Czwikla Polish Beets Recipes
PICKLED BEETS (CWIKLA)
A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
- Boil vinegar with sugar and salt 2 minutes.
- Pour over the beets.
- Cover; refrigerate 24 hours.
POLISH HORSERADISH WITH BEETS (ĆWIKłA)
A typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it's Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish.
Provided by John 11-44
Categories Polish
Time 30m
Yield 3 Cups, 12-36 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined.
- Add beets and mix thoroughly.
- Pack into clean sterilized jars and store refrigerated for up to 2 weeks.
Nutrition Facts : Calories 37.4, Fat 0.3, SaturatedFat 0.1, Sodium 203.4, Carbohydrate 8.7, Fiber 2.1, Sugar 6.6, Protein 1.1
PICKLED BEETS
An easy Pickled Beets recipe.
Categories Side Marinate Beet Winter Dill Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
- Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
- Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
- Stir together beets and marinade, then marinate, covered and chilled, 1 day.
CZWIKLA - POLISH BEETS
One of my dad's signature dishes. He loves making czwikla and always has extra jars on hand to pass around to family and neighbors. Adjust the horseradish to your liking of "heat". The mount for this recipe results in a medium-sharp taste. My mother likes it mild, and I like it super-sharp; everyone will like it a little differently. This dish tastes BEST with fresh mashed potatoes! *** Trust me on that... try it; its soooo good! **
Provided by Monica H @MonisiaH
Categories Vegetables
Number Of Ingredients 4
Steps:
- Wash and boil beets until tender (about 40 minutes).
- Drain beets, wait until they are cool, then peel them. Grate them into a big mixing bowl; mix in the rest of the ingredients.
- Cover and let marinate for at least 24 hours. Or, spoon the mixture into jars and put those fridge for at least 12 hours; my dad uses mason jars.
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- Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a whole pot of beetroots at the same time (to make a few jars of Ćwikła or something else). Cook for 1 hour until beetroot is tender, but still holds its shape.
- Once cooked, leave the beetroot to chill. You can peel it now, it should be easy to remove the peel at this point. It’s worth putting on disposable gloves at this point, beetroots can stain your hands quite a bit.
- Time to grate the beetroot. You can use a food processor, or just a regular box grater. Shred half using the smallest holes, and another half using the larger ones. This way the texture is more verified and interesting.
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- Prepare the beets by boiling with their skins on for about one hour until soft. Check with a fork until it can smoothly enter until it reaches the centre of the beets. Don’t overcook.
- Combine beets and horseradish; add remaining ingredients to taste. Mix well and store in a refrigerator overnight for the best flavour.
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