Ukrainian Fresh Ground Horseradish (Tertyi Khrin)

• 1 fresh horseradish root, 6 to 8 inches
• 1/2 cup white vinegar
• 2 tsp. salt
• 1 tbsp. sugar

1. Scrub horseradish, peel, and cut into 1 inch chunks.
2. Grate chunks with a steel blade in processor, with feed tube covered.
3. (Or if you are brave enough grate by hand).
4. You will cry a lot because it is very pungent.
5. Heat vinegar with salt and sugar.
6. With machine running, add to horseradish.
7. Spoon into small glass jars, rapping gently to remove air, and seal.
8. Refrigerated, horseradish stays fresh and pungent for 2 weeks or so.

horseradish root, white vinegar, salt, sugar

Taken from www.foodgeeks.com/recipes/20020 (may not work)