Horseradish Vinegar

Ingredients

• 3 ounces Fresh horseradish, finely grated (About 1/2 cup when grated)
• 1 quart White vinegar or apple cider vinegar (4 cups)
• 1 teaspoon Cayenne pepper (Original called for 1 drachm, approximately 1 teaspoon)
• 1 teaspoon Black peppercorns, whole
• 1 teaspoon Celery seeds
• 1 ounce Onion, bruised or crushed (About 2 tablespoons chopped)

Instructions

1. 1Peel and finely grate the fresh horseradish root until you have 3 ounces (about 1/2 cup). Work in a well-ventilated area as horseradish fumes can be strong.
2. 2Chop the onion finely and bruise it by crushing slightly with the flat side of a knife to release its juices. You need about 1 ounce (2 tablespoons).
3. 3Place the grated horseradish, bruised onions, cayenne pepper, black peppercorns, and celery seeds in a clean glass jar or bottle. Pour the vinegar over the ingredients.
4. 4Seal the jar tightly and shake well to combine. Store in a cool, dark place for 8 to 10 days, shaking the jar once daily to help infuse the flavors.
5. 5After 8 to 10 days, strain the vinegar through a fine-mesh sieve or coffee filter to remove all solids. Pour the clear, infused vinegar into a clean bottle for storage.
6. 6Store the horseradish vinegar in a sealed bottle at room temperature. Use as a condiment for cold beef, in salad dressings, or for preparing mustard. The vinegar will keep for several months.