Carrot and Horseradish Relish

  • Serves

    makes 3 cups

  • Cook

    25 minutes


By Liz Alpern and Jeffrey Yoskowitz

Published on February 2, 2016

Developed to pair with gefilte fish on Passover, this condiment from Liz Alpern and Jeffrey Yoskowitz of The Gefilteria (and co-authors of The Gefilte Manifesto cookbook) is versatile beyond the Jewish holy days: Use it to add a spicy kick to scrambled eggs, a welcome bite to rich grilled cheese, or even—oy vey—as a spreadable component to a decidedly non-Jewish charcuterie platter.


  • 1 lb. carrots (about 5 medium), trimmed and roughly chopped
  • 8 oz. fresh horseradish, peeled and coarsely grated
  • 3 tbsp. plus 1 tsp. fresh lemon juice
  • 1 tbsp. finely grated lemon zest
  • 14 cup sugar
  • 14 cup distilled white vinegar
  • 12 tsp. kosher salt


Step 1

Place the carrots in a medium saucepan, cover with water, and bring to a boil. Cook until the carrots are just tender, about 5 minutes. Drain the carrots and transfer them to a food processor along with the horseradish, lemon juice, and zest.

Step 2

In a small saucepan, bring the sugar, vinegar, salt, and 1 cup water to a boil, stirring until the sugar dissolves, about 3 minutes. Pour the vinegar syrup over the carrots and horseradish and pulse until slightly chunky. Scrape into an airtight container and refrigerate for up to 1 week.

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