Recipe - Homemade Horseradish

1 lg Horseradish root;
trimmed and peeled
2 md Beets; peeled
One half cup Vinegar; (up to 1)
4 teaspoon Salt; (up to 5)
Three fourths cup Sugar

I was inspired to make this recipe after seeing a recipe for a similar
batch in Joan Nathan's acclaimed Jewish Cooking in America (Knopf). Make
this once and you will never buy it from the store again. I use a food
processor for this (in two separate steps) but you can hand shred it. Wear
carpenters glasses to save some tears and keep your kitchen window open.
After the mitzvah making a homemade challah for Shabbat, this another one
of those pinnacle Jewish recipes.

Shred horseradish on food processor grater. Then shred beets (directly on
top horseradish). Remove food from processor. Remove grater attachment and
attach blade. Dump grated horseradish and beets in and process, adding
vinegar, salt and sugar mid way, to make a pasty sauce. Stop machine, taste
some horseradish on a piece of matzoh. Adjust seasonings and process to
combine. Let it stand (it helps diffuse some of the "heat"). Chill before
serving. Flavor will mellow as horseradish matures. Makes about 2 cups.

This recipe is from A Treasury of Jewish Holiday Baking by Marcy Goldman
and has been reprinted with permission from the author. The book will be
available in September, 1998, from Doubleday.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 15, 1998