Siberian Horseradish-Tomato Relish (Khrenovina)

Why You’ll Love This Recipe

• Classic Siberian relish: bracing horseradish heat meets bright, fresh tomatoes.
• No cooking required and just a handful of ingredients.
• Vibrant with cold meats, pelmeni, rich aspics, smoked fish, or eggs.
• Keeps well in the fridge and tastes even better after an overnight rest.

Grocery List

• Produce: Ripe tomatoes, fresh horseradish root, garlic, fresh dill (optional)
• Dairy: None
• Pantry: Distilled white vinegar (5% acidity), fine sea salt, granulated sugar, black pepper (optional)

Full Ingredients

For the Khrenovina (about 3 cups)

• 2 lb (900 g) ripe tomatoes (Roma/plum preferred), peeled and seeded
• 4 oz (120 g) fresh horseradish root, peeled and finely grated (about 1 cup lightly packed)
• 6 large garlic cloves (30 g), minced
• 3 tbsp (45 ml) distilled white vinegar, 5% acidity
• 1 1/2 tsp (9 g) fine sea salt
• 1 tsp (4 g) granulated sugar
• 1/8 tsp freshly ground black pepper (optional)
• 1 tbsp finely chopped fresh dill (optional, stirred in at serving)

For Blanching and Prep

• 2–3 quarts (2–3 liters) boiling water
• 1 large bowl of ice water

To Serve (optional)

• Cold roasted meats, kielbasa, pelmeni, or meat/seafood aspics

Step-by-Step Instructions

Step 1: Set up your station and jars

Wash and dry 1 pint-size (16-oz/475-ml) jar or two 8-oz (240-ml) jars with tight lids. This relish is not shelf-stable, but clean jars extend freshness. Prepare a large bowl of ice water for shocking tomatoes.

Step 2: Blanch, peel, and seed the tomatoes

Bring a pot of water to a rolling boil (212°F / 100°C). Score a small “X” on the blossom end of each tomato. Lower tomatoes into the boiling water for 30–45 seconds, until skins just loosen. Transfer immediately to the ice bath. Slip off skins, core, and scrape out seeds. Dice the flesh finely (about 1/4 inch). You should have about 2 1/2 cups diced tomato.

Step 3: Drain to concentrate flavor

Place the diced tomatoes in a fine-mesh sieve over a bowl and drain for 10–15 minutes. Gently press to release excess juice (save the tomato water for soups or cocktails). Pat tomatoes dry with paper towels; this keeps the relish thick and spoonable.

Step 4: Grate the horseradish safely

Peel the horseradish root. For milder fumes, freeze the peeled piece for 15 minutes. Grate very finely on a microplane or in a food processor (pulse to a fluffy, snowy texture). Immediately stir in 1 tablespoon (15 ml) of the vinegar to slow oxidation and lock in that signature heat. Work in a well-ventilated space and consider gloves.

Step 5: Combine and season

In a nonreactive bowl, mix drained tomatoes, grated horseradish, minced garlic, remaining 2 tablespoons (30 ml) vinegar, salt, sugar, and pepper (if using). Stir until the mixture looks glossy and cohesive, with visible flecks of horseradish. It should mound lightly on a spoon. If it seems watery, let it stand 5 minutes; the horseradish will absorb some liquid.

Step 6: Jar, chill, and serve

Pack into the prepared jar(s), leaving about 1/2 inch (12 mm) headspace. Seal and refrigerate at 34–40°F (1–4°C) for 12–24 hours to let flavors meld. Stir in chopped fresh dill just before serving. Serve cold alongside chilled meats, pelmeni, or rich aspics; it also perks up sandwiches and eggs.

Pro Tips

• Tomato choice matters: meaty Romas/plums or vine-ripened tomatoes make a thicker, brighter relish.
• Control the heat by timing: add vinegar to the freshly grated horseradish right away to preserve its vigor.
• Texture is key: finely grate horseradish and mince garlic very small; keep tomatoes in a small dice for pleasant bite.
• Ventilation saves tears: grate horseradish near an open window or under a vent, and wear gloves if you have sensitive skin.
• Balance on the fly: if too hot, add more tomato; if too mild, grate a bit more fresh horseradish and stir in just before serving.

Variations

• Apple-Khrenovina: Fold in 1/2 cup (60 g) finely grated tart apple (like Granny Smith); reduce sugar to a scant 1/2 tsp.
• Beet Red: Add 1/2 cup (70 g) very finely grated cooked beet for a sweet-earthy note and ruby color.
• Fiery Chili: Stir in 1 small finely minced red chili or 1/4 tsp red pepper flakes for an extra kick.

Storage & Make-Ahead

Refrigerate in a clean, airtight jar for 7–10 days for peak flavor (up to 2 weeks for quality). The relish tastes best after 12–24 hours of chilling. For longer storage, freeze in small containers for up to 3 months; thaw overnight in the refrigerator and stir well—texture will soften slightly but flavor remains vibrant. Do not can for shelf-stable storage; this raw relish has not been tested for safe home canning.

Nutrition (per serving)

Approximate per 2 tbsp: 12 calories; 0 g fat; 2.6 g carbohydrates; 0.3 g fiber; 1.8 g sugars; 0.3 g protein; 150 mg sodium.