Fire Cider

1-2 tablespoons/day, often diluted in water or tea. Take every 3 to 4 hours if you feel a cold coming on.

Ingredients:

1/2 cup diced ginger root

1/2 cup diced yellow onion

4 cloves garlic

1/2 cup diced horseradish

1/4 cup chopped fresh jalapeño peppers

1 tsp. peppercorns

1 cinnamon stick

2 cups apple cider vinegar

1/2 cup honey

Equipment: 

1 quart jar

Instructions:

• Layer root vegetables and herbs into jar. Cover with apple cider vinegar, adding additional vinegar to cover the contents of the jar as necessary.

• Seal the jar, and store it away from direct sunlight at least 4-6 weeks. Shake daily.

• Strain the vinegar and discarding the solids. 

• Stir in the honey until fully dissolved. Store at room temperature up to 6 months or refrigerate up to 18 months.