Amish Penicillin Immune-Boosting Tonic

1. In a clean glass jar, layer the chopped onion, crushed garlic, grated ginger, grated horseradish, chopped jalapeños, and lemon slices.
2. If using, add the grated turmeric root on top.
3. Pour apple cider vinegar over the ingredients until they are completely submerged. Ensure there’s about an inch of liquid above the ingredients.
4. Seal the jar with a tight-fitting lid. If using a metal lid, place a piece of parchment paper or plastic wrap between the jar and the lid to prevent corrosion.
5. Store the jar in a cool, dark place for 2-4 weeks, shaking it gently every day to ensure the ingredients are well mixed.
6. After the infusion period, strain the liquid through a fine mesh strainer or cheesecloth into a clean jar or bottle. Discard the solids.
7. Store the strained liquid in the refrigerator. It will keep for several months.

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