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!).

Original Recipe


6 – 1 lb. cans of small whole beets (grated or ground fine)
2 – 10 oz. jars of pure horseradish
3/4 to 1 cup sugar
1/2 cup vinegar
1 tbsp. salt


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)

Mix all ingredients thoroughly and bring to a slow boil. Continue boiling for 8-10 minutes. Let cool and pack into small glass canning jars. (You can also process if you make a bunch)


Spicy Version (which is the one I made and it was DELICIOUS!)


3 – 15 oz. cans of small whole beets (grated or ground fine)
2 – 8 oz. jars of pure horseradish
1/2 to 3/4 cup sugar
1/4 cup vinegar
1/2 tbsp. salt

*Same directions as above.


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, etc. Enjoy!

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