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Easy Homemade Fire Cider Apple Cider Vinegar Shots

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This homemade fire cider is a potent, immune-boosting tonic made with raw apple cider vinegar, fresh ginger, turmeric, horseradish, garlic, and honey. It’s warming, zesty, and surprisingly craveable—perfect for daily wellness shots during cold season.

Ingredients

Scale
  • 2 cups raw apple cider vinegar (with the mother)
  • 3 ounces fresh ginger root, thinly sliced
  • 2 ounces fresh turmeric root, thinly sliced
  • 2 ounces horseradish root, peeled and chopped
  • 6 to 8 garlic cloves, smashed
  • 1 medium yellow onion, roughly chopped
  • 1 small fresh jalapeño or habanero, sliced (seeds in for heat, out for mild)
  • 1/4 cup raw honey, or more to taste
  • 1 medium lemon, sliced into rounds
  • 1 teaspoon whole black peppercorns
  • 2 fresh rosemary sprigs (optional)

Instructions

  1. Prep your aromatics. Wash all produce thoroughly. Slice ginger and turmeric into thin rounds—about 1/8 inch thick. You don’t need to peel either one, just scrub them well. Peel the horseradish root with a vegetable peeler, then chop into small chunks. Smash garlic cloves with the flat side of your knife to release their oils.
  2. Layer ingredients in the jar. Start with the onion and garlic at the bottom, then add ginger, turmeric, and horseradish. Tuck in the lemon slices and jalapeño next. Drop in the peppercorns and rosemary sprigs. This layering isn’t just for looks—it helps everything infuse evenly.
  3. Add the vinegar. Pour the raw apple cider vinegar over the solids until everything is completely submerged. Leave about an inch of headspace at the top. The ingredients will float a bit—that’s normal.
  4. Sweeten the deal. Drizzle in the raw honey. Screw the lid on tight and shake the jar vigorously for about 30 seconds to help the honey dissolve into the vinegar.
  5. Label and wait. Write the date on the jar with a permanent marker. Store in a cool, dark place like a pantry or cabinet for 2 to 4 weeks. Shake the jar gently every couple of days to redistribute the ingredients.
  6. Check and taste. After two weeks, open the jar and take a small taste. It should be pungent, spicy, and slightly sweet. If you want it stronger, let it steep another week. If it’s perfect, move to the next step.
  7. Strain and bottle. Place your fine-mesh strainer or cheesecloth over a large bowl or measuring cup. Pour the mixture through, pressing gently on the solids to extract every last drop. Discard the spent vegetables or compost them.
  8. Final storage. Use a funnel to transfer the strained fire cider into dark glass bottles. Seal tightly and store in the refrigerator for up to 6 months. The flavor will continue to mellow over time.

Notes

Wear kitchen gloves when handling turmeric and horseradish to avoid staining. If you forget to shake the jar for a few days, don’t panic—the infusion still works. For a milder version, skip the jalapeño and use half the horseradish. For extra heat, add 2 habanero peppers and double the horseradish. Store in the refrigerator for up to 6 months.

Nutrition

Keywords: fire cider, apple cider vinegar shots, immune booster, wellness shot, homemade tonic, ginger, turmeric, horseradish, cold remedy

Find it online: https://zestynora.com/easy-homemade-fire-cider-apple-cider-vinegar-shots/