Fire Cider Recipe

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Make Fire Cider at Home!

Fire Cider is a traditional herbal remedy packed with bold flavors and immune-boosting ingredients. The best part? It’s easy to make at home! Follow this simple recipe to create your own batch and enjoy it as a daily shot, in salad dressings, or as a zesty marinade. This recipe was adapted from Good Food Baddie. 

Ingredients 

1 64oz jar or 2 32oz jars 

3-4 cups raw unfiltered apple cider vinegar 

~1 cup fresh horseradish, grated or roughly chopped 

~1 cup fresh ginger, grated or roughly chopped 

~1/4 cup turmeric root, grated or roughly chopped (or 1-2 Tbsp of dried powder) 

1 medium onion, chopped 

10 garlic cloves, crushed or chopped 

1 lemon, sliced 

1 orange, sliced 

2-3 jalapeño peppers, sliced (or 1/4 tsp of cayenne powder) 

3 cinnamon sticks 

3 sprigs of Fresh Rosemary 

6 sprigs of Fresh Thyme 

 

Preparation 

Wash jars and lids in warm, soapy water, then let them dry completely. 

Wash, prep, and chop all ingredients. 

Add horseradish, ginger, turmeric, jalapeños, onion, orange, lemon, & garlic to your clean jar 

Add fresh herbs, cinnamon sticks, and peppercorns 

Pour apple cider vinegar (ACV) over the ingredients, ensuring they are fully covered. Add more ACV if needed. 

Seal the jar. Use a piece of parchment paper under the lid to prevent the vinegar from touching the metal, or use a plastic lid if available. 

Shake the jar well to mix the ingredients. 

Store the jar in a cool, dark place (like a pantry) for 3-4 weeks. Shake the jar every few days to help infuse the flavors. 

After 3-4 weeks, strain the mixture through a fine-mesh strainer or cheesecloth to remove the pulp and solids. Squeeze out as much liquid as possible. 

Add in 1/2 cup of honey and stir it in until fully incorporated. Taste and add more honey if needed for desired sweetness. The fire cider should be hot, spicy, and slightly sweet. 

Store the finished fire cider in a sealed, airtight jar. Keep it in the refrigerator or a dry, cool place for up to 6 months. 

Enjoy 1-2 tablespoons daily as a tonic or in cooking!