HORSRADISH, FRESH PRESERVED
- 1 pound fresh horseradish root
- 2 tablespoons water
- 1 teaspoon salt
- 2 tablespoons distilled white vinegar
Wash and peel root; cut into small pieces and place into bowl of food processor. Before processing, be sure to protect yourself by not standing too close to bowl and when opening the lid of the processor. You may even want to wear glasses and a nose mask as the volatile part of the root is set free when it is cut into and it may make you tear up and even burn the inside of your nose.
Process 1 – 2 minutes until texture is even. In pour spout add water and process 1-2 more minutes.
Add the vinegar when it is hot as you desire. This will keep nicely in glass container in the refrigerator at least a month. (Remember to use a clean utensil when take some out to avoid cross contamination)