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Description
A potent, zesty, and invigorating herbal tonic made with fruits, vegetables, and spices steeped in apple cider vinegar for 4-6 weeks.
Ingredients
- 2 Oranges, cut into quarters (keep the peels on)
- 2 Lemons, cut into quarters (keep the peels on)
- 2 Red onions, sliced
- 1 White onion, sliced
- 2 Jalapenos, with seeds, sliced into discs
- 7 oz. Ginger root, peeled and sliced into discs
- 2 oz. Turmeric root, peeled and sliced into discs
- 7 oz. Horseradish root, peeled and sliced into discs
- 2 Heads of garlic, crushed
- 4 sprigs Fresh rosemary
- 3-4 Ceylon cinnamon sticks
- 4 Star anise
- 4 Whole rose hips
- 2 32 oz. Bottles of Apple Cider Vinegar with The Mother
- 2-3 T. Raw, local honey
Instructions
- Slice citrus into quarters.
- Slice onions, jalapenos, and roots into thin slices.
- Lay all ingredients except for citrus and Apple Cider Vinegar into the bottom of the jar.
- It is best to put the spices and honey in the middle of everything so they don’t float up to the top.
- Press down to pack all the ingredients together.
- Add the citrus quarters to the top and add in the Apple Cider Vinegar until it reaches the top and covers all the ingredients.
- Set in a dark place, at room temperature for 4-6 weeks.
- Check every few days for bubbles and shake to dislodge.
- After 4-6 weeks, strain and transfer tonic to storage jars.
- Label and date jars.
- Store in a dark place at room temp for up to one year.
Notes
- It is best to put the spices and honey in the middle of everything so they don’t float up to the top.
- Keep your Apple Cider Vinegar bottles, clean them out and use a funnel to pour the strained Fire Cider back into them once fermentation is complete.
- Store in a dark place at room temp for up to one year.