Homemade Horseradish

Mom's Method:

Wash and peel the horseradish roots. Cut into chunks. Put into a food prcessor, add a little white vinegar and blend, adding more vinegar as necessary to make it spreadable.

The University of Illinois, Cooperative Extension Service recommends this method:

"Process no more than half a container load at a time. Add a small amount of cold water and crushed ice. Start with enough cold water to completely cover the blades of the grinder. Add several crushed ice cubes. Put the cover on the grinder before turning it on. If necessary, add more water or crushed ice to complete the grinding. When the mixture reaches the desired consistency, add white vinegar. Use 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. (One tablespoon of sugar may be substituted for the salt.) If desired, lemon juice may be substituted for the vinegar to give it a slightly different flavor.

The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. If you prefer horseradish that is not too hot, add vinegar immediately. If you like it as hot as can be, wait three minutes before adding the vinegar."