This is an even easier recipe, but make sure you protect your eyes from potential eye-watering fumes when grating the horseradish. Harvest your plant (see instructions, left) then scrub the root with a vegetable brush and peel or scrape away the skin. Grate the root finely and pack loosely in small jars suitable for gifts. Cover with salted vinegar made from 1 teaspoon salt to every 275ml vinegar. Seal tightly and leave for about a month before opening. This pickle keeps for up to a year in the fridge.
Serve with roast beef or cold cuts, or add it to your bloody Mary.
MAKE YOUR OWN