1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt

Remove any discolored parts from root with a vegetable peeler, then cut into 1 inch cubes. Chop very fine by buzzing, a little at a time, about 30 seconds in an electric blender at high speed or by churning, all at once, in 4 to 5 second intervals in a food processor fitted with the metal chopping blade or put through twice in the meat grinder with the fine blade. Mix with vinegar and salt. Pack into sterilized jars; cover tightly and let ripen in refrigerator 1 week before using.