Jessica’s Alaskan Fire Cider

Yield: 1 Quart

Author: Jessica Milnes

Print

With ImageWithout Image

Jessica's Alaskan Fire Cider

Prep time: 20 MinTotal time: 20 Min

There are some things that just belong in a homestead kitchen, and a big jar of fire cider is one of them.

Fire cider is a bold, spicy apple cider vinegar infusion packed with fresh ginger, horseradish, garlic, onion, citrus, peppers, and herbs. It has some serious kick to it, which is exactly how I like it.

I love recipes like this because they’re simple, old-fashioned, and made with ingredients you probably recognize right away. You put everything into a jar, tuck it away for a few weeks, and let time do most of the work.

And just a warning: when I call this fire cider, I mean it. 🔥

Ingredients

• 1/2 cup fresh horseradish root, peeled and roughly chopped or grated
• 1/2 cup fresh ginger, sliced
• 1 medium yellow onion, roughly chopped
• 8 cloves garlic, smashed
• 1 lemon, thinly sliced
• 1 orange, thinly sliced
• 1 jalapeño, sliced
• 1–2 cayenne or other hot peppers, sliced, optional for extra heat
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon whole black peppercorns
• 1 cinnamon stick
• 1/2 teaspoon ground turmeric or several slices fresh turmeric
• Raw apple cider vinegar, enough to completely cover the ingredients
• 1/4–1/2 cup raw honey, or to taste, added after straining

Instructions

1. Fill the jar. Add the horseradish, ginger, onion, garlic, lemon, orange, peppers, rosemary, thyme, peppercorns, cinnamon, and turmeric to a clean quart-size glass jar.
2. Add the vinegar. Pour apple cider vinegar over everything until all of the ingredients are completely submerged. Leave a little room at the top of the jar.
3. Cover it. If you're using a metal canning lid, place a piece of parchment paper between the jar and lid to keep the vinegar from touching the metal. A plastic lid works great, too.
4. Let it infuse. Store the jar in a cool, dark place for about 3–4 weeks. Give it a good shake every day or whenever you think about it.
5. Strain. Pour the mixture through a fine-mesh strainer or cheesecloth, pressing the solids to get as much of that infused vinegar out as possible.
6. Sweeten it. Stir raw honey into the strained fire cider until it tastes right to you. I like enough honey to take the sharp edge off without losing that fiery kick.
7. Bottle it. Transfer the finished fire cider to a clean glass jar or bottle, label it, and keep it refrigerated.

Notes

This is one of those recipes you can really make your own. If you grow hot peppers, herbs, garlic, or onions, use what you have. Want it hotter? Add another pepper. Love ginger? Throw in a little more. I don't think a homestead recipe needs to be complicated or perfect. Sometimes the best things in the kitchen are the ones that change a little depending on what you have growing or sitting in the pantry.

And yes, this one has a bite. That's kind of the point.

A Quick Note

Fire cider is a traditional vinegar-based preparation and is often talked about in connection with wellness. I'm sharing this as a food and homestead recipe, not as medical advice or as a treatment or prevention for illness. If you have a medical condition, take medications, are pregnant, or have questions about whether any of these ingredients are appropriate for you, check with your healthcare professional.