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Fire Cider

This homemade Fire Cider is a spicy, tangy apple cider vinegar infusion packed with garlic, ginger, horseradish, turmeric, citrus, hot peppers, fresh herbs, warming spices, and a touch of honey. It’s an easy old-fashioned pantry recipe with bold flavor that can be enjoyed diluted, added to dressings and marinades, or used anywhere you want a zesty herbal kick.

Ingredients

  • 1/2 cup fresh ginger chopped
  • 1/2 cup fresh horseradish peeled and chopped
  • 1 small onion chopped
  • 8-10 garlic cloves peeled and lightly crushed
  • 1-2 jalapenos or other spicy peppers sliced
  • 1 lemon sliced
  • 1 orange sliced
  • 1 small turmeric chopped
  • 1 cinnamon stick
  • 1 Tbsp whole peppercorn
  • 4-6 sprigs fresh herbs rosemary, sage, thyme
  • raw apple cider
  • raw honey to taste

Instructions

  • Wash your produce well. Peel the horseradish, garlic and onion, then chop everything into relatively small pieces.
  • Add your ginger, horseradish, onion, garlic, peppers, lemon, orange, turmeric, herbs, peppercorn and cinnamon to a clean glass jar.
    Don’t pack it completely solid. Leave enough room for vinegar to move around all those ingredients.
  • Pour apple cider vinegar over everything until the ingredients are completely covered.
    Leave a little headspace at the top.
    Vinegar can react with some metal lids, so use a nonreactive lid or place parchment/wax paper between the jar and a metal lid.
  • Seal the jar and store it in a cool, dark place.
    Let it infuse for roughly 3–4 weeks, giving the jar a gentle shake regularly and burping it.
    Keep an eye on the ingredients and make sure everything stays covered by vinegar.
    And don’t forget to label the jar with the date!
  • When you’re happy with the flavor, strain the liquid through a fine-mesh strainer or cheesecloth.
    Press the solids to get as much liquid out as possible.
  • Now add honey to taste.
    Start with a small amount and keep tasting.
    You’re not necessarily trying to make it sweet. You’re just balancing that sharp vinegar and fiery heat.
    Pour your finished fire cider into a clean bottle or jar and refrigerate it for quality and freshness.