Approximate ingredients for a 16oz jar:

  • One clean jar (pasta sauce or ball jars work well)
  • Apple cider vinegar (enough to fill the jar)
  • Juice and zest from 2 lemons
  • 2 bulbs garlic
  • 1 ginger root about palm size (or equivalent)
  • 1 horseradish root
  • 2-4 turmeric roots (optional)
  • Chili peppers (use what you like, habanero for really hot, jalapeno for less hot, larger hot 
peppers for more mild, etc)
  • Onions (optional)
  • Fresh herbs (I like Thyme & Oregano for their antibacterial properties)
  • Honey (optional)


Finely chop garlic. Peel and finely chop or grate ginger, turmeric, and

Finely chops herbs, and onion. You can use a food

processor, blender or just chop the old- fashioned way. Slice the

peppers into rounds if using fresh. Zest and squeeze the juice of both lemons.

Place all ingredients into a jar and cover with apple cider vinegar.

If adding honey, add all ingredients into a small pan and gently heat to a low

Once your concoction has reached a simmer, turn off the heat and add

honey to taste.

Return mixture to jar, cover tightly and label clearly. Allow to steep

for 2-8 weeks, shaking occasionally to encourage mixing. You may

then either strain the liquid off and discard the marc or just leave it

as is and use as needed.