Fire Cider

Fire Cider is a popular herbal folk remedy. This raw infused vinegar gets its pleasant fiery kick from garlic, onion, ginger, hot peppers and horseradish!  Once you try it, you won’t be able to deny it’s warming, wonderful properties. 
We use it daily in Fall and Winter to stimulate digestion and boost the immune system, but it’s fine to use year-round if you need some support.
 
This recipe takes about 30 minutes to prepare, and about 1 month to steep!  

Make this early in the season so you have it in your pantry!

What you need:
​·      1 cup fresh grated organic ginger root
·      1 cup fresh grated organic horseradish root
·      2-inch piece turmeric root, grated
·      1 large organic onion, rough chopped
·      20 cloves of garlic, crushed
·      2 jalapeno peppers, rough chopped
·      Zest and juice from 1 organic lemon and 1 orange
·      Raw organic apple cider vinegar
·      ½ cup of raw local honey, or to taste
 
Optional add-ins: ¼ cup of any -- crushed peppercorns, more citrus, rosehips, dried oregano, dried rosemary, dried thyme, star anise, thai chili peppers

What you need to do: 
​1.    Prepare your ingredients and divide evenly in two 1-quart glass jars.
2.    Pour vinegar into the jars to cover the ingredients and fill the jar to the top.
3.    Screw on the lid and shake to combine.
4.    Set the jars in a dark, cool place for a month.  Shake each jar once a week and return it to rest.
5.    When the month is up, open each jar and strain the contents through several layers of clean cheesecloth as you capture the vinegar in clean jars. Squeeze as much of the liquid as you can from the pulp.
6.    Add the raw honey into the strained vinegar and stir until combined.
7.    Taste your fire cider and add more honey if you prefer it sweeter.

​Take a tablespoon of the Fire Cider each morning or when you feel a sniffle coming on.  Add a spoonful to tomato juice for a non-alcoholic, health-boosting Bloody Mary! Mix a splash with greens, veggies or rice for great flavour and an immune boost! The strained pulp can be saved and be added in small amounts to stir fry’s (it’s basically just pickled veg!)