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Fire Cider

As we move through cold and flu season—especially with the added mix of holiday travel, gatherings, and extra time with family and friends—it’s helpful to have a trusted, natural remedy on hand to support your immune system. One timeless favorite is Fire Cider, a traditional tonic featured in the Old Farmer’s Almanac (www.almanac.com/howmake-fire-cider)
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Ingredients
  

Ingredients:

  • 4 cup Start with raw, unfiltered apple cider vinegar (at least 5% acidity)
  • About 1/3 cup grated horseradish
  • About 1/3 cup grated ginger roots
  • 1/4 cup peeled and diced turmeric or 2 tablespoons dried, powdered turmeric
  • 1/2 dozen minced garlic
  • 1/2 cup peeled and diced onion
  • 1 or 2 habanero chilis split in half (or, use cayenne pepper)
  • 1 large lemon sliced rind and all (optional)
  • 2 tablespoons chopped rosemary or 1 teaspoon dried
  • 2 tablespoons chopped thyme or 1 teaspoon dried
  • 1/2 cup chopped parsley (optional)
  • 1 Cinnamon stick a few allspice berries, and a few whole cloves (optional)
  • 1 teaspoon black peppercorns
  • 1/4 cup raw honey or more to taste

Instructions
 

  • Place the vegetables, fruits, herbs, and spices in a clean 1 quart jar.
  • Fill the jar with apple cider vinegar
  • The apple cider vinegar should cover the herbs by an inch or two.
  • Seal your cap tightly. If you cap your jar with a lid containing metal parts, screw the lid on over a piece of cooking parchment or a small plastic bag to keep the lid from corroding. Shake well.
  • Let sit for a few weeks to soak. Shake daily (or when you remember).
  • Then, strain off the plant materials from the vinegar.
  • Sweeten with honey to taste. Honey adds sweetness and blends all the flavors in fire cider nicely.
  • Refrigerate and use within a year.
  • Yes, to the uninitiated, the mixture sounds as if the final product will taste awful, but you’ll be surprised at how the ingredients mellow as their flavors blend in the vinegar! Find the right mix of sweet, spicy, and sour for you.

Notes

How to Use Fire Cider Tonic
  • Some herbalists recommend taking a tablespoonful of cider tonic daily as a preventative during cold and flu season, swallowing it right off the spoon.
  • Or, add it to a cup of juice or hot tea, perhaps with a bit of honey. You could also mix it with lemonade or orange juice.
  • Diluting apple cider vinegar is best because undiluted vinegar can erode dental enamel.
  • Or, you can drink it or take teaspoonfuls throughout the day when you feel a common cold coming on.
  • Others use it as a gargle at the first sign of a scratchy throat. Mixing half and half with honey, makes a good cough remedy. (Don’t feed honey to children less than a year old.)
  • Use it as you would plain vinegar in salad dressings, marinades for meat or tofu, and vinegar-based sauces. Drizzle on steamed vegetables or sautéed greens. Add to soups and chilis. Try a couple of dashes in a cocktail, such as a Bloody Mary