Chrzan Polish Horseradish

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 08/27/19
Beetroot and horseradish dip (Khreyn)
Photostock Israel / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 2 cups (32 servings)

Chrzan, made from horseradish root and vinegar, is an important part of Polish Easter meals, or anytime and baked ham are served.

With today's food processors, homemade chrzan is a snap to make.

When grated beets are added, chrzan becomes ćwikła

Ingredients

  • 1 pound horseradish root (peeled and grated)
  • 1/2 cup white wine vinegar (or white vinegar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice

Steps to Make It

  1. Mix all ingredients until well combined.

  2. Pack into a clean, sterilized pint jar. Store refrigerated for up to 2 weeks or freeze.