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Horseradish
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Wash, peel, and cube fresh horseradish root. Use a sharp vegetable peeler and paring or French knife. When you are done, measure how much you have when cubed and multiply remaining ingredients accordingly.
measure and mix until dissolved;
(Base recipe per cup of horseradish, cubed. increase as needed.)
1/2 c. rice, wine, or white vinegar
1/4 t. salt
1/4 t. sugar
Divide cubed horseradish into equal amounts that will fit into your food processor. Pulse a few times then run until fine, scraping once or twice. Add the appropriate amount of vinegar mixture and run again until well mixed. The longer you wait the stronger the horseradish will be. Pack into jars and refrigerate.