First, dig out the root. The plant grows very large so I recommend cutting the leaves down before digging. The second photo show the actual root.
Next, grate the root very fine. I use a meat grinder on a fine grind and I do this outside. Why outside? The oils from the horseradish are very strong and will burn your eyes or clear out your lungs. Best to grind the root in a well ventilated area.
Place the ground root in a quart size Mason jar and cover the pieces with vinegar. Add some salt - 1/8 to a 1/4 teaspoon and cap with a screw top lid. Place the mixture in the refrigerator.
After a few months of absorbing the vinegar, the horseradish is ready to use.
