Ingredients Difficulty Rating: Easy
(but don’t touch your eyes)
- Horseradish root
- 1 good sized, but not giant beet
- 3 parts vinegar to 1 part water - Dad used white vinegar, but I use apple cider vinegar, about ¾ cup of vinegar to ¼ cup of water, pour a little at a time. You don’t want this too liquidy
- 2 heaping teaspoons sugar
- Kosher salt
Warning: Your eyes will burn! DO NOT TOUCH YOUR EYES!
Peel the horseradish - you may have to use a knife because it is not easy to peel
Scrub the beet and clip off the top and bottom.
Cut horseradish and beet into very small pieces.
Add all the ingredients, a little at a time, to a blender and grind
If it's too strong, add more vinegar, water, salt or sugar to taste - make sure you don't make it too liquidy.
Put in glass jars, with very tight lids, in the refrigerator. Make sure the lids are tight or everything in the refrigerator will have a slight bouquet of my dad's horseradish.
