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1
Vegetables should be fresh when you start.
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2
Not wilted or going bad.
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3
Wash and dry all vegetables.
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4
Remove any bad spots.
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5
Peel onions and garlic (if desired) but not ginger and horseradish.
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6
Cut everything into manageable size pieces for your processor.
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7
Place the Garlic and Onions in the bowl of food processor.
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8
Add 1/2 cup (or more if necessary) Raw Apple Cider vinegar (ACV).
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9
Process until it is evenly chopped but not mush.
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10
Remove from food processor into a clean bowl that will be large enough to mix everything.
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11
Next process the peppers (I leave the seeds in, but it is your choice) also covering with ACV.
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12
Add to the onion and garlic.
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13
Process Ginger and Horseradish seperate but also covered with ACV.
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14
Add to other ingredients.
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15
They breakdown at different rates because of texture and firmness.
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16
Place in large glass jar with tight fitting lid and add enough ACV to have 1/4 inch above solids.
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17
I do the Horseradish LAST because it is harder on the eyes than any thing else.
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18
Also don't inhale over the bowl.
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19
This stuff can take your breath.
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20
Let it stand in a cool, dark place for 6 weeks or longer.
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21
I like it best after 3 months.
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22
It does improve with age.
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23
To avoid loss of health benefits do not process in hot water bath!
