Chrain (Grated Horseradish)

Thanks to Gloria Whitman for this great recipe!

Yes, you can buy the commercial variety, but no matter where it comes from, it doesn't measure up to home-made chrain-in taste, texture and zest! With the use of a grating wheel on my Cuisinart, no longer do I hand grate the horseradish and my knuckles. Just be careful of the fumes when you take off the lid of the food processor. Normally, I make chrain to go with gefulte fish for Passover and the High Holidays, but I assume that without the grated beet, the horseradish will complement roast beef, etc. I find that when I do make the real thing, everyone wants a jar for the holiday meal!

Ingredients:

1 or more large horseradish roots
white vinegar
salt
sugar
one large beet

Method:

1. Wash and scald several jars that will store your horseradish. I use pint jars so I can give some away.

2. Scrub dirt off of the horseradish roots. Remove tips and any greens. Peel as best you can.

3. Grate horseradish in a food processor, USING THE GRATING WHEEL. It has fine holes and is not the same as the larger hole grater. Using the small hole grater produces a fine, fine horseradish.

4. Place grated horseradish in jars. Add vinegar to at least the top of the jar contents, along with a good sprinkling of salt, about 1-2 tsp sugar or to taste.

5. Grate beet. Divide grated beet among the jars of horseradish. Stir each jar with a long spoon to mix the horseradish mixture with the grated beet.

6. Cap the jars and store in the refrigerator. This will keep for about a month.