Instructions

1. Set up your workspace near an open window. Place a large bowl, your packing jars or containers and white vinegar on your workspace. Aim a fan at the window so air will blow out of the building when you turn it on. Horseradish releases volatile chemicals that get into the air and its intense smell is pungent and may cause eye, sinus or lung irritation.

2. Turn on the tap water in your sink and place the horseradish root under the running water. Let the horseradish sit in running the water for two minutes. Scrub off the surface of the root with a vegetable brush to remove all of the dirt.

3. Turn on your window fan. Put on your gloves to protect them from the chemicals. Cut off the green top of the horseradish root with a paring knife. Hold the horseradish root and the vegetable peeler under running water and peel off the brown skin of the root. The running water will rinse off some of the volatile chemicals the root will put out when you cut it.

4. Run your food processor and feed the root into the food processor's lid chute. Grind the root until it has a fine pureed consistency and sticks to the bottom and sides of the processor bowl. Start to slowly drizzle white vinegar through the processor 's lid chute. Add the vinegar until the ground horseradish root thickens and the chopped root is very fine in texture.

5. Empty the grated horseradish root with vinegar into the large bowl. Add 2 tbsp. to 3 tbsp. of vinegar to every 1 cup grated horseradish and stir until the puree has a smooth consistency. Take a little taste of the horseradish by dipping in your finger and picking up a small amount on its tip and tasting it. Add kosher salt to taste, about 1/2 tsp. per cup of pureed horseradish.

6. Place the pureed horseradish into the packing jars or containers and refrigerate until you are ready to use them. Horseradish has a hotter flavor when it is kept cold in a refrigerator. The horseradish will last for two months. When it turns brown, dispose of it and make a new batch.