Fire Cider: A Georgia Garden Vinegar Infusion

Fire Cider

This spicy culinary vinegar infusion preserves the bold flavors of ginger, turmeric, garlic, onion, citrus and hot peppers from a late-season garden harvest.

• Yield: About 3 cups
• Prep: 20 min
• Infuse: 6 wks
• Total Time: 6 wks 20 min

Ingredients

• 1/2 cup thinly sliced fresh ginger
• 1/4 cup thinly sliced fresh turmeric
• 1 small yellow onion, thinly sliced
• 6 garlic cloves, lightly crushed
• 1 jalapeño or other fresh hot pepper, sliced
• 1 small lemon, thinly sliced and seeds removed
• 2 sprigs fresh rosemary or thyme, optional
• 2 to 3 cups raw apple cider vinegar, enough to cover
• 2 tablespoons honey, or to taste, optional after straining

Instructions

1. Wash a 1-quart glass jar and lid in hot, soapy water, rinse well and dry completely.
2. Pack the ginger, turmeric, onion, garlic, hot pepper, lemon and optional herbs into the jar without crushing them tightly.
3. Pour in enough apple cider vinegar to keep every solid fully submerged. Use a nonreactive plastic lid, or place parchment beneath a metal lid so the vinegar does not touch it.
4. Store the closed jar in a cool, dark place for 3 to 6 weeks. Check it daily to ensure the solids remain submerged and gently shake the jar.
5. Strain through a fine-mesh sieve into a clean jar. Stir in honey to taste, if desired.
6. Cover and refrigerate. Use as a tart accent in dressings, marinades, sauces or sparkling water.

Safety and storage note: Fire Cider is a culinary vinegar infusion, not a medical treatment. Keep ingredients submerged during infusion; discard the batch if you see mold, unexpected bubbling or notice an off odor. Refrigerate after straining and use within one month.