| Ingredients: | ||
| 1 | Pound | Horseradish Root |
| White Vinegar | ||
- Peel the roots with a vegetable peeler, and take off anything that isn’t clean and white including any knots or eyes. If you find any long brown lines that won’t peel off, cut the root in half lengthwise and remove them.
- The roots sometimes get a nasty brown rot inside. If it’s rotten bring it back to the store. Buy roots that don’t have a lot of weirdness at the large end, since you’ll lose less when peeling.
- Fit the knife blade on the food processor.
- Peel the horseradish root, then cut into 2 inch pieces (not critical). Toss in a food processor with a 1/2 cup of vinegar and turn on the processor. Add more vinegar, a little at a time, as the root gets chopped. Keep processing until it’s finely ground and has the same consistency as what you expect to find in a jar. As you process more, it gets hotter. Add enough vinegar to keep it moving in the food processor (if it’s too dry, it won’t circulate properly and will process unevenly).
- THIS IS IMPORTANT! DON’T TAKE THE LID OFF THE PROCESSOR!
- Take the bowl off the processor without removing the lid. Move it to under your stove’s vent hood (if it’s vented outside), or or take it outside and stay upwind. If you don’t you’ll be really sorry, since it’s extremely pungent. Spoon it into a glass or plastic jar with a tight fitting lid, cap it, put it in the refrigerator, and you’re done.
- It will be excellent for about a week, but will then gradually lose potency. Even after several weeks, it will still be stronger than what you buy in the store. This is well worth making, and your friends will love it!
Makes about 2 Cups
