Beet Relish (Polish Chrzan)

Originally Published April 25, 2011 by Fifty Shades of Mommy

So I finally tried the Beet Relish/Chrzan/Polish Horseradish this past weekend. Just in time for some Easter ham and it was a hit! I didn’t use the recipe that was previously posted, I actually used a recipe that has been passed down a few generations. Thanks to Carol Wojnar for sharing and also Grandma Wojnar. Since I had a few people ask me about this I wanted to share the recipe. I will put the original recipe and the spicy version (YUM!).

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Beet Relish (Polish Chrzan)

Author: Fifty Shades of Mommy Courses: Condiment

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Ingredients

Servings

• 6 1 lb. cans Small Whole Beets (*Grated or ground fine)
• 20 oz Pure Horseradish
• ³⁄₄ cup Sugar (*3/4-1 cup sugar – adjust to taste)
• ¹⁄₂ cup Vinegar
• 1 tbsp Salt

Instructions

1. Grate the beets

   *(make sure these are whole, grating the sliced ones that I grabbed on accident did a number to my hands! Also wear gloves if you don’t want your hands to be stained)

2. Mix all ingredients thoroughly and bring to a slow boil. Continue boiling for 8-10 minutes.

3. Let cool and pack into small glass canning jars. (You can also process if you make a bunch)

This is the version I prefer

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Beet Relish (Polish Chrzan) Spicy Version

Author: Fifty Shades of Mommy Courses: Condiment

Difficulty: Beginner Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Ingredients

Servings

• 45 oz Small Whole Beets (3 – 15oz. cans) (*Grated or ground fine)

• 16 oz Pure Horseradish (2 – 8oz. jars)

• ¹⁄₂ cup Sugar (*1/2-3/4 cups of sugar depending on taste)

• ¹⁄₄ cup Vinegar

• ¹⁄₂ tbsp Salt

Instructions

1. Grate the beets

   *(make sure these are whole, grating the sliced ones that I grabbed on accident did a number to my hands! Also wear gloves if you don’t want your hands to be stained)

2. Mix all ingredients thoroughly and bring to a slow boil. Continue boiling for 8-10 minutes.

3. Let cool and pack into small glass canning jars. (You can also process if you make a bunch)

For some reason I could only find 15 oz. cans of beets and 8 oz. jars of horseradish but it worked. Everything turned out great! Don’t try to eat it when it’s hot though – the horseradish was soooooo strong…unless you like that sort of thing – hey, it did clear out my sinuses! LOL. You can use this for a condiment on just about anything! It’s super yummy with ham, polish sausage, on a sandwich etc. Enjoy!