Fire cider is a hot, spicy and sweet winter tonic. Great to take daily as a preventative, to sooth coughs and colds, or to serve mixed with rice, steamed veggies or as a salad dressing.
Ingredients
- 1 medium onion, chopped
- 10 cloves garlic, chopped or crushed
- 2 jalapenos, chopped
- zest and juice from 1 lemon
- ½ cup grated ginger
- ½cup grated horseradish
- 1 tablespoon dried turmeric OR 2 inches fresh turmeric, grated
- ¼ teaspoon cayenne
- 2 sprigs fresh rosemary or 2 tablespoons dried (optional)
- 4 sprigs fresh thyme (optional)
- 1-2 bay leaves (optional)
- 2 cinnamon sticks (optional)
- Apple cider vinegar
- ½ cup Northwestern Buckwheat Honey
Optional Additions: 1/8 teaspoon cardamom, dried blueberries, 1 teaspoon black, peppercorns, hibiscus, elderberries.
Directions
- Prepare all ingredients as indicated above and add to a half gallon mason jar.
- Fill the jar with enough apple cider vinegar to cover your chopped ingredients by 2-3 inches. Cover with a tight fitting lid.
- Place in a warm place and let sit 3-4 weeks, shaking daily to aid in the maceration.
- After 3-4 weeks, strain out the herbs and reserve the liquid. Squeeze all the liquid you can from the remaining pulp.
- Add ¼ cup Northwestern Buckwheat Honey and stir until incorporated. Taste and add another ¼ cup, or as much as you like until you reach our desired sweetness.
