Making FIRE CIDER

Ingredients

• 1 gallon Apple Cider Vinegar (unpasteurized, raw; base of the tonic)
• 5 cloves Garlic (peeled and lightly crushed)
• 2 inches Fresh Ginger (peeled and sliced thin)
• 2 sticks Cinnamon Sticks (whole sticks for infusion)
• 1 tsp Cinnamon Granules (adds extra cinnamon flavor)
• 2 sprigs Rosemary (fresh, stems removed)
• 1 tsp Black Peppercorns (whole peppercorns)
• 1 tsp Turmeric Powder (adds earthy flavor and color)
• 3 whole peppers Cayenne Pepper (use whole dried cayenne; can substitute flakes)
• 2 whole Lemon (zest, juice, and whole peeled lemon added)
• 1 small Onion (optional; peeled and quartered)
• 2 tbsp Honey (local raw honey; adds sweetness and balances acidity)

Instructions

1. Prepare Fresh Ingredients

   Peel the garlic cloves and crush them lightly. Peel and slice the ginger into thin rounds. Zest one lemon, then juice both lemons and set the juice aside. Quarter the onion (if using) and set aside.

   Time: PT10M

2. Add Herbs and Spices to the Jar

   Place the crushed garlic, sliced ginger, rosemary sprigs, cinnamon sticks, cinnamon granules, black peppercorns, turmeric powder, whole cayenne peppers, lemon zest, lemon halves, and onion quarters into the 1‑gallon glass jar.

   Time: PT5M

3. Add Honey and Apple Cider Vinegar

   Pour the 2 tbsp of honey into the jar, then fill the jar with unpasteurized apple cider vinegar, leaving about ½‑inch headspace.

   Time: PT2M

4. Seal and Shake

   Secure the lid tightly and shake the jar vigorously for 30 seconds to mix everything together.

   Time: PT1M

5. Brew the Fire Cider

   Store the sealed jar in a cool, dark place (like a pantry) for at least two weeks. Shake the jar daily to keep ingredients dispersed.

   Time: PT0M

6. Strain and Bottle

   After the minimum two‑week brew, place a fine mesh strainer over a clean glass bottle or jar, pour the liquid through, and discard the solids. Seal the bottle.

   Time: PT5M

Nutrition Facts

Calories

10

Protein

0 g

Carbohydrates

2 g

Fat

0 g

Fiber

0 g