Ingredients
Directions
Add all of the ingredients except the apple cider vinegar to a 16-ounce mason jar.
Pour the apple cider vinegar over the ingredients until all of the ingredients are completely submerged.
Lay a piece of parchment paper over the rim of the jar. Screw the lid tightly in place. Shake well.
Let the mixture sit in a dark, cool place for four weeks, shaking once daily.
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.
Chef's Notes
Substitutions
Use one teaspoon of turmeric powder or ginger powder in place of fresh.
Use one teaspoon of dried rosemary in place of fresh.
If you don’t have habanero pepper you can use jalapeño or a teaspoon of red pepper flakes. If you don’t want the spice, simply skip the pepper.
Use white or yellow onion in place of the red.
Use ½ teaspoon of freshly grated horseradish root in place of bottled.
Storage
Store in an airtight container or mason jar in the refrigerator for up to one year.
Ingredients
Directions
Add all of the ingredients except the apple cider vinegar to a 16-ounce mason jar.
Pour the apple cider vinegar over the ingredients until all of the ingredients are completely submerged.
Lay a piece of parchment paper over the rim of the jar. Screw the lid tightly in place. Shake well.
Let the mixture sit in a dark, cool place for four weeks, shaking once daily.
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.
