Step 1

Chop or use a food processor to prepare the above-listed onion, garlic, horseradish and ginger - per quart jar. Scale up as needed for larger batches.

Step 2

Slice the optional citrus into slices or quarters, e.g. one lemon and/or orange per quart jar.

Step 3

Pack your container of choice with the prepared ingredients until it is about ¾ of the way full.

Step 4

Pour the ACV over the prepared ingredients until the container is full.

Step 5

Place a lid on the container, and store at room temperature for 3 to 4 weeks minimum.

Step 6

Shake the jar on a daily basis to help the ingredients steep and infuse.

Step 7

After a minimum of 3 to 4 weeks, strain the contents of the jar using cheese cloth and/or fine mesh strainer, separating the solids from the liquid. Retain the liquid! Squeeze solids to extract as much liquid as possible.

Step 8

Add honey* into the reserved liquid to taste - we usually do just a couple tablespoons per infused and drained quart jar, Also add chili or cayenne powder to taste, and thoroughly stir to combine. *As a vegan variation, either skip the sweeter or use agave syrup - though it doesn't have the same healing properties as local raw honey.

Step 9

Bottle the liquid and store in your refrigerator or a cool dark place. Fire cider should last up to a year or longer. As long as it is doesn't develop mold or a sudden change in flavor or odor, it's still good.

Step 10

It is now ready to drink! Enjoy often to stay healthy during the winter months. It is recommended to take 1-2 tablespoons of fire cider per day throughout the fall and winter as a preventative measure. If you are feeling some crud coming on, up your dose to a full 1 oz “shot”! You can repeat a few times a day. You can also use fire cider as a zesty salad dressing! Remember to shake the bottle before pouring to ensure you’re getting all the good stuff that may have settled.