Local horseradish is in, and so are all the ingredients (including Ball gift jars) to make your fire cider vinegar remedy for winter’s woes and health.
We owe a big thanks to Rosemary Gladstar for bringing her fire cider concoction to the forefront and sharing her recipes for all to use for health.
Use her recipe as a base and add your own ingredients, and give as gifts for winter health. Add berries, herbs, or something else from your own garden. – Eva
- ½ cup horseradish, freshly grated
- ½ cup or more onions, chopped
- ¼ cup or more garlic, chopped
- ¼ cup or more ginger, freshly grated
- Cayenne pepper fresh (chop it up) or dried (flaked or ground), to taste
- Apple cider vinegar, preferably raw and organic
- Place the herbs in a half-gallon mason jar and add enough vinegar to cover them by 3 to 4 inches. Seal the jar with a tight-fitting lid. Place the jar in a warm spot and let sit for 3 to 4 weeks. Shake the jar every day to help in the maceration process.
- After 3 to 4 weeks, strain out the herbs, reserving the liquid. Warm the honey (so that it will mix in well) and add it to the vinegar, to taste. “To taste” means that your Fire Cider should be hot, spicy, and sweet.
- Bottle, label, and enjoy! Your Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you have room.
A small shot glass daily serves as an excellent tonic. Or take Fire Cider by teaspoons throughout the day if you feel a cold coming on.
Minglement keeps Rosemary Gladstar’s book “Fire Cider!” in stock. Also, staff members have their own ideas as to what one could add to the recipe. Feel free to ask them!