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Fire Cider

Servings: 1 Gal

Servings: 1 Gal
Ingredients
  • 1 6 to 7" Horseradish Root, cleaned and diced - no peeling required.
  • 5 Heads of Garlic, peeled and crushed.  2 Onions - chunked.
  • 2 6" Ginger Roots - cleaned and sliced - no peeling required.
  • 2 C. Tumeric Root - cleaned and chopped.
  • 8 Serrano, Jalepeno, or Habanero peppers, cleaned and chopped.
  • 1 Orange cleaned and sliced - no peeling.
  • 2 Lemons, cleaned and sliced - no peeling.
  • 2 Limes, same.
  • Half Bunch Curly Parsley, cleaned and chopped.
  • 1 Bunch Rosemary, separated.
  • 1 Bunch Fresh Thyme, same.
  • 6 T. Peppercorns.
  • 10 Cinnamon Sticks.
  • 4 T. Cloves.
  • 6 T. Star Anise.
  • 6 t. Ground Cayenne.  6t. Ground Coriander.
  • 1 ½ bottles of Braggs Apple Cider Vinegar.
Steps
  1. Prepare ingredients making sure they are very well cleaned.  Clean one gallon glass jar; rinse with hot water.  Layer ingredients into jar (I like to start with my spices on the bottom. )  Fill to 1" below the rim with veggies, etc.  Top off by pouring in the vinegar until vegetable matter is covered.  (You don't want it all the way to the top.)  Cover jar with piece of parchment paper to create barrier between cider and lid.  Place lid on jar, and set in cool, dark place.  Shake daily for 4 to 6 weeks.  Strain out solids, and bottle liquid in sterilized containers.  Keep on shelf.  Take daily starting with one T. and work way up to more.  I add 1 T. honey to my dose.  To your health - enjoy!
 

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