Horseradish Ketchup

A recipe circa WWI. Try this condiment with roast beef. You'll want to grate your horseradish in a well-ventilated area or outside. Best if eaten within two months.

• Ready In: 20 mins
• Yields: 8 half-pints

Ingredients

• 2  cups horseradish, grated
• 1  cup cider vinegar
• 1  cup olive oil
• 1  teaspoon salt
• 1⁄4 cup sugar
• 1  tablespoon dry mustard (Coleman's preferred)
• 1⁄4 teaspoon ground pepper

Directions

1. Blend all ingredients together very well.
2. Pour into half pint jars.
3. Cover and refrigerate.