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Apple cider vinegar with garlic, horseradish and ginger

Name: Apple cider vinegar with garlic, horseradish and ginger
Yield: Approximately 700 ml
Cuisine: Slovak
Ingredients: 2 glasses Apple cider vinegar (600 ml); 1/4 glass Garlic (crushed); 1/4 glass Onion (finely chopped); 2 Hot chili peppers (or chili peppers); 1/4 glass Grated ginger; 2 tbsp Horseradish; 3 tbsp Honey

Apple cider vinegar infused for 14 days with garlic, onion, horseradish, ginger, hot peppers and honey. Makes approximately 700 ml.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Servings: Approximately 700 ml
Difficulty: Medium

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Apple cider vinegar with garlic, horseradish and ginger is a traditional folk recipe for a fiery infusion made by steeping pungent ingredients in vinegar. Crushed garlic, finely chopped onion, hot peppers or chili peppers, grated ginger, horseradish and honey are mixed in a bowl, transferred to a large canning jar and covered with apple cider vinegar. The sealed jar rests in a cool, dark place for 14 days, then the contents are strained through cheesecloth into a clean bottle. The finished vinegar can be stored in the refrigerator or at room temperature.

Ingredients

Use a 50 ml glass

Apple cider vinegar (600 ml) 2 glasses
Garlic (crushed) 1/4 glass
Onion (finely chopped) 1/4 glass
Hot chili peppers (or chili peppers) 2
Grated ginger 1/4 glass
Horseradish 2 tbsp
Honey 3 tbsp

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Instructions

Tip: tap a step to mark it as done.

Mix all the ingredients except the vinegar thoroughly in a bowl, then transfer to a large glass container with a lid, such as a canning jar. Pour in the vinegar and stir well again with a wooden spoon or a long spoon.
Seal the container and leave it in a cool, dark place for 14 days. Then strain the contents through cheesecloth into a clean glass bottle or jar and seal again.
The infused vinegar is ready to use. Store it in the refrigerator or at room temperature.

Tip: Wear gloves when chopping the hot peppers, and avoid touching your eyes afterward. The strained vinegar is very pungent, so just a few drops are enough for a salad dressing or meat marinade.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 57 kcal
Protein: 0.6 g
Carbohydrates: 11 g
of which sugars: 8.3 g
Fat: 0.1 g
of which saturates: 0.0 g
Fiber: 0.5 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Jablčný ocot s cesnakom, chrenom a zázvorom – ľudový recept