Ingredients
Infusion
- 600 ml pasteurized filtered apple cider vinegar commercially produced; labeled 5% acidity
- 40 g onion peeled and very thinly sliced
- 20 g fresh ginger washed, peeled and thinly sliced
- 20 g fresh horseradish root washed, peeled and thinly sliced
- 10 g garlic peeled and thinly sliced
- 5 g jalapeño thinly sliced; wear gloves
- 2 strips lemon peel washed lemon; colored skin only, no white pith
After straining
- 60 g honey
Equipment
- Heatproof quart glass jar and nonreactive lid
- Saucepan
- Digital food thermometer
- Fine strainer and coffee filter
- Clean glass storage bottle
Instructions
Prepare and heat
- Clean and sanitize the work surface and utensils. Wash the heatproof jar, then sterilize in boiling water for 10 minutes; keep it warm. Prepare the nonreactive lid according to its manufacturer's directions.
- Wash produce under running water before peeling and slicing. Combine the sliced onion, roots, garlic, chile and lemon peel. Use no more than 1 loosely filled cup (240 ml) in total; reserve any excess for another dish. Put these flavorings in the warm jar.
- Heat the vinegar in a saucepan to 190–195°F (88–91°C). Carefully pour over the flavorings. With a clean thermometer, check several locations including the center of the solids; the whole mixture must remain at or above 165°F (74°C) for at least 1 minute 12 seconds. If needed, transfer to the saucepan and gently reheat the entire mixture while stirring, then return to the warm jar.
Infuse, strain and finish
- Cover with the clean nonreactive lid. Let the jar cool enough to handle and refrigerate promptly at 40°F (4°C) or below. Keep refrigerated for 14 days. Check that the solids remain submerged; do not add water.
- Wash and sterilize the storage bottle in boiling water for 10 minutes. If the infusion has no signs of spoilage, strain through a fine strainer followed by a coffee filter into the freshly prepared bottle. Discard the solids. Stir in the honey until dissolved. Yield is approximately 600 ml and will vary with liquid retained by the solids.
- Cap, date and keep refrigerated. Make a small batch for prompt use; this is not a shelf-stable preserve. Discard without tasting if mold, bubbling, new cloudiness or sliminess develops. Start with 1 teaspoon in a portion of dressing or dilute in at least 150 ml water for a drink, adjusting only if comfortable.
Nutrition
Calories: 8kcalCarbohydrates: 1.3gSugar: 1.2g
Video
Notes
Estimated nutrition per tablespoon assuming a 600 ml yield, calculated from 600 ml apple cider vinegar (about 108 kcal) and 60 g honey (about 183 kcal). Flavor compounds extracted from the discarded produce are not measured, so this is an approximation rather than a laboratory analysis.
Illustrative ingredient-portion budget: vinegar $2, horseradish $1.25, ginger $0.50, onion/garlic/chile $0.75, lemon peel allowance $0.50 and honey $1.50 = $6.50. Local prices vary; energy and containers excluded.
Video credit: Mountain Rose Herbs, How to Make Fire Cider, published August 8, 2019. Its traditional preparation uses a different spice mixture and a longer cool-dark infusion. This card uses a measured smaller amount of fresh produce, hot vinegar with a thermometer check and refrigerated steeping. Follow this card's handling instructions; the video is credited for technique, not as evidence of health claims.