This fire cider recipe is a traditional folk remedy master tonic infused with powerful anti-microbial, decongestant, and circulatory herbs and spices.
Provided by: SmallRecipe.com
Categories: Food Medicine
Total time: 30 minutes
Prep time: 30 minutes
|24 oz. apple cider vinegar|
|¼ cup garlic (minced)|
|¼ cup onion (minced)|
|1/2 cup fresh ginger (peeled and grated)|
|1/2 cup horseradish (peeled and grated)|
|2 pieces turmeric root (peeled and grated, OR 2 tbsp turmeric powder)|
|1/4 tsp. cayenne pepper|
|2 hot peppers ((jalepeño, habanero, etc., minced))|
|Zest and juice from 1 lemon|
|raw honey (to taste (OPTIONAL))|
|Several sprigs of fresh organic rosemary, thyme or oregano|
|Fresh orange, grapefruit, or lime juice and peels|
- Using a peeler and a food processor, peel and grate all the roots.
- Mince the garlic, onions and hot peppers, then zest and squeeze the lemon. (Gloves will be handy for handling the peppers.)
- Combine all the ingredients in a ceramic or glass bowl, except for the vinegar and honey, and mix well.
- Transfer the mixture to a one-quart Mason jar. Hold your face away from the jar as you fill it.
- Pour in apple cider vinegar until you fill it to the top.
- Use a piece of parchment paper under the jar lid to keep the vinegar from touching the metal, or better yet, use a silicone lid made for canning jars.
- Shake well!
- Store in a dark, cool place for one month and shake daily.
- After one month, use cheesecloth or a nut milk bag to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp.
- You can use the tonic straight or, if you prefer, add 1/4 cup of honey and stir until incorporated to make cider. Taste your cider and add another 1/4 cup of honey until you reach the desired sweetness.
- Use the rest of the dry mixture as seasoning when cooking.
Carbohydrate 1 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 1 g, Calories 3 kcal, ServingSize 1 serving