Ingredients

• 2 tbsp ginger (minced)
• 2 tbsp garlic (minced)
• ¼ cup red onion (chopped)
• 2 tbsp habanero pepper (chopped)
• 1 tbsp turmeric root (fresh, minced)
• 1 tsp horseradish (jarred, with vinegar and salt only)
• ¼ cup organic lemon zest
• 1 tsp mustard seed
• 1 tsp fennel seed
• 1 tbsp fresh rosemary
• 1 tbsp whole peppercorns
• 2 cups organic apple cider vinegar

Directions

• 1. Add all of the ingredients except the apple cider vinegar to a 16-ounce mason jar.
• 2. Pour the apple cider vinegar over the ingredients until all of the ingredients are completely submerged.
• 3. Lay a piece of parchment paper over the rim of the jar. Screw the lid tightly in place. Shake well.
• 4. Let the mixture sit in a dark, cool place for four weeks, shaking once daily.
• 5. After four weeks, pour the contents into a muslin- or cheesecloth-lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until all of the liquid is released. When it's fully strained, add a touch of pure maple syrup or date nectar if desired and pour into a sterilized canning jar. Store in a cool, dark place for up to a year, shaking well before using.

Nutrition