Fire Cider Recipe

Fire cider is a powerful homemade tonic made with vinegar, herbs, spices, and roots that help support your immune system naturally. It’s spicy, tangy, and packed with ingredients known to help fight colds, boost digestion, and support overall wellness. This traditional remedy has been used for generations and is easy to make at home with simple ingredients.

Why Make This Recipe

This fire cider recipe is an easy, natural way to support your immune system year-round. It’s made with real foods, lasts for months, and can be customized to your taste. A small daily dose goes a long way, especially during cold and flu season.

How To Make Fire Cider

Ingredients:

• 1 medium horseradish root, peeled and chopped
• 1 large onion, chopped
• 10 garlic cloves, smashed
• 1 large ginger root, peeled and chopped
• 2 jalapeño peppers, sliced (seeds included for heat)
• Zest and juice of 1 lemon
• 2 tbsp dried rosemary
• 1 tbsp ground turmeric
• ¼ tsp cayenne pepper
• Raw apple cider vinegar (with the mother), enough to cover
• ¼ cup raw honey (added after straining)

Directions:

1. Prepare ingredients: Place all chopped roots, onion, garlic, peppers, lemon zest, juice, and spices into a clean glass jar.
2. Add vinegar: Pour apple cider vinegar over the ingredients until fully submerged. Leave about 1 inch of space at the top. Seal tightly.
3. Infuse: Store the jar in a cool, dark place for 4–6 weeks, shaking every few days.
4. Strain: After infusing, strain out all solids using a fine sieve or cheesecloth.
5. Sweeten: Stir in raw honey to taste. Pour into a glass bottle and store.

Prep Time And Nutrition Facts

This recipe takes about 30 minutes to prepare and then infuses for 4–6 weeks. It makes about 2–3 cups of fire cider, depending on jar size.

One tablespoon has about 10–15 calories and is typically taken once daily.

How To Serve Fire Cider

• Take 1 tablespoon daily straight or diluted in warm water
• Add to tea with honey and lemon
• Mix into salad dressings
• Stir into soups for extra flavor and benefits

How To Store Fire Cider

Store fire cider in a sealed glass bottle in a cool, dark place for up to 12–18 months. Refrigeration is optional but helps extend freshness.

Tips To Make Fire Cider

• Always use raw apple cider vinegar with the mother
• Use glass jars (vinegar reacts with metal)
• Shake the jar every few days for better extraction
• Taste after 2 weeks and adjust sweetness if needed

Health And Benefits Of This Recipe

Fire cider supports immune health thanks to garlic, ginger, turmeric, and horseradish. These ingredients are known for their antibacterial, anti-inflammatory, and circulation-boosting properties. The vinegar also supports gut health, which plays a big role in immunity.

Variation (If Any)

• Skip peppers for a mild version
• Add orange slices for sweetness
• Use maple syrup instead of honey
• Add elderberries or thyme for extra immune support

FAQs

1. How much fire cider should I take daily? 1 tablespoon per day is standard for immune support.
2. Can I take fire cider when I feel sick? Yes, you can take it up to 2–3 times per day when fighting a cold.
3. Does fire cider need to be refrigerated? No, but refrigeration can extend shelf life.
4. Can I make it without spicy peppers? Yes, just increase ginger and horseradish instead.
5. How long does fire cider last? Up to 18 months when stored properly.
6. Is fire cider safe for kids? Use a mild version and very small amounts (and never give honey to children under 1 year old).
7. Why is my fire cider cloudy? That’s normal from raw vinegar and natural fermentation.

Fire Cider

A powerful homemade tonic made with vinegar, herbs, spices, and roots to naturally support your immune system.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 3 days d

Servings: 24 tablespoons

Course: Health Drink, Tonic

Cuisine: Homemade

Calories: 15

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium horseradish root, peeled and chopped
• 1 large onion, chopped
• 10 cloves garlic, smashed
• 1 large ginger root, peeled and chopped
• 2 large jalapeño peppers, sliced (seeds included for heat)
• 1 large lemon, zest and juice
• 2 tbsp dried rosemary
• 1 tbsp ground turmeric
• ¼ tsp cayenne pepper
• Raw apple cider vinegar (with the mother), enough to cover
• ¼ cup raw honey (added after straining)

Method

 

Preparation

1. Place all chopped roots, onion, garlic, peppers, lemon zest, juice, and spices into a clean glass jar.
2. Pour apple cider vinegar over the ingredients until fully submerged, leaving about 1 inch of space at the top. Seal tightly.
3. Store the jar in a cool, dark place for 4–6 weeks, shaking every few days.
4. After infusing, strain out all solids using a fine sieve or cheesecloth.
5. Stir in raw honey to taste. Pour into a glass bottle and store.

Notes

Always use raw apple cider vinegar with the mother. Use glass jars since vinegar reacts with metal. Shake the jar every few days for better extraction. Taste after 2 weeks and adjust sweetness if needed. Store fire cider in a sealed glass bottle for up to 12–18 months.