Yesterday The Boy dug up some of the horseradish from the garden.
I trimmed off the greens and washed the roots - outdoors. I don't know about you, but I don't want all that sandy soil going down my drain. Better for it to return to garden in a direct way.
Today brought the cleaned roots into the kitchen and scraped the skin and any imbedded earth from the small-to-moderate sized roots. I love the aroma at this point, it is decidedly horseradish, warm and stimulating, but not biting. Not yet. I chopped the roots into even-sized pieces, placed the pieces into the food processor and chopped them up a bit. Then I added some apple cider vinegar and sea salt (I eyeball it) and let it whirl again, until it was quite fine, because that's the way I like it.
I carefully removed the lid and carefully transferred it to a canning jar and carefully capped the jar with a plastic lid.
Carefully, because the aroma at this point will knock your socks off and send your sinuses into orbit. A plastic lid, because a metal one will corrode from the vinegar.
That's what I made today. Peace.