Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural health processes.
- 1/2 cup thinly sliced fresh ginger (from two 4-inch pieces)
- 1/2 cup peeled, diced fresh horseradish (from a 5-inch piece)
- 1 head garlic, cloves smashed and peeled
- 3 sprigs rosemary
- 2 jalapeno or serrano chiles, halved lengthwise
- 1 teaspoon whole black peppercorns
- 2 cinnamon sticks
- 1/2 small onion, cut into 1 1/2-inch pieces (1/3 cup)
- 1 lemon, cut into 1 1/2-inch pieces
- 1/2 orange, cut into 1 1/2-inch pieces
- 2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
- 1/3 to 1/2 cup honey, preferably raw and unfiltered
Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.
A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two-ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings.