This recipe is adapted from versions of fire cider on The Kitchn and the Mountain Rose Blog.
Take it like a shot, or treat it like a savory shrub. You can also use it as the base for a vinaigrette or marinade—or stir a little into Bloody Mary. —Caroline Lange
about 1 1/2 cups of cider
finely chopped fresh horseradish
finely chopped fresh ginger
chopped fresh turmeric (or 1 tablespoon dried)
yellow onion, peeled and diced
bulb garlic, peeled and chopped
jalapeños or 1 habanero, seeded and diced
lemon, zested, thinly sliced, and quartered
chopped fresh parsley
chopped fresh (or dried) rosemary
2 to 3 cups
unfiltered apple cider vinegar with "the mother" (like Bragg's)—or as much as you can fit in the jar
raw honey, or more to taste
In This Recipe
Prep all ingredients (except cider vinegar and honey) as indicated. No need to peel the horseradish, ginger, or turmeric! Layer everything (except vinegar and honey) in a quart-sized mason jar with a lid.
Pour as much of the apple cider vinegar as will fit over the contents of the jar. I find it helpful to jiggle the jar a bit between additions to help the liquid settle. The liquid should go all the way up, covering all of the jar's contents.
Place a square of wax or parchment paper between the jar and the lid and screw the lid on tightly. (This will prevent the vinegar from reacting with the lid.)
Let sit in a cool, dark place for at least two weeks and up to a month, shaking daily.
After at least two weeks, strain the vinegar into a new jar. Discard the solids. (Some use them in stir-fries!)
Add the honey to the vinegar. Place a fresh piece of wax or parchment paper between the new jar and its lid. Then shake the jar until the honey and the vinegar are well combined. The fire cider will last well in the refrigerator for up to a year.
Drink fire cider like a shot (it may feel like a shot, too), by the spoonful, or diluted in water (or hot water, for a tea). I like it straight-up and cold (and followed with a chaser).