Yield: Makes 3 cups
- 1 horseradish root, peeled and cubed
- 1 pound small turnips, peeled and thinly sliced
- 1 teaspoon salt
- Freshly ground white pepper
- 1 teaspoon sugar
- 1 cup white vinegar
Instructions:1. Place the horseradish in the container of a processor. Add the turnips, salt, pepper, and sugar. Turn the processor on and slowly pour the vinegar through the feed tube. Whirl until almost puréed.
2. Transfer to a glass jar with a screw-top lid and refrigerate. It will keep for up to 6 weeks.