- 1/2 C grated horseradish root
- 1/2 C chopped onions (1 medium)
- 1/4 C chopped or crushed garlic (10 cloves)
- 1/2 C grated ginger
- 1/4 t cayenne powder
- 1/4 C Raw “local” honey
- 2 Jalapeno peppers (chopped)
- Unpasteurized apple cider vinegar with the “Mother” (Bragg’s is a good choice)
- 1 T Turmeric Root
- 2 T dried Rosemary leaves
- Zest of 1 lemon
- 1/4 C dried Echinacea
- 1 T Cinnamon
- Place herbs in a half-gallon canning jar
- Cover with enough raw, unpasteurized apple cider vinegar to cover the herbs by four inches then cover tightly with a tight-fitting lid. Note: Cover the mouth of the jar with parchment paper or waxed paper before screwing on the lid. This keeps the acidic vinegar from eroding the metal.
- Place jar in a warm location and let it infuse for four weeks. It is best to shake every day to help with the maceration process.
- After four weeks, strain out the herbs and reserve the liquid. The strained herbs can be used to make chutney (see recipe below).
- Add honey “to taste.” Your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”
- Re-bottle and enjoy! Fire Cider will keep for several months un-refrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you have room.
How to Take: A small shot glass or 1 T daily serves as an excellent preventative tonic. Or take several teaspoons throughout the day if you feel a cold coming on. It can also be added to tomato juice (throw in some olives and pickles for a non-alcoholic, healthy Bloody Mary!), splashed in fried rice, or drizzled on a salad with good olive oil.
Fire Cider Chutney Recipe
- Strain the herbs from Fire Cider after 3 to 4 weeks. The herbs should still be somewhat firm and flavorful.
- Add the herbs to a food processor or blender and grind coarsely (don’t blend into a smooth paste, but only until coarse and crunchy). If too dry, add a little of the Fire Cider Vinegar to the mix. You might wish to add a little more honey and cayenne to taste.
- Your finished Fire Cider Chutney should be sweet but not too sweet, hot but not too hot, and just right for your pleasure taste!
This delicious chutney is great on toast, mixed with rice, veggie dishes, is a favorable addition to soups, or can be enjoyed right from the spoon. It’s the perfect winter condiment! You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls.