Prep20 min
Cook0 min
Active20 min
Serves20
Difficultyeasy
Allergens in Fire Cider Shot: none of the ten listed below.
Ingredients
Quantities for 20.
- 500ml apple cider vinegar Vinegarraw and unfiltered, with the mother
- 60g, grated Ginger
- 6 cloves, crushed Garlic
- 1 tsp, or 1 fresh chilli Kashmiri Chillicayenne if you have it
- 20g fresh, grated Turmericoptional
- 3 tbsp, to finish Honey
- 1, zest and juice Lemonoptional
Cookware
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Method
- Pack the ginger, garlic, chilli and turmeric into a clean jar.
- Pour over the vinegar until everything is submerged by a good centimetre. Cover the lid with baking paper first if it is metal; vinegar corrodes it.
- Leave in a dark cupboard for two weeks, shaking daily.
- Strain out the solids, pressing well, and stir the honey into the liquid. Take 15–30ml at a time.
Storage
Six months in a sealed bottle at room temperature. The flavour deepens rather than fades.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Wellness recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.