Supercharged Fire Cider
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.
Equipment
- 6 mason jars (quart-sized)
- 6 wide mouth lids
- Chef's knife
- medium cutting board
- swivel vegetable peeler
Ingredients
- 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!