Ingredients
For one small batch
- 2 cups pasteurized apple cider vinegar labeled 5% acidity
- 1/4 cup fresh ginger very thinly sliced
- 1/4 cup onion very thinly sliced
- 2 tbsp garlic thinly sliced
- 2 tbsp fresh horseradish thinly sliced
- 2 tbsp lemon peel thin strips, little white pith
- 2 tbsp jalapeno thinly sliced
- 2 tbsp honey added after straining
Equipment
- Heat-safe quart jar with acid-resistant lid
- Small stainless-steel saucepan
- Food thermometer
- Cutting board
- knife
- Measuring cups and spoons
- Fine-mesh strainer
- Coffee filter
- Clean glass bottle
Instructions
Heat, infuse, and strain
- Wash a heat-safe quart jar and its acid-resistant lid, then sanitize them according to the manufacturer's instructions.
- Wash the produce under running water. Slice the measured ginger, onion, garlic, horseradish, lemon peel, and jalapeno very thinly. Keep the total produce to 1 cup for 2 cups vinegar.
- Heat the vinegar in a stainless-steel saucepan to 190–195°F (88–91°C). Add the thinly sliced produce. Use gentle heat as needed so the entire mixture, including the centers of the largest solids, remains above 165°F (74°C) for at least 1 minute 12 seconds. Check with a food thermometer.
- Cover and cool the mixture promptly, then transfer to the clean jar, close with the acid-resistant lid, and refrigerate within 2 hours of heating. Infuse in the refrigerator for 10 days, gently turning the closed jar daily.
- Strain through a fine-mesh strainer lined with a coffee filter into a clean bottle. Discard all solids. Stir in the honey. Keep refrigerated and label with the original preparation date. Use within 30 days of that date. Use small amounts in dressings or sauces; do not drink undiluted.
Notes
Estimated US dollar cost basis: vinegar $1.25, ginger $0.35, onion $0.10, garlic $0.15, horseradish $0.50, lemon peel portion $0.20, jalapeno $0.10, honey $0.40; about $3.05, rounded to $4. Prices vary. Strained yield is about 1 3/4 cups and varies.
The heat step and 1 cup produce to 2 cups vinegar ratio follow University of Minnesota Extension's flavored-vinegar guidance. This version is refrigerated throughout infusion and storage. It is not a canning recipe and has no verified shelf-stable process. Discard if mold, unexpected bubbling, or a spoiled odor appears; do not taste a suspect batch.
Fire cider is a food condiment. It is not a treatment or a proven way to prevent illness. Concentrated vinegar can irritate the mouth and stomach. The batch contains honey and is unsuitable for infants under 12 months.
