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Fire cider is a spiced medicinal vinegar that can substitute for vinegar in cooking, salads, soups, or in marinades. You can even knock back a shot of it, and you’ll feel the fire! There are thousands of variations out there, but this is a classic recipe. You can adjust the quantities of chili depending on your preference. Yield: 1 pint.
- 1 bulb garlic
- 1 palm-sized piece of ginger
- 2 onions
- 1 to 3 fresh chilies
- 1/4 cup honey (optional)
- One 16-ounce bottle apple cider vinegar
- Peel and coarsely chop the garlic, ginger, and onions, and add them to a clean, quart-sized canning jar.
- Deseed the chilies and add to the jar. Also add the honey, if using.
- Fill the entire jar with apple cider vinegar, and tightly seal it. Let it marinate for a few days (although you can start using it sooner by pouring out a small amount of vinegar and then replacing it). Store for up to a year unrefrigerated.
For more Spicy-Hot Detoxing:
- Ginger-Chili-Lime Chopped Vegetable and Chicken Salad Recipe
- Spicy Chai Tea Recipe
- Do a Spicy-Hot Detox
- Iced Hot-and-Spicy Lemon Drink
- Lemon-Garlic Harissa Recipe
- Black Pepper and Ginger Sauce Recipe
Bevin Clare, M.S., R.H., CNS, is a clinical herbalist and nutritionist with a deep love for plants. She holds a master’s degree in infectious disease, and serves as president of the American Herbalists Guild.