Horseradish Vinegar

Ingredients

• 4 ounces horseradish
• 1 quart vinegar
• 1 ounce eschalot (shallot)

Instructions

1. Pour a quart of boiling vinegar over four ounces of young, freshly scraped horseradish.
2. Cover down closely.
3. Allow to infuse for three or four days before use; it may remain for weeks or months before the vinegar is poured off.