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Homemade Fire Cider

A simple, adaptable herbal vinegar made by infusing apple cider vinegar with aromatics, roots, citrus and spices. This is a “use what you have” recipe, quantities are flexible and the flavour develops over time.
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Prep Time 15 minutes
Servings: 1 jar
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion roughly chopped
  • 1 bulb garlic cut in half
  • 1 lemon roughly chopped
  • 1-2 fresh chillies sliced down the middle
  • 1 thumb sized ginger roughly chopped
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 star anise
  • 3-4 sprigs hardy herbs (rosemary, thyme)
  • raw apple cider vinegar enough to cover and submerge everything
  • raw honey to taste after straining

Equipment

  • 1 jar
  • chopping board
  • knife
  • strainer or sieve

Method
 

  1. Prepare the produce by roughly chopping the onion, lemon, ginger and chillies; slice the garlic bulb in half to expose the cloves.
  2. Pack all solids into a clean glass jar along with herbs and spices.
  3. Pour in apple cider vinegar until everything is completely submerged and the jar is nearly full.
  4. Seal tightly and store in a cool, dark cupboard.
  5. Give the jar a gentle shake every few days.
  6. After 2–6 weeks, strain through a mesh strainer into a fresh jar and sweeten with raw honey if desired.

Notes

  • Infusion time is flexible, shorter for a milder flavour, longer for a stronger, spicier vinegar.
  • Keep all ingredients below the vinegar line to prevent spoilage.
  • Store the finished cider in a cool, dark place for several months.
  • Use in salad dressings, sauces, marinades or diluted in warm water if you enjoy the taste.
  • Optional: dehydrate the strained solids and mix with salt to create a seasoning blend (great zero-waste idea for a future batch!).