Would you like to save this?
We'll email this post to you, so you can come back to it later!
Fire Cider Recipe
Bright, tangy, and packed with immune-boosting herbs, this homemade Fire Cider Recipe is your no-fuss, no-cook tonic to ward off seasonal sniffles.
I first discovered fire cider at a chilly autumn farmers’ market, where a kindly herbalist poured me a spicy sip that felt like a hug from the inside out. This raw apple cider vinegar tonic—steeped with ginger, garlic, onion, horseradish and warming spices—has been my go-to remedy for nearly two decades. It’s unique because you’re not just drinking vinegar; you’re soaking in nature’s own pharmacy, with each ingredient chosen for its zingy flavor and gentle nudge to your immune system. I usually mix a shot in my morning tea or drizzle it over salads, and honestly, it’s like sunshine in a jar—perfect for gift boxes or your own kitchen shelf.
Why You’ll Love This Fire Cider Recipe
• No cooking required—just chop, steep, and shake.
• Immune-boosting tonic loaded with antioxidants and anti-inflammatories.
• Ready in under 20 minutes of prep—then let nature do the work.
• Versatile: shot it, stir it into dressings, or spike sparkling water.
• Long shelf life—keeps for up to a year in the fridge.
• Totally customizable heat level: mild to fiery.
• Made with pantry staples—no exotic herb hunts.
• Perfect homemade gift for health nuts and spice lovers alike.
Ingredients
• 2 cups raw apple cider vinegar (with “the mother”; I swear by Bragg®)
• ½ cup fresh ginger, peeled and thinly sliced (sub: 1 Tbsp ground ginger)
• ¼ cup fresh horseradish, grated (sub: 1 tsp dried horseradish powder)
• ¼ cup yellow onion, chopped (sweet onion works too)
• ¼ cup garlic cloves, lightly smashed (for max allicin)
• 1 Tbsp fresh turmeric root, grated (or 1 tsp ground turmeric)
• 1 cinnamon stick (or ½ tsp ground cinnamon)
• 1 tsp black peppercorns, cracked (helps absorb turmeric)
• ½ tsp cayenne pepper (adjust to taste)
• ¼ cup raw honey (or maple syrup for a vegan twist)
• Optional: 2 sprigs fresh rosemary or thyme (adds herbal depth)
Tips: Choose organic produce when you can. A wide-mouth quart-size Ball® mason jar is ideal to fit everything comfortably.
Directions
- Prep your jar. Start with a clean, dry quart-size mason jar. Label it today’s date and “Fire Cider.”
- Layer in aromatics. Into the jar go ginger, horseradish, onion and garlic—each adds a unique punch.
- Spice it up. Tuck in the cinnamon stick, sprinkle cracked peppercorns and cayenne, then add turmeric.
- Pour the vinegar. Cover the mixture completely, leaving about an inch of headspace—this is your steeping magic.
- Seal and shake. Pop on the lid, give it a good swirl for 20 seconds, then find a dark corner of your kitchen.
- Shake daily. A quick flip or shake each day helps blend flavors and keeps everything moving.
- Taste testing. After one week, open, sniff and sip a tiny amount—if it’s too sharp, add a bit more honey.
- Strain and sweeten. At day 14 (or up to 28 days if you prefer stronger), strain through cheesecloth into a clean jar, then stir in honey until dissolved.
Servings & Timing
Makes: About 1 pint (16–18 two-teaspoon servings)
Prep Time: 20 minutes (plus 1-minute daily shakes)
Steep Time: 14–28 days (I find two weeks hits the sweet spot)
Total Time: 14 days, 20 minutes prep—minimal hands-on work!
Variations
• Citrus Twist: Add zest of one lemon or orange before steeping for bright citrus notes.
• Extra Heat: Slip in a sliced jalapeño or two for a ghost-pepper-level kick.
• Herbal Blend: Swap rosemary for fresh sage or thyme to echo Thanksgiving flavors.
