1/2 cup chopped onion 1/2 cup chopped garlic 1/4 cup grated fresh ginger 1/4 cup grated horseradish root 1/4 cup grated fresh turmeric root or 1 tablespoon plus 1 teaspoon ground dried turmeric Cayenne pepper (I use half a medium fresh pepper or 1⁄4 teaspoon ground dried cayenne) Raw apple cider vinegar 2-4 tbsp raw honey
In a glass container, combine to taste the onion, garlic, ginger, horseradish, turmeric, and cayenne pepper. Add sufficient vinegar to saturate all of the ingredients.
Preserve the container. When preparing infused vinegars, use a plastic, glass, cork, or glass lid to prevent metal erosion; alternatively, place a piece of waxed paper between the lid and the liquid.
For four weeks, allow the mixture to steep in a cold, dark location.
Utilize a fine-mesh strainer, cotton muslin, or fine cheesecloth to remove the botanicals.
To taste, sweeten with honey while vigorously shaking or agitating to dissolve. When stored at ambient temperature, the product has a shelf life of one year.