12th November 2015 Top and tail hips Wild Rosehip Vinegar Ingredients: Wild Rosehips Apple Cider Vinegar You will need a Kilner jar or jar with airtight lid. Directions: Gather enough rosehips to fill ½ of your jar. Top and tail the hips, then rinse well in a colander. Cover and leave to dry. Use a sharp knife to cut a small slit in the side of each hip before putting it into the kilner jar, this is to release more of the goodness from the hips. Cover with apple cider vinegar and close the lid. The hips should be fully covered and with enough space for to give it all a good shake. I usually leave a third to a quarter space. Leave in a sunny window for 3 – 4 weeks. Shake regularly. Then strain and bottle. The vinegar will have taken on a lovely warm red colour. Rosehips have 20 – 40 times more Vitamin C than oranges, plus Vitamins A, B and K.¹ Use rosehip vinegar in salad dressings. For a sore throat add warm water to a tablespoon of vinegar, gargle and swallow. To keep colds at bay mix a ½ – 1 teaspoon of cayenne pepper with a tablespoon of rosehip vinegar, add room temperature filtered water, stir and drink. Consume 1 – 3 times a day.