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Fire Cider

kept byannsagebiel
recipe byEpicurious
Notes: 

Yield
Makes about 2 cups
Active Time
20 minutes
Total Time
20 minutes, plus 1 month

While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack open a bottle. Otherwise, you should feel free to tweak and embrace the flexible nature of this recipe. Fresh turmeric is a lovely substitute for dried—use about 3 tablespoons coarsely chopped or grated. And instead of dried hot chiles, use sliced fresh jalapeño or habanero, or even smoke-dried ones. Consider adding other citrus, such as grapefruit or blood oranges, in place of or in addition to the lemon. Note: this recipe needs to sit for 1 month before enjoying.

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Ingredients: 

1 cup coarsely grated peeled horseradish (about 4 ounces)
1 small onion, coarsely chopped
8 large garlic cloves, smashed
1/2 cup peeled and coarsely grated or chopped ginger (about 3 ounces)
1 tablespoon ground turmeric
1 teaspoon black peppercorns
4 rosemary sprigs
1 whole clove
1–2 dried hot chiles
1 lemon, quartered
2 cups (or more) unfiltered apple cider vinegar
2 tablespoons (or more) honey

Special Equipment

A (preferably glass) quart container; cheesecloth


 

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