Wash horseradish roots thoroughly to remove as much dirt as feasible. Peel off brown outer skin

Dice roots and put in food processor and process until finely ground. You can also grate but the finer the grind, the hotter the heat. The heat further intensifies as the horseradish sits prior to pouring in the vinegar. Let set at least 5 minutes or as long as 20 minutes. The acid stops the enzymes from producing more heat.

Add vinegar, salt and ascorbic acid. Process again to blend. If roots are on the dry side, add a little water to help the circulation.

Store the jars in the refrigerator or freezer