Fire Cider Tonic
Fire Cider Tonic
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack open a bottle. Otherwise, you should feel free to tweak and embrace the flexible nature of this recipe. Fresh turmeric is a lovely substitute for dried—use about 3 tablespoons coarsely chopped or grated. And instead of dried hot chiles, use sliced fresh jalapeño or habanero, or even smoke-dried ones. Consider adding other citrus, such as grapefruit or blood oranges, in place of or in addition to the lemon. Note: this recipe needs to sit for 1 month before enjoying.
YIELDMakes about 2 cups ACTIVE TIME20 minutes TOTAL TIME20 minutes, plus 1 month
INGREDIENTS
Special Equipment
A (preferably glass) quart container; cheesecloth
Do Ahead
Fire cider can be made 3 months ahead; store chilled in a (preferably glass) resealable container.
PREPARATION
see more click here
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack open a bottle. Otherwise, you should feel free to tweak and embrace the flexible nature of this recipe. Fresh turmeric is a lovely substitute for dried—use about 3 tablespoons coarsely chopped or grated. And instead of dried hot chiles, use sliced fresh jalapeño or habanero, or even smoke-dried ones. Consider adding other citrus, such as grapefruit or blood oranges, in place of or in addition to the lemon. Note: this recipe needs to sit for 1 month before enjoying.
YIELDMakes about 2 cups ACTIVE TIME20 minutes TOTAL TIME20 minutes, plus 1 month
INGREDIENTS
- 1 cup coarsely grated peeled horseradish (about 4 ounces)
- 1 small onion, coarsely chopped
- 8 large garlic cloves, smashed
- 1/2 cup peeled and coarsely grated or chopped ginger (about 3 ounces)
- 1 tablespoon ground turmeric
- 1 teaspoon black peppercorns
- 4 rosemary sprigs
- 1 whole clove
- 1–2 dried hot chiles
- 1 lemon, quartered
- 2 cups (or more) unfiltered apple cider vinegar
- 2 tablespoons (or more) honey
Special Equipment
A (preferably glass) quart container; cheesecloth
Do Ahead
Fire cider can be made 3 months ahead; store chilled in a (preferably glass) resealable container.
PREPARATION
see more click here
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