Fire Cider… who knew?!

Freshly started batch of Fire Cider

Many of you may already be familiar with Fire Cider and already make it. Somehow I have managed not to run into information about it until just now! It’s obvious from the online information that it’s been a popular home remedy for a very long time. But for those of you like me – who have not heard about it or made it before I thought I would introduce it to you. It just seems too good to keep to myself!

This is a food and medicine and tonic all in one! “this fiery concoction has been revered for generations as a simple and effective remedy to relieve sinus congestion, ward off colds and flus, aid digestion, and increase circulation.” 1

“Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles — a non-alcoholic, health-boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls. We like to take a tablespoon each morning to help warm up or triple that if we feel the sniffles coming on. “

You will find lots of variations of the basic recipe that always includes onions, garlic, ginger, horseradish and hot peppers/cayenne, infused in apple cider vinegar for a month, with honey added after it has been strained. The amount for each ingredient varies a bit from recipe to recipe.  I think from all the different recipes I found online that it’s not an exact science. Using the seven base ingredients, people add other things like lemon and orange rind, rosemary – dried or fresh, bitterroot plants, and turmeric fresh or dried. Turmeric seems like an especially good addition. I added turmeric powder to mine. That’s what gives it the cloudy orange look.  Here’s a basic recipe to get you started, or do a search online for others.

Fire Cider

Makes 1 pint or more strained liquid

  • ½ cup peeled and diced horseradish
  • ½ cup peeled and diced garlic
  • ½ cup peeled and diced onion
  • ¼ cup diced ginger
  • ¼ cup peeled and diced turmeric
  • 1 hot pepper, sliced
  • 1 orange, quartered and thinly sliced crosswise
  • ½ lemon, quartered and thinly sliced crosswise
  • 2 tablespoons chopped rosemary – or a sprig or two – or dried leaves
  • raw unfiltered organic apple cider vinegar to fill quart jar
  • ¼ cup raw honey, or more to taste

Place all of the chopped food in a clean 1-quart jar and fill the jar with vinegar, covering all the ingredients. Use a plastic lid if you can. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 4 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar with fine cheesecloth, squeezing the solids at the end to get every last drop of goodness out. Use the solids in a stir fry, omelet or salad.

Add honey to taste. Refrigerate and use within a year.

I am adding the video of Rosemary Gladstar of Mountain Rose Herbs, preparing a batch of Fire cider and talking about it’s use. It’s a great little 12 min. video and will inspire you I’m sure – as it did me.





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