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.

Prep Time10

Fermenting Time25

Total Time25 10

Course: Drinks

Cuisine: American

Keyword: fire cider

Servings: Shots

Calories: 33kcal

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