Ingredients
1 four-ounce piece horseradish root, peeled
1/2 tablespoon cider vinegar
1 teaspoon salt
1 tablespoon sugar
Preparation
Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.
