Fire Cider Recipe
Posted: 09/03/26
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This is called Fire Cider for a reason! It’s a spicy, tangy tonic packed with fresh ginger, horseradish, garlic, citrus, turmeric, and hot peppers. It’s bold and surprisingly delicious! I usually dilute it with a splash of water and drink it or use it to add depth to dressings, marinades, and sauces!
Why This Fire Cider Honey Recipe is Healthy
- I’m a certified health coach, and made sure this cider has nutrient-rich, whole ingredients. Ginger, garlic, turmeric, citrus, herbs, and peppers are natural plant compounds, while the finished tonic contains very little added sugar.
- If you like spice (and I do!), the horseradish, garlic, onion, and peppers make it fun and fiery, while the fruits and honey keep everything balanced.
- I designed this to be more customizable. Choose jalapeños for gentler heat, use habaneros for extra, extra fire, or leave out the honey when you want a no-sugar version.
- Because this is apple cider vinegar-based, it’s wayyy more than a tonic. I’ve used it as a health shot in the mornings (add a small splash to water). Or I’ve made vinaigrette with it for veggies or cold pasta, or added it to honey mustard and to spread on sandwiches or use on salads, or try a smoky chipotle dressing for taco salads or grilled chicken, yummm!
Cheryl’s Tested Notes & Tips
- I typically use clean half-gallon jar or two quart jars. Despite what some recipes suggest, ALL these vegetables plus 4 cups of vinegar will not fit in one quart jar.
- It’s vital to keep every piece of produce submerged. I recommend a glass fermentation weight to help here. Remember that exposed bits of produce could develop mold. Yuck, right?
- Patience is your friend. Try to really wait it out; 4 weeks produces a good, lively cider, but 6 weeks creates a deeper, more rounded flavor.
Ingredient Notes
- Choose apple cider vinegar labeled 5% acidity. And don’t dilute it with water or use homemade vinegar with unknown acidity. That would ruin the mixture.
- Ginger, horseradish, and peppers are the heat squad. Prepared horseradish works too,
- Garlic and onion are the backbone. Including these keeps the finished cider from tasting like spicy citrus vinegar.
- The citrus (lemon and orange) brightens the heavier root veggies. While rosemary/thyme adds a fresh, woodsy note. Definitely refrain from packing in too much white citrus pith, because it can be too bitter!
- You definitely want honey: It makes the tonic easier to enjoy, so add as much as you wish
How To Use The Fire Cider
- As a morning tonic. I dilute 1 tablespoon in at least 8 ounces of still or sparkling water (it’s quite nice like this), and drink it as part of my morning routine.
- As a spicy vinaigrette. Whisk it with olive oil and Dijon mustard; It’s super yummy with hearty kale, beans, or roasted veggies.
- As a slow cooker flavor addition. Stir a splash of this into those stovetop or legit slow cooker recipes. Soups like tomato, lentil, or black bean soup work well. It’s also tasty in chili or stews, such as beef, pork, or veggie-based.
- As a marinade. Fire cider works well as part of a marinade, and it’s soo tasty! Whisk it with oil to mellow the acidity, then add salt and a little honey if needed. It adds depth and deliciousness to pork, beef, shrimp, chicken, kebabs, or even tofu and veggies!
Storage Instructions
- Fridge: Ok, now that you’ve been patient for 4 to 6 weeks, strain and sweeten the cider, then transfer it to a clean container and refrigerate for up to 6 months. I always keep it tightly sealed and use a clean spoon each time.
- Warning: Throw out the entire batch without tasting if you see any sign of mold, unexpected bubbling, sliminess, or other signs of spoilage.
- Freezing: Not necessary, and it can dull the fresh flavors. If you really don’t want cider in your fridge for months, freeze small portions in a covered ice-cube tray for around 3 months and use them in marinades, soups, or stews.
Recipe FAQs
- Is fire cider good for colds or digestion? I wouldn’t replace it for a doctor’s advice, but ginger, horseradish, turmeric, and peppers contain compounds that are naturally antimicrobial, anti-inflammatory, and antioxidant.
- Does fire cider need to be refrigerated? Store the infusion in a cool, dark place, then keep the finished, strained cider in the fridge for better flavor retention.
