My neighbor Wendy makes this every Passover to serve with brisket and for gifts. She digs up the fiery roots from her large kitchen garden. A little juice from canned beets will turn this into red horseradish. When buying horseradish root, get extra for the Seder plate and the service.
8 ounces fresh horseradish root, peeled
1/4 cup plus 2 tablespoons distilled white vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon coarse (kosher) salt
Grate horseradish with shredding blade of food processor. Remove shredding blade and insert metal knife in work bowl. Process horseradish to a fine paste, adding vinegar gradually. Add sugar and salt; process to mix. Transfer to jar; cover tightly and refrigerate. Makes about 11/4 cups.
Make-ahead tips: Make 1 or 2 weeks ahead and keep tightly covered in refrigerator. Fresher is best because it loses pungency.
Thursday, April 13, 2000
