by Dennis Iodice, Board Treasurer
ingredients
1 onion (chopped)
1/2 cup grated ginger
1/2 cup grated horseradish
1 tbsp ground turmeric
10 cloves chopped garlic
2 chopped jalapeno peppers
1 lemon (zest and juice)
2 tbsp rosemary
apple cider vinegar
honey
Directions
Into a one-quart canning jar, add onion, ginger, turmeric, horseradish, peppers, lemon and rosemary. Fill the jar with apple cider vinegar (with the mother is preferred) to about 2” above the other ingredients. Place a piece of parchment or waxed paper between the metal lid and the jar and cover the jar. Shake well. Store in a dark, cool place for one month, shaking the jar daily.
In a month, pour the resulting liquid into a fresh, clean jar, using a cheesecloth to strain the pulp while pouring. Squeeze the cheesecloth to get all the fire cider mixture out. Add honey 1/4 cup at a time until you reach your desired sweetness.
Use daily as a winter tonic and cold remedy. It’salso delicious in dressings or in stir-fried or steamedvegetables and proteins.