Ingredients
Scale
- 1 large onion, coarsely chopped
- ¼ cup finely chopped garlic
- ½ cup finely chopped ginger
- ½ cup grated horseradish root
- 1 – 2 jalapenos, sliced or chopped (or chile pepper flakes, to taste)
- Optional – 1 sliced lemon
- Apple cider vinegar (you’ll need about 2-3 cups)
- Honey to taste
Instructions
- Add the chopped vegetables to a quart-size glass mason jar (or double the recipe and add to a half-gallon mason jar.) Pour in enough apple cider vinegar to cover the vegetables by at least 3 inches and swirl to combine.
- Seal the jar with a tight-fitting plastic lid. If you don’t want to use plastic, cover with wax paper and secure with a rubber band. Avoid using a metal lid because the vinegar may cause the metal to rust. Place jar in a cool, dark place. Let stand for 3-4 weeks, shaking gently every few days.
- After 3-4 weeks, strain out the vegetables and reserve the liquid. Gently warm some honey, and add it to the strained Fire Cider to your taste.
- Place your cider into a glass bottle or jar, and store in the refrigerator or a cool pantry.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours