This version of fire cider incorporates cinnamon, hot chili peppers (like habanero or cayenne), thyme, oregano, and rosemary for an extra kick and depth of flavor. Here’s how to make it!
Ingredients
– 1 quart (4 cups) raw apple cider vinegar
– 1 medium onion, chopped
– 5 cloves garlic, minced
– 1-2 tablespoons fresh ginger, grated (or 1-2 teaspoons dried ginger)
– 1-2 tablespoons fresh horseradish root, grated (or 1-2 teaspoons prepared horseradish)
– 1-2 hot chili peppers (habanero or cayenne), sliced (adjust for desired heat level)
– 1-2 tablespoons turmeric root, grated (or 1-2 teaspoons dried turmeric)
– 1 lemon, sliced
– 1 cinnamon stick (or 1 teaspoon ground cinnamon)
– 1-2 tablespoons honey (optional, to taste)
– 1-2 teaspoons dried thyme (or several sprigs of fresh thyme)
– 1-2 teaspoons dried oregano (or several sprigs of fresh oregano)
– 1-2 teaspoons dried rosemary (or several sprigs of fresh rosemary)
Equipment
– 1 quart-sized glass jar with a lid (mason jars work well)
– Strainer or cheesecloth
– Dark storage container or cupboard
Instructions
1. Prepare Ingredients: Chop, slice, and grate all your ingredients as indicated. This helps to release the flavors and nutrients.
2. Combine Ingredients: In the quart-sized glass jar, layer the chopped onion, minced garlic, grated ginger, grated horseradish, sliced hot chili peppers, grated turmeric, lemon slices, and the cinnamon stick. Add the thyme, oregano, and rosemary as well.
3. Add Vinegar: Pour the raw apple cider vinegar over the ingredients, ensuring they are fully submerged. Leave about an inch of space at the top of the jar.
4. Seal the Jar: Seal the jar tightly with its lid. (Note: If using a metal lid, consider placing a piece of parchment paper between the lid and the jar to prevent corrosion from the vinegar.)
5. Infuse: Store the jar in a cool, dark place for about 2 to 4 weeks. Shake the jar every few days to mix the ingredients and help the infusion process.
6. Strain the Mixture: After 2 to 4 weeks, strain the mixture using a fine mesh strainer or cheesecloth into a clean jar. Press down on the solids to extract as much liquid as possible.
7. Sweeten (Optional): If you prefer a sweeter taste, add honey to the strained liquid and stir until dissolved. Adjust to your taste.
8. Store: Pour the final fire cider into a clean glass jar or bottle and seal it tightly. Store it in the refrigerator or a cool, dark place. It should last for several months.
How to Use Enhanced Fire Cider
– As a tonic: Take 1-2 tablespoons daily, especially during cold and flu season.
– In salad dressings: Use it as a zesty vinaigrette base.
– In cooking: Incorporate it into marinades or sauces for an added kick.
Notes
– Adjust the heat level by modifying the number and type of chili peppers used.
– Feel free to customize the herbs and spices based on your taste preferences and what you have on hand.
– Always consult with a healthcare professional if you have concerns about using herbal remedies, especially if you have existing health conditions or are pregnant.
Enjoy your spicy and aromatic homemade fire cider!
Aprile's Kitchen 