1. Optional (yes, we're starting with an optional step haha!): heat the apple cider vinegar over very low heat for a few minutes, if desired, to boost its power to extract the properties of the foods. However, you get very good results by skipping this step. Also, heating may destroy the enzymes in the vinegar.
2. Put all the prepared foods in the Mason jar and cover them with apple cider vinegar. Close the jar with a plastic lid, or slip a sheet of wax paper or parchment paper between the lid and the jar so the vinegar doesn't touch the metal.
3. Label the jar well, noting the ingredients and the preparation date.
4. Let macerate for 3 to 4 weeks, or until the cell membranes of the foods begin to break down.
5. Strain through a fine sieve or cheesecloth.
6. In the container chosen for storage, pour the strained liquid and add, to taste, a pinch of cayenne powder and a little unpasteurized medicinal thyme honey.*
7. Shake and taste!
The mixture should be powerful, spicy and sweet. It's actually very good once you get used to it!
*Pro tip
You can infuse the unpasteurized honey with thyme in advance, in an airtight jar. Just pour the honey over a few sprigs of thyme. A little extra oomph of medicinal properties!
Storage
Keeps 6 months in the refrigerator.
How to use it
Medicinal use
Take 15 ml (1 tbsp) a day to help prevent colds (when one is making the rounds around you, for example).
Take 15 ml (1 tbsp) a few times a day, depending on your tolerance, once the virus has already set in.
Culinary use
You can safely consume your fire cider by adding it to soups and broths, to warm up and enrich the taste of your winter dishes.
Delicious as a salad dressing!
