Brian’s Fire Cider

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This recipe is from Sally Fallon Morell’s The Nourishing Traditions Book of Natural Remedies. It is recommend to have on hand for colds and flu. Makes about 2 quarts:

Ingredients

• ½ cup onion, peeled and chopped
• ½ cup grated horseradish root
• ½ cup chopped garlic
• ½ cup grated ginger
• 1-2 cayenne peppers, seeded and chopped, or ½-1 teaspoon cayenne powder
• ¼ cup grated turmeric, or 1 tablespoon dried turmeric
• 1 tablespoon black peppercorns
• 2 cinnamon sticks, or 1 teaspoon cinnamon powder
• 1 sprig fresh sage, or 1 teaspoon dried sage
• 1 sprig fresh rosemary, or 1 teaspoon dried rosemary
• 1 sprig fresh thyme, or 1 teaspoon dried thyme
• Juice of ½ organic lemon
• ½ organic lemon sliced
• about 2 quarts unpasteurized apple cider vinegar with the mother
• raw organic honey

Instructions

1. Place all ingredients except honey and vinegar in a 2-quart wide-mouth mason jar.
2. Press the ingredients down slightly with a wooden pounder.
3. Fill the jar with vinegar. Secure tightly with lid, place in a warm location and let macerate for about 4 weeks.
4. Strain the vinegar and add honey to taste. (The solids may be eaten as a chutney.)
5. Adjust honey andcayenne for sweetness and hotness as desired.
   
   
   

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