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.
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.
Notes
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.
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