I made a little book spread from a lovely fire cider recipe I found. Fire cider is something I take

I made a little book spread from a lovely fire cider recipe I found. Fire cider is something I take about 2-3 times a week in the winter. Now, I sometimes will put a teaspoon in my tea since cold season is coming to an end, thankful. It’s so incredibly easy to make if anyone is interested in trying it themselves!INGREDIENTS1 cup coarsely grated peeled horseradish (about 4 ounces)1 small onion, coarsely chopped8 large garlic cloves, smashed½ cup peeled and coarsely grated or chopped ginger (about 3 ounces)1 tablespoon ground turmeric1 teaspoon black peppercorns4 rosemary sprigs1 whole clove1–2 dried hot chiles1 lemon, quartered2 cups (or more) unfiltered apple cider vinegar2 tablespoons (or more) honeyA (preferably glass) quart container; cheeseclothFire cider can be made 3 months ahead; store chilled in a (preferably glass) resealable container.PREPARATIONPlace horseradish, onion, garlic, ginger, turmeric, peppercorns, rosemary, and clove in quart jar. Crumble chile (use 2 if you like it spicy) into jar. Squeeze in lemon quarters; add rinds. Pour vinegar into jar until solids are fully submerged. Cover tightly, then swirl jar gently to combine. Let stand in a dark spot 1 month.Strain through a cheesecloth-lined colander or sieve into a large measuring cup; discard solids. Gather up corners of cheesecloth to extract as much liquid as possible (wear gloves if you wish to avoid turmeric stains on your hands). Rinse out jar and pour in liquid. Add 2 Tbsp. honey, then shake covered jar or whisk to combine. Add more honey to taste.You can transfer mixture to a few smaller bottles, such as swing-top bottles, as it’s easier to pour from this way. Tightly seal and chill.https://www.epicurious.com/recipes/food/views/fire-cider-tonic -- source link

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