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PEPPER JUICE – A TINCTURE FOR COLDS & FLUS

The FLU. For the past few years, no other word has struck as much fear during the winter months as this one. Pepper juice can replace those flu shots.

Course: Seasoning/Mix
Ingredients
INGREDIENTS
  • vodka or apple cider vinegar
  • Equal parts of -------------------- about 1/2 cup of each
  • garlic
  • onion
  • ginger
  • hot peppers the hotter the better
  • horseradish
Directions
  1. DIRECTIONS
  2. Wash equal parts (e.g. 1/2 cup) of each vegetable and chop in a food processor or by hand. (You may want to wear gloves when handling the peppers. Also, make sure you don't touch your face or eyes.) You don't want to blend the veggies in a blender because you'll need to drain them later.
  3. Fill a jar 2/3rds full with cut-up vegetables. We use a half gallon jar.
  4. Fill the jar with raw apple cider vinegar or 80 proof (at least) vodka, making sure you cover the veggies completely.
  5. Seal your jar, date it, and let it sit in a dark cupboard at room temperature for at least 14 days. (We've let ours sit 30 plus days and it's been just fine.) The longer it sits, the more nutrients the vodka will pull out. Shake the jar several times every day.
  6. When you're ready to use it, strain out the vegetables and pour the liquid (now called a tincture) into a tincture bottle. Label it and keep it in a dark cupboard.
Recipe Notes

NOTES:

Why we choose vodka over ACV:

1. vodka pulls out more of the medicinal qualities

2. vodka makes the mucous membranes in the mouth more permeable, so the tincture can enter the bloodstream more effectively

3. vodka increases the shelf life of the tincture

4. The higher the alcohol content, the better the tincture will work.

The amount of alcohol in the average dose of tincture is equal to the alcohol in a ripe banana. If you're still concerned about the alcohol, you can place the tincture in a cup, pour boiling water over it, and the alcohol will evaporate within seconds.