Into a jar of any size put equal amounts of coarsely chopped hot peppers, onions, garlic, horseradish, ginger root. Add in the optional ingredients.
Fill the jar with raw apple cider vinegar, turn the lid on tight and let set for 2-6 weeks, shaking occasionally .
After 2-6 weeks strain out the veggies from the vinegar. The vinegar will have drawn the nutritional benefits from the veggies and is now your fire cider.
Store: In a cool dark place like the refrigerator, I store mine in the cold room for 18 months to 2 years.
Use at the first sign of illness we take one ounce of fire cider, and then continue with 1-2 tablespoons every few hours as long as symptoms persist.
If children find the fire cider too spicy to take, mix with a bit of raw honey to make it more palatable.
