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Cold Kicker Remedy: A Tried and True Recipe

Cold Kicker Remedy: A Tried and True Recipe

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This remedy is one of the best for warding off colds, the flu, or any kind of general feeling of ickiness. Not only is it chock full of anti-viral and anti-bacterial goodness, but it’s guaranteed to knock your socks off!
Ginger and cayenne are warming to your system, while onion, horseradish, and garlic help to kill any bug that is attempting to assault your body. Sage and rosemary dry up any mucus that might be tempted to drip, and your body will benefit from the boost of minerals that apple cider vinegar provides.

As scary as it sounds, it’s actually quite tasty, too.
This cold kicker remedy is one of the best for warding off colds, the flu, or any kind of general feeling of ickiness. Not only is it chock full of anti-viral and anti-bacterial goodness, but it's guaranteed to knock your socks off!

Here’s my tried and true “Cold Kicker” recipe:

  • 1/4 c. ginger root, freshly grated
  • 1/4 c. onion, freshly chopped
  • 1/4 c. fresh rosemary, chopped
  • 1/4 c. fresh sage leaves, chopped
  • 1/4 c. grated horseradish
  • 4 cloves of garlic (you can up it to 6, if you feel adventurous)
  • 2 Tbsp. ground cayenne pepper
  • organic apple cider vinegar to cover

This cold kicker remedy is one of the best for warding off colds, the flu, or any kind of general feeling of ickiness. Not only is it chock full of anti-viral and anti-bacterial goodness, but it's guaranteed to knock your socks off!

  1. Combine all the ingredients in a quart size mason jar, and fill to the top, leaving 1 inch headspace.
  2. Shake daily for two to four weeks, then strain, squeezing out all the liquid.
  3. Heat gently over heat, and add 1/4 c. of honey, stirring to dissolve.
  4. Rebottle, and use as needed to kick any feeling of sick right out of you!

I usually use 2 tablespoons in a cup of hot water, and sip it as needed. I’ve also used it in chicken broth as well, to give an extra boost of nutrition when I haven’t felt up to eating anything.

Do you have a special recipe or remedy for kicking a cold?

Disclosure: This post includes affiliate links.
Disclaimer: Although all Keeper of the Home contributors are passionate about nutrition, natural living, and alternative health issues, we are not certified nutritionists, medical doctors, or practitioners of any kind. We are not licensed to counsel anyone in medical matters, nor may we be held responsible for any course of action that you choose in regards to your own health or that of your family. Please remember that what we are sharing is the result of our own experiences and years of study, but may not necessarily be the right course of action for you. We are advocates of becoming informed, knowledgeable, and responsible for one’s own health, but our desire is not to be an authority on any matters of health for you, nor would we presume to have sufficient knowledge to do so. Our hope is that what we share may encourage you and start you on the road to doing your own research and seeking the opinions of professionals or others that you trust.

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Comments

  3. Do you refrigerate this or leave it sitting out? With the ACV I don’t see a reason for the fridge, but wanted to double check. I think I need to get some of this made BEFORE the sickness hits us!

    Reply

    • @Diana, I let it sit out – but you can refrigerate it if you wanted. If you’re going to let it sit out, make sure you’ve strained it well, as it’s the particles in the vinegar that will cause it to spoil.

      Reply

  4. Diana basically covered my questions. I want to know whether or not to refrigerate and how long it can be kept before you need to toss it and make a new batch.

    Reply

    • @Mary, I don’t think you’d need to refrigerate it if it has been strained well, but if you have room in your fridge, go ahead! 🙂 I have never had ANY herbal vinegars go bad on me, even with poor storage, but I am conscientious to use them by 6 months after making them.

      Reply

  5. I wonder if the honey is a must. I can’t seem to tolerate honey. It seems to me most home remedies use honey. Anyone know of how to avoid this? I can’t tolerate sugars like that. Maybe apple juice or something? I don’t know…

    My kids both have colds right now, but I can’t see them eating this stuff. Have you tried it for kids?

