Directions

• In a glass or stainless steel sauce pan heat vinegar on the stove to where it is warm, but not boiling.
• Fill a clean glass jar with horseradish, onion, garlic, turmeric, and a pinch or two of Cayenne pepper.
• Pour in the warmed vinegar and cap with an acid-proof lid.
• Store in a warm place 3 to 4 weeks; shaking a few times a week.
• Strain mixture and add enough Sue Bee® honey to suit your taste.
• Rebottle fire cider and refrigerate.
• Don’t consume more than 1 to 2 tablespoons every 2 to 3 hours.