Beet and Horseradish Relish


Preparation info
  • Makes about

    1 pint

    • Difficulty


Appears in
The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

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.


  • ¾ cup apple cider vinegar
  • ½ cup granulated sugar
  • ½ teaspoon


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.