1 Cup Peeled & Cubed Horseradish Root
¾ Cup Malt Vinegar
2 Teaspoons Sugar
¼ Teaspoon Salt
½ Teaspoon Red Pepper Flakes
Combine all ingredients in a food processor and process until pureed. Carefully remove the cover of the processor, keeping your face AWAY from the container. Cover and store in the refrigerator. Use as a condiment or in other recipes. Makes about 1 ¼ Cups. It will keep for about 4 to 6 weeks in a tightly covered jar in the refrigerator. As prepared horseradish ages, it darkens and loses its pungency.
*The aroma is so strong that I make this while wearing a scuba mask and snorkel. No joke!