Fire cider is a popular herbal vinegar that includes potent plant and medicinal herbs. This spicy tonic can be taken as a shot, used as a salad dressing or added to warm tea.
Why Make Fire Cider?
I was first introduced to fire cider by renowned herbalist Rosemary Gladstar. I own all of her books and love her herbal recipes. Her fire cider is amongst the most popular herbal vinegars and is the perfect tonic to take in the winter months and flue season. This infused vinegar is made from dune boosting herbs and plants like ginger root, hot peppers, horseradish root, turmeric, cayenne pepper and raw apple cider vinegar. This folk remedy is used by many during the flu season to aid immunity and fight off sickness.
Homemade Fire Cider Recipe
For this recipe you will need fresh ginger root, fresh horseradish, onion, garlic, jalapeños, lemon, turmeric, chili peppers, fresh herbs, apple cider vinegar and raw honey.
You will need to wash and peel the veggies before making the fire tonic. Chop the onions, garlic and peppers and great the ginger and horseradish.
Add the sliced and grated ingredients into a quart-sized mason jar and top with apple cider vinegar. Make sure the vinegar covers all the ingredients. Mix the herbs and vinegar together and top with a glass or plastic lid. Store the covered jar in a dark place for 3-4 weeks. Agitate the mixture daily to mix the herbs with the vinegar.
Once the vinegar is infused with the herbs and vegetables, strain it through a fine mesh strainer and store the liquid in a jar.
At this point you may sweeten the fire cider with honey if you like. This is optional, but best for ingesting as it can be spicy. Store the fire cider in cool dark place with a tight lid.
How To Use Fire Cider
Take 1-2 tablespoons daily during the winer months. Add the fire to water, tea or take in by the spoon.
Substitues
Fire cider recipes vary based on time of year and available resources. You may see recipes with oranges instead of lemons, thyme instead of rosemary, and different types of peppers and spices. This recipe can be made with any different plants, herbs and spices. Below are just a few substitutes that I’ve used:
- Lemon Zest: Use orange or grapefruit instead of lemon.
- Black Pepper: White pepper can be used in place of black pepper.
- Raw Honey: While raw honey is used in this traditional herbal remedy, it can be omitted or other sweeteners like agave or maple syrup can be used in its place.
- Peppers: Other peppers like habanero peppers or chili peppers may be used in place of jalapeños.
- Spices: I like to add star anise, cinnamon sticks and cardamon pods to my fire cider to add additional flavor.
- Cranberries: Add cranberries when they’re in season to add vitamin c and antioxidants.
FAQ
How should I store Fire Cider once it’s made?
Store your homemade Fire Cider in a cool, dark place, away from direct sunlight. It can last for several months to a year or more when stored properly.
How do I use Fire Cider?
Fire Cider can be consumed in various ways. You can take it as a daily tonic (usually a tablespoon), mix it with water or juice, or use it in salad dressings, marinades, and more. Be creative!
Can I use Fire Cider for cooking?
Yes, Fire Cider can be a flavorful addition to various recipes. Use it as a seasoning or marinade for your favorite dishes to add a spicy kick and a burst of flavor.
Are there any side effects or precautions to consider when using Fire Cider?
While Fire Cider is generally safe, it can be quite spicy. Some people may experience digestive discomfort, so start with small doses. If you have underlying health conditions or concerns, consult a healthcare professional before incorporating it into your routine.
Can I adjust the ingredients to suit my taste preferences?
Absolutely! Fire Cider recipes are highly customizable. You can add or subtract ingredients to match your preferred flavor and spiciness level.
Do you need to refrigerate fire cider?
No, the infused vinegar can be stored at room temperature.
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Fire Cider Recipe with Apple Cider Vinegar
Fire cider is a herbal tonic made with unpasteurized apple cider vinegar infused with herbs and spices. This natural remedy is often used to help boost the immune system and treat common seasonal sickness like a cold or sore throat.
- Prep Time: 20 minutes
- Cook Time: one month
- Total Time: 1 month
- Yield: 32 ounces 1x
- Category: Vinegar
- Cuisine: American
Ingredients
- 10 garlic cloves, crushed
- 1 large onion, chopped
- 1/2 cup ginger, grated
- 1/2 cup horseradish root, grated
- 2 jalapeños, chopped
- zest of one lemon
- 2 tablespoons rosemary
- 1 tablespoon turmeric powder
- 1/2 tablespoon black pepper corns
- raw apple cider vinegar
- raw honey
Instructions
- Prep the veggies by chopping, crushing, or grating (listed in the ingredient section).
- Pour the prepped veggies, herbs, and spices into a quart size mason jar.
- Top the mixture with apple cider vinegar. Fill the jar to the top with the vinegar and secure with a lid.
- Place the fire cider in a cool dark place to infuse the vinegar with the herbs and spices. Infuse for 3-4 weeks. Shake the jar once a day or at least a few times a week to mix the ingredients.
- Once infused, strain the ingredients from the jar and pour the liquid into a container with a lid. Add honey to taste.
- Take 1-2 tablespoons of fire cider a day or as needed.
- Store the cider in a cool dark place.
Notes
Nutrition Facts
- Serving Size: 1 tablespoon
- Calories: 45
Question, why tumeric powder instead of fresh tumeric? How much fresh tumeric would I use in place of the powder?
Thanks
Great question! I use powder because I always have it on hand. You can use fresh for sure though. I would grate it up like the ginger and add 1-2 thumb size pieces to the cider.