On special request, the next recipe to get out here is for Polish-Style pickled red beets – so easy to write down I don’t need to worry about staying up late. Which I’d probably end up doing if I where to make some. Don’t ask, just seems to be the way it often goes.
So… cook your red beets (rødbete; Rote Beete; burak ćwikłowy) – as many as you like / feel like processing. Of course, you could always use half for lunch. In red beet & mint salad, for example. Peel them while they’re still wet, and be sure not to be wearing your best white shirt. Then grate them into rather fine strips (oh lucky you with the food processor). Peel and grate as much fresh horseradish (pepperrot; Meerrettich; chrzan) as your eyes tolerate. But arm yourself, you will need some. To taste… kind of depends on how strong the root is too. Mix grated red beets and horseradish, then add some salt, pepper and white or red wine vinegar – to taste. Have some clean jars on hand, fill them with boiling water, pour it out into the pot around them and fill with ćwikła. Make sure everything is nice and clean, close tightly.
Keep a big jar for yourself and give some to your best friends. Recommend to wait a couple of weeks before eating, but not tooo many. Eat with (traditionally) cold cuts and cooked meats. For vegetarians – I love it on my sandwiches with cheese. Instead of butter, if you want to go light. As always, be creative. Wikipedia and a Polish recipe I just found add some sugar – go ahead, if you like, I find it not necessary. Here’s another recipe with some pictures. Learn. Enjoy.