• 6-8 oz horseradish root, cut into 1-2” pieces
• 1/2 cup white wine vinegar (or white vinegar)
• 2 TBLS water
• 1 tsp sugar
• 1/2 tsp salt

Put horseradish into blender (no need to peel with young horseradish) and blend until finely minced. CAREFULLY remove lid being sure to keep your face turned away from the bowl to avoid breathing the VERY pungent fumes as they are released. Stir remaining ingredients together and add to the blender bowl. Pulse a few more times until fully incorporated. CAREFULLY remove lid again and transfer into a jar. Will keep in fridge for at least a month. Makes 1 ½ cups.