Description
A bold, immune-boosting herbal tonic made with apple cider vinegar, garlic, onion, hot peppers, and raw honey. Spicy, tangy, and perfect for sipping or mixing into savory recipes.
Ingredients
1½ cups raw apple cider vinegar (with the “mother”)
1 onion, roughly chopped
1 bulb garlic, smashed
1 thumb-sized piece horseradish root, chopped
1 thumb-sized piece ginger root, chopped
1–2 hot peppers, sliced
2–4 tablespoons raw honey (after straining)
Optional: 1 lemon or orange, sliced
Optional: rosemary, thyme sprigs
Optional: 1 cinnamon stick
Optional: 1 teaspoon black peppercorns
Optional: 1 thumb turmeric root, sliced
Instructions
1. Wash and roughly chop all produce, leaving skins on.
2. Add everything except vinegar and honey into a large ½-gallon mason jar.
3. Pour in raw apple cider vinegar until solids are fully submerged.
4. Use a fermenting weight or stir daily to keep ingredients under vinegar.
5. Seal with a plastic lid or use parchment between metal lid and jar.
6. Store in a cool, dark place for 3–4 weeks, shaking occasionally.
7. Strain through a fine mesh strainer into clean jars.
8. Stir in raw honey to taste, seal, and label.
Notes
This recipe yields about 6 cups.
Strained scraps can be used in stir-fries, dehydrated for seasoning, or composted.
Shake before using, as sediment will settle.
Use in marinades, teas, salad dressings, or broths for added flavor and health.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Summer Drinks
- Method: Infused
- Cuisine: Folk Remedy
Nutrition
- Serving Size: 1 tbsp
- Calories: 10
- Sugar: 1g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg