Fire Cider (Cold, Flu and Sore Muscles) Recipe #341751
This is a recipe from my sister. She is studying natural (herbal) medicine. She uses this in the cold season. It does NOT need to be refrigerated, but does take 2 months to cure before you can use it. She mixed up a batch for me yesterday, but it won't be ready for 2 months. She recommends putting parchment paper over the mouth of the canning jar before putting the lid on, to prevent the metal from rusting due to the vinegar. If you can't find organic vinegar, get the kind with the "mother" in it. I use Bragg's.
Horseradish is antibacterial, and expectorant and a digestive aid. Garlic is antibact.and great for the immune system and colds and infections. Ginger eases nausea, colds and congestion. Cayenne is anti-inflammatory and anti-irritant, aids digestion and circulation. And onions have a zillion health benefits! LOL
60 days | 15 min prep
1 quart
- 1 quart organic apple cider vinegar
- 1/2 cup horseradish, grated
- 1/8 cup garlic, chopped
- 1/2 cup onion, chopped
- 1/2 cup ginger, grated
- 2-3 jalapeno peppers, chopped or 1 teaspoon cayenne pepper
- Place the vegetables into a quart canning jar and cover with the apple cider vinegar. You may need to put it into 2 jars.
- Cover (with parchment too, as noted above) with lid and place in a dark, cool place for 2 months.
- Remember to shake every once in awhile.
- Strain vegetables out and place liquid in a clean container. Does NOT need refrigeration. Just keep in a dark, cool place, like a pantry.
- USES: To prevent colds during the cold season, take 1-2 dropperfuls (start with 1 tsp) daily. If sick, take 3-5 dropperfuls a day. You may put it in some tea with honey to make it more palatable.
- Put on a cloth and place on a congested chest.
- Mix with honey to ease cough.
- Rub into sore muscles.
- If you make this ahead of time, it would be a great Christmas gift for those vegetarians or natural health members of your family.
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5 stars