This recipe is from the cookbook "Vinegar Revival" by Harry Rossenblum. It's one of our favorite versions of the traditional New England cure-all for many ailments including aches, pains, colds, flus, congestion, and heartburn. Slug it first thing on those cold dark mornings and winter and its spicy punch will clear your nasal passages and wake you right up. You can also use it as a condiment like you would hot sauce, or in sweet or savory cocktails. If you really like this stuff, this recipe scales well, and you can make it by the gallon.
INGREDIENTS
- 4 tablespoons freshly grated or prepared horseradish
- 2 whole heads of garlic, cloves separated and smashed
- 1/2 cup chopped onion
- 1 cup chopped fresh ginger
- 2 dried Thai Chiles
- 1 teaspoon whole black peppercorns
- 1/4 cup whole mint leaves
- 1 tablespoon whole rosemary leaves
- 1 tablespoons whole thyme leaves
- 1 tarragon sprig
- Juice and pulp of one lemon
- 1 quart raw apple cider vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 cup good quality maple syrup or honey, plus more depending on preferences
PREPARATION
- In a clean half gallon-sized mason jar with a tight fitting lid, mix together horseradish, garlic, onion, fresh ginger, chiles, peppercorns, mint, parsley, rosemary, tarragon, lemon juice and pulp. Pour in the cider vinegar to cover the ingredients and seal the jar.
- Store the jar at room temperature but out of direct sunlight. Shake the jar well once a day for 3 to 6 weeks.
- Strain out and discard the solids; mix in the ground ginger, ground turmeric, and the maple syrup to taste. Fiery cider will keep tightly sealed in the refrigerator for up to 6 months. Shake before use.
Source: Vinegar Revival by Harry Rosenblum.