Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Freshly grated horseradish
                        -(2 cups = 3/4 pound)
   1       c            White vinegar (5 percent)
     1/2   ts           Canning or pickling salt
     1/4   ts           Powdered ascorbic acid

Preparation:

Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in a refrigerator.