Carrot/Horseradish Relish (Delish!)

FROM SAVEUR MAGAZINE

Ingredients
1 lb. carrots (about 5 medium), trimmed and roughly chopped
8 oz. fresh horseradish, peeled and coarsely grated
3 tbsp. plus 1 tsp. fresh lemon juice
1 tbsp. finely grated lemon zest
1⁄4 cup sugar
1⁄4 cup distilled white vinegar
1⁄2 tsp. kosher salt
Instructions
Place the carrots in a medium saucepan, cover with water, and bring to a boil. Cook until the carrots are just tender, about 5 minutes. Drain the carrots and transfer them to a food processor along with the horseradish, lemon juice, and zest.
In a small saucepan, bring the sugar, vinegar, salt, and 1 cup water to a boil, stirring until the sugar dissolves, about 3 minutes. Pour the vinegar syrup over the carrots and horseradish and pulse until slightly chunky. Scrape into an airtight container and refrigerate for up to 1 week.