    Reply

        • @Stephanie @ Keeper of the Home, Yes I will try the apple juice concentrate (I make my own, its very easy to do from pure juice, I just boil it down). You’re right I can’t take the maple syrup either. I talked to my natural doctor about this and he seems to think my extreme sensitivity will eventually go away but for now to keep listening to my body. It doesn’t make sense to me but I know the symptoms speak for themselves!

          Reply

      • @Jana, it would be a good idea if I could tolerate that too…anyways I am going to try the apple juice concentrate as Stephanie and I discussed below. Thanks!

        Reply

    • @Nola, I rarely actually add the honey, unless I’m planning on giving it to my children. I have used stevia (the actual herb) before when we were sugar-free, but it adds that “aftertaste” to the concoction, and I thought it tasted better without anything. But Jana’s idea with the maple syrup is a good one – but try it without first. 🙂

      My kids do drink it – I just tell them it’s a spicy tea. 🙂 Or, you can use it in soup – that’s usually the way I sneak large amounts in… it adds a sweet-sour flavor that my kids like. (My kids are 4.5 and 2.5, so they are well indoctrinated to Moma’s weird teas. 😉 )

      Reply

      • @Meg, Thanks for the ideas, I am going to see if I can try this out on them since they both have colds right now, its worth a try! Its true that if kids are used to something they will take it. My kids eat plain rye crackers or rye bread and ask for more…other kids I give them to don’t want it after tasting it! I give them homeopathics sometimes and they love it too. So maybe they could get used to this. 🙂

        Reply

    • @Jill, I’ve done it both ways, and I haven’t noticed a difference other than in the time it takes me to peel the ginger. 😉 I think it’s fine either way. If your ginger looks a bit dirty, give it a good scrub, and then just proceed.

      Reply

    • @Betheny, I’ve used the processed horseradish from Bubbies before – I’ve found I need about twice the amount as fresh, though. If not, just double the amount of garlic. 😉 That brings the “heat” nearly as well as the horseradish.

      Reply

  9. I apologize if this was answered earlier and I didn’t see it (I’ve had a terrible cold this week) but how long does this last? Seems you should have it on hand “before” the bug hits you. Makes no sense to make it “when” you get sick and have to wait 2 wks, so I hope it lasts a while in the refrig.

    Reply

    • @Cara, We usually use up the half gallon amount I make within 3-4 months. I use it liberally. 😉 But, I have had other herbal vinegars that have lasted for over a year – although I would say the “best by” date would be about 6 months after making it. Store in a cool, dry place, and you shouldn’t have any problems. But do it even if you are sick, and just start it as soon as it’s ready. We use it both to treat and to prevent.

      You can also do a “quick remedy” by blending all the ingredients finely, and simmering in the vinegar on low for 30 – 60 minutes, and then letting it sit overnight. Strain, and use. I’ve done that in a pinch, as well, although you’re losing some benefits by cooking.

      Reply

    • @Michelle, Absolutely, although you’re going to need about twice as much. I’ve tried to find some that hasn’t been preserved in vinegar, but it has been a challenge, as least in our area. A friend makes her own, but I’m SO not there yet. 😉

      Reply

  13. Funny, I just made Master Tonic four days ago! Sadly, we need it right now. 🙁 The only differences seem to be the amounts of things, and your use of rosemary, sage, and honey. The Master Tonic recipe I followed was a whole cup of each ingredient: garlic, Ginger, horseradish root, onion, and hot pepper (we used jalepenoes this time). This is a long-standing recipe with my in-laws. My oldest kids (ages 4-11) all tolerate this stuff straight- some even ask for it. I’ll bet they’d really love it with the honey in there!

    Since I just made it Tuesday, do you think it’s too late to throw in some sage and rosemary?

    Reply

  14. Is this garlic just thrown in or do you have to chop it up fine. The recipe wasn’t clear. There are a few of us in the house with colds starting. I will get this going right away so that we are “armed and ready”. Thank you for sharing your recipe

    Reply

    • @Kim Bakker, I’ve done chopped and I’ve done whole. I prefer it to be whole, since otherwise it gets a REALLY strong garlic taste, and my kids have a harder time with it. But if it’s just for grown-ups who can get over that, you can certainly chop it. 🙂

      Reply

  15. Hi Meg,
    Thanks for sharing your remedy! I have a child with a severe mustard allergy. Would this tonic work if I left out the horseradish (both are members of Brassicaceae plant family)? I read a posting above that suggested doubling up the garlic quotient. . .

