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Fire Cider

Take a shot daily – or one teaspoon every few hours when you feel worn down or sick. For a more refreshing twist, serve over ice with sparkling water.

Makes ½ Gallon

½ medium onion, chopped
2 tablespoon garlic, chopped
¼ cup horseradish, chopped
¼ cup ginger, chopped
¼ cup jalapeño pepper, chopped
2 medium golden beets, chopped
1 large orange, cut into wedges
1 medium lemon, cut into wedges
2 tablespoons dried astragalus
2 teaspoons dried chopped turmeric
2 teaspoons cayenne
¼ gallon of Apple Cider Vinegar plus more if needed
1 cup local raw honey (optional)
3 limes

Place the onion, garlic, horseradish, ginger, jalapeno and golden beets into a half-gallon mason jar. Squeeze the orange and lemon wedges as you add to the mason jar. Add the spices to the jar and fill, leaving 2” at the top, with apple cider vinegar. Add local raw honey as desired, up to one cup. Cover with wax paper and screw on the lid. Shake well to distribute the ingredients. Store in a cool, dark place and shake daily. After 4 weeks, strain liquid with cheesecloth or nut milk strainer bag. Add fresh-squeezed juice of 3 limes to liquid. Keep up to a year in glass bottles, away from heat and direct sunlight.

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Mindy Myers is a farmer at Rosemary Hollow Farm.

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