Horseradish Relish

• 1 lb. fresh horseradish root (the younger the better)
• 0.5 cup white vinegar
• 1 cup cold water
• 0.5 tsp. kosher salt

Remove any leaves and peel the horseradish root with a sturdy vegetable peeler, trimming away any blemishes.

Be careful with this next step, as the fumes can be pretty pungent; you'll want to open the kitchen windows, and, if your root is young and hot, maybe set up a fan as well.

You can grate the root on the small holes of any old grater or you can cut it into 1" chunks and throw them in a food processor (use the metal blade), pulsing until you have reduced your chunks to the size of breadcrumbs. Do not reduce this to a paste.

Working with your bowl of minced horseradish root at arm's length, transfer the horseradish to a quart jar. Add the salt and the vinegar and give it a stir, then add as much water as it takes to just about cover the horseradish; You don't want to make a soup of it.

Put a lid on the jar and give it a shake, then put it in the fridge, where it should keep for 3 months .