BURNS SO GOOD

Fire Cider

Name: Fire Cider
Yield: About 3 cups
Ingredients: 1/2 cup fresh horseradish root, grated; 1/2 cup fresh ginger, grated; 1 medium onion, chopped; 10 cloves garlic, chopped; 2 jalapeño or habanero peppers, chopped (include seeds for more heat); Zest and juice of 2 lemons; 2 tablespoons dried rosemary (or several fresh sprigs); 1 tablespoon ground turmeric (or 2 tablespoons fresh, grated); 1/4 teaspoon cayenne pepper; 3 cups raw apple cider vinegar; 1/4 cup raw honey (added after straining)

Apple cider vinegar, horseradish, garlic, ginger, cayenne. The old-school immune bomb your grandmother swore by.

About 3 cups

Yield

1 year+ in the fridge (the vinegar preserves everything)

Keeps

The folk remedy with a cult following. Fire cider is an apple cider vinegar infusion packed with pungent, warming ingredients — garlic, onion, ginger, horseradish, and hot peppers. It's strong, it's intense, and people swear by it during cold and flu season.

Ingredients

1/2 cup fresh horseradish root, grated
1/2 cup fresh ginger, grated
1 medium onion, chopped
10 cloves garlic, chopped
2 jalapeño or habanero peppers, chopped (include seeds for more heat)
Zest and juice of 2 lemons
2 tablespoons dried rosemary (or several fresh sprigs)
1 tablespoon ground turmeric (or 2 tablespoons fresh, grated)
1/4 teaspoon cayenne pepper
3 cups raw apple cider vinegar
1/4 cup raw honey (added after straining)

Method

Place the horseradish, ginger, onion, garlic, peppers, lemon zest and juice, rosemary, turmeric, and cayenne in a quart jar.
Pour the apple cider vinegar over everything. The vinegar should cover all the solids by at least an inch. If using a metal lid, place a piece of parchment paper between the jar and the lid (vinegar corrodes metal).
Seal tightly. Label with the date.
Store in a cool, dark place for 2-4 weeks. Shake daily.
Strain through a fine-mesh strainer, pressing on the solids to extract all the liquid.
Stir in the honey until dissolved.
Bottle in clean glass jars. Store in the fridge.
*Suggested use:**
1-2 tablespoons daily as a general tonic (straight or diluted in water)
Every 2-3 hours at the first sign of a cold
As a salad dressing base (mix with olive oil)
In marinades for meat and vegetables
Mixed into tomato juice for a Virgin Mary

Notes

Fire cider is *strong*. The horseradish and garlic are the dominant flavors, with heat from the peppers and warmth from the ginger. It clears sinuses on contact.
This is a folk preparation with a long history in North American herbalism. It's not patented or owned — "fire cider" is a community recipe.
The honey tempers the intensity. Adjust to your taste.
Wear gloves when handling horseradish and hot peppers.

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