Makes a little over a pint.
- 12 oz. Horseradish Root
- 2 Tbsp. White Vinegar (cut in half for hotter)
- 6 oz. Water
- 1 tsp. Salt
- Peel the horseradish root with a knife or a potato peeler until all the brown gone.
- Chop into 3/4″ cubes.
- Finely chop the Horseradish and salt in a food processor for 3 minutes or grind with a meat grinder.
- Slowly add the water as you process to avoid splashing water out of the food processor.
- Add vinegar and process for 1 more minute.
- Seal in jars.