Immune Vinegar
This is a type of Fire Cider. Use this vinegar as a remedy for cold and flu, taking it by the teaspoon or preferably, mix with olive oil and use as a vinaigrette daily with salad or as a finish for cooked vegetables.
To make 2 cups of herbal vinegar tincture you will need:
- 3 T minced onion and garlic
- 3 T grated fresh ginger (or 1 T powder or 3 dropd ess oil)
- 3 T grated turmeric root (1 T dried powder)
- 3 T fresh horseradish (or 1 T prepared)
- 3 T mustard seeds (or 1 tsp powder)
- 3 T black peppercorns (or 2 drops ess oil)
- 1 or more whole cayenne chilies (or 1 tsp. dried chili flakes)
- 1 cup of apple cider vinegar
- 1/3 cup of honey
To make the herbal vinegar, mince the onion and garlic and put in a pint jar. Grate the ginger and horseradish and add them to the jar. Add the mustard seeds, peppercorns and chilies. Stir them all together. Pour vinegar over the mixture to fill the jar. There should be about 1 inch of liquid space above the other ingredients. Cap with a plastic lid (since the vinegar will corrode a metal lid). Let the mixture sit for 2 weeks shaking the bottle daily to mix the herbs and the liquid. After two weeks, strain the mixture using cheesecloth so that you can squeeze the herbs to extract all of the liquid. You’re almost done with your herbal vinegar at this point.
Add the 1/3 cup of honey to help preserve your mixture. Pour into a clean jar and store it away in your cupboard. Use as a preventive during cold and flu season and to ease sore throat. Makes a delicious topping for salads and roasted vegetables.
*To make vinaigrette, combine equal parts vinegar and olive oil and shake well. Use over greens or as a finish over roasted or steamed vegetables.
IMPORTANT: Use a plastic lid OR a piece of plastic wrap under a metal lid when making an herbal vinegar. The vinegar reacts to metal.
*Use the mustard seeds and herbs after straining, to make hot mustard: blend with a little honey and water until smooth.