Shelburne Orchards

##Fire Cider##

Fire Cider

½ cup peeled and shredded/diced ginger root
½ cup peeled and shredded/diced horseradish root
1/4 cup additional ginger and 1/4 cup additional horseradish
½ cup sweet onion, chopped
¼ cup minced or crushed garlic cloves
2 jalapeno peppers, chopped
Slices of lemon and oranges
Shelburne Orchards unpasteurized, barrel aged apple cider vinegar
Raw honey to taste
Several sprigs of fresh rosemary or thyme (optional)
½ teaspoon black peppercorns

Quart-sized jar
Wax paper


Add the ginger, horseradish, onion, garlic, jalapeno, lemon and orange to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Put heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Fill the jar with enough apple cider vinegar to completely cover the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. If you're using a metal lid, line it with wax paper so that the vinegar doesn't corrode it, then put the lid on. Place in a dark room, keep from freezing. When your fire cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge. This is a very strong drink.. It can be diluted with juice or water.. I like it straight up in a shot glass.