Fire Cider (Cold, Flu and Sore Muscles)

"This is a recipe from my sister. She is studying natural (herbal) medicine. She uses this in the cold season. It does NOT need to be refrigerated, but does take 2 months to cure before you can use it. She mixed up a batch for me yesterday, but it won't be ready for 2 months. She recommends putting parchment paper over the mouth of the canning jar before putting the lid on, to prevent the metal from rusting due to the vinegar. If you can't find organic vinegar, get the kind with the "mother" in it. I use Bragg's. Horseradish is antibacterial, and expectorant and a digestive aid. Garlic is antibact.and great for the immune system and colds and infections. Ginger eases nausea, colds and congestion. Cayenne is anti-inflammatory and anti-irritant, aids digestion and circulation. And onions have a zillion health benefits! LOL"
 
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Ready In:
1440hrs 15mins
Ingredients:
6
Yields:
1 quart
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ingredients

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directions

  • Place the vegetables into a quart canning jar and cover with the apple cider vinegar. You may need to put it into 2 jars.
  • Cover (with parchment too, as noted above) with lid and place in a dark, cool place for 2 months.
  • Remember to shake every once in awhile.
  • Strain vegetables out and place liquid in a clean container. Does NOT need refrigeration. Just keep in a dark, cool place, like a pantry.
  • USES: To prevent colds during the cold season, take 1-2 dropperfuls (start with 1 tsp) daily. If sick, take 3-5 dropperfuls a day. You may put it in some tea with honey to make it more palatable.
  • Put on a cloth and place on a congested chest.
  • Mix with honey to ease cough.
  • Rub into sore muscles.
  • If you make this ahead of time, it would be a great Christmas gift for those vegetarians or natural health members of your family.

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RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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