[Jesse]

Okay, so I will list the ingredients in parts because some may only want to make a quart while others with kids or a larger family may want a gallon. So what this means basically is: if you use 1 cup of garlic use the same amount with the other "parts" and then half that amount for the "half parts". No worries, this stuff does not spoil. It's important to use local, organic as often as possible.

1 part white onion
1 part fresh turmeric root
1 part fresh horseradish root
1/2 part ginger root
1/2 part garlic cloves, smashed or diced
2 or 3 cayenne peppers (okay to substitute with other peppers or with cayenne powder. *Allergy Warning - See below.)
2 organic lemons or limes - juice and zest
Thyme- I make a 1/2 gallon and use 2 level tablespoons of dried thyme

Raw, unpasteurized apple cider vinegar - raw, unpasteurized is extremely important in this case because pasteurizing will kill the probiotics that were created when the vinegar was fermented. You will need enough of the ACV to fill the jar after everything else is in there.
Raw, organic honey- to taste

I heat my ACV on simmer just enough to warm it, do not boil it or heat fast.

Wash, peel and dice all of the veggies. The peppers, I just leave whole and make a small slit in each one. You may want to wear rubber gloves when dicing the turmeric, unless you like the look of day-glow yellow hands for days on end.

Place all ingredients in clean jar that has a tight fitting lid, heaviest ingredients go in last to help hold the lighter stuff under the liquid. After adding all of the solid ingredients fill the jar with the warmed apple cider vinegar. Wipe the rim with a clean dampened cloth or paper towel. If using a metal lid place a piece of waxed paper between the jar and lid, this will keep the vinegar from eating away at the metal lid. Store in a cool dark place for one full lunar cycle, if possible. After a month, you can either shake it and use as is, or strain all of the veggies and herbs leaving just the cider in a clean jar. I recommend refrigerating it if you leave the veggies in, otherwise it does not require refrigeration.

I take 1/2 of a shot glass daily as a preventative and immune builder, or if sick I will take that same amount 3 or 4 times a day until well.

I learned in my Curanderismo(traditional medicine) class to always ask the plant or root for permission to use it and to be thankful while using it. Also, when making an infusion such as this, to always do so with intention...meaning think about what you are wanting from this infusion and how it will keep your immune system strong and heal you when you are ill.

*Peppers are a member of the nightshade family, so those who are allergic may want to leave them out.

** This is not intended to be medical advice, and is purely my own personal belief and something I do for me. Use at your own risk.

***The name of this is Fire Cider, there are many recipes for it across the web. You should use the roots and veggies that you believe will work best for you after researching on your own. This is simply the one I use for me.