Fire Cider Recipe

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Fire Cider Recipe

This was my first time making cider and I had a blast. Now that I am more health conscientious of my diet and lifestyle, new habits have been a little easier to build. Just thought I could share some value in a recipe this week.

Basic Ingredients

? ? cup peeled and diced horseradish, approximately 4-5”

? ? cup peeled and diced garlic, approximately 2 bulbs

? ? cup peeled and diced onion, approximately 1 small onion

? ? cup peeled and diced ginger, approximately 2-3”

? ? cup peeled and diced turmeric, approximately 2-3”

? 1 habanero chile, split in half or thinly sliced. For a milder flavor, use 2 jalapeno peppers

? 1 orange, quartered and thinly sliced crosswise

? 1 lemon, use the zest and juice. Use ? lemon, quartered and thinly sliced crosswise

? ? tsp. cayenne powder

? ? cup chopped parsley (fresh)

? 2 Tbsp. chopped rosemary (fresh)

? 2 Tbsp. chopped thyme (fresh)

? 1 tsp. black peppercorns

? 2-3 cups raw, unfiltered apple cider vinegar

? ? cup raw honey, or to taste (This is added after the Fire Cider has sat for 3-6 weeks)

NOTES:

? Please leave out any ingredients you know you are sensitive to when making the fire

cider.

? If the overall spiciness is a concern, add pomegranate or other juice to balance it out.

Instructions:

1. Place all herbs, vegetables, and fruit into a clean 1-quart jar. Pack down as needed to fit

all ingredients in the jar. Add vinegar, covering all ingredients. Make sure there are no

air bubbles. Cap the jar. If using a metal lid, placed a piece of parchment paper

between the fire cider and the lid to prevent corrosion. Shake well.

2. Let the jar sit in a cool, dark place for 3-6 weeks, shaking it daily (or as often as you

remember.)

3. Using a cheesecloth, strain the vinegar into a clean glass jar.

4. Add the honey, stirring well. Adjust for your taste.

5. Store in the refrigerator for up to 1 year.

6. Drink 1-2 Tbsp. daily or when needed.

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