Fire Cider
Ready In: 1032 hrs 15 mins
Yields: 1 quart
Ingredients
- 1⁄2 cup gingerroot
- 1⁄2 cup horseradish root (about the length of a long finger)
- 1 medium onion
- 1 bulb of garlic (about 10 cloves)
- 2 jalapeno peppers
- 1 tablespoon turmeric powder
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 2 teaspoons cinnamon (can use broken sticks if preferred)
- 1 teaspoon whole cloves
- 2 tablespoons dried rosemary
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup honey
- 1 quart apple cider vinegar (or what is needed to cover ingredients in two quart jars)
Directions
- Chop or grate all whole ingredients finely.
- Split the ingredients, except honey, in two quart jars.
- Pour apple cider vinegar over all to cover.
- Give it all a good stir, cover using a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one. and set it in the back of your fridge for four - six weeks, remembering to shake the jar a few seconds every day. Mark your calendar so you remember!
- When the waiting is over, take the jar out of the fridge and strain contents through cheesecloth and into a bowl. Allow to strain several hours or overnight (patience is a virtue, remember). After several hours, squeeze and wring the contents of the cheesecloth well to get every last beneficial drop.
- Add honey and stir to ensure it's well incorporated.
- Pour the contents of the bowl into a clean jar (the recipe above yields approximately two quarts). You may keep it in your cupboard as you would vinegar or in the fridge if you prefer it cold.
- To use your fire cider, take a tablespoon a day or add to a large glass of water (start with a teaspoon if a tablespoon is too strong for you at first). If you’re sick or feel a cold or flu coming on, use two or three tablespoons a day.
- Feel free to make this recipe your own with optional add-ins lime or grapefruit.
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