about
1 pint
- Difficulty
Easy
Published 2020
This is the traditional Easter relish served with ham or roast suckling pig. It is always best to let fresh relish sit for at least 24 hours before serving, so plan ahead. If there is any relish left over, it is delicious spooned over platefuls of steaming scrambled eggs.
Ingredients
¾ cup ½ cup ½ teaspoon
Method
Pour the vinegar into a medium glass bowl fitted with a lid. Whisk in the sugar and salt, and then stir in the horseradish. Add the beets and mix thoroughly. Cover tightly and chill overnight. Keep any leftover relish refrigerated.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe