- ½ cup grated fresh horseradish root
- ½ cup or more fresh chopped onions
- ¼ cup or more chopped garlic
- ¼ cup or more grated ginger
- ¼ cup grated turmeric (or 1 tablespoon of turmeric powder)
- Zest and juice from 1 sour orange (or 1 lemon)
- 1 or 2 chopped cayenne or jalapeño peppers (You can add more later if the mixture isn’t hot enough.)
- Apple cider vinegar
Place roots and herbs in a half-gallon canning jar. Fill jar with enough unpasteurized apple cider vinegar to cover the herbs by at least 3-4 inches. Seal with a tight fitting lid.
Place jar in a warm, dark place. Shake occasionally. After 3-4 weeks, strain out the herbs and reserve the liquid.
Add honey to taste, no more than ¼ cup at a time. If you slightly warm the honey first, it will mix in more easily. Fire Cider should taste hot, spicy, and sweet. Store in the refrigerator or in a cool, dark place. Will keep for several months, unrefrigerated.