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A large mason jar filled with shredded horseradish, ginger, onions, garlic, and apple cider vinegar.

Fire Cider Recipe

Featuring apple cider vinegar, cayenne pepper, onions, garlic, ginger, and horseradish, this fire cider recipe is easy to make - even for beginners.
5 from 2 votes
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Course: Natural Remedies
Cuisine: American
Prep Time: 25 minutes
Steeping time: 28 days
Total Time: 28 days 25 minutes
Servings: 64
Calories: 7kcal
Author: Dorothy Bigelow

Equipment

Ingredients

  • 2 medium onions chopped
  • 8-10 cloves garlic coarsely chopped
  • ½ cup grated horseradish root
  • ½ cup grated ginger root
  • ¼-1 teaspoon ground cayenne
  • 1 teaspoon ground turmeric (optional)
  • 4-6 cups apple cider vinegar raw (warmed if possible)
  • Honey to taste (raw preferred)

Instructions

  • Add the chopped onions, garlic, grated horseradish, grated ginger, cayenne, and turmeric (if using) to a half-gallon-sized mason jar.
    A large mason jar with onions, ginger, and horseradish in the bottom.
  • Add enough apple cider vinegar to cover everything by about 4-6 inches.
    A large mason jar containing shredded horseradish and ginger, and topped off with apple cider vinegar.
  • Place a lid on the jar and shake it very well to combine.
  • Label and place in a warm spot or sunny ledge for 4-6 weeks. Shake it every day or so, which will help the vinegar to draw the properties out of the ingredients.
  • Strain the fire cider through a fine mesh strainer, or a colander lined with cheesecloth.
    Straining infused vinegar through a strainer.
  • Compost or discard the solids.
  • The remaining liquid is your finished fire cider. Add enough warmed honey so that it tastes sweet enough to drink, but still a little zingy and spicy!
    Adding honey to a large bowl of infused vinegar.
  • Transfer the fire cider to clean bottles and label them with the name, date, ingredients, and instructions.
    A large jug containing fire cider, and a sticker label fixed on the front.
  • Store at room temperature for 2-3 months or in the refrigerator for up to 6 months.
  • Take 1-2 teaspoons daily as a tonic, or 1-2 tablespoons at the first signs of a cold. If seeking help with a cold, take every 3-4 hours until your symptoms subside.

Notes

Adapted From: Medicinal Herbs: A Beginner’s Guide by Rosemary Gladstar
Labeling: You can list the name, date, ingredients, and dosing on a piece of paper and tape it onto the bottle using packing tape, OR subscribe to my e-mail list for my free label templates for herbal remedies, tinctures, etc.

Nutrition

Serving: 2tablespoons | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 9mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg