Supercharged Fire Cider

Fire cider is apple cider vinegar infused with immune and circulation-boosting roots, vegetables, and spices, such as ginger, turmeric, and red onion. It can be as hot as you make it, and some opt to add honey to counter-balance the heat. My husband, Peter, and I love garlic and jalapenos above all other spices, and we add fresh horseradish and cayenne pepper to give it an extra kick.

Apple cider vinegar’s many health benefits are supercharged by this infusion. We make this recipe in bulk around early October, before cold and flu season starts. Six jars are usually enough to get our family of 5 through March. We take a swig of this most nights throughout the cold weather to boost immune, digestive, and circulatory function. We won’t go through a winter without it!

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Supercharged Fire Cider

Caroline

Apple cider vinegar infused for at least 30 days with immune, digestion, and circulation-boosting red onion, jalapeno, garlic, ginger, turmeric, horseradish, and cayenne peppers.

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Prep Time 1 hour hr

Infusing Time 30 days d

Total Time 30 days d 1 hour hr

Course Condiment, Tonic

Servings 6 month supply

Equipment

• 6 mason jars (quart-sized)
• 6 wide mouth lids
• Chef's knife
• medium cutting board
• swivel vegetable peeler

Ingredients

  

1x2x3x

• 5 quarts raw apple cider vinegar with the "mother"
• 3 bulbs whole garlic
• 6 tsp cayenne pepper
• 2 large red onions
• 5-6 fresh jalapenos
• 3 fresh ginger root
• 5-6 fresh turmeric root
• 1 fresh horseradish root

Instructions

 

• Assemble equipment and ingredients.
  
• Peel and dice red onions.
  
• Evenly distribute diced red onions between the 6 quart-sized mason jars.
  
• Slice jalapenos, then evenly distribute between the 6 jars.
  
• Peel and slice horseradish, then evenly distribute between the 6 jars.
  
• Slice ginger and turmeric and peel garlic. Evenly distribute sliced ginger, turmeric and peeled garlic to the 6 mason jars.
  
• Add ¼ teaspoon of cayenne pepper to each mason jar.
  
• Fill each mason jar with apple cider vinegar.
  
• Seal each jar with a lid, then allow vinegar to infuse for at least 30 days in a dark, cool place (we use the bottom of our pantry).
  

Notes

I highly recommend using organic produce only for this recipe to reduce your risk of pesticide exposure.  If your ginger and turmeric is organic, you only need to rinse it in warm water prior to slicing. If your ginger and turmeric is conventional, I recommend peeling it prior to slicing.

If you’ve never made fire cider before and want to try it out before making it in bulk, try making 1 quart.  You’ll only need a little less than 1 quart of organic apple cider vinegar with the mother, 1/2 a red onion, 1/2 a piece of ginger root, 1/4 piece of a horseradish root, 1 jalapeno, 1 turmeric root,  a few cloves of garlic, and 1/4 teaspoon of cayenne. 

Tried this recipe?Let us know how it was!

We tend to drink small amounts of fire cider by itself before bed or occasionally diluted with water over longer periods of time. Feel free to get creative and add it to salads, stir-fries, or side dishes. Try incorporating honey for a spicy-sweet effect. Leave a comment and let me know how it goes!