No Polish meal feels complete without the vibrant color and bold flavor of pickled beets. Known in Poland as Ćwikła (when mixed with horseradish) or Buraczki w Occie, this traditional condiment brings a perfect balance of sweet, sour, and earthy notes to the table.
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These bright magenta pickled beets are a staple at holidays like Easter and Christmas, but they’re equally welcome year-round alongside roasted meats, sausages, pierogi, or simply with bread and butter. The addition of horseradish gives it that signature Polish kick — sharp, pungent, and utterly addictive.
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This easy recipe delivers authentic flavor with minimal ingredients. Best of all, it tastes even better after a day or two in the fridge as the flavors meld.
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Serves up to 8
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3 cups/1.124 pounds/510g/6 medium beets, roasted and peeled*
1 tablespoon/15ml fresh grated horseradish
8 whole cloves
1 cups/250ml white vinegar
2 tablespoon/30ml sugar
2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt
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In a large glass bowl or baking dish layer the beets with horseradish and cloves. Boil vinegar with sugar and salt stirring to dissolve. Pour over the beets, cover for 24 hours.
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* make it simple and use canned beets
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