1/2 lb. horseradish root
1 large beet, peeled
1/2 cup white vinegar
1/2 tsp. salt
1/4 cup sugar
1/4 cup water

Peel horseradish root and grate (a food processor with grating disc is helpful). Put in jar and close. Make a brine of vinegar, water, sugar and salt. Pour over grated horseradish in jar.

Refrigerate for at least one week before using.