Fire Cider

photographs by Kelly Moore Clark
styling by Taylor Bennett

This flavorful and health-promoting tonic combines potent immune-boosting ingredients like ginger, garlic, and hot peppers in raw apple cider vinegar.

What you need:
½ cup thinly sliced fresh ginger
½ cup peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves peeled
3 sprigs rosemary
2 jalapeno or serrano chiles
1 teaspoon whole black peppercorns
2 cinnamon sticks
½ small onion, cut
1 lemon, cut into 1 ½-inch pieces
½ orange, cut into 1 ½-inch pieces
2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
1/3 to 1/2 cup honey

Directions:
Use a 1-quart Ball jar or a resealable glass container. Add giner and horseradish in the bottom, next place garlic, rosemary, chiles, peppercorns, cinnamon and onion. Add lemon and orange pieces and then firmly pack all the ingredients in. Add enough vinegar so that the ingredients are fully submerged and the jar is full. Seal the jar and store in a cool, dark place for at least three weeks. Make sure to shake for a few seconds every day. When the fire cider is ready for use, strain through a fine-mesh sieve and discard solids. Stir in honey and keep in a sealed container in the refrigerator up to one month.