Prep time: 30 minutes, plus a month to infuse
This classic fire-cider recipe also includes horseradish root, which has long been used to support the respiratory system, urinary tract, and digestive system. (Look for horseradish at farmers’ markets, health-food stores, and co-ops in the fall, winter, and early spring.)
- 1 cup yellow onion, minced
- ½ cup gingerroot, grated
- ½ cup fresh horseradish root, grated
- 10 cloves garlic, minced
- 4 jalapeño peppers, thinly sliced
- 1 orange or lemon, zested and juiced
- ¼ cup rosemary leaves, loosely packed and chopped (or 2 tbs. dried rosemary)
- 1 tbs. ground turmeric
- ¼ tsp. ground cayenne pepper
- 2 cups organic apple-cider vinegar, unfiltered
- ¼ cup raw honey
- Sterilize a 1-quart canning jar and lid by simmering in a pot of water for five minutes; drain and allow to dry. Layer all the ingredients in the jar, except for the vinegar and honey. Press down gently to allow for at least 1 inch of space at the top of the jar. Slowly pour vinegar over the ingredients in the jar, allowing air bubbles to emerge to the surface, until the vinegar reaches the lip of the jar.
- Cut a square of parchment paper to cover the opening of the jar and screw on the lid. Give the jar a shake, and set in a cool, dark place. Shake daily, and after a day or two remove the lid and see if there is room to add more vinegar (due to settling).
- After the fire cider has been infusing for a month, strain through a fine mesh strainer lined with cheesecloth. Stir in the honey. Store in a clean bottle with a lid in the refrigerator. Enjoy a tablespoon once or twice a day, or add into drinks, salad dressing, or teas.
- Cook’s note: Some fun add-ins to try with this classic recipe are dried elderberries, hibiscus flowers, star anise, burdock root, oregano, beet-root powder, dried chamomile blossoms, rosehips, black peppercorns, or dried hot red chilies.