Pickled Horseradish
I’ve found that the secret to good spicy horseradish is to ensure the root is fresh. Fresh roots will be firm with no soft spots.
Pickled Horseradish
Ingredients
- 8 ounces horseradish root
- 4 tablespoons water
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
Instructions
- Peel and chop horseradish root. Add to a food processor, add the 4 tablespoons of water. Puree until the root is fine, add the vinegar and salt to the food processor and pulse until mixed well.
- Use caution when removing the lid of the food processor, horseradish root is potent. Store in the fridge and use within a few weeks