2sprigs of fresh rosemary OR 2 Tablespoons dried rosemary
4tspwhole black peppercorns
1/4cupdiced fresh turmeric OR 1 Tablespoon turmeric powder
1organic lemonsliced into thin rounds (including the rind)
1/2cupraw honeyor more to taste
5cupsraw apple cider vinegar
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Instructions
Dice the onion and toss it into a 1 gallon jar.
Peel and smash the garlic cloves and toss them into the jar.
Then peel and dice the horseradish root and toss it into the jar.
Next peel and slice the ginger root and layer that in the jar.
Add the cayenne, peppercorns, turmeric, and rosemary sprigs.
Give the lemon and good scrub and then cut it into thin slices. Add the lemon and any juice to the jar.
Add the honey and the apple cider vinegar and stir well.
Place the lid on the jar and let it sit someplace cool for 3 to 4 weeks. Shake the jar once or twice daily.
After 3 to 4 weeks, strain the fire cider in a glass jar (or jars) and keep it in the fridge.
Notes
Some people toss the solids into the compost heap. But you can also dehydrate the solids and then grind them into a powder and use them for a spicy seasoning for meats and eggs.Fire Cider will keep for about a year when it’s refrigerated.