Servings: 2 cups
Ingredients
- 1/2 cup fresh ginger grated
- 1/2 cup fresh horseradish grated
- 1 medium white or yellow onion chopped
- 10 cloves garlic crushed or chopped
- 2 hot peppers chopped with seeds (jalapeño or cayenne peppers work well, however if you like things really spicy, you can use hotter peppers such as serrano, habanero, etc.)
- 1 lemon thinly sliced with the peel on
- 2 tablespoons of fresh aromatic herbs rosemary, thyme, oregano, fir needles, and pine needles all work. If using dry, use half the amount as dried herbs are stronger.
- 1 tablespoon fresh turmeric grated
- Raw unpasteurized apple cider vinegar
- 1/4 cup raw unpasteurized honey (plus more to taste)
Instructions
- After grating or chopping the veggies, put the ginger, horseradish, onion, garlic, peppers, lemon slices, herbs, and turmeric in a quart-size canning jar. Cover with apple cider vinegar by about an inch.
- Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal, or use a plastic lid. Shake well.
- Store in a dark, cool place for one month and shake daily.
- After one month, strain the mixture through cheesecloth into a clean glass jar. Reserve the liquid fire cider and discard the solids.
Notes
An optional addition is to add 1/4 cup of honey after you’ve strained the fire cider, and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
I personally like to skip adding the honey so I can use my fire cider in a wider range of culinary recipes, such as soups, marinades, and vegetables where I don’t want the sweetness.
Since many of these ingredients are very pungent-smelling.
I prefer to make fire cider on a nice day when I can open the window and have a fan running. I also recommend wearing gloves when processing the hot peppers to reduce the chances of skin irritation from coming into contact with the pepper seeds.
I personally like to skip adding the honey so I can use my fire cider in a wider range of culinary recipes, such as soups, marinades, and vegetables where I don’t want the sweetness.
Since many of these ingredients are very pungent-smelling.
I prefer to make fire cider on a nice day when I can open the window and have a fan running. I also recommend wearing gloves when processing the hot peppers to reduce the chances of skin irritation from coming into contact with the pepper seeds.
Tried this recipe?Mention @homesteadlivingmagazine or tag #homesteadlivingmagazine!