    Reply

  16. This sounds worth a try, although my teenagers will probably not come near the stuff. 🙂
    How should this be stored during the two weeks that the ingredients are steeping in the vinegar? Since the herbs haven’t been strained out yet, would it be best to keep the jar in the fridge?

    Reply

    • @Paula, Don’t discount those teens. 😉 I first tried it after attempting to ward off the flu when I was 17. Feeling better that quick is a sore temptation, lemme tell you!

      You should be keeping this on the counter while it’s steeping. The caution of making sure everything is strained out before storing is more for long-term storage. If you’re using it within 1-2 months, even if it has “floaties” in it, you should be fine – but all the floaties MUST be covered with the vinegar (or refrigerated). You’re either preserving by covering with vinegar or by refrigeration. 🙂 Hope that helps.

      Reply

  18. Do you take it daily as a preventative? And how much do you give your children? I may make this up this weekend and keep it on hand.

    Reply

    • @Sarah, Once the “season” hits, I try to make sure we get it daily. I usually take about a 1/4 cup myself, but the kids get about 1 tablespoon (or more if they are actually sick – up to 2 tablespoons).

      Reply

  19. I just made the recipe, however, I am not sure about the cayenne pepper. Is that 2 teaspoons, or 2 tablespoons?

    Thank you so

    Reply

  21. What a great tutorial!

    Thank, you, Meg, for this practical “Cold Kicker” vinegar recipe. This kind of remedy is so very inexpensive and simple, but I bet it can yield great results if used confidently.

    Thanks, Stephanie for all these practical herbal ideas!

    Reply

  23. I absolutely refuse to believe you when you say it’s tasty. 😉

    I just love tea in general, when I’m sick. Ever since I quit my job 1.5 years ago and started my own businesses and work from home, I don’t get sick nearly as often (ew those offices with all their germs) – but when I do, a cup of warm tea, a blanket, the couch, and a romantic comedy help to heal me up in no time. I’ll throw this mixture in next time and I’m sure I’ll be good as new. 🙂

    Reply

    • @Lisa Morosky, Haha – well, it “might” be an acquired tasty, but I still do like the flavor. 🙂 It is very complexly flavored, and if you happen to like the taste of one particular herb (I like the sage/garlic combo), you can just increase the amount of that one thing. As long as you’re starting with the base recipe (which gives you the minimum of what’s needed to help), you can throw whatever else you like in. 🙂

      Reply

  24. Thanks Meg! this sounds amazingly powerful, I’m excited to try it. I was wondering if you store it in a mason jar? and you mentioned you use two tablespoons in hot water, is that when you’re sick or during prevention?

    Reply

    • @Donaji, I store it in a reused medicine bottle (they’re dark brown, and hold about a quart – you can order something similar from Mountain Rose Herbs), but you can totally use a mason jar! I actually take my 1 tablespoon straight every morning, but if we do get sick, I’ll up it to 2 tablespoons, and I’ll take that in hot water… it’s more “soothing” that way. 🙂

      Reply

  25. Hi. I just found this recipe and plan to try it. I wondered if frozen ingredients would work as well. I freeze fresh rosemary, sage and ginger root. If I get fresh horseradish, I would probably freeze any unused portion of that as well. Any thought on whether the potency/effectiveness would be affected by using these frozen items? Thanks!
    Christina

    Reply

    • @Amy Best, You can absolutely use dried. I would use a little less – around 2 tablespoons, especially if you have powdered dried sage. Make sure to shake it well every day, because you’ll essentially be rehydrating the sage with vinegar, and you don’t want it to clump.

