Fire Cider

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

1. Place the horseradish, ginger, onion, garlic, peppers, lemon zest and juice, rosemary, turmeric, and cayenne in a quart jar.
2. 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).
3. Seal tightly. Label with the date.
4. Store in a cool, dark place for 2-4 weeks. Shake daily.
5. Strain through a fine-mesh strainer, pressing on the solids to extract all the liquid.
6. Stir in the honey until dissolved.
7. Bottle in clean glass jars. Store in the fridge.
8. *Suggested use:**
9. 1-2 tablespoons daily as a general tonic (straight or diluted in water)
10. Every 2-3 hours at the first sign of a cold
11. As a salad dressing base (mix with olive oil)
12. In marinades for meat and vegetables
13. Mixed into tomato juice for a Virgin Mary