With the grapefruit and lemon, only peel off the outer skin, and leave as much pulp as possible. Then cut everything into chunks and put them into a blender. One at a time of course. Then bring to a simmer on the stovetop. Drink 1-2 cups every three hours until gone. One batch per day while sick.
Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you've never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.
Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
Store in a dark, cool place for a month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
Next comes the honey. Add and stir until incorporated.
Taste your cider and add more honey until you reach the desired sweetness.
There is something wickedly beautiful and wicked healthy brewing in the kitchen: Fire Cider! This spicy, spunky, tangy tonic will help you stay healthy during the winter and cold season - naturally. Ingredients that are already known to be good-for-you healers on their own are infused in raw apple cider vinegar to create a powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, circulation and digestion system boosting beverage. A shot a day keeps the doctor away. Cheers!
Prep Time
30 mins
Infusion Time
21 d
Course: Dressing, Natural Medicine Beverage, Side DishKeyword: Fire Cider Servings: 1 quart
Equipment
Large glass, ceramic, or other non-reactive container for infusing
Ingredients
1 medium yellow or white onion
4-5 cloves garlic, peeled and chopped
3-4 tbsp fresh horseradish, grated
3-4 tbsp fresh ginger, grated
raw apple cider vinegar (enough to pour over other ingredients and fill the jar)
raw honey, added later - after weeks of infusion
cayenne pepper powder, also added later (if other hot peppers aren't added during infusion)
Optional: citrus, 3-4 tbsp fresh grated turmeric, black pepper, hot chili peppers (instead of cayenne later), and fresh herbs such as oregano, lemon grass, thyme, rosemary, sage, or calendula blooms
Instructions
Chop or use a food processor to prepare the above-listed onion, garlic, horseradish and ginger - per quart jar. Scale up as needed for larger batches.
Slice the optional citrus into slices or quarters, e.g. one lemon and/or orange per quart jar.
Pack your container of choice with the prepared ingredients until it is about ¾ of the way full.
Pour the ACV over the prepared ingredients until the container is full.
Place a lid on the container, and store at room temperature for 3 to 4 weeks minimum.
Shake the jar on a daily basis to help the ingredients steep and infuse.
After a minimum of 3 to 4 weeks, strain the contents of the jar using cheese cloth and/or fine mesh strainer, separating the solids from the liquid. Retain the liquid! Squeeze solids to extract as much liquid as possible.
Add honey* into the reserved liquid to taste - we usually do just a couple tablespoons per infused and drained quart jar, Also add chili or cayenne powder to taste, and thoroughly stir to combine. *As a vegan variation, either skip the sweeter or use agave syrup - though it doesn't have the same healing properties as local raw honey.
Bottle the liquid and store in your refrigerator or a cool dark place. Fire cider should last up to a year or longer. As long as it is doesn't develop mold or a sudden change in flavor or odor, it's still good.
It is now ready to drink! Enjoy often to stay healthy during the winter months. It is recommended to take 1-2 tablespoons of fire cider per day throughout the fall and winter as a preventative measure. If you are feeling some crud coming on, up your dose to a full 1 oz “shot”! You can repeat a few times a day. You can also use fire cider as a zesty salad dressing! Remember to shak
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Fire Cider- Covid, cold, immune booster
1 Grapefruit
½ Lemon
½ medium onion
4 to 5 good-sized cloves of garlic
1oz ginger root
1tsp Cayenne Pepper
1 cup ACV
Honey, to taste
Cough suppressant
With the grapefruit and lemon, only peel off the outer skin, and leave as much pulp as possible. Then cut everything into chunks and put them into a blender. One at a time of course. Then bring to a simmer on the stovetop. Drink 1-2 cups every three hours until gone. One batch per day while sick.
Classic Mountain Rose Herbs Fire Cider Recipe
Ingredients
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
1/2 cup fresh grated organic ginger root (or organic ginger root powder)
1/2 cup fresh grated organic horseradish root (or organic horseradish powder)
1 Tbsp. organic turmeric powder
1/4 tsp. organic cayenne powder
2 Tbsp. of dried rosemary leaves
organic apple cider vinegar
1/4 cup of raw, local honey, or to taste
Directions
Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you've never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.
Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
Store in a dark, cool place for a month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
Next comes the honey. Add and stir until incorporated.
Taste your cider and add more honey until you reach the desired sweetness.
Fire Cider Recipe for Immune Health
There is something wickedly beautiful and wicked healthy brewing in the kitchen: Fire Cider! This spicy, spunky, tangy tonic will help you stay healthy during the winter and cold season - naturally. Ingredients that are already known to be good-for-you healers on their own are infused in raw apple cider vinegar to create a powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, circulation and digestion system boosting beverage. A shot a day keeps the doctor away. Cheers!
Prep Time
30 mins
Infusion Time
21 d
Course: Dressing, Natural Medicine Beverage, Side DishKeyword: Fire Cider Servings: 1 quart
Equipment
Large glass, ceramic, or other non-reactive container for infusing
Ingredients
1 medium yellow or white onion
4-5 cloves garlic, peeled and chopped
3-4 tbsp fresh horseradish, grated
3-4 tbsp fresh ginger, grated
raw apple cider vinegar (enough to pour over other ingredients and fill the jar)
raw honey, added later - after weeks of infusion
cayenne pepper powder, also added later (if other hot peppers aren't added during infusion)
Optional: citrus, 3-4 tbsp fresh grated turmeric, black pepper, hot chili peppers (instead of cayenne later), and fresh herbs such as oregano, lemon grass, thyme, rosemary, sage, or calendula blooms
Instructions
Chop or use a food processor to prepare the above-listed onion, garlic, horseradish and ginger - per quart jar. Scale up as needed for larger batches.
Slice the optional citrus into slices or quarters, e.g. one lemon and/or orange per quart jar.
Pack your container of choice with the prepared ingredients until it is about ¾ of the way full.
Pour the ACV over the prepared ingredients until the container is full.
Place a lid on the container, and store at room temperature for 3 to 4 weeks minimum.
Shake the jar on a daily basis to help the ingredients steep and infuse.
After a minimum of 3 to 4 weeks, strain the contents of the jar using cheese cloth and/or fine mesh strainer, separating the solids from the liquid. Retain the liquid! Squeeze solids to extract as much liquid as possible.
Add honey* into the reserved liquid to taste - we usually do just a couple tablespoons per infused and drained quart jar, Also add chili or cayenne powder to taste, and thoroughly stir to combine. *As a vegan variation, either skip the sweeter or use agave syrup - though it doesn't have the same healing properties as local raw honey.
Bottle the liquid and store in your refrigerator or a cool dark place. Fire cider should last up to a year or longer. As long as it is doesn't develop mold or a sudden change in flavor or odor, it's still good.
It is now ready to drink! Enjoy often to stay healthy during the winter months. It is recommended to take 1-2 tablespoons of fire cider per day throughout the fall and winter as a preventative measure. If you are feeling some crud coming on, up your dose to a full 1 oz “shot”! You can repeat a few times a day. You can also use fire cider as a zesty salad dressing! Remember to shak