Homemade Horseradish

Homemade Horseradish

Makes about 11/4 cups

When working with horseradish, it's a good idea to wear gloves and be in a well-ventilated room. When crushed, the highly volatile oils are released. The fumes are potent and may be stronger than you expect.

1 cup peeled, cubed fresh horseradish root (the whiter, the better)
2 teaspoons granulated sugar
1/4 teaspoon salt
3/4 cup distilled white vinegar (see note)

Start with enough cold water to cover the blades of a blender. Add several crushed ice cubes. If necessary, add more water or crushed ice to complete the grinding.

Place horseradish cubes in a blender. Process no more than half a container full at a time.

Pour off excess water. Add the sugar and salt.

If you prefer milder horseradish, add the vinegar immediately. If you like the horseradish hot enough to swell your tongue, wait approximately 3 minutes before adding the vinegar.

Place the mixture in half-pint or smaller jars and screw the lids on firmly. Store in the refrigerator or freezer. Note: Substituting lemon juice for vinegar will produce a slightly different flavor.