Fire cider is a punchy little tonic made with raw apple cider vinegar, fresh herbs, and a good hit of heat. It’s a classic folk remedy that’s been around since the 1970s, meant to help you stay ahead of colds, flu, and whatever else winter throws your way. It’s easy to make, keeps for months, and earns its keep in any home remedy lineup.
Fire Cider is packed with fresh, functional ingredients like garlic, ginger, turmeric, and raw apple cider vinegar, which are great for digestion, circulation, reducing inflammation, and keeping your immune system on its toes. A bit of soothing honey rounds it out just enough without dulling the kick. I’ve been making it for years, and it’s the first thing I reach for when flu season hits.
❤️ Why you will love this recipe
- Immune support: Made with classics like ginger, garlic, and turmeric that show up when it counts.
- Make it your way: Adjust the heat, swap ingredients, or keep it exactly as written.
- More than a tonic: Works as a salad dressing, marinade, or stirred into warm drinks.
- Easy to source: Every ingredient is easy to find at a regular grocery store.
- Old-school remedy: This folk recipe has been trusted since the 1970s and still holds up.
🗝️ Key ingredients & substitutions
- Onion: Adds depth and natural antibacterial properties. Shallots work too if you want something milder.
- Garlic: The real powerhouse for immune support. No good substitute here, this one’s a must.
- Fresh ginger: Brings warmth and anti-inflammatory benefits. Ground ginger can work in a pinch, but fresh gives better flavor and bite.
- Horseradish: Helps clear sinuses and adds sharpness. Fresh is ideal, but powdered horseradish or even a dab of wasabi paste can work.
- Chili peppers: Brings the heat! Use jalapeños, Thai chilis, or whatever hot peppers you’ve got. Powdered cayenne pepper works if fresh isn’t available.
- Turmeric powder: Anti-inflammatory and earthy. Fresh turmeric root is great too, just double the amount.
- Cinnamon sticks: Adds subtle warmth. You can use cinnamon bark, or a small pinch of ground cinnamon if that’s what you have.
- Black peppercorns: Helps your body absorb turmeric and add a little spice of their own.
- Raw apple cider vinegar: The base of the whole thing. Go for the unfiltered kind with the “mother” for full benefits.
- Raw honey: Balances out the heat and vinegar. You can use maple syrup or agave if you want to keep it vegan.
- Lemon and orange: Adds brightness and vitamin C. You can swap in lime or grapefruit if that’s what you’ve got.
- Fresh rosemary: Adds an herbal edge and helps support respiratory health. Thyme or oregano make great backups.
🥣 How to make homemade fire cider
- Prep the ingredients: Slice the onion, lemon, orange, and chili peppers. Mince the garlic, and grate the ginger and horseradish.
- Fill the jar: Add everything except the honey to a clean glass jar. A 1-liter jar works well. Pack it full, but leave a little room at the top.
- Add the vinegar: Pour in raw apple cider vinegar until everything is fully covered. You may need more or less than 2 cups depending on how full the jar is.
- Seal the lid: Place a piece of parchment paper under the lid if it’s metal to prevent any vinegar reaction, then tighten the lid securely.
- Shake it up: Give it a good shake to combine.
- Store and steep: Keep the jar in a cool, dark place like a pantry. Shake it once a day for 3 to 4 weeks while it infuses.
- Strain the mixture: After the steeping time is up, strain the liquid through a fine mesh sieve or cheesecloth into a clean jar. Discard the solids.
- Add the honey: Stir in the honey once it’s strained and cooled. This helps preserve the enzymes in raw honey.
- Store and use: Seal it in a fresh jar and keep it in the fridge or a dark cupboard. Give it a shake before each use.
🪄 Recipe notes & tips
- Adjust the heat: If spice isn’t your thing, start with one chili or skip it. Like it hot? Add cayenne or toss in an extra pepper.
- Honey goes last: Always mix it in after straining so you don’t mess with the raw enzymes.
- Fresh is best: Fresh garlic, ginger, and horseradish bring better flavor and stronger benefits than dried or powdered versions.
- Shake it daily: Helps the ingredients infuse evenly. Plus, it’s oddly satisfying to give the jar a daily shake.
- Label your jar: Trust me, you’ll forget the date you started. A bit of tape and a marker saves you the guesswork.
- Double the batch: It’s worth making extra so you’ve got enough to get through winter, and maybe a jar to give someone who might need it.
🫙 Storage instructions
- Cool and dark: Store your fire cider in a sealed jar in a pantry or cabinet away from sunlight.
- Fridge optional: It will last up to 6 months in the fridge with no trouble.
- Use parchment under metal lids: Vinegar can react with metal, so add a layer of parchment if you’re using a metal lid.
- Shake before using: Things separate naturally, so give it a quick shake before each shot or spoonful.
✨ Variations
- Citrus swap: Use lime or grapefruit instead of lemon or orange for a different kind of brightness.
- Extra herbs: Add thyme or oregano for even more herbal punch and extra respiratory support.
- Spiced up: Drop in a few whole cloves or a piece of star anise for a warming, spiced twist.
- Vegan version: Swap the honey for maple syrup or agave to keep it plant-based.
