"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Use freshest horseradish roots that you can find. Freshly dug up is best. Wash the roots with hose or in sink.
Freshly ground horseradish is easy to make, although you must be careful because of its highly potent aroma. Some people use a mask while handling it.
Peel the roots with a sharp knife and cut into smaller pieces. Use electric grinder, or a hand grinder attached to table, to finely grind the roots. Place the horseradish mixture in hot clean (can be sterilized) small canning jars and add white vinegar to top of jar. Cover the jars and store in refrigerator until used.
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