• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

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.

• 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
• A (preferably glass) quart container; cheesecloth
• Fire cider can be made 3 months ahead; store chilled in a (preferably glass) resealable container.

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