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Fire Cider

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Ingredients
  

  • 1 small onion, diced
  • 8 garlic cloves, crushed
  • 1 jalapeño, sliced
  • 1/2 cup each of grated fresh ginger, turmeric, and horseradish
  • 1 lemon, sliced
  • 1 tbsp each of dried rosemary, thyme, and oregano
  • 1/4-1/2 tsp cayenne pepper
  • 1 tsp black peppercorns
  • raw apple cider vinegar Enough to cover ingredients

Instructions
 

  • Add all ingredients to a sterilized 1 quart glass jar, leaving 2–3 inches at the top.
  • Measurements are approximations. Fill the jar, but allow enough space for the apple cider vinegar to move freely.
  • Pour apple cider vinegar to cover the mixture completely.
  • If using a metal lid, place a piece of parchment paper between the jar and the lid to prevent corrosion.
  • Add a label that includes what it is and the date it was prepared.
  • Shake the jar daily to ensure everything infuses evenly.
  • All the ingredients must stay submerged in the apple cider vinegar. Sometimes it’s necessary to add more apple cider vinegar within the first few days of brewing. 
  • Let it macerate for 4–6 weeks in a dark cupboard.
  • Strain the liquid through a fine sieve or cheesecloth.
  • Store in a clean glass bottle in a dark cupboard, or for longer storage, in the refrigerator.
  • Be sure to add a label with the date and contents. 
  • (Optional) Add honey to taste after straining if you prefer a milder kick.

Notes

  • Substitute and/or omit ingredients to your liking.  
  • After straining, keep your Fire Cider in a cool, dark place. It lasts up to 6 months, or longer if refrigerated.