Condiments
How to Make Fire Cider (Spicy Horseradish and Ginger Vinegar)
Fire cider is a spicy vinegar infusion of horseradish, ginger, garlic, onion and chili, steeped 3–4 weeks and sweetened with honey. Makes about 1½ cups.
By the Forkful editorial team · Published
Quick answer
Pack a quart jar about three-quarters full with chopped onion, garlic, grated ginger and horseradish, lemon and chili, cover completely with raw apple cider vinegar, and keep it in a cool, dark place for 3–4 weeks, shaking daily. Strain, stir in honey to taste and store in the fridge.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Makes
- 24 tablespoons
Fire cider is one of the fast-rising recipe searches of the US autumn: Google Trends shows "fire cider recipe" up about 500% over the past 90 days. It is a folk-style spicy condiment: raw vegetables and roots steeped in apple cider vinegar for a few weeks, then strained and sweetened with honey.
Treat it as a flavorful condiment, not as medicine: we make no health claims about it. In the kitchen it works as a sharp, spicy splash in salad dressings, marinades, sautéed greens and bean soups, or diluted with water or sparkling water as a drink. The recipes we checked use a quart jar filled about three-quarters with roots and aromatics, covered completely with vinegar, steeped for three to four weeks and sweetened with honey at the end.
Ingredients
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- ½ cup grated fresh horseradish root (about 3 oz, 85 g)
- ½ cup grated fresh ginger (about 3 oz, 85 g)
- 1 medium onion, chopped
- 10 garlic cloves, peeled and chopped
- 1 lemon, sliced
- 2 hot chili peppers, sliced
- 2 tbsp fresh rosemary or thyme leaves, optional
- 1 ½ cups raw unfiltered apple cider vinegar, plus more as needed (about 355 ml)
- ¼ cup honey, to taste, added after straining (85 g)
Instructions
- Wash a 1-quart glass jar and lid. Wear gloves when you handle horseradish and chilies, and open a window: fresh horseradish is intensely pungent.
- Put the horseradish, ginger, onion, garlic, lemon, chilies and herbs in the jar, filling it about three-quarters full.
- Pour in enough vinegar to cover everything by about an inch. Use a plastic lid or put parchment paper under a metal lid, because vinegar corrodes metal.
- Store in a cool, dark place for 3–4 weeks, shaking the jar once a day. If anything floats above the vinegar, push it back under or top up with a little more vinegar.
- Strain through a fine sieve or cheesecloth, pressing on the solids to get all the liquid. Stir in honey, a spoonful at a time, until it tastes the way you like.
- Pour into a clean bottle and refrigerate.
Tips for the best result
- 1Keep all the solids submerged in vinegar the whole time so nothing is exposed to the air.
- 2Do not use a metal lid directly on the vinegar; it corrodes. A plastic lid or parchment liner prevents it.
- 3Start with 1–2 teaspoons in dressings; it is strong. Dilute with water or sparkling water to drink it.
- 4Add honey only after straining so you can adjust it to taste.
Storage
Store the strained liquid in a sealed bottle in the fridge and use within about 2 months. Do not give honey to children under 1 year old. This recipe is a condiment: it is not a medicine and we make no health claims. If you are pregnant, take medication or have a health condition, ask your doctor before consuming strongly spiced or acidic preparations regularly.
Frequently asked questions
How long does fire cider take to make?
The hands-on time is about 20 minutes, and then it steeps for 3–4 weeks before straining. Longer steeping gives a stronger flavor.
Does it need to be refrigerated?
Not during steeping if the jar is in a cool, dark place and all solids stay under the vinegar. After straining and adding honey, keep it in the fridge.
What can I use fire cider for?
In salad dressings and marinades, stirred into soups and sautéed greens, in a bloody mary or diluted with sparkling water. It is a flavoring, not a treatment for any illness.
