I only recently learned about the traditional folk recipe called Fire Cider, and I wish I had known about it sooner. It’s perfect for this time of year to warm the body and soul, while boosting your immune system and fighting off colds. Don’t let the combination of ingredients scare you – although there are certain common base ingredients, the recipe can be modified depending on your taste and what is readily available and in season. Traditionally, it was made using whatever was growing at the time, and the process of preparing it was a way to welcome the start of a new season.
So what is it?
Fire cider is an invigorating combination of herbs and spices, with the common base ingredients being apple cider vinegar, horseradish, garlic, onions, ginger, and hot peppers. The ingredients are added to a jar and left to sit for about a month (some say to let it sit longer to let it fully steep) — some even like to bury the jar outside, letting it absorb energy from the sun — the end result can be taken by the spoonful to warm the body and ward of sickness, clear the sinuses, and aid in digestion. It can also be added to hot water and served with lemon and honey as a tea, stirred into soups, or sprinkled on salads and other dishes. The flavor may not be for everyone, but I find it to be quite addicting! I’m sharing the recipe I used below, but this can certainly be altered to your liking using seasonal ingredients and herbs.
Have you ever made Fire Cider? Let me know, and share your recipe below!
Fire Cider
Fills one 32 oz Mason jar.
2 cups apple cider vinegar
½ cup horseradish
½ cup garlic
½ cup onion
¼ cup ginger
1 lemon
1 jalapeno
½ orange
1 tbsp black peppercorn
1 tbsp cayenne pepper
1 tbsp turmeric powder
Combine all ingredients in a Mason jar and place a piece of cheesecloth under the lid. Seal tightly, and store in a cool, dark place for one month. When ready, strain the liquid through the cheesecloth and consume as desired.
Some additional uses for fire cider include using it as a salve on sore muscles and joints, or even soaking a cloth in the liquid and placing on the forehead to sooth migraines!
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Wow, I’ve never heard of fire cider before, but I definately want to try it. Everything that could keep me warm in this winter is worth tasting :)
After it is fermented and strained, do you have to refrigerate or can you leave at room temperature? Do you have to consume by a certain date?
This sounds like the perfect recipe for warding off illness, and a jar full that everyone should have in their own home. Thanks for sharing!
Yikes! This sounds hard to take. Cool recipe, though!
Warm Regards,
Alexandra
http://www.littlewildheart.com
i’ve never made fire cider, but something similar i take during this time of year is lemon juice, flax seed oil, garlic, and cayenne pepper…i swear it knocks any germs right out of you! i will definitely have to try this recipe though!!
http://www.waterlilyshop.com
@waterlilyshop
Wow, I must admit I am intrigued!! I think I’ll have to give this a try.
xx Kathryn
http://www.throughthethicket.ca
Fire cider is ALL me and my husband take to ward off illness. Haven’t gotten a flu shot in years and I think this stuff is partially to blame! We love taking a shot of it in a mug of warm apple cider, so easy to drink! :)
Oh this looks frightening!!! But I must admit it sounds like exactly what I need since I’ve been battling the flu this past week! Maybe I’ll make it tomorrow <3
xoxo
http://loveyenrose.blogspot.com
This is so interesting. I need to try this!
this is as adventurous as being in the kitchen can get! I need to try this!
xoxo, Biene
lettersandbeads.de
This is gold! Definitely trying it, I love apple cider vinegar’s effect on preventing colds.
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I love fire cider!! Great recipe! I make it every year. Perfect for knocking out a cough or cold! Use a piece of parchment or waxed paper under the lid tho, the vinegar will make the metal rust. After straining, the vinegar should be good for six months possibly longer. :) :)
Woah! Never heard of this before, but I think I need it in my life! Thanks for sharing!
This is like Sr. Shultze supertonic. That stuff is amazing!
Very similar ingredients used for the same thing.
I made fire cider recently and I strained out all the big stuff, but there is still a lot of…particulate(?)..or powdery stuff… I personally don’t think it would be an issue to leave it because it’s from the healthy ingredients I used to make the fire cider and I would assume the powdery stuff would be beneficial, as well, but I decided to go a search and I am not finding anything about anyone saying they chose not to thoroughly strain theirs. I think this is probably just because a very clear liquid is more appealing to the eye, but I’m not positive. Can you shed any light on this topic? I really don’t think there’d be a problem leaving it all in there as it’d probably just serve as some extra oomph with fighting colds (the main reason I made it), but since it seems everyone thoroughly strains theirs, I just thought I’d ask to see if maybe there actually is a reason to strain it really well.
Traditionally, the fire cider is mixed with raw honey after it has infused, to give it a more syrupy consistency – also, when applied onto sore muscles and joints, it would be referred to as a liniment, not a salve. Salves are a solid mixture of oils and waxes.
Fire Cider goes back to Dr. Jarvis Vermont Folk lore medicine. Its been around for quite a while. There’s a company in Vermont the makes their own brand of Fire Cider. Rose Mary Gladstar has a recipe also.
Can I use grated fresh tumeric in this recipe?