December 28, 2015

Ingredients

  • ½ cup grated fresh horseradish root
  • ½ cup or more fresh chopped onions
  • ¼ cup or more chopped garlic
  • ¼ cup or more grated ginger
  • ¼ cup grated turmeric (or 1 tablespoon of turmeric powder)
  • Zest and juice from 1 sour orange (or 1 lemon)
  • 1 or 2 chopped cayenne or jalapeño peppers (You can add more later if the mixture isn’t hot enough.)
  • Apple cider vinegar

Preparation

Place roots and herbs in a half-gallon canning jar. Fill jar with enough unpasteurized apple cider vinegar to cover the herbs by at least 3-4 inches. Seal with a tight fitting lid.

Place jar in a warm, dark place. Shake occasionally. After 3-4 weeks, strain out the herbs and reserve the liquid.

Add honey to taste, no more than ¼ cup at a time. If you slightly warm the honey first, it will mix in more easily. Fire Cider should taste hot, spicy, and sweet. Store in the refrigerator or in a cool, dark place. Will keep for several months, unrefrigerated.

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Ingredients

  • ½ cup grated fresh horseradish root
  • ½ cup or more fresh chopped onions
  • ¼ cup or more chopped garlic
  • ¼ cup or more grated ginger
  • ¼ cup grated turmeric (or 1 tablespoon of turmeric powder)
  • Zest and juice from 1 sour orange (or 1 lemon)
  • 1 or 2 chopped cayenne or jalapeño peppers (You can add more later if the mixture isn’t hot enough.)
  • Apple cider vinegar
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