Peel and grate horseradish root in an area with good ventilation or outside, since horseradish root has strong, volatile oils. The proportions will vary depending on the amount you want to make; try about a 1-to-4 ratio of vinegar to horseradish root, and salt to taste. Mix above ingredients in blender/food processor. Spoon into heat-sterilized 4-ounce jars and seal with heat-sterilized lids. Stores in the refrigerator for 6 to 8 months. The sauce is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. Horseradish is high in vitamin C and calcium.