Fire Cider – Beat Cold + Flu Season with this Master Tonic!
Horseradish, garlic, onion, ginger, turmeric, citrus, thyme, pepper + hot peppers infused in apple cider vinegar. Even though it sounds more like a pickling recipe than a health tonic, this concoction is a remedy that has been around since … well forever.
When it comes to successfully keeping the cold + flu season at bay, fire cider boasts legitimate bragging rights to do just that.
Make your own personalized batch of Fire Cider and breeze through this winter season without a hitch.
The great thing about this recipe is that it can be adjusted to suit your own tastes. The secret weapon is of course in the powerful healing benefits of turmeric, garlic and ginger. The thyme, parsley, rosemary add hormonal balance, and of course the apple cider vinegar bring it all together in tonic form.
It’s not for the faint of heart, but if you start with just a teaspoon in warm water with a bit of honey, it will be easier to gradually work up to tossing back a shot as part of your daily routine.
Makes 1 pint or more
1/2 cup peeled and diced fresh horseradish
1/2 cup peeled and diced fresh garlic
1/2 cup peeled and diced raw onion
1/4 cup peeled and diced peeled ginger
1/4 cup peeled and diced fresh turmeric
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste
Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all of the ingredients, making sure to stir out any air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Turn jar several times to mix well.
Let the jar sit for 3 to 6 weeks, turning over daily (or as often as you remember). Let it infuse for a couple of weeks and then strain liquid into a clean jar, discard the pulp.
Refrigerate and use within a year. Sip a teaspoon a day to keep the cold an flu bug away.