Horseradish

From The Complete Passover Cookbook by Frances AvRutick

An almost foolproof way to prevent 'crying' when preparing horseradish is to do the grating near an open flame.  This recipe is excellent - relatively hot, but sweet at the same time.  Perfect for a Hillel sandwich with charoset on matzah.

Ingredients:

1/2 pound horseradish root, peeled
1 large beet, peeled (optional - only if you want red horseradish)
1/2 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt

Directions:

1)  Grate the horseradish root into a medium bowl set near an open flame (at the stove where food is cooking).  For red horseradish, grate the beet into the same bowl.  Transfer the grated horseradish and grated beet to a jar; cover the jar.

2)  In a small bowl, combine the vinegar, water, sugar and salt.  Taste and adjust the seasoning.  Pour the liquid into the jar over the horseradish.  Mix, cover and refrigerate.

Yields 1 pint.