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Jar of homemade fire cider with lemon, garlic, ginger, hot peppers, rosemary, and thyme.
Beth

Homemade Fire Cider

A bold, tangy herbal vinegar made with warming roots, garlic, hot peppers, citrus, and optional honey.
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Prep Time 20 minutes
Minimum Steeping Time 21 days
Total Time 21 days 20 minutes
Servings: 1 quart
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • Apple cider vinegar enough to completely cover the ingredients
  • ¼ cup freshly grated horseradish root
  • ¼ cup fresh ginger root chopped
  • 1 medium onion chopped
  • 10 cloves garlic crushed
  • fresh hot peppers use 1 or 2, sliced (jalapeño, serrano, or cayenne)
  • 1 lemon sliced (organic if possible)
  • fresh rosemary or thyme 2 or 3 sprigs, optional
  • Raw honey to taste (added after straining)

Equipment

  • 1 quart-sized glass jar clean
  • 1 piece of parchment paper for use under a metal lid
  • 1 fine-mesh strainer or cheesecloth
  • 1 clean bottle for storage

Method
 

  1. Wash and chop all roots, vegetables, and herbs. Grate the horseradish in a well-ventilated area—it can be very pungent.
  2. Place all ingredients except the honey in a clean quart-sized glass jar.
  3. Pour in enough apple cider vinegar to completely cover the ingredients. Press everything down with a clean utensil to remove air pockets, making sure no pieces stick above the vinegar.
  4. Place a piece of parchment paper between the jar and a metal lid to prevent corrosion. Label the jar with the date and contents.
  5. Store in a cool, dark place for 3–4 weeks. Shake the jar daily.
  6. Strain the liquid through a fine-mesh strainer or cheesecloth into a clean bottle. Add honey to taste and stir until dissolved.

Notes

Refrigerate the strained fire cider and use it within three months for the most conservative storage approach. Discard it if you notice mold, an off odor, sliminess, or unexpected bubbling, fizzing, or pressure. Dilute before drinking if the vinegar or heat feels too strong.