Cooked - Fire Cider - New Recipe

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Fire Cider

1.0

1 quart raw, unfiltered apple cider vinegar (at least 5% acidity)

⅓ cup grated horseradish and ginger roots

¼ cup peeled and diced turmeric (or 2 tablespoons dried, powdered turmeric)

6 cloves minced garlic

½ cup peeled and diced onion

1 or 2 habanero chiles, split in half (or cayenne pepper)

1 large lemon, sliced rind and all (optional)

2 tablespoons chopped rosemary (or 1 teaspoon dried)

2 tablespoons chopped thyme (or 1 teaspoon dried)

½ cup chopped parsley (optional)

1 cinnamon stick

A few allspice berries

A few whole cloves (optional)

1 teaspoon black peppercorns

¼ cup raw honey, or more to taste

Select all/reset

Place the vegetables, fruits, herbs, and spices in a clean one-quart jar.
Fill the jar with apple cider vinegar, covering the herbs by an inch or two.
Seal the jar tightly, using parchment or a plastic bag to protect metal lids from corrosion.
Shake well and let sit for a few weeks to soak, shaking daily.
Strain off the plant materials from the vinegar and sweeten with honey to taste.
Refrigerate and use within a year.

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