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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 weeks
Yield: Makes about 2 cups
fire cider tonic
Ingredients
Ingredient Checklist
1/2 cup thinly sliced fresh ginger (from two 4-inch pieces)
1/2 cup peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves smashed and peeled
3 sprigs rosemary
2 jalapeno or serrano chiles, halved lengthwise
1 teaspoon whole black peppercorns
2 cinnamon sticks
1/2 small onion, cut into 1 1/2-inch pieces (1/3 cup)
1 lemon, cut into 1 1/2-inch pieces
1/2 orange, cut into 1 1/2-inch pieces
2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
1/3 to 1/2 cup honey, preferably raw and unfiltered
Cook's Notes
A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two-ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 weeks
Yield: Makes about 2 cups
fire cider tonic
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 weeks
Yield: Makes about 2 cups
Recipe Summary
prep: 20 mins
total: 3 weeks
Yield: Makes about 2 cups
prep: 20 mins
total: 3 weeks
prep:
20 mins
total:
3 weeks
Yield: Makes about 2 cups
Makes about 2 cups
fire cider tonic
fire cider tonic
Ingredients
Ingredients
- 1/2 cup thinly sliced fresh ginger (from two 4-inch pieces)
- 1/2 cup peeled, diced fresh horseradish (from a 5-inch piece)
- 1 head garlic, cloves smashed and peeled
- 3 sprigs rosemary
- 2 jalapeno or serrano chiles, halved lengthwise
- 1 teaspoon whole black peppercorns
- 2 cinnamon sticks
- 1/2 small onion, cut into 1 1/2-inch pieces (1/3 cup)
- 1 lemon, cut into 1 1/2-inch pieces
- 1/2 orange, cut into 1 1/2-inch pieces
- 2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
- 1/3 to 1/2 cup honey, preferably raw and unfiltered
Directions
Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.
Cook's Notes
A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two-ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings.
Cook’s Notes
A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two-ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Fire-Cider Tonic
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Fire-Cider Tonic
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
