Have you ever tried fire cider before?
Fire cider is a traditional folk remedy made by infusing vinegar with powerful ingredients like garlic, onions, ginger, pepper, and horseradish. Every recipe for fire cider is a bit different as there are lots of ways to vary the ingredients and you can always adapt the recipe for your personal preferences.
I love fire cider in winter to give the immune system a little boost and it’s a great way to aid in digestion, support circulation, and clear congestion. Fire cider is one of my favorite health remedies and I’m really excited to be sharing this tutorial with you today!
Let’s get started!
First, let’s gather our ingredients.
Here’s what we’ll need:
- 1 medium yellow onion, peeled and chopped
- 3-inches ginger root, peeled and diced
- 8 cloves garlic, crushed
- 1 jalapeno pepper, quartered
- 3-inches turmeric root, peeled and diced
- 1 lemon, squeezed and then quartered (including the peel)
- 1/2 cup fresh grated horseradish root (be sure to scrub and peel the horseradish root prior to grating)
- One quart-size (or larger) glass jar with lid
- Apple cider vinegar
- Parchment paper or wax paper
- Raw organic honey
Making fire cider isn’t an exact science so if you can’t find these ingredients or use them in different quantities that’s perfectly okay! Some variations I typically see are omitting the jalapeño (especially if you don’t like spicy things), adding herbs (e.g. rosemary and thyme are often popular), or varying the citrus by using blood oranges or grapefruit in addition to or in place of the lemon.
A few things to know about the ingredients:
- Since we’re infusing the vinegar with all of the nutrients in these ingredients, this is definitely the time to purchase high-quality, local and organic items. After all, you don’t want pesticides in your fire cider. 🙂
- Since it will take several weeks for the vinegar to absorb the nutrients, I recommend finely dicing or grating the ingredients. The smaller the pieces, the more quickly the vinegar will become infused and your fire cider will be ready. It’s also important to remove the fibrous skin on the ginger and horseradish so that the vinegar can absorb the maximum amount of nutrients.
Next, let’s make our fire cider!
Add the onion, ginger, garlic, pepper, turmeric, lemon, and horseradish to your clean jar.
Pour the vinegar over the spices until the top of the jar is full. It should look similar to the jar pictured above.
Place a piece of parchment paper over the top between the top of the jar and the lid (not pictured). This step is necessary to ensure that the vinegar will not eat away at the lid and cause it to rust.
Put the lid on tightly and shake the jar well. Store the jar at room temperature and shake it daily (to help the vinegar absorb the nutrients) for one month.
After one month your fire cider is ready! Strain out the ingredients using a cheesecloth. Be sure to squeeze the ingredients well so you can get as much liquid as possible. Add the strained vinegar to a clean jar and store in the refrigerator with a lid. (If you are using a metal lid, be sure to keep a layer of parchment paper between the vinegar and lid to prevent rust.)
The fire cider can be kept up to one year in the refrigerator.
After your vinegar has been strained, it should look similar to the fire cider pictured above.
Because the fire cider base is pure apple cider vinegar it MUST be diluted before drinking. If you do not dilute it, the acid in the vinegar could burn your esophagus so please dilute it properly!
To enjoy your fire cider, mix 1 ounce or two tablespoons of fire cider with at least 1 cup of water and add 1 – 2 tablespoons of honey to taste.
I really love to enjoy fire cider hot so I’ll add 2 tablespoons of fire cider to a large mug (about a cup and a half) of boiling water with 2 tablespoons of honey for a sweet and tangy treat. This is also a wonderful way to calm a sore throat and help your body bounce back from a cold!
What is your favorite way to enjoy fire cider? Leave a comment below!14