Prepared Horseradish

Makes about 2 cups

• 8 ounces horseradish root, scrubbed clean and peeled, dark spots cut away
• 6 tbsp cider vinegar
• large pinches of salt and sugar
• 1/2 cup water

In a food processor fitted with the metal chopping blade, combine all ingredients. Process until the horseradish is finely ground. In a well-ventilated area, pack horseradish into glass jars that can be tightly sealed. Refrigerate for up to 6 months.

If horseradish darkens and develops a bitter taste, throw it out.