WOOOOWEEEE! –this will clear the ol sinus’!

beetsI’ve been blessed to have my parents from NY stay with me during their transition period into an assisted living facility near my home.  As we wait for an apartment to open up, they have spent every major holiday with my family and I starting w/ Thanksgiving 2014.  How lucky am I as they are from NY and I haven’t spent many holidays with them over the years as I live here in MN.

In prep for the upcoming Easter holiday, my Mom taught me how to make the traditional Polish side relish of horseradish and beets.  We had a wonderful warm day yesterday and luckily so…as you want to have really good ventilation when making this.  We make it a few weeks before Easter so it pickles and the flavors intensify over the course of time in the refrigerator.

This recipe made about 10 half-pint jars.  Exact measurements aren’t used.  It’s more about taste.

4 bunches of beets (tops removed, keep tails and skin on)

Fresh_Ground_Horseradish

Separate by size (large in one pot, small in the other).  Cover with cold water, bring to boil, and when skins start to remove easily with the side of a fork, remove from heat and drain in colander.  Let cool, then peel skins and grate with hand grater into large bowl.  Add one 8 oz. jar of grated natural horseradish.  The brand I use is made by Silver Spring Foods out of Wisconsin.  See picture.  This, by far, is the hottest, tastiest jarred horseradish I have ever found.  Add white vinegar – ¼ cup or so and salt.  Mix everything together.  Taste – and if you need more of anything, then add it.  Pack in glass jars and refrigerate.  About a week after it’s been refrigerated, taste and see if you need to add more vinegar or not.  It will last about a month or so refrigerated.

I have seen a lot of recipes that add sugar, you can if you want.  But using fresh beets vs. canned beets makes this sweet enough.

Enjoy – and Happy Easter – Wesołych Świąt!