Fire Cider Recipe
Total Time
4 weeks and 20 minutes
Prep Time
20 minutes
Cook Time
4 weeks
Rating
0 out of 5 stars
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Ingredients
3 servings
- 1 large onion, cut into slices
- 1/2 cup fresh turmeric, chopped (leave peel on if organic)
- 1/2 cup fresh ginger roots, chopped (leave peel on if organic)
- 1/2 cup fresh horseradish root, grated **see notes!
- 1/2 cup fresh garlic cloves, roughly chopped
- 1 lemon, cut into slices or wedges
- 1 orange, cut into slices or wedges
- 1-2 hot peppers (jalapeños, fresno chili, or habanero, or use dried 1/8- 1/2 teaspoon cayenne pepper)
- 6-8 fresh thyme and sage sprigs
- 1 teaspoon black peppercorns
- 4 + cups organic apple cider vinegar, unpasturized
- 2 tablespoons to 1/2 cup raw honey (optional)
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Preparation
Step 1
In a 1/2 gallon mason jar (or 2- quart jars) layer onion, turmeric, ginger, horseradish, garlic, lemon, orange, thyme, sage, black peppercorns. Add any other optional additional ingredients.
Step 2
Pour apple cider vinegar over the ingredients, top off with enough vinegar to cover, leaving about 1 inch head space and make sure ingredients are submerged. Use a plastic mason jar lid or use a piece of wax paper or plastic wrap if using a metal lid (vinegar eats metal). Seal tight.
Step 3
Store in a cool. dark place for at least 2 weeks but 4 weeks is better. Shake or stir daily.
Step 4
Strain through a fine mesh strainer, discard the solids. Whisk in honey to taste, if using. Pour into sterilized bottles with tight sealing non-reactive lids. Store in the refrigerator up to 1 year.
Step 5
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