Fresh Horseradish

1 horseradish root (about 1 lb.)
1 cup white vinegar
1 teaspoon salt
1/2 teaspoon sugar
1 small turnip (about 1 lb.), peeled and cubed

Scrub and peel horseradish root, cutting away any dark parts. Cut into cubes (you should have about 3 cups).

If using a blender, place vinegar, salt, and sugar in container. Add about 1/3 each of the horseradish and turnip. Process until evenly grated--coarse or smooth, as you prefer. Occasionally remove cover and push mixture down from sides. Gradually add remaining horseradish and turnip, blending until uniform in texture.

If using a food processor, fit with metal blade. Add horseradish, salt, sugar, and turnip. Whirl to chop finely, adding vinegar while motor is running.

Serve at room temperature or chilled. To store, place in glass, ceramic, or plastic container, cover tightly, and refrigerate up to 3 months. Makes about 3 cups.

[This recipe was clipped from Sunset magazine, April 1985. It was at the end of an article about how to grow your own horseradish, which was interesting, but not that interesting. It's all on the Internet these days anyway.]