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Your Template for Immune Boost Vinaigrette

Ingredients

  • ¾ quart/liter Apple Cider Vinegar
  • 8-10 garlic cloves peeled
  • ginger root 1-3 inches of organic if possible, peeled and chopped
  • 1 cup raw honey

Optional

  • 1 cayenne pepper seeded, chopped (leave seeds out if not wanting heat)
  • ⅛ cup horseradish root grated (or a little less if using from the jar)
  • 1 onion small, diced or run through a 'bullet' to liquify
  • 2 teaspoons turmeric powder or 2 inch root, fresh, grated
  • Peel from one organic orange only the peel, not the white pith
  • 1 teaspoon black pepper freshly ground

Other possibilities

  • Astragalus root Schizandra berries, Echinacea root, cranberries, blueberries, apples, mandarin orange, etc.
  • This list is endless!

Instructions

  1. Put the vinegar into a large canning jar
  2. Chop the garlic and ginger and any other ingredients you have decided to include
  3. Add these ingredients into the jar.
  4. Add the lid. Choose either plastic
  5. or put waxed paper or cheese cloth over the opening and then add the metal lid.
  6. Shake a little to mix all the ingredients together.
  7. Sit on your counter or in a cupboard for 2-4 weeks.
  8. I tend to allow it to sit for about a month, but try it earlier if you need to use it.
  9. Strain the vinegar through a fine sieve or cheesecloth into a large glass measuring cup or bowl
  10. Add the raw honey. Mix with a wooden spoon to incorporate.
  11. Pour into another canning jar or use a funnel and pour into smaller vinegar jars.

Recipe Notes

These make a super delicious gift and store well in a cool cupboard or basement.
To make this flavourful vinegar into a vinaigrette, measure 1 part vinegar to 3 parts olive oil,
or to your taste. Use in your next festive salad !!
Skip the oil and you've made an aromatic marinade for virtually any meat or poultry dish.
Add to soups, stews, sauces, with or without the addition of the honey.
This is VERY versatile. The possibilities are endless!