- Mild version: Leave out the chili peppers or use a small pinch of sweet paprika if you want less heat.
- Fruity twist: Add apple slices or cranberries for a hint of sweetness and an extra boost of antioxidants.
🍽️ How to serve fire cider
- Health shots: Take it straight from a shot glass or spoon when you’re feeling run down or just want a daily boost.
- Warm drinks: Stir into hot water or herbal tea with a little extra honey for a soothing sip.
- Salads: Mix with olive oil for a quick, tangy vinaigrette that’s great over greens or grain bowls.
- Marinades: Use it to marinate chicken, tofu, or vegetables for a zippy kick of flavor.
- Soups and stews: Add a splash at the end of cooking to brighten up broths or hearty dishes.
❓ Frequently asked questions
Is fire cider really going to stop a cold or flu?
It’s not a cure, but the ingredients are known for supporting immune health, and a lot of people swear by it. I don’t expect it to fix everything, but when I take it regularly, I feel like I’m giving my body something useful to work with.
How much should I take and how often?
A small shot a day is plenty. You can take it twice a day if you’re already feeling crummy, but always listen to your body.
Could fire cider upset my stomach or teeth?
It might, especially if you take it straight on an empty stomach. I usually chase it with water and avoid swishing it around like mouthwash.
Can I give it to kids or someone with a sensitive stomach?
It’s pretty strong. You can water it down and skip the hot peppers, but I usually keep it for adults unless I know the kid can handle it.
Can I skip some ingredients or change the recipe?
Yes, absolutely. As long as you keep the base of vinegar, garlic, ginger, and something spicy, the rest is flexible. Use what you’ve got.
😋 More fermented recipes you will love
- Ginger Bug
- Sauerkraut Recipe
- Crockpot Mulled Wine
- Air Fryer Pork and Sauerkraut
- How to Cook Sauerkraut
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📖 Recipe
Fire Cider Recipe
Fire cider is a punchy little tonic made with raw apple cider vinegar, fresh herbs, and a good hit of heat. It’s a classic folk remedy that’s been around since the 1970s, meant to help you stay ahead of colds, flu, and whatever else winter throws your way. It’s easy to make, keeps for months, and earns its keep in any home remedy lineup.
Equipment
- 1 jar 1 liter, 1 quart, 32oz
- fine mesh strainer or cheesecloth
- parchment paper
Ingredients
- 1 onion sliced
- 1 lemon sliced
- 1 orange sliced
- 8 cloves garlic minced
- 1.5 tablespoons horseradish powder or 4 tablespoons fresh horseradish, grated
- 4 tablespoons fresh ginger grated
- 2 chili peppers sliced
- 4 cinnamon sticks
- 3 sprigs fresh rosemary 0.1oz
- 1 teaspoon whole black peppercorns
- 1 tablespoon turmeric powder
- 2 cups apple cider vinegar plus more to top up
- 1/4 cup honey
Instructions
- Add everything except the honey to a jar. You may need more or less apple cider vinegar depending on the sizes of your produce, but for me it was exactly 2 cups.1 onion, 8 cloves garlic, 1.5 tablespoons horseradish powder, 4 tablespoons fresh ginger, 2 cups apple cider vinegar, 1 tablespoon turmeric powder, 3 sprigs fresh rosemary, 2 chili peppers, 1 teaspoon whole black peppercorns, 1 lemon, 1 orange, 4 cinnamon sticks
- Place parchment paper over the top and secure the lid.
- Shake well.
- Store in a cool, dark space (a pantry is ideal) and shake once per day for 3-4 weeks.
- After 3-4 weeks, strain it through a fine mesh sieve or cheesecloth.
- Mix in the honey.1/4 cup honey
- Store in an airtight jar in the fridge or a cool, dark space for up to 6 months.
Notes
- Adjust the heat: If spice isn’t your thing, start with one chili or skip it. Like it hot? Add cayenne or toss in an extra pepper.
- Honey goes last: Always mix it in after straining so you don’t mess with the raw enzymes.
- Fresh is best: Fresh garlic, ginger, and horseradish bring better flavor and stronger benefits than dried or powdered versions.
- Shake it daily: Helps the ingredients infuse evenly. Plus, it’s oddly satisfying to give the jar a daily shake.
- Label your jar: Trust me, you’ll forget the date you started. A bit of tape and a marker saves you the guesswork.
- Double the batch: It’s worth making extra so you’ve got enough to get through winter, and maybe a jar to give someone who might need it.
STORAGE INSTRUCTIONS:
- Cool and dark: Store your fire cider in a sealed jar in a pantry or cabinet away from sunlight.
- Fridge optional: It will last up to 6 months in the fridge with no trouble.
- Use parchment under metal lids: Vinegar can react with metal, so add a layer of parchment if you’re using a metal lid.
- Shake before using: Things separate naturally, so give it a quick shake before each shot or spoonful.
Nutrition
Calories: 33kcalCarbohydrates: 7gProtein: 0.4gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 77mgFiber: 1gSugar: 5gVitamin A: 35IUVitamin C: 8mgCalcium: 19mgIron: 0.4mg
Tried this recipe?Let us know how it was!
what size onion? what size orange
Medium or large will work!
Cheers,
Bethany