Yield: 4 Cups
Ingredients:
1 pound fresh horseradish root
½ cup white vinegar
1 cup cold water, plus more as needed
1 teaspoon kosher salt, or to taste
Directions:
- Peel the horseradish and cut out any dark veins.
- Open any nearby windows and use safety glasses to protect your eyes from strong fumes.
- Cut the horseradish into 3-inch segments.
- Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater or puree in a blender.)
- Transfer the horseradish to a quart-size jar.
- Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover.
- Stir in the salt, seal and refrigerate until serving.
The prepared horseradish will last up to 3 months in the refrigerator.