Homemade Horseradish
Ingredients:
8 to 10-inch Long Piece Horseradish Root
2 Tablespoons Water
1 Tablespoon White Vinegar
Pinch Salt
Directions:
Peel and chop: Use a vegetable peeler to peel the skin off the tuber. Chop into pieces.
Grind in food processor with water, add vinegar, salt.
Put into a food processor. Add a couple tablespoons of water. Process until well ground.
Notes:
Be careful! A ground up fresh horseradish is extremely potent and can really hurt your eyes if you get too close. Keep at arm’s length away, and work in a well-ventilated room.
Strain out some of the water if the mixture is too liquid. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.
Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture. The longer you wait to add the vinegar, the hotter and stronger the horseradish will be. Don't wait too long as grated horseradish root will quickly turn bitter unless it is mixed with vinegar.
Transfer to jar: Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.
