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Ingredients
- 1 fresh horseradish root, 6 to 8 inches
- 1/2 cup white vinegar
- 2 tsp. salt
- 1 tbsp. sugar
Method
- Scrub horseradish, peel, and cut into 1 inch chunks.
- Grate chunks with a steel blade in processor, with feed tube covered.
- (Or if you are brave enough grate by hand).
- You will cry a lot because it is very pungent.
- Heat vinegar with salt and sugar.
- With machine running, add to horseradish.
- Spoon into small glass jars, rapping gently to remove air, and seal.
- Refrigerated, horseradish stays fresh and pungent for 2 weeks or so.
