A concentrated preparation of antimicrobial roots, spices, and raw apple cider vinegar used under various names in American and European folk medicine for generations. The horseradish tradition runs through both European and Amish communities.
Ingredients (makes about 3 cups)
- 1/4 cup each freshly grated horseradish root and freshly grated ginger root
- 1 whole head garlic, minced, 1 medium onion, diced
- 1 jalapeño or serrano pepper, minced with seeds
- 1 tablespoon fresh or dried turmeric, 1 teaspoon freshly ground black pepper
- Zest and juice of 1 lemon and 1 orange
- 2 cups raw apple cider vinegar (with the mother), or more to cover
- 3 to 4 tablespoons raw honey, added after straining
Method
- Pack all prepared ingredients into a clean quart jar. Pour vinegar over until fully submerged.
- Cap tightly (place parchment between jar and metal lid to prevent corrosion). Shake daily and store in a cool, dark place 4 weeks.
- Strain through cheesecloth, pressing all solids firmly.
- Add honey to the strained liquid, stir well, and bottle.
- Take 1 to 2 tablespoons daily, or at the first sign of illness.
Black pepper’s piperine significantly increases the bioavailability of turmeric’s curcumin — every ingredient here was chosen for a specific traditional function. Refrigerate up to 6 months.
This recipe is one of twenty in The Forgotten Apothecary — our full digital cookbook of pharmacy-counter tonics, switchels, oxymels, and healing syrups.