Prepared Horseradish

Ingredients

• 1 cup washed, peeled, chopped horseradish (keep in the fridge until you need it)
• 1/3 to 1/2 cup white vinegar (no other vinegar will do; you can replace some of it with water)
• 1 tablespoon sugar
• 1/4 teaspoon non-iodized salt

Steps

1. 1Measure 1 cup chopped root into a high-powered blender or food processor. Process until finely chopped.
2. 2Leave for 3 minutes (time yourself).
3. 3Turn the processor on again and add up to 1/2 cup vinegar slowly. You may replace half of it with water if you like. Add it slowly, because you may not need the full amount, and you want to judge the texture.
4. 4Add the sugar and salt. Keep pureeing for another minute, until the sauce is the consistency you want.
5. 5Pour into two or three smallish, narrow-mouthed jars (4 oz or smaller). Pack them as full as you can to remove air bubbles and leave zero headspace. Put the lids on and tighten.
6. 6Label and refrigerate.

Ingredients

• 12.5 ounces (350 grams) washed and peeled horseradish root
• 1 cup white vinegar (or half and half with water if you want less acid)
• 3/4 teaspoon non-iodized salt
• 2 tablespoons white sugar
• Optional: 1 large peeled garlic clove (or two smaller ones) and 1 very small peeled onion

Steps

1. 1Keep the root cold until ready to use. Dice into small pieces.
2. 2Put the diced root in a blender or food processor and puree with no liquid at first.
3. 3Once the root is completely shredded, let it rest for 3 minutes.
4. 4Start the blender again and add the white vinegar 2 tablespoons at a time. Add the salt and sugar. Keep pureeing, stirring down if needed, until you reach the consistency you want.
5. 5Mix well and spoon into small clean jars. Avoid breathing in the fumes. Close with airtight lids.