Soak and scrub horseradish.

Cut off leaves peel off skin.

Grate it through a food processor with the grater attachment or by hand. Grating it will activate the horseradish intensity.

Then use the standard food processor attachment and pulse until the consistency is uniform.

Add the water, vinegar and salt and pulse for a few seconds. Then carefully transfer with a spoon to a pint sized mason jar. Seal with a tight fitting lid and store in the refrigerator.