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From my MOMYS Cookbook!
- 1/4 cup grated fresh gingerroot
- 1/4 cup chopped onion
- 1/4 cup rosemary leaves
- 1/8 cup sage leaves
- 1/8 cup grated fresh horseradish
- 4 slices fresh organic lemon
- 4 slices fresh organic orange
- 4-6 fresh peeled garlic cloves
- 2-4 cayenne peppers
- Apple Cider Vinegar
- Honey or Maple Syrup
Place all herbs, fruits, and vegetables into a wide mouthed jar. Cover with 2-3 times as much apple cider vinegar. Place plastic wrap over jar and then secure tightly with a lid. Shake daily for 2-4 weeks. Store at room temperature out of direct heat and light. Strain, squeezing all liquid possible out of the herbs. Discard herbs and rebottle vinegar.
Add honey or syrup to taste, enough to make a syrup consistency (roughly equal parts vinegar and honey).
TO USE: Take 1-2 Tablespoons as needed, or add to soups, sauces, marinades, and dressings.