Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A traditional herbal folk remedy, it is a powerful anti-microbial, anti-inflammatory, decongestant, and digestion-stimulating tonic.
Prep Time: 10 minutes + one month rest period
Cook Time: none
- ¼ cup organic garlic, minced
- ¼ cup organic onion, minced
- 1/2 cup organic ginger, peeled and grated
- 1/2 cup horseradish, peeled and grated
- 2 pieces of turmeric root, peeled and grated, OR 2 tbsp turmeric powder
- 1/4 tsp. organic cayenne powder
- 2 organic hot peppers (jalepeño, habanero, etc.), minced
- Zest and juice from 1 organic lemon
- 24 oz. organic, raw apple cider vinegar
- Raw honey, to taste (optional)
- Using a peeler and a food processor, peel and grate all the roots. Note: Turmeric stains everything and horseradish root is strong enough to clear not just your sinuses, but the whole room. You may want to wear gloves to keep your hands clean and cool.
- Mince the garlic, onions and hot peppers, then zest and squeeze the lemon. (Gloves will also be handy for handling the peppers.)
- Combine all the ingredients in a ceramic or glass bowl, except for the vinegar and honey, and mix well.
- Transfer the mixture to a one-quart Mason jar. Hold your face away from the jar as you fill it.
- Pour in apple cider vinegar until you fill it to the top.
- Use a piece of parchment paper under the jar lid to keep the vinegar from touching the metal, or better yet, use a BPA-free plastic lid made for Mason jars, like these.
- Shake well!
- Store in a dark, cool place for one month and shake daily.
- After one month, use cheesecloth or a nut milk bag to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp.
- You can use the tonic straight or, if you prefer, add 1/4 cup of honey and stir until incorporated to make cider. Taste your cider and add another 1/4 cup of honey until you reach the desired sweetness.
- Use the rest of the dry mixture as seasoning when cooking.
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