      Reply

  28. Just wanted to add my recipe… I think I got it off Mountain Rose Herbs once actually…

    I make tea for one, usually ginger tea or echinacea, then add 2 crushed cloves of garlic, 1 tsp honey, 1 tsp grated ginger, pinch of cayenne pepper, juice of one lemon. Sometimes I add a scoop of Acerola powder too. This mixture helped me stave off any colds last winter before they even started! Works like magic. 🙂 I think the fresh garlic is key, since the active ingredient Allicin dissipates after an hour (via Dr. Mercola).

    Reply

  29. Just a quick, somewhat crazy, question about this. We live out of the States right now and I have never seen horseradish here… if I leave it out will it still be okay? And if I cannot find fresh sage and rosemary, can I use dried? Sorry, but my life is all about substitutions these days and trying to make things work. 🙂 This sounds great and I’d like to make it, just not sure if I can with what I have here.

    Reply

    • @Jeaniene, Absolutely. I’d use just about half of the amounts of dried for the fresh, and increase your garlic quotient to replace the horseradish. Make sure to shake it every day to keep the dried herbs from clumping, too. Hope it works out for you!

      Reply

      • @Meg,
        thanks so much for this recipe… just finished it today… strained it out and heated and added honey…. just a strange question though… when I pulled my garlic and the other things out they were green… is that normal? Also… did you say it would keep better refrigerated? I did my best to get all the chunks out, but there are still some that refuse to come out… I think you said it’s best to refrigerate that way? Promise, that’s my last question! 😉 Thanks again so much. My husband is “terrified” of this as they had something similar when he was little… but he said it worked great!

        Reply

        • @jeaniene, Sorry I didn’t get back to you sooner – yes, strange colors is fine. Funky fuzzy stuff, not so much, but the colors do kinda change a bit. 😉 My chickens love it.

          You can keep it in the fridge if you have room, but really, as long as it’s used up within 3 months, I wouldn’t worry about it. It’s up to you. 🙂

          Reply

  30. I was wondering, I can’t afford fresh ginger, but I have plenty of ground ginger. Can I use ground ginger, and if so, how much do I use?

    Reply

    • @Manny, Ann’s right – you can use half the amount of fresh, and it should be just about right. Remember to shake well, as the dried/powdered replacements tend to clump.

      Reply

  31. Manny, I think if you’d can use even just a little (less than what it calls for) fresh ginger that it would do much more for you than ground ginger.

    Healing blessings…

    Reply

    • @Ann Duncan, I just re-read your comment, and realized you said it was better to use a little fresh than all ground. You’re right. 🙂 The ground stuff is always lesser potency, unless you’re purchasing high quality stuff, and that pretty much eliminates what you’d be saving by buying dried. Thanks!

      Reply

  32. I really wish I could try this but I gag on just the smell of vinegar, can’t even think of actually drinking it … So Meg, just to make your life a little more challenging … can the ACV be replaced?
    A friend suggested lemon or freshly squeezed orange juice, another suggested do it all in green or white tea … but I have no idea?
    Any thoughts … besides that I’m a pain. ;o)

    Reply

    • @Mari, Never a pain! 🙂 No worries. I would try the lemon juice, not orange juice. The sugar in the orange juice will ferment – and it won’t be pretty 😉

      I also use a quick hitter of 1 cup fresh lemon juice, 2 teaspoons cayenne powder, and 1 tablespoon honey. Warm it up a bit, and grab the Kleenex! 😉

      Reply

  33. We just came back from a trip to China and Russia. The pollution in China was so bad that it started an asthma attack which turned into this horrible bronchial asthmatic cough. When I came home, I started drinking 3 tablespoons in a large mug, to which I added water. I felt relief from the cough almost within one day. This is definately will be a keeper in my house. I love these natural remedies! Thanks so much!

    Reply

  34. I made this and it is now known as “I’d rather be sick than take that.” It’s powerful! Just today I have been feeling on the verge of a cold, so I am giving it a chance to prove itself. I feel like a big meanie trying to get my kids to take it… maybe once I’ve convinced that it works, I will be able to find a way to give it to my kids without making them run and hide when I grab the bottle 😉

    Reply

    • @Katie, I hope it’s been working for you! If your kids are really hesitant to take it (my youngest has taken to asking for a “shot of milk” afterwards – I think I put too much cayenne in! 😉 ), you can add it to some bone broth for a “spicy soup”.

