Excerpted from The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books, September 13, 2016). Feel free to play with the ratio of carrots to horseradish for a milder or spicier final product. If you don’t have a food processor, don’t be deterred. You can make this recipe by finely chopping the carrots, grating the horseradish on the small or medium holes of a box grater, and mixing it all together in a large bowl with the other ingredients.

Makes about 1 quart
1 pound carrots, halved
1/2 pound coarsely chopped peeled horseradish root
1/4 cup sugar
1/4 cup distilled white vinegar
1 cup cold water
1 tablespoon grated lemon zest
3 1/4 tablespoons fresh lemon juice
1/2 teaspoon kosher salt

1. Place the carrots in a saucepan and add water to cover. Bring to boil over high heat. Boil for about 5 minutes, until the carrots are cooked through but not soft. Drain the carrots, and place them in a food processor along with the horseradish pieces.

2. Meanwhile, in a small saucepan, combine the sugar, vinegar, and cold water and bring to a slow boil over medium-high heat. Cook, stirring occasionally to dissolve the sugar, for 3 minutes, then remove from the heat.

3. Add the lemon zest, lemon juice, and salt to the food processor bowl. With the motor running, slowly pour in the vinegar-sugar mixture. You do not want the mixture to be soupy, so add the liquid a bit at a time and stop at the point when the carrots and horseradish are fully coated, shiny, and moist. You may need to stop and stir a few times to ensure that the horseradish is fully ground. Run the processor until the horseradish and carrots are evenly ground and as fine as your processor can get them.

4. Transfer the horseradish to an airtight container and refrigerate for at least 24 hours before serving. Horseradish relish will keep in the refrigerator for about 3 months.