I love to make a fire cider in the start of fall to be ready for cold and flu season as well as to combat the fatigue and stress of the long dark days. This recipe is so good for you, and so easy to customize as you like it! It's also kind of fun to watch as the days go on. I don't remove any skins or stems like you normally would, because the nutrients in these are good for the cider. This can be used daily for prevention, or for when a cold or illness strikes, or just as a fun tasting additive to recipes for a health boost!
Ingredients:
1 small red onion, quartered
1 large knob of ginger, sliced with the skin on (enough to make about 1/2 cup of slices)
1 large knob of turmeric, sliced with the skin on (enough to make about 1/2 cup of slices)
1/4 cup grated fresh horseradish
1 medium bunch thyme
1 medium bunch rosemary
4 smashed cloves garlic, peels removed
1 jalepeno, sliced lengthwise (option to keep ribs and seeds if you want this spicier!)
1 large cinnamon stick
Apple cider vinegar, with the mother
Raw honey
Other options: serrano pepper or other peppers, elderberries, ground black pepper, burdock root
Directions:
1. Fill a large mason jar with all the dry ingredients onion through cinnamon. You may have to pack the ingredients down to fit.
2. Fill the jar to the top with vinegar until there is no more room in the jar, making sure to cover all ingredients completely.
3. Place a plastic lid on the top, or if using a metal lid cover with plastic wrap in between the liquid and the lid.
4. Store in a warm place for 6-8 weeks, shaking daily to infuse all ingredients.
5. At this point, the liquid can be strained and saved discarding the solid ingredients, OR you can blend all ingredients in a high speed blender and let sit for an additional week without shaking to allow the solids to settle before straining.
6. Once step 5 is done, add the honey in to taste and combine well.
7. This can be used as a digestive tonic on it's own, added to water (1 oz to 8 oz), or even in dressings.
