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.
