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Ingredients
- 2 cups horseradish (root) pieces peeled, about 12 ounces before peeling
- 3/4 cup white wine vinegar distilled
- 1/3 cup sugar
- 1/2 teaspoon coarse salt
Method
- Shred horseradish using food processor fitted with shredder attachment. Transfer shredded horseradish to medium bowl.
- Fit food processor with metal blade. Return horseradish to work bowl. Add next 2 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes.
- Mix in salt.
- Place horseradish in glass jar. Cover tightly. Chill at least 1 day, up to 10 days.
