1 c. cubed peeled horseradish root (1/2-inch pieces)
3/4 c. vinegar
2 tsp. sugar
1/4 tsp. salt

Combine all ingredients in food processor or blender; process until pureed. Carefully remove cover off processor or blender, keeping face away from container. Cover and store in refrigerator.

Yield: 1 1/4 cups.