Horseradish Relish
Comments:	If we grow our own horseradish roots, it is a must to harvest the roots when the plant is 'sleepy', late in the fall or early in the spring. On the other hand, if we must buy horseradish roots at the grocery stores, it is better to buy them in the spring. To help preserve the strong taste of horseradish, it is important not leave them exposed to the air for too long. Keep any opened jar refrigerated.
Servings:	2 to 3 cups [500 to 750 mL]

1 large root horseradish 4 to 6 tablespoons [60 to 90 mL] vinegar 4 to 6 tablespoons [60 to 90 mL] water 1 [16 to 24-ounce / 500 to 750-mL] hot sterilized jar

Peel then cut horseradish root into 1-inch [2.5-cm] pieces. Using the metal blade, transfer pieces into the bowl of a food processor, and proceed until compeletely grated. It is also possble to grate the horseradish by hand, but it emanates almost killing vapors! Through the feeding tube of the food processor, pour 4 tablespoons [60 mL] of the vinegar and 4 tablespoons [60 mL] of the water into the bowl. Mix well. Delicately just open the bowl and leave vapors to dissipate for approximately 30 seconds - or else be prepared for a quite a sensation when the vapors get to our sinuses! Scrape sides of bowl and check the texture of the mixture. If too dry, stir in more vinegar and water. Ladle immediately into hot sterilized jar and seal. Keep refrigerated.