Fire Cider Recipe
A bold, tangy apple-cider vinegar tonic infused with ginger, garlic, horseradish, hot peppers and warming spices. Fire cider is a traditional immune-supporting infusion used as a daily tonic, in dressings and marinades.
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Servings: 0 About 1 quart (approximately 16 tablespoons)
Calories: 8kcal
Ingredients
- 2 cups raw apple cider vinegar with the mother
- 1/2 cup fresh ginger peeled and sliced
- 1/2 cup fresh horseradish peeled and grated
- 8 –10 cloves garlic smashed
- 2 –3 fresh hot peppers jalapeño or serrano, sliced
- 1 medium onion sliced
- Zest of 1 lemon and 1 orange slice optional
- 2 tablespoons honey or maple syrup optional
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick optional
- 1 tablespoon grated turmeric root or 1 tsp ground turmeric
- Additional apple cider vinegar to fill a 1-quart jar about 3–4 cups
Instructions
- Sterilize a 1-quart glass jar and lid by washing with hot soapy water and rinsing well.
- Peel and thinly slice the ginger and turmeric; grate the horseradish and smash the garlic cloves.
- Slice the onion and hot peppers; remove seeds if you prefer less heat.
- Layer ingredients in the jar: start with ginger, then horseradish, garlic, peppers, onion, citrus and spices.
- Add the peppercorns and cinnamon stick on top of the layered solids.
- Pour raw apple cider vinegar over the ingredients until everything is fully submerged.
- Seal the jar tightly, label with the date, and store in a cool dark place. Optionally invert once to mix.
- Shake the jar gently every few days and let the mixture infuse for 2–6 weeks, tasting periodically.
- When the flavor is to your liking, strain the liquid through a fine mesh or cheesecloth into a clean bottle.
- Sweeten with honey or maple syrup if desired, cap the bottle, and refrigerate. Use 1 tsp–1 tbsp as a tonic or in recipes.
Nutrition
Serving: 1g | Calories: 8kcal | Carbohydrates: 1g | Sugar: 0.5g