½ cup grated Horseradish (very pungent – process in well ventilated room!)
1 bulb of crushed Garlic – optional
½ cup grated Ginger
½ cup chopped Onion
½ to 1 tsp Cayenne Pepper (depending on your heat tolerance)
1 qt (1000ml) Apple Cider Vinegar (preferably unpasteurized)
1 – 3 Tbsp. Honey
Place the first five ingredients in a wide mouth quart mason jar, and cover with Apple Cider Vinegar. Mix all ingredients together. Make sure that the vinegar is at least two inches above the herbs, and one inch below the lid. In order to prevent the vinegar from corroding your metal Mason jar lid, consider adding a piece of cellophane or wax paper between the jar and the lid.
Allow the infusion to sit in a cool, dark place for 4-8 weeks. Strain into clean jar and add honey.
Note: If you’re using unpasteurized vinegar, then you may find a thin film on your cider once you uncork it, which is perfectly normal.
- Taken from Herbalgeek.com and Susan Weed’s Fire Cider Recipe