Peel root and put in cold water to keep it from discoloring.
Finely grate root and fill 1 cup jars 2/3 full. Add 1/2 teaspoon salt and fill with white vinegar.
Seal with 2 piece lids and freeze.
While grating it is advisable to be outside in a breeze or with a fan blowing the fumes away from your face.
The faster the vinegar is applied the milder the horseradish will be.