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fire cider in a jar
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4.12 from 67 votes

Fire Cider Recipe

This fire cider recipe is a spicy, sweet and tangy tonic that truly lives up to its name. I make a batch every fall to support immune function, stimulate digestion and warm up on cold winter days.
Prep Time 15 minutes
Calories
Author Heather Dessinger

Equipment

Ingredients

For The Infused Vinegar

  • ½ cup  fresh ginger root (peeled and diced or shredded)
  • ½ cup fresh horseradish root (peeled and diced or shredded)
  • ½ cup fresh turmeric root (peeled and diced or shredded - if not available substitute ¼ cup additional ginger and ¼ cup additional horseradish)
  • ½ cup white onion (chopped)
  • ¼ cup garlic cloves (minced)
  • 2 jalapeno peppers (chopped - or if you really like heat try habanero instead)
  • 2 organic lemons (zest and juice)
  • raw apple cider vinegar (ACV)
  • several sprigs fresh rosemary or thyme (optional)
  • ½ tsp whole black peppercorns (optional)

After Your Vinegar Has Infused, Add:

Instructions

  • Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so that the jar is about 3/4 full.
  • Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float).
  • Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
  • Put the lid on. (If you're using a metal lid, line it with parchment paper / wax paper so that the vinegar doesn't corrode it.) Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best.)
  • When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or mesh strainer, then pour liquid into a clean jar.
  • If desired, add raw honey to taste. I recommend starting with ¼ cup and adding one tablespoon at a time until it reaches the sweetness level you prefer.

Notes

Shelf Life: Herbal vinegars have a relatively long shelf life, usually lasting at least six months.
 
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