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- 1 pound fresh horseradish root
- 8 tablespoons white wine vinegar
- 2 1/2 teaspoons kosher salt
Peel and coarsely grate fresh horseradish root. Combine grated horseradish, 2 Tbsp. white wine vinegar, and salt in a food processor; pulse 4 or 5 times, or until the horseradish begins to break down. Add 6 Tbsp. more vinegar, a tablespoonful at a time, until mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.