Fire Cider Recipe
This Fire Cider Recipe is a spicy, immune-boosting homemade tonic that packs a punch with apple cider vinegar, ginger, garlic, and warming spices.
Ingredients
- 2 cups raw Apple Cider Vinegar I use Bragg’s with 'the mother' for extra enzymes
- 1/4 cup fresh ginger peeled and thinly sliced
- 1/4 cup garlic chopped
- 1/4 cup yellow onion finely chopped
- 2 tbsp freshly grated horseradish root substitute 2 tbsp prepared in jar if fresh is scarce
- 1 tbsp crushed red pepper flakes reduce to 1 tsp for gentle heat
- 1 tsp whole black peppercorns crack lightly for aroma
- 1 tsp turmeric powder optional, for color and anti-inflammatory bonus
- 1/4 cup raw honey local wildflower honey balances the sharp flavors—swap maple syrup for vegan sweetness
Instructions
- Wash a 16-ounce mason jar and lid in hot, soapy water. Dry completely—any moisture invites unwanted bacteria.
- Add sliced ginger, chopped garlic, chopped onion, and grated horseradish to the jar. Layering helps you sniff out each ingredient as you build flavors.
- Toss in red pepper flakes, cracked peppercorns, and turmeric (if using). You’ll see bursts of gold, red, and black—looks like kitchen confetti.
- Gently fill the jar until all solids are submerged. Leave about ½ inch of headspace so nothing spills over when you shake.
- Close tightly. Jot the date on a piece of masking tape or gift tag—knowing precisely when you started matters.
- Store at room temperature, away from direct sunlight. Give it a vigorous shake once or twice daily—this wakes up all those nutrients.
- After 14–28 days, place a fine mesh strainer or doubled cheesecloth over a bowl and pour the contents through. Press sediments gently to extract every drop of liquid.
- Stir in raw honey (or maple syrup) until fully dissolved. Funnel the strained tonic back into a clean jar or dark amber bottle for long-term storage.
- Taste a small spoonful. If it’s too fiery, add a tad more honey or a splash of water. If you crave extra heat, let it infuse a few more days.
Notes
Labeling jars made me feel like a spice shop owner—seriously, it helps track steep times. I learned that fresh horseradish beats the jarred kind for that signature sinus-clearing punch. If sediments bother you, blitz everything in a blender before straining—yields a smoother pour. Taste test at two weeks; I tend to hit the sweet spot around 18 days. For extra antioxidant oomph, add a sprinkle of powdered elderberry at bottling.
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