      Reply

  35. Question about the ginger… in the recipe you call for grated ginger, but your pictures show sliced ginger. Does it make a difference?

    Also, is there a good place to find fresh horseradish? I’m not confident that our grocery store will have it.

    Reply

  36. Ok I really tried to make sure you didn’t already answer this question. Do you have to heat it after straining it? What purpose does that serve? I would like to keep mine raw. Also what are your results using this after someone already has a cold? How long does the cold last? Thank you for this recipe!

    Reply

    • @allie, No, you don’t have to heat it at all. I only heat it if I’m planning on adding the honey to it, as it doesn’t dissolve well in the vinegar otherwise.

      I’ve had great results with this when using during a cold as well – I don’t know that it necessarily clears it up any faster, but it will definitely clear you out faster! 🙂

      Reply

  37. Is this OK for nursing or pregnant moms to take? I would love to try this, but I’m always a little concerned with natural remedies because it seems so many various herbs or other ingredients are not good if you’re pregnant/nursing. Any input? Thanks so much!

    Reply

    • @jennifer, I wouldn’t recommend this for pregnant or nursing mothers – it’s a little too potent. Also, sage is an incredibly drying herb (hence it’s use here) and is likely to dry up your milk very quickly if you’re nursing. It’s also a uterine stimulant, as is ginger, and therapeutic amounts are not recommended.

      Reply

      • I was wondering the same thing, less for myself and more for my two 1/2 month old who is suffering from mucus in the lungs. Not that I thought about giving it to her but for me to drink it. I then saw some posts here about elderberries. I don’t know anything about them and not sure we can get them in our country. Only in the past three years they started bringing in blueberries and cranberries. Do you think I could make a sage and rosemary tea for the baby? She only breastfeeds. I have never given anything else to a baby so young.

        Reply

  38. I have tried that Fire Cider (similar to this recipe) and could not get anyone to take it. I don’t think I tried putting it in soup though. I do have a soup that is similar for colds, with broth, green onions (including roots), shiitake mushrooms, miso, nori etc. I found a recipe to make elderberry cough/cold syrup that I’ve been making for a couple years now and we swear by it. The basics are elderberries (I buy them dried from Bulk Herb Store), cinnamon sticks, clove, fresh ginger, and honey to sweeten. Only one of my kids won’t take it. He’s really picky about taste, won’t take any vitamins unless they’re in veggie caps.

    Reply

    • @Amy, We also make and use elderberry syrup – I will add the leftover berry puree to our oatmeal some mornings, too. Try just using elderberries & honey, rather than the spices. One of our sons has a hard time with spices irritating his digestive tract. We’ve made it without all the “extra” spices, and he seems to handle it better.

      Reply

  39. This may have already been addressed but I followed all the steps up to the heating part. I made it and strained it after four weeks then I put back in my cupboard. I was so proud of myself for doing all the steps 🙂 but ended up not reading the part about heating it with honey. It’s been in my cupboard now for almost 2 months maybe more. Is it still ok? Should I go ahead and heat or just make a new batch?
    Thanks so much

    Reply

    • @Keller de Aguero, It should be just fine! As I said before, the honey is only if you don’t find it palatable with the savory taste. I rarely add it. Herbal vinegars last a really long time, so even though it’s now August, you can still use it – and it might even have mellowed in taste, too. 🙂 Let me know!

