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Condiments: Horseradish

Source of Recipe

the Low-Salt Cookbook


List of Ingredients

1/2 medium horseradish root, peeled, cubed (12 oz)
1/2 cup vinegar


Recipe

In a food processor or blender, process horseradish and vinegar to dsired consistency. Refrigerate for up to 1 week in a jar with a tight fitting lid. Or, if you don't want to use a food processor finely grate horseradish into a medium bowl and then mix with the vinegar.