WHAT YOU'LL NEED:
½ Gallon Airtight clamp top glass jar
Flip top jars or bottles
32 oz Raw Unpasteurized Apple Cider Vinegar
1 large onion
1 clove of garlic, peeled and finely chopped
1 cup Horseradish, grated
4 inch piece of fresh ginger, grated
1 serrano pepper, diced
½ cup Raw Honey*
1 sprig of Fresh Rosemary
½ lemon, seeded
10 black peppercorns
Place all ingredients into large glass jar and pack it down.
Pour ACV in until almost to the top of the jar.
Seal closed with an airtight clamp.
Place in dark, cool place for about 1-2 weeks.
Once done, carefully strain everything out with a cheesecloth.
Transfer the fire cider to clean jars or bottles and store covered in the refrigerator for 6-9 months.