Food & Cooking Recipes Drink Recipes Test Kitchen's Favorite Fire-Cider Tonic By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 21 days Yield: 2 cups Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural health processes. Ingredients ½ cup thinly sliced fresh ginger (from two 4-inch pieces) ½ cup peeled, diced fresh horseradish (from a 5-inch piece) 1 head garlic, cloves smashed and peeled 3 sprigs rosemary 2 jalapeno or serrano chiles, halved lengthwise 1 teaspoon whole black peppercorns 2 cinnamon sticks ½ small onion, cut into 1 ½-inch pieces (⅓ cup) 1 lemon, cut into 1 ½-inch pieces ½ orange, cut into 1 ½-inch pieces 2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed 1/3 to 1/2 cup honey, preferably raw and unfiltered Directions Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks. Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month. Christina Holmes Cook's Notes A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a one-to-two-ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings. Print