How to Make Fire Cider

Ingredients

• 2 quarts Raw Unpasteurized Apple Cider Vinegar (Enough to fill a half‑gallon jar and cover herbs by at least 3 inches)
• 0.5 cup Raw Local Honey (Add after infusion; adjust sweetness to taste)
• 0.5 cup Fresh Ginger Root (Peeled and grated)
• 0.25 cup Fresh Horseradish Root (Peeled and grated (use food‑processor for speed))
• 0.5 cup Fresh Turmeric Root (Peeled (optional) and grated; stains surfaces)
• 3 heads Garlic Heads (Peel and roughly chop; skins removed by crushing method)
• 1 large Organic Lemon (Rind included; roughly chop the flesh and rind)
• 1 pepper Jalapeño Pepper (Slice into rings; seeds optional for extra heat)
• 1 large Red Onion (Peel and roughly chop)
• 2 tablespoons Fresh Thyme Leaves (Leaves stripped from stems)

Instructions

1. Prepare Lemon

   Rinse the organic lemon, peel if not organic, then roughly chop the flesh and rind together. Set aside.

   Time: PT5M

2. Peel & Grate Horseradish

   Using a vegetable peeler, remove the outer skin of the horseradish root. Grate the peeled root using the food‑processor’s grater attachment (or a hand grater) until you have about ¼ cup.

   Time: PT5M

3. Wash, Peel & Grate Turmeric

   Rinse the turmeric root, scrub well, optionally peel, then grate to yield roughly ½ cup. Work quickly to avoid staining clothes and surfaces.

   Time: PT5M

4. Peel & Grate Ginger

   Peel the ginger root and grate it (food processor works best) to obtain about ½ cup of ginger.

   Time: PT5M

5. Peel & Roughly Chop Garlic

   Separate the three garlic heads into cloves. Place the flat side of a chef’s knife on each clove and press firmly until the skin cracks, then peel and roughly chop.

   Time: PT7M

6. Slice Jalapeño

   Slice the jalapeño into rings; keep seeds if you prefer more heat.

   Time: PT3M

7. Prepare Red Onion

   Cut the red onion in half, peel, and roughly chop.

   Time: PT5M

8. Strip Thyme Leaves

   Pinch near the top of each thyme stem and slide fingers down to pull off the leaves. Collect about 2 Tbsp of leaves.

   Time: PT3M

9. Load Jar with Botanicals

   Add the chopped lemon, grated horseradish, turmeric, ginger, garlic, jalapeño, red onion, and thyme leaves into the half‑gallon jar.

   Time: PT5M

10. Add Apple Cider Vinegar

    Pour raw unpasteurized apple cider vinegar over the herbs, ensuring they are submerged by at least 3 inches (≈2 quarts).

    Time: PT2M

11. Seal and Infuse

    Tightly cap the jar and store it in a warm spot (top of fridge or cabinet). Shake gently once daily for 3‑6 weeks. The longer it sits, the stronger the flavor.

    Time: PT0M

12. Strain the Infusion

    After the infusion period, place a fine mesh strainer (lined with cheesecloth if desired) over a large bowl and pour the liquid through, discarding the solids.

    Time: PT10M

13. Add Honey and Mix

    Stir in ½ cup raw honey until fully dissolved. If the honey is too thick, warm it gently (no more than 40 °C/105 °F) before adding.

    Time: PT5M

    Temperature: 40°C

14. Bottle the Fire Cider

    Transfer the finished tonic into clean glass bottles or jars. Store in the refrigerator or a cool dark cabinet.

    Time: PT5M

Nutrition Facts

Calories

64

Protein

0 g

Carbohydrates

17 g

Fat

0 g

Fiber

0 g