Homemade Cold Remedy

-


 




Well it happened.. everyone in my household got a cold... the first of the season. I have a few recipes that I make when we all come down with the “yuck”... but this year I wanted something that would be simple to take and easy to make. This recipe was my experiment. I took the best parts of so many cold fighting cures and combined them into one remedy.

Gather your ingredients together...



Put it all in a blender...



Blend until smooth.  Store in a canning jar in the fridge. When you need some.. take 1T to 2T as needed.



I found this to be very effective. Helped to clear noses and heads. Our colds seemed to last about 3 to 4 days.. of course I don't know if this was just this particular strain of cold.. or this remedy... but the remedy certainly did help relieve symptoms.

I've only used this remedy on adults. I can't say it would be a good or bad for children, I would just use your common sense. The cayenne pepper in it might make it a little to “spicy” for children, so you may want to omit this ingredient.


Crystal's Kick that Cold!  Home Remedy

1T apple cider vinegar
2T lemon juice
2T honey
6 to 8 cloves, garlic
1 chunk of fresh ginger, about the size of your thumb, peeled can cut up
¼ teaspoon cayenne pepper
1 cup very hot water


In a blender combine vinegar, lemon juice, honey, garlic cloves, ginger pieces, and cayenne pepper. Pour very hot (not boiling, but almost) water over it all. Blend for as long as it takes to combine all ingredients. You don't want bits and pieces of garlic or ginger.

Transfer to a canning jar and store in refrigerator.

To use: take 1T as is or add 1T to a cup of hot water and drink like tea.


 
 

Comments

  1. AnonymousOctober 4, 2014 at 8:28 AM

    Hi Crystal, This is a great idea. I am definitely going to try it. Do you know how long it will keep in the refrigerator before you shouldn't use it anymore? Thanks again for all of your great ideas and recipes.
    Lisa

    ReplyDelete
    Replies
    1. CrystalOctober 4, 2014 at 4:25 PM

      It's a small batch so we used it up pretty quickly.. I would say at least a week, maybe two.. but I've yet to have it around that long to know for sure.. :)
      Crystal

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more