Herbal Vinegars
Herbal vinegars are a wonderful versatile herbal preparation that can be taken by itself, used for salad dressings, marinades, made into herbal drinks, or for your skin!
What you will need-
Raw apple cider vinegar. I have read that you can use other types of vinegar for infusing, but apple cider is really the best way to go, it is very alkalizing to the body as well as full of healthy enzymes.
Herbs of choice, (depending on what you are aiming for) You can use fresh or dried herbs, fruits and berries when making vinegars.
What you can infuse
Thyme
Sage
Rosemary
Lavender
Roses
Garlic
Cayenne
Strawberries
Blueberries
And more…!
Glass jar and lid, the lid must either be plastic, cork. If you use a mason jar with a metal lid you need to wrap the lid in waxed paper, if the vinegar touches the metal it will rust, and eat though it.
Proportions
The amount of herbs or fruit that you use depends on whether or not it is fresh. if you are using fresh herbs you will need to use more, since they are not so concentrated.
When using fresh- Fill 3/4 of the jar with herbs or fruit and fill the jar at least two inches above with apple cider vinegar
When using dried- Fill 1/4 of the jar with herbs or fruit and fill the jar at least two inches above with apple cider vinegar.
This is just a general idea of what you would do for proportions, play around with it, as long as the herbs are completely covered you are free to do what you want!
You can also mix fresh with dried if you would like. Just make sure to strain it out after 4 weeks.
After making your vinegar, store in a cool dark place for 2-4 weeks. (remember the longer it sits the stronger it gets!
After steeping it
if you used fresh herbs, you will need to strain it out after 4 weeks. If your vinegar is made only with dried
herbs, it can be left in the jar for the duration of the vinegar use.
Storage
When vinegars are done being infused and strained store in refrigerator. Vinegar should be good for up to a year. If it starts to turn black, gets floating chunks, or develops mold or a funny smell throw it away.
Fire Cider
One of my favorite things to do is pour Fire cider over roasted chicken! YUM!
So-Called Mild Fire Cider
1/8 cup grated organic garlic
1/4 cup grated organic horseradish
1/4 cup chopped organic onion
1/4 cup grated fresh ginger
2 Ginseng roots, dried
1/4 tsp. cayenne pepper
organic apple cider vinegar
Honey
4 cup jar with plastic lid (you do not want to use metal lids with vinegar)
Spicier Fire Cider
1/2 cup organic grated garlic
1/2 cup organic grated horseradish
1/2 cup chopped onion
1/4 cup grated fresh ginger
1/2 tsp. cayenne
organic apple cider vinegar
honey
4 cup jar with plastic lid (you do not want to use metal lids with vinegar)
Chop horseradish, garlic, onion, and ginger. Place them and cayenne in a quart jar, fill with apple cider vinegar. Cover with lid and shake well. Let it sit at room temperature for 4-6 weeks. Strain and add honey to taste. Store in a cool place. Your fire cider will keep for several months
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