Recipe information
Yield
Makes 1 1/2 cups Servings
Ingredients
1
pound fresh horseradish root
8
tablespoons white wine vinegar
2
1/2 teaspoons kosher salt
Preparation
Peel and coarsely grate fresh horseradish root. Combine grated horseradish, 2 Tbsp. white wine vinegar, and salt in a food processor; pulse 4 or 5 times, or until the horseradish begins to break down. Add 6 Tbsp. more vinegar, a tablespoonful at a time, until mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.