Fire Cider Tonic

Ingredients

1/2 cup peeled and diced horseradish

1/2 cup peeled and diced garlic

1/2 cup peeled and diced onion

1/4 cup peeled and diced ginger

1/4 cup peeled and diced turmeric

1 habanero chili, split in half

1 orange, quartered and thinly sliced crosswise

1/2 lemon, quartered and thinly sliced crosswise

1/2 cup chopped parsley

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

1 teaspoon black peppercorns

2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)

1/4 cup raw honey

Directions

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

Recipe Inspired from Kitchn