Following is from The Complete Passover Cookbook by Frances R. = AvRutick

An

almost foolproof way to prevent "crying" when preparing horseradish is = to

do the grating near an open flame. Grate the horseradish root into a medium-sized bowl set near an open flame (at the stove where food is cooking). For red horseradish, grate the beet into the same bowl. Transfer

the grated horseradish and grated beet to a jar; cover the jar. In a small

bowl, combine the vinegar, water, sugar, and salt Taste and adjust the seasoning. Pour the liquid into the jar over the horseradish. Mix, cover,

and refrigerate. Yields 1 pint. Hope this helps.