- Can I drink fire cider straight? I really wouldn’t; it’s easier to drink when diluted. Mix it with water and drink it faster than a typical drink or a tea, for example
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Fire Cider Recipe
This fire cider ombines ginger, horseradish, garlic, citrus, herbs, turmeric, and hot peppers, finished with just enough honey to balance the fiery infusion. Great for a tonic shot or add to sauces, marinades or soups.
Ingredients
For the Infusion
- 1 cup fresh ginger root, roughly chopped or grated
- 1 cup fresh horseradish root, roughly chopped or grated or ½ cup prepared horseradish
- 1 whole head garlic, cloves peeled and roughly chopped
- 1 large yellow onion, roughly chopped
- 2 habanero or jalapeño peppers, roughly chopped, seeds retained for more heat
- ¼ cup fresh turmeric root, roughly chopped or grated or ½ cup prepared horseradish
- 1 lemon, thinly sliced into rounds
- 1 orange, thinly sliced into rounds
- 2 tablespoons whole black peppercorns
- 4 to 5 fresh rosemary or thyme sprigs
- 4 cups apple cider vinegar labeled 5% acidity, commercially produced raw plus more as needed to cover
To Finish
- 3 to 4 tablespoons raw honey, to taste
Equipment
- Half-gallon glass jar with plastic or nonreactive lid or two quart jars
- vegetable peeler
- box grater or food processor
- fine mesh strainer
- Glass fermentation weight optional
- cheesecloth
- clean 1-quart glass jar or bottle with a tight-fitting lid for final storage
Instructions
- Thoroughly wash and sanitize one half-gallon glass jar or two quart jars. Wash and dry all fresh produce before chopping or grating it.
- Add 1 cup ginger, 1 cup fresh horseradish or ½ cup prepared horseradish, 1 head chopped garlic, 1 chopped yellow onion, 2 chopped peppers, ¼ cup fresh turmeric or 2 tablespoons ground turmeric, 1 sliced lemon, 1 sliced orange, 2 tablespoons peppercorns, and 4 to 5 rosemary or thyme sprigs to the prepared jar. If using two jars, divide every ingredient evenly between them.
- Pour in 4 cups apple cider vinegar, adding more if necessary to cover the solids completely. Press everything beneath the vinegar with a glass weight, if using. Leave a little room at the top so the jar can be shaken safely.
- Close with a plastic or other nonreactive lid. If using a metal lid, place parchment paper beneath it so the vinegar does not touch the metal.
- Shake the jar and place it in a cool, dark cabinet. Infuse for 4 to 6 weeks, shaking the sealed jar once daily. Check regularly to ensure the solids remain submerged.
- Pour the infusion through a cheesecloth-lined fine-mesh strainer. Press the solids firmly to extract as much liquid as possible.
- While the strained cider is at room temperature, stir in 3 tablespoons raw honey until dissolved. Taste carefully and add the remaining 1 tablespoon honey if desired.
- Transfer the fire cider to a clean glass bottle or jar, seal tightly, and refrigerate. Shake before using.
- For a diluted serving, stir 1 tablespoon fire cider into at least 8 ounces water. Start with a smaller quantity if you are not accustomed to spicy or acidic drinks.
Notes
Choose the right horseradish. I like freshly grated horseradish because it delivers the cleanest, strongest flavor. If using horseradish paste, use ½ cup and make sure it’s a plain variety made without cream or mayonnaise.
Prep the produce carefully. Scrub the citrus well before slicing, remove the seeds, and avoid including thick pieces of white pith, which can make the fire cider bitter. Remember that turmeric stains hands, counters, and cutting boards, so gloves may be a good idea.
Adjust the heat. Jalapeños make a milder batch, while habaneros make it seriously fiery. You can remove the pepper membranes and seeds to reduce heat.
Keep the infusion protected. Use apple cider vinegar labeled 5% acidity, keep every solid completely submerged, and use a nonreactive lid. Shake the sealed jar daily, and if you see any mold, bubbling, or sliminess, it will have to be thrown out, as it got contaminated.
Nutrition Information
Calories: 32kcal | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Total Carbs: 6g | Fiber: 1g | Sugar: 3g | Net Carbs: 5g | Vitamin C: 7mg | Sodium: 4mg | Potassium: 126mg | Calcium: 15mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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