Description
A shelf-stable, spicy, and tangy immune-boosting tonic made by steeping fresh vegetables and herbs in apple cider vinegar. This batch-cooking recipe allows for easy weekly prep and long-term storage.
Ingredients
Scale
- 16 oz (500 ml) unfiltered, unpasteurized apple cider vinegar with ‘the mother’
- 1 medium organic red onion, chopped into large chunks
- 1 head organic garlic (approx. 10–12 cloves), peeled and left whole or halved
- 1 large knob organic ginger root (approx. 100g), sliced into coins
- 1 large knob organic turmeric root (approx. 80g), sliced into coins
- 2–3 fresh chili peppers (mix of cayenne and jalapeño, approx. 50g), seeds removed or kept for heat
- 2–4 tbsp raw local honey
- 1 tbsp dried oregano or rosemary (optional)
Instructions
- Wash all produce thoroughly. Scrub ginger and turmeric; chop onions into large chunks, peel garlic, slice ginger and turmeric into coins, and chop hot peppers.
- Layer the chopped ingredients into a large 1-quart glass jar, alternating between onions, garlic, ginger, turmeric, peppers, and herbs. Pack tightly but do not crush. Leave about an inch of headspace.
- Pour the apple cider vinegar over the ingredients, ensuring everything is completely submerged to prevent mold. Use a weight if necessary to keep floating pieces down.
- Seal the jar with a plastic or glass lid (do not use metal). Store in a cool, dark cupboard for 4 weeks, shaking gently every few days.
- After 4 weeks, strain the liquid through a fine-mesh strainer or cheesecloth into a bowl, pressing on solids to extract all liquid. Discard solids.
- Stir in the honey until dissolved. Taste and adjust sweetness if needed.
- Pour the finished tonic into dark glass bottles using a funnel. Seal tightly and store in the pantry for up to 6 months or in the fridge for up to 1 year.
Notes
Do not use metal lids as vinegar corrodes metal. Ensure all ingredients are fully submerged to prevent mold. Fresh turmeric is preferred over powder for better flavor and color. If using powder, add it after straining. The flavor mellows and improves over the 4-week steeping process.
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 1015
- Sugar: 12
- Sodium: 5
- Carbohydrates: 23
Keywords: fire cider, immune booster, apple cider vinegar, weekly prep, batch cooking, natural remedies, gut health, anti-inflammatory, vegan option, shelf-stable