• Ginger Forward: Double the ginger, halve the horseradish—for those who love that zing.
• Floral Hint: Toss in edible rose petals or lavender buds for a delicate aroma.
Storage & Reheating
Store in the refrigerator in a sealed glass bottle—no metal lids touching the tonic—up to 12 months. No need to reheat; serve at room temperature or chilled. For single-serve convenience, freeze in ice-cube trays and pop a cube into a warm mug of tea or a glass of water when you need a quick pick-me-up. Make-ahead tip: Start your jar about two weeks before cold season peaks, so you’re ready for whatever germs wander by.
Notes
• Glass only: Vinegar can leach metals and plastics—always use a glass jar.
• Taste balance: If it’s too fiery, dilute each shot with a splash more ACV or even plain water.
• Light matters: Direct sun speeds the process but can cloud the tonic—dark cabinet is best.
• Honey swap: Raw local honey adds pollen and extra enzymes, boosting the health factor.
FAQs
Q: How often can I take fire cider?
A: A tablespoon once or twice daily is common—listen to your body and ease up if your stomach protests.
Q: Can kids have fire cider?
A: Dilute it heavily (one teaspoon in juice) and offer sparingly; the heat can be intense for little ones.
Q: Does fire cider lose potency over time?
A: It mellows but stays effective for months; you may notice a gentler flavor after six months.
Q: Can I reuse the strained ingredients?
A: They’ll be spent of most benefits—compost them or toss in the veggie garden for a vinegary boost.
Q: Is it safe during pregnancy?
A: Always check with your healthcare provider, but moderate amounts are generally fine if you tolerate vinegar.
Q: What if mold appears?
A: Toss it—mold means air got in or it sat too warm; clean your jar, start fresh, and keep it cool.
Q: Can I make it in a slow cooker or on the stove?
A: Heat kills some active compounds—stick with the cold infusion method for maximum benefits.
Q: How spicy is it?
A: That depends on your cayenne and horseradish—start light, then crank up in your next batch.
Conclusion
This Fire Cider Recipe hands you a vibrant, year-round tonic that’s as versatile as it is potent—sip it solo, stir it in sauces, or share a jar with friends. Give it a try, let me know how it rocked your winter routine, and don’t forget to explore my other herbal tonics for every season. Your immune system—and your taste buds—will thank you!
Fire Cider Recipe
Ingredients
- 2 cups raw apple cider vinegar (with “the mother”) I swear by Bragg®
- 1 Tbsp fresh ginger, peeled and thinly sliced sub: 1 Tbsp ground ginger
- 1/4 cup fresh horseradish, grated sub: 1 tsp dried horseradish powder
- 1/4 cup yellow onion, chopped sweet onion works too
- 1/4 cup garlic cloves, lightly smashed for max allicin
- 1 Tbsp fresh turmeric root, grated or 1 tsp ground turmeric
- 1 tsp black peppercorns, cracked helps absorb turmeric
- 1/2 tsp cayenne pepper adjust to taste
- 1/4 cup raw honey or maple syrup for a vegan twist
- 2 sprigs fresh rosemary or thyme adds herbal depth
Instructions
- Start with a clean, dry quart-size mason jar. Label it today’s date and “Fire Cider.”
- Into the jar go ginger, horseradish, onion and garlic—each adds a unique punch.
- Tuck in the cinnamon stick, sprinkle cracked peppercorns and cayenne, then add turmeric.
- Cover the mixture completely, leaving about an inch of headspace—this is your steeping magic.
- Pop on the lid, give it a good swirl for 20 seconds, then find a dark corner of your kitchen.
- A quick flip or shake each day helps blend flavors and keeps everything moving.
- After one week, open, sniff and sip a tiny amount—if it’s too sharp, add a bit more honey.
- At day 14 (or up to 28 days if you prefer stronger), strain through cheesecloth into a clean jar, then stir in honey until dissolved.
