The first time I made this I thought
I was going blind. You see when you
grind up the fresh horseadish it fills
the air with the same stuff in onions
that make you tear up,
only a thousand times worse.
Is it worth crying your eyes out?
You should make your own horseradish
at least once in your life time,
if only for the bragging rights.
Ingredients:
Fresh horseradish root
white vinegar
Directions:
Wash and peel horseradish root.
Cut into pieces small enough
to place in food processor.
This is the fun part!
Pulse horseradish root until
you get your desired consistency.
Remove and pck firmly into
glass jars with lids.
Pour white vinegar to top,
cover tightly and refrigerate.
Should keep for six month.
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