Last night I decanted a fresh fire cider and realized that I need to share my progress with you. I’m not a vinegar expert by any means, but I have been learning something with each infusion and decant.
So this post shares the first batches of vinegars that I started infusing after learning about fire cider in the first place. There are few photos because I didn’t have good lighting, and I’m not going to waste time over-processing photos that were inadequately lit in the first place. Today’s vinegars are one classic fire cider, and a green shrub cider for drinking with bourbon.
The Jupiter House is fond of these infused vinegars because they are a tasty kick in the tastebuds! I like to take a shot of fire cider while I cook dinner, or after a meal and topped off with bourbon. It’s warming, unique, and very easy to make combinations to suit your tastes. I hope you can draw some inspiration from my adventures here.
Disclosure: This post may contain affiliate links that help support LadyJupiter.com, you understand.
If this is wholly new to you, check out my first post about fire ciders here: Infusing Vinegar.
So after learning about fire ciders initially, then buying more peppers, I finally got to chopping and assembling our first batches. I made
- Classic fire cider (garlic, ginger, peppers, citrus, onion, turmeric)
- Green shrub cider (green peppers, basil, cloves)
- Detox drink inspired – no photos (cayenne, apple, lemon, peppercorns)
I learned that pretty cuts are generally useless – or they create nice pockets for air bubbles. We don’t want air bubbles; we want our food bits to soak in an anaerobic environment. So it’s pretty, but that’s about it.
I also learned that apple chunks get soft while soaking. Kind of obvious, but for an apple turning soft is to become mushy and look scary (probably why I forgot to take photos). I have not tried apples again to date, and honestly won’t because they’re so sweet and I’m not trying to ferment the apple cider vinegar.
Lastly, I learned that these are fun to share with friends – especially the less-spicy green shrub that I made to be served with bourbon or rye. This green shrub cider was really good and definitely packed a punch. I used as many green things as I could -like serranos, basil, and lime- while omitting strong flavors -like garlic- that might overpower the basil. This one was emptied first and I need to make another.
From these first batches I only retained one recipe – the fire cider that we cracked open after ten days because sometimes I have no patience.
Lady Jupiter’s First Fire Cider
In a large wide-mouth jar place the following ingredients
- Crushed garlic, 2-3 cloves
- Minced ginger, 1-2 inches
- 1Tbsp ground turmeric, peppercorns
- 1/2 white onion, sliced
- Two serrano peppers, sliced lengthwise
- Three red chili peppers, sliced lengthwise
- One orange
- Half lemon
- Half pomelo
Fill jar with organic apple cider vinegar, then seal lid tightly and place in a cool area to rest and infuse for at least 10 days – three weeks is a typical minimum.
This is part of a budding series about vinegar. Here’s the first post!