Ingredients
Method
- Wash and thoroughly dry the fresh produce.
- Roughly chop the horseradish, ginger, turmeric, onion, garlic, and hot peppers.
- Slice the lemon and orange into smaller pieces.
- Add the chopped ingredients, citrus, herbs, cinnamon stick, and black peppercorns to a clean quart-size glass jar.
- Pour apple cider vinegar into the jar until all ingredients are completely submerged.
- Press down any floating ingredients with a clean utensil.
- If using a metal lid, place parchment paper between the jar and lid before sealing.
- Close the jar tightly and store it in a cool, dark place for 3–4 weeks.
- Gently shake the jar regularly and check that the ingredients remain covered with vinegar.
- After the infusion period, strain the mixture through a fine-mesh strainer.
- Press the solids gently to extract the infused vinegar.
- Stir honey into the strained vinegar, adding more to taste.
- Transfer to a clean glass bottle or jar, seal, and refrigerate.
- Use in small amounts as a flavorful vinegar, salad dressing ingredient, marinade, or condiment.
Notes
Keep all ingredients completely submerged beneath the vinegar during infusion.
Adjust the number of hot peppers according to your preferred heat level.
Fresh horseradish gives the finished cider a particularly strong, spicy flavor.
Let the mixture infuse for several weeks so the flavors have time to develop.
Add honey only after straining so you can easily adjust the sweetness.
Because this recipe contains fresh ingredients and is prepared at home, refrigeration after straining is recommended.
Discard if you notice mold, unusual odors, unexpected fermentation, or other signs of spoilage.
Fire cider is a traditional-style food preparation and is not intended to diagnose, treat, or prevent disease.