Fire Cider Tonic

I found this recipe in the April issue of Martha Stewart Living.  I decided to share with all my readers as I am a firm believer in apple cider vinegar (ACV), and tonics made with ACV as part of your daily diet.  Here's what MSL has to say about this wonderful tonic:  "Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-flammatory and digestion.stimulating tonic, and to boost natural health processes. A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings."

Ingredients

1/2 c thinly sliced fresh ginger (from two 4-inch pieces)
1/2 c peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves smashed and peeled
3 sprigs rosemary
2 jalapeno or serrano chiles, halved lengthwise
1 tsp whole black peppercorns
2 cinnamon sticks
1/2 small onion, cut into 1 1/2 inch pieces
1 lemon, cut in 1 1/2 inch pieces
1/2 orange, cut into 1-1/2 inch pieces
2 cups raw, unfiltered apple-cider vinegar such as Bragg, plus more as needed
1/3 to 1/2 c honey, preferably raw and unfiltered

1. Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in.  Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.

2. Strain through cheesecloth or a fine-mesh sieve; discard solids, Stir in honey. Store in a sealed container in refrigerator up to 1 month.

To your good health!!