Ingredients

• 1 1/4 cups peeled and cubed fresh horseradish root, about 250 g
• 3/4 cup white vinegar
• 1 tsp sugar
• 1 tsp salt

Directions

1. Blend horseradish with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Scrape into a 500-mL jar and refrigerate up to 1 month.