      Reply

  40. I like this recipe! I’ll have to try it! Hoping I can add it to my nightl time tea routine! I make a recipe for my kids (they are from Uganda, so anything natural works better for their bodies/immune systems) and give it to them everyday during the winter, 2-3 times a day.
    I chop a medium onion and cut up about 1-2 handfuls of grapes (natural decongestant) and put them in a pot, cover with water. I boil for about 30 min until it gets a little syrup like (concentrated). After straining I mix in cinnamon, nutmeg, ground clove, cayenne, and lemon juice. Then I pour it into ice cube trays and freeze. Twice a day I pop a cube, let it melt (it melts quick) and add some honey to it (the honey doesn’t freeze well, gets messy) and they each drink it and love it. The grapes make it sweet and unstuff their noses, and the onions fight the bacteria that they may come in contact with each day. The other stuff just kind of helps clear them out, lol. But it works well, and after my kids coming to us with weak immune systems I was surprised that we only had one sick time this whole winter ( and that was after a month in Africa and 16 hours on a plane) I do it for the whole winter, til about April. My kids haven’t had the slightest cold since Feb. I think I might try some more ‘grown-up’ versions adding garlic and horseradish and herbs like you have above, but my recipe works great for kids!

    Reply

      • @Meg,
        Just updating! I made my first batch a few weeks ago, to start the kids on before school started, and I added some ginger root and horseradish, so I kind of combined out recipes 🙂 The kids took it like champs!

        Reply

        • Kathryn –

          Would you mind please clarifying your grape recipe some? I”m trying to make it, but after reading your post, I’m not sure if I’m saving the liquid or the solids. Also, what are the amounts of the spices that you add?

          Thanks so much. My daughter can’t wait to try this – I think she’s just focused on the grapes!

          Kristee

          Reply

  41. Hi, do you think this would work without the onion and garlic? I think it’s the sulphites in them that make me ill (which pretty much rules out eating any processed foods, eating in restaurants etc if I don’t want to feel like I have a hangover and a bad cold all in one…!)

    Although actually, I think vinegar also has sulphites in. And I’m breastfeeding, so no sage. So all in all perhaps I should just avoid this one?!

    Reply

  42. A mug of hot chicken bone broth with a fresh clove of garlic in it when I feel a cold coming on seems to do the trick. I can’t remember the last time I’ve had a cold really take hold. I get a little achey and tired, a few sneezes and an itchy throat/ear for an hour or so, but nothing beyond that for nearly a year despite my little munchkins bringing home every germ they can find.

    Reply

  43. I looked through the majority of responses here but maybe I missed it. I am a little tired this morning. Forgive me if you’ve already answered this. Are you leaving this to ferment two to four weeks at room temperature and then storing it in the fridge after? Thanks 🙂

    Reply

    • @Kristen Pardue, I would probably not use this unless you were really not feeling well. It’s pretty potent, and just to be safe with the quantities, I wouldn’t use it regularly. Consult with your naturopathic doctor or midwife before using it at all. 🙂

      That said, I have used this during my last trimester, and it worked just fine, with no ill effects. But I diluted it in hot water + only used it for 24-36 hours.

      Reply

  45. Hi there…I love your site:) So glad I came across it…I was just wondering about the above post. Do we cover the ingredients with water or apple cider vinager?! I am going to give this a whirl cause being sick is no fun!

    Thank you

    Reply

  46. Hello all!

    I arrived at this particular website about month or so ago via StumbleUpon.
    After a nasty cold, I decided I hated being sick and I made this tonic. In the process of production, the fumes from the tonic were so strong that I accidentally put an entire onion and 4 heads of garlic in the mason jar, instead of what was recommended. I stored and shook this bad boy for about 2.5 weeks, deciding today to strain/take it after an epic night for birthday drinking Friday. The alcohol consumption was such that I was still drunk sat, hungover sun, and sore throat/sickness today mon. I am not happy about how much I drank as I exercise regularly, meditate.
    I must say straining it with cheesecloth was difficult, especially since my ingredients were grated. I gave up and used a metal measuring cup that fit the jar perfectly, worked like a charm. I took the tonic 45 minutes ago, 1/2 ounce, straight. I gargled it for a few secs and swallowed. Unreal rush from the ingredients. Concentrated on not puking, but that wasn’t a problem, a nice burp of what the heck was that sufficed.
    45 min later, on an empty stomach, the tonic is entering my small intestines for full absorption. My throat is still a tad sore, but very reduced. I feel alert and lovely, which I did not before.

    Highly Recommended!

