Horseradish

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:

1. Peel the horseradish and cut out any dark veins.
2. Open any nearby windows and use safety glasses to protect your eyes from strong fumes.
3. Cut the horseradish into 3-inch segments.
4. 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.)
5. Transfer the horseradish to a quart-size jar.
6. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover.
7. Stir in the salt, seal and refrigerate until serving.

The prepared horseradish will last up to 3 months in the refrigerator.