- 5-10 cloves of garlic
- 2-4" piece of ginger
- 1/2 onion
- 1-2 banana peppers, chopped (for a mild fire cider) or 1 tsp. red pepper flakes (for a spicier version)
- 1 sprig of fresh rosemary, thyme or oregano, chopped
- 1 Tbsp. honey (optional)
- 12-16 oz. apple cider vinegar (I like using Braggs)
Finely chop the first five ingredients by hand or put them into a food processor. Place the ingredients in a jar and cover with the apple cider vinegar. If you want to use honey, put all the ingredients except for the honey into a small pan and gently heat to a low simmer. Once it has reached a simmer, turn off the heat and mix in the honey. Put the mixture in a jar and cover tightly. Let it steep for 2-8 weeks, shaking occasionally (I try to do this at least once daily). When it comes time for use, you can strain off the liquid and discard the rest or use as is. This makes a great salad dressing. I like to take one shot glass of the "fire cider" per day during flu season.