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Fire Cider Recipe

Fire Cider Recipe

This homemade Fire Cider Recipe is a bold, spicy apple cider vinegar infusion made with fresh ginger, horseradish, garlic, onion, turmeric, citrus, and hot peppers. After infusing for several weeks, the mixture is strained and lightly sweetened with honey for a tangy, warming tonic that can be enjoyed diluted, added to dressings, or used in savory recipes.
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Prep Time 15 minutes
Infusion Time 21 days
Servings: 32 tablespoons
Course: Condiments
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 cups apple cider vinegar 5% acidity
  • 1/2 cup fresh ginger thinly sliced
  • 1/2 cup fresh horseradish chopped or grated
  • 8 to 10 garlic cloves peeled and lightly crushed
  • 1 medium yellow or red onion roughly chopped
  • 1/4 cup fresh turmeric thinly sliced
  • 1 lemon washed and sliced
  • 1/2 to 1 orange washed and sliced
  • 1 to 2 jalapeños or hot peppers sliced
  • 1 tsp whole black peppercorns optional
  • 1 to 2 sprigs fresh rosemary optional
  • 2 to 4 tbsp raw honey added after straining
  • 1 cinnamon stick optional
  • 3 to 4 whole cloves optional
  • 1 sprig fresh thyme optional
  • 1/4 tsp cayenne pepper optional

Equipment

  • 1 quart glass jar Clean and dry
  • 1 Cutting board For preparing fresh ingredients
  • 1 Sharp knife For slicing roots, citrus, and vegetables
  • 1 fine mesh strainer For straining the finished fire cider
  • 1 Medium bowl To catch the strained liquid
  • 1 Glass bottle or jar For refrigerated storage

Method
 

  1. Wash all fresh produce thoroughly. Slice the ginger, turmeric, lemon, orange, and hot peppers. Roughly chop the onion and horseradish, and lightly crush the garlic cloves.
  2. Place the ginger, horseradish, garlic, onion, turmeric, lemon, orange, peppers, black peppercorns, rosemary, and any optional spices into a clean 1-quart glass jar.
  3. Pour the apple cider vinegar over the ingredients until they are completely submerged. Leave approximately 1 inch of space at the top of the jar.
  4. Seal the jar tightly. If using a metal lid, place parchment paper or another non-reactive barrier between the vinegar and the metal lid.
  5. Store the jar in a cool, dark place for 2 to 4 weeks. Gently shake the jar once daily or every couple of days, and make sure the ingredients remain submerged.

Notes

  • Use 5% acidity vinegar. Apple cider vinegar with 5% acidity is the standard choice for this recipe.
  • Keep everything submerged. The fresh ingredients should remain covered by vinegar during the infusion period.
  • Adjust the heat. Use one jalapeño for moderate heat or two peppers for a stronger Fire Cider Recipe. Serrano or cayenne can be used for additional spice.
  • Add honey after straining. This makes it easier to control the final sweetness.
  • Infusion time matters. Two weeks produces a lighter flavor, while three to four weeks creates a stronger, more developed infusion.
  • Protect metal lids. Vinegar is acidic and can react with metal. Use a plastic lid or place parchment paper between the jar and metal lid.
  • Storage: Keep the finished fire cider refrigerated in a clean, tightly sealed glass container.
  • Serving: Because fire cider is acidic and strongly flavored, dilute it in water if drinking it directly.
  • Safety note: Fire cider is a food-based vinegar infusion and should not be considered a treatment or cure for colds, flu, infections, or other medical conditions.
Fire Cider Recipe
Fire Cider Recipe