    Reply

  47. Just passed the 6 week mark and opened her up and all I can say is WOW. I think it tastes great as a tea with BASIL infused honey added for its expectorant qualities. My neighbor WAS coming down with a cold, but I got there in time with this concoction and after 2 days of treatment he is feeling worlds better. Thanks a bunch.

    p.s. for an interesting cocktail have a shot of irish whiskey then a shot of this concoction (diluted a little of course) consecutively. It’s a play on the classic ‘PickleBack’

    Reply

  48. I just wondered if you might be able to boil this stuff and can it for long term storage? I’d like to give this as gifts or keep it all year long…..thoughts? I’m thinking pressure canner, but maybe not since it’s acidic…thoughts? Thanks!

    Reply

  50. Would love to be able to ‘print’ your recipes..istheir anyway you guy’s can come up with a way to do thia?…Thanks,just found your site and have added it to my ‘favorites’. SuziCarter

    Reply

  51. Thanks for sharing. My mom makes something very similar to this but she takes it every day. She gets sick MAYBE once a year. But a word to the wise: This tastes DISGUSTING!!

    Reply

  53. Hello, I am wondering how long this keeps for. Also, do I need to keep it in the fridge or keep in a cool cupbord?

    Reply

  54. I wish I saw this earlier. I’m sick as a dog right now. Do I need to use honey? I’m very allergic, so would it be awful without it?
    thanks

    Reply

  55. I haven’t had a cold or the flu in years, and it’s very simple. Whenever I feel a little run down, or if I have been exposed to a bunch of people sniffling and sneezing etc. I just put a little vinegar on 4 cotton swabs (one for each) and swab my nostrils and my ears. The vinegar is a natural antiviral and antibiotic and decongestant, so it will work for colds, flu, and even allergies. If a friend or family gets a cold or flu, I always suggest that they do this every 3-4 hours during the day and before bed, and it always relieves the symptoms and they recover in 2-3 days.

    Reply

  56. Not at all tasty, but if you want to knock that cold out and keep it away for good, you can give it a try – it does work. We need to check in with our elders, many of them are very knowledgeable about natural remedies.

    Nice share Meg 🙂

    Reply

  57. I am so excited to try this! I have been trying to help my daughter stay healthy at college, and it’s not always easy for her to run out to the store when she gets sick. I plan to make this up for her to take back to school in the fall. Thank you for sharing this with us.

    Reply

  58. At any point does this need to be refrigerated? (while you are waiting for the 2-4 weeks to pass or after you have rebottled it?) Thanks!

    Reply

    • Where do I store this after I rebottled? Do I keep this in the fridge or a cabinet? How long does this keep?
      Please send me this information.
      Thank You.
      Cherryl Roulette

      Reply

  60. I had a friend make this for me a while back. A few weeks ago I got a terrible sinus headache/cold. I took my first dose on a Saturday night, 2 on Sunday, and by Monday I was feeling almost normal!! This stuff is amazing! It was a little hard to take though. Blech.

    Reply

  63. I looked through, but couldn’t find a direct answer to this question: did I ruin my mixture by adding jarred horseradish with additives?? I really hope not!! Thanks!

    Reply

  65. I put to much pepper in it. Too much pepper taste. How long will it keep after you have made it up? During the three weeks I let it set , I left it on the counter top. Is that ok? After it is ready do you keep it in the refrigerator? Thanks.

    Reply

  67. Great post, I have used a similar recipe in the past but will give yours a go if the need arises. Generally I find I am not prone to colds since I take 1/2 lemon-juiced with water in the morning and a teasp of raw honey morn and evening.

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  68. I have a recipe for something similar: ‘nature’s antibiotic’. It includes echinacea, cayenne, garlic, ginger, licorice and some fresh lemon juice. You steep in hot water, then add honey to taste. You’re supposed to drink a quart a day (for me, the first quart does the trick).

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  69. I love this stuff! It really seems to work and I like the taste. I don’t mix it with honey, though. I just take it by the spoonful, straight, or drizzle it on grilled steak. I don’t use cayenne, either. I use fresh hot red pepper. But just the same, it’s a great recipe for boosting the immune system!

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