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Keepin’ It Hot with Fire Cider Vinegar

Makes 2 cups (500 mL)


    Fire cider is a powerful botanical concoction that combines a host of antibacterial and anti-inflammatory ingredients marinated for several weeks in ACV. It can be used as a potent cold and flu buster or for digestive support. Make it extra special by adding a couple of tablespoons of goji berries to the marinating mix.


    Tip! For added heat, use in any recipe that calls for apple cider vinegar.


    Keepin’ It Hot with Fire Cider Vinegar


    • 1 medium onion, chopped
    • 4 or 5 garlic cloves, chopped
    • 1/4 cup (60 mL) freshly grated gingerroot
    • 1/4 cup (60 mL) freshly grated horseradish
    • 1 small whole red chili, seeded
    • 2 cups (500 mL) apple cider vinegar, plus extra if needed


    Per serving:

    • calories6
    • protein0g
    • fat0g
    • carbohydrates0g
    • sodium1mg



    In medium-sized canning jar, combine ingredients, adding enough vinegar to completely cover other ingredients. Apply lid to canning jar and shake to blend. Place in cool, dark place for up to 1 month.


    After 1 month, strain through cheesecloth-lined sieve, squeezing out as much liquid as possible. Clean canning jar and return vinegar to clean jar. Refrigerate until ready to serve; it can be refrigerated for up to a month.


    To serve, add 1 Tbsp (15 mL) to a cup of hot water.


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    This recipe is part of the Apple Cider Vinegar for Digestion collection.



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    Going Pro

    Going Pro

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