How to Make Fire Cider
138
Published Apr 12, 2018, Updated Feb 09, 2022
This post may include affiliate links. Thank you for your support.
How to make fire cider, an immune-boosting health tonic with fresh horseradish, ginger, garlic, onions, cayenne pepper, apple cider vinegar and honey.
You went WILD over my posts on the health benefits of apple cider vinegar and apple cider vinegar detox drinks, so when I came across this folk remedy using apple cider vinegar I knew I had to share it with you!
Enter: fire cider. Ever heard of it? It’s an immune-boosting health tonic that’s been used for decades to naturally protect against cold and flu and ease sinus congestion. There are a few brands on the market (which is how I got into it), but I quickly realized that fire cider is really easy to make at home.
Cold and flu season is almost over, but I’ve still been drinking my homemade fire cider regularly because the weather has been iffy here lately (we had flurries this weekend) and a few of our friends have been sick with the flu. Ugh!
Ingredients in Fire Cider
The base recipe includes horseradish, ginger, garlic, onions, cayenne pepper and apple cider vinegar. If that scares the bejeezus out of you, don’t worry, the last step before drinking is to add honey and any other flavors to sweeten/balance to your liking.
So why would you want to choke this down? First of all it’s actually quite tasty… and addicting. Isaac and I have grown to crave the stuff. It’s an amazing balance of spicy, sour, sweet, sharp, herbal — basically every flavor I can describe.
Fire Cider Health Benefits
Beyond the flavor, it’s packed with health benefits (hence why it’s called a folk remedy). I swear by it as an immune booster and drink extra when I’m starting to feel like I’m coming down with something, but the ingredients in fire cider provide a host of benefits.
- Apple Cider Vinegar — the health benefits of apple cider are abundant and it’s the base for this recipe!
- Horseradish — helps alleviate sinus congestion and headaches. Even chopping or grating horseradish has this effect. If you try this recipe, you’ll see!
- Ginger — helps with digestion, infections and nausea.
- Garlic — a secret superpower with antimicrobial and antibacterial properties.
- Onion — has similar properties to garlic but is also great for preventing (or recovering from!) colds and the flu.
- Cayenne Pepper — helps move blood through your cardiovascular system. Blood circulation = healing.
- Honey — soothes inflamed tissues and organs. Using local honey can also help with allergies.
I know those ingredients still seem intimidating, but here’s a sneak peek before you get to the recipe: you’re essentially infusing apple cider vinegar with these flavors, straining the liquid and then adding honey to sweeten.
There are soooo many ways to enjoy this elixir. I’m excited to make my way through this list!
- Take a shot (about 1-2 Tablespoons) straight up.
- Dilute the fire cider tonic with warm water, juice or apple cider.
- Use the fire cider to make a delicious homemade salad dressing — this is happening ASAP.
- Add to fried rice or cauliflower fried rice.
- Use in Bloody Marys — alcoholic or not!
- Drizzle over steamed veggies.
- Use as a marinade for tofu, meat, etc.
- Add to soup or chili.
- Use as a hangover cure.
Note: Many people drink fire cider straight up (1-2 Tablespoons) out of a shot glass, but if you’re worried about your tooth enamel it’s best to dilute it with water or another liquid.
How to Make Fire Cider
Ingredients
- ½ cup freshly peeled and grated ginger root
- ½ cup freshly grated horseradish root
- 1 medium onion, chopped
- 10 cloves of garlic, crushed or chopped
- 2 organic jalapeño peppers, chopped
- 1 lemon, zest and juice
- 2 Tablespoons dried rosemary leaves
- 1 Tablespoon turmeric powder or 2 Tablespoons freshly grated turmeric root
- ¼ teaspoon cayenne powder
- organic unfiltered apple cider vinegar
- ¼ cup raw honey, or to taste
Instructions
- Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric and cayenne powder into quart-sized glass jar.
- Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent spoilage.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.
- Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks, remembering to shake the jar a few seconds every day.
- After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Be sure to squeeze out as much of the liquid as you can. This stuff is liquid gold! The solids can be used in a stir-fry or you can compost/discard them.
- Add honey to the liquid and stir until incorporated.
- Taste your fire cider and add more honey if needed until you reach your desired sweetness.
- Store in a sealed container in the refrigerator or in a cold, dark place.
- Drink 1-2 Tablespoons when needed.
Notes
- Feel free to make this recipe your own with optional add-ins like cinnamon, orange and grapefruit.
- Recipe inspired and adapted from Mountain Rose Herbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What if you only have the ingredients in powder form ?
Hi, Douglas. Great question! I don’t recommend subbing all the fresh ingredients with the powdered form. This recipe is meant to be made with fresh horseradish, onion and garlic for the most health benefits.
I have made this recipe and I can say, it’s much tastier than drinking plain apple cider vinegar. It’s has a bit of a kick due to the cayenne and jalapeño but is VERY good. I have also had the store bought version and this recipe is SPOT ON!
Thank you, Steve! So glad you enjoyed it. Thank you for leaving a review + rating!
Hey Brittany. Thanks for sharing this recipe. Here’s my question. It says to store in a cool dark place. I put mine in the back of my pantry. Here’s the question…my house is btw 68-78 degrees. Is that cool enough?!
Hi Tracy – those temperatures should be fine! Thank you for trying this recipe out, I appreciate it!
Can’t wait to make this! We’ve been making our own elderberry for years and this sounds like the perfect addition to our natural immune collection. I have a question. Could I throw all of the solids into a food processor and pulse it a couple times instead of chopping?
Hey Jessica – I haven’t tried that, but I don’t see why not! Let me know if you end up making this and what you think!
That’s exactly what I did and it worked out perfectly.
YAY! So glad to hear this recipe worked out for you!
I don’t have parchment paper
Help
So I literally used the metal lid.
I didn’t have parchment paper.
So I hope that’s okay. I used a fabric cloth to shake it up. And then put the lid on if that counts.
Hi Lauren – I would just be cautious because the parchment paper acts as a barrier. The vinegar could corrode the metal, so I’d look at the metal and see if there is any corrosion. If there is, I’d toss it.
So can I add parchment paper, it’s day one or should I not open and hope for the best.
Can we open sooner and use along the fermentation process?
I would recommend waiting a minimum of 4 weeks before opening, straining and drinking for the best results.
How much ACV should be used in this recipe? All the ingredients in the recipe list show the amounts except for the ACV.
You just need enough apple cider vinegar to cover all the ingredients so it will vary based on how much space all the ingredients take up in the jar. I would assume you’ll need somewhere around 2-3 cups.
Great recipe! It tastes way better than I thought it would! Here’s hoping it keeps cold and the flu away! Thanks for sharing!
Absolutely! I am glad you are enjoying this recipe!
Can honey be added as you take it, or is it needed to keep the cider shelf stable?
Hi Rahel – You can add honey as you take it! Hope you enjoy this recipe!
Hi! I’ve yet to make this but it looks wonderful. How long does it last after straining?
Hi Caroline – It should last at least 18 months stored in a cool, dark place! Enjoy!