Fire Cider Recipe

Homemade fire cider ingredients infusing in apple cider vinegar in a glass Mason jar

easyhealthyrecipes.com/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.

Prep: 20

Infusion Time: 28

Total: 28 20

Recipe makes approximately 28

Equipment Needed

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)

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)