Fire Cider Vinegar; Rosemary Gladstar's original version
 
1/4 cup Horseradish, freshly grated
1/8 cup Garlic, freshly chopped
1/2 cup Onion, freshly chopped
1/4 cup Ginger, freshly grated
Cayenne to taste
Honey to taste
Raw Apple Cider Vinegar
 
Grate and chop the first 4 ingredients. Place ingredients into an appropriate size jar. Then cover all ingredients with the Apple Cider Vinegar; about 1 inch above the top of ingredients. Put a cover on the jar, making sure it will not leak when shaken. Also if using a metal lid, you will need to put a layer of plastic between ingredients and the lid, so the vinegar doesn’t corrode the lid. Then label and date the jar and store in a cool, dark place. Let this sit for 4 weeks, then strain. Sweeten to taste with Honey or not!
***Take 1 tsp. every ½ hour or as needed.
 
RICHARD SCHULTZ’S VERSION
 
= parts…….. fresh chopped White Onion (hottest available)
 fresh chopped Garlic
 fresh grated Ginger
 fresh grated Horseradish
 fresh chopped Cayenne Peppers (or hottest available)
Raw Apple Cider Vingear,
 
Fill a glass jar ¾ full of the above ingredients and then fill the jar with Raw Apple Cider Vinegar. Cover (as in the above recipe) and shake vigorously; top off the jar with more vinegar if necessary. Label and date the jar; then store in cool, dark place. Begin this formula on the New Moon and strain on the Full Moon; this can be the 2 week cycle or the 6 week cycle.
Shake every day or so, making sure the ingredients always stay covered with vinegar.
Filter the mixture through a clean piece of cotton, bottle and label.
***Dosage: 1 tsp. 3 times daily to 1 Tblsp. every ½ hr.

Alice's Version & condiments

Follow the Schultz's =equal parts recipe MAKING SURE THAT YOU PUREE ALL INGREDIENTS! When the Fire Cider is finished and strained, SAVE THE PULP and use it in the following recipes.

Fire Cider Salad Dressing = Sweeten the FC vinegar with Honey, Maple Syrup or Peach jam to make a very spicy dressing or for a milder version dilute it with some regular Apple Cider vinegar

Fire Cider Mustard = simply mix some of the saved pulp into your favorite mustard for some eye-opening flavor in your next sandwich or in making dressings & sauces

INSTANT FIERY Deviled Eggs = simply cut boiled eggs in half and put a big dollop of Fire Cider Mustard on top! Top off with a bit of Cilantro and enjoy!!

Fire Cider Spicy Sweet Sauce = simply mix some of the saved pulp into Peach, Apricot or Tomato jam. This makes for a fiery barbecue glaze or for dipping eggrolls. Wonderful on home-smoked ham. Great in a cheddar cheese sandwich!

Fire Cider Stir-fry Sauce = used the above mix (pulp & jam) but add some Tamari or Shoyu (soy sauce) to it & maybe a bit of vinegar.

ADD SOME OF THE PULP TO YOUR FAVORITE MEAT LOAF OR BURGER RECIPE. or TO YOUR VEGETARIAN BEAN or GRAIN BURGERS.

ADD TO YOUR JERKY RECIPE; WORKS WELL WITH MEAT VERSIONS OR VEGETARIAN MUSHROOM VERSIONS

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