Tsvikly (Ukrainian Beet Horseradish Relish)

• 9 to 10 md. beets
• 3 tsp. salt
• 1 cup fresh grated horseradish (look under fresh ground horseradish)
• 1 tbsp. sugar
• 1 cup cider vinegar
• 1 tbsp. dill seeds
• caraway seeds (optional)
• 1 tsp. ground black pepper

1. Cut off beet tops to 1/2 inch.
2. Scrub well.
3. Cook covered with water over low heat until peel slips off easily, about 2 hours.
4. Cool in liquid.
5. Slip off peel, and cut off taproot, and grate in processor.
6. In a large bowl, mix beets with other ingredients.
7. Taste and adjust seasoning.
8. Pack in jars, cover, and refrigerate at least 3 days.
9. Keeps well in refrigerator.

beets, salt, horseradish, sugar, cider vinegar, dill seeds, caraway seeds, ground black pepper

Taken from www.foodgeeks.com/recipes/17634 (may not work)