Making Fire Cider in the fall is one of my favorite herbal rituals. Fire Cider helps ward off cold or flu, decongests head colds or sinus problems, and can be used as a daily warming tonic for bouts of sluggishness. There are many versions, but, as near as I can tell, it originated with Dr. John R. Christopher years ago. You can deduce from its ingredients that the name is right on.
Into a pint jar, put 1/4 cup grated or finely-chopped horseradish root, 1/4 cup grated or finely-chopped ginger root, 1/8 cup finely-chopped garlic, 1/2 cup finely-chopped onion and a pinch of cayenne. Fill the jar with ACV (apple cider vinegar), steep for 6-8 weeks, strain and bottle. Store in a cool, dark place.
Be sure to use a plastic lid or place a layer of plastic wrap or wax paper between the jar and lid if using metal -- vinegar corrodes. Fire Cider can be used in recipes or just add a spoonful to a glass of water and drink it down. I've even heard of people taking shots of this! Honey can be added, too.
Some years I've been able to use garden horseradish, garlic and onion but this year the only ingredient from the garden was horseradish. It's true -- once you plant horseradish, you have it forever.