Oxymels and Fire Cider
If you are in the northern hemisphere, you are probably going through the cooler seasons, I know here in PA we are. I am enjoying the cool air after such a hot summer, my ghost peppers dropped so many blooms even in the shade! But I wanted to share my fire cider recipe here!
1/2 Cup+ grated horseradish (thanks mom!) 1/2 Cup+ chopped onions 1/4 Cup+ chopped and bruised garlic 1/4 Cup+ grated ginger 1 tbsp ground tumeric 2 tbsp dandelion root - dried 5 deseeded and chopped ghost peppers (you heard me right) Elderberries (I eyeballed it and used dried elderberries) Lemon Thyme - home grown Sage - home grown Lemon with peel thinly sliced 1/2 large grapefruit with peel thinly sliced 1 cup pickle brine Fill rest of container with Apple Cider Vinegar
Store in dark spot and shake daily for 2-3 weeks or longer. Let infuse for month or longer.
Once done, you can take as is or mix in honey to make an oxymel that is easier to down. For cough syrup, 1 part vinegar 2 parts honey - take tablespoon each hour or more as needed.
