Horseradish

• 1 lb (.5 kg). horseradish roots
• 1-1/2 cups (350 ml) white vinegar
• 1/4 tsp (1 ml) crystalline ascorbic acid (optional)

1. Scrub roots; peel and scrub again.
2. Use food processor with fine shredding disk and process w/o putting on pressure.
3. Replace disk with metal chopping blade and pulse until moist and fine.
4. Place groung horseradish in jar and pour vinegar on top.
5. Add ascorbic acid last.
6. Keep refrigerator.

horseradish roots, white vinegar, ascorbic

Taken from online-cookbook.com/goto/cook/rpage/000EA7 (may not work)