Fire Cider

½ cup grated fresh horseradish root

½ cup fresh chopped onions

¼ cup chopped garlic

¼ cup grated ginger

Chopped fresh or dried cayenne pepper ‘to taste’.  Can be whole or powdered.  It should be hot, but not so hot your family can’t tolerate it.  I do mine a tad bit on the milder side.  You can always add more pepper later if necessary.

Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

1. Place all ingredients in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the ingredients by at least three to four inches.  Cover with a tight fitting lid.
2. Place jar in a dark pantry and let it sit for 4-6 weeks.  Best to shake every day to help in the maceration process.
3. After sitting, strain out the herbs, and reserve the liquid.
4. Add honey ‘to taste’.  Warm the honey first so it mixes in well.  Fire Cider should taste hot, spicy, and sweet. 
5. Fire Cider is better stored in the refrigerator.

A small, 2 ounce glass daily serves as an excellent tonic or take a few teaspoons if you feel a cold coming on.

Take it more frequently if necessary to help your immune system battle.