Fire Cider
Fire Cider
Ingredients
For the Infusion
- 4 oranges, cut into wedges or chunks
- 6 lemons, cut into wedges or chunks
- 2 white onions, chopped into pieces
- 4 jalapeño peppers, sliced into pieces
- 8 ounces fresh ginger root, peeled and cut into chunks
- 8 ounces fresh horseradish root, peeled and cut into chunks
- 4 ounces fresh turmeric root, cut into pieces
- 1 cup garlic cloves, peeled
- 1 teaspoon ground cayenne pepper
- 2 teaspoons whole cloves
- 4 cinnamon sticks
- 1 cup raw unfiltered honey
- 1 gallon organic apple cider vinegar with mother, as needed to cover ingredients
Instructions
- 1
Prepare two large glass jars (at least 1/2 gallon each) by ensuring they are clean and dry. Set aside.
⏱️ 2 min
- 2
Wash all produce thoroughly. Cut the oranges and lemons into wedges or chunks. Chop the white onions into manageable pieces. Slice the jalapeño peppers. Peel and cut the fresh ginger root and horseradish root into chunks. Cut the fresh turmeric root into pieces. Peel the garlic cloves.
⏱️ 30 min
- 3
Begin layering the cut ingredients into the prepared jars, distributing them evenly between the two. Start with citrus (oranges and lemons) at the bottom, followed by onions, jalapeños, ginger, horseradish, and turmeric.
⏱️ 5 min
- 4
Add the peeled garlic cloves, ground cayenne pepper, whole cloves, and cinnamon sticks to the jars, distributing them among the other layered ingredients.
⏱️ 2 min
- 5
Drizzle 1/2 cup of raw, unfiltered honey over the ingredients in each jar. The honey will settle and mix as the vinegar is added.
⏱️ 2 min
- 6
Carefully pour the organic apple cider vinegar with mother into each jar, ensuring all solid ingredients are completely submerged and covered by the vinegar. Leave about 1/2 inch of headspace at the top of each jar.
⏱️ 2 min
- 7
Seal the jars tightly with lids. Shake each jar vigorously for about 30 seconds to help mix the honey and ensure all ingredients are well-coated by the vinegar.
⏱️ 2 min
- 8
Store the sealed jars in a cool, dark place for approximately one month to allow the ingredients to infuse into the vinegar. Shake the jars gently every few days during this period to redistribute the ingredients and prevent settling.
- 9
After one month, strain the infused liquid from the solids. Use a fine-mesh sieve or cheesecloth to separate the liquid 'Fire Cider' from the spent ingredients. Press down on the solids to extract as much liquid as possible.
⏱️ 10 min
- 10
Pour the finished Fire Cider into clean bottles or jars. Store in a cool, dark place or refrigerate for extended freshness. The solids can be composted.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fire Cider
Ingredients
For the Infusion
- 4 oranges, cut into wedges or chunks
- 6 lemons, cut into wedges or chunks
- 2 white onions, chopped into pieces
- 4 jalapeño peppers, sliced into pieces
- 8 ounces fresh ginger root, peeled and cut into chunks
- 8 ounces fresh horseradish root, peeled and cut into chunks
- 4 ounces fresh turmeric root, cut into pieces
- 1 cup garlic cloves, peeled
- 1 teaspoon ground cayenne pepper
- 2 teaspoons whole cloves
- 4 cinnamon sticks
- 1 cup raw unfiltered honey
- 1 gallon organic apple cider vinegar with mother, as needed to cover ingredients
Instructions
- 1
Prepare two large glass jars (at least 1/2 gallon each) by ensuring they are clean and dry. Set aside.
⏱️ 2 min - 2
Wash all produce thoroughly. Cut the oranges and lemons into wedges or chunks. Chop the white onions into manageable pieces. Slice the jalapeño peppers. Peel and cut the fresh ginger root and horseradish root into chunks. Cut the fresh turmeric root into pieces. Peel the garlic cloves.
⏱️ 30 min - 3
Begin layering the cut ingredients into the prepared jars, distributing them evenly between the two. Start with citrus (oranges and lemons) at the bottom, followed by onions, jalapeños, ginger, horseradish, and turmeric.
⏱️ 5 min - 4
Add the peeled garlic cloves, ground cayenne pepper, whole cloves, and cinnamon sticks to the jars, distributing them among the other layered ingredients.
⏱️ 2 min - 5
Drizzle 1/2 cup of raw, unfiltered honey over the ingredients in each jar. The honey will settle and mix as the vinegar is added.
⏱️ 2 min - 6
Carefully pour the organic apple cider vinegar with mother into each jar, ensuring all solid ingredients are completely submerged and covered by the vinegar. Leave about 1/2 inch of headspace at the top of each jar.
⏱️ 2 min - 7
Seal the jars tightly with lids. Shake each jar vigorously for about 30 seconds to help mix the honey and ensure all ingredients are well-coated by the vinegar.
⏱️ 2 min - 8
Store the sealed jars in a cool, dark place for approximately one month to allow the ingredients to infuse into the vinegar. Shake the jars gently every few days during this period to redistribute the ingredients and prevent settling.
- 9
After one month, strain the infused liquid from the solids. Use a fine-mesh sieve or cheesecloth to separate the liquid 'Fire Cider' from the spent ingredients. Press down on the solids to extract as much liquid as possible.
⏱️ 10 min - 10
Pour the finished Fire Cider into clean bottles or jars. Store in a cool, dark place or refrigerate for extended freshness. The solids can be composted.
⏱️ 1 min