How to Make Fire Cider
Fire Cider is a traditional folk remedy used to boost the immune system and to fight colds and flu. It’s a spicy oxymel (a medicinal mixture of vinegar and honey) infused with garlic, ginger, hot peppers and other roots and herbs. It was initially popularized by herbalist Rosemary Gladstar. In the past few years there has been some controversy surrounding the remedy which I won’t get into in this post, but you can read about the Free Fire Cider movement here, which I wholeheartedly support.
Update: A few hours after I posted this recipe, I learned that “The Fire Cider 3” have won their court case to keep the term “fire cider” generic. Happy Aries full moon!
Every year I make a large batch of fire cider to last my family through fall and winter, with enough left over to share since I think it’s important to always share the medicines I make. Whenever we get sick this seems to just blast it out of us. It even cured my husband of a sinus infection that multiple courses of antibiotics failed to treat. I post about making it every year, and people always ask me what it is and how to make it so I decied to share my recipe here.
There are endless ways to make fire cider and the preparation is fully customizable to your own tastes and preferences. I personally prefer to make mine very spicy. The amounts below are just general guidelines. You can take this as a preventative tonic daily, or up to 4 times a day when you’re sick. I usually take a tablespoon or a shot glass full straight but you can also dilute it in a little water.
- A half-gallon glass jar with a lid
- 1 large onion
- 4 heads garlic
- 1 medium ginger root
- 1/2 cup turmeric root
- 1/4 cup horseradish root
- 1 tbsp ground black pepper
- 1 cup raw organic honey
- 1 handful fresh thyme
- 1 handful fresh rosemary
- 4 jalepeno peppers use gloves when handling hot peppers
- 4 habenero peppers use gloves when handling hot peppers
- raw apple cider vineger with mother
- 2 lemons
- Chop up all the roots and vegetables and add them to the jar
- Squeeze the lemons on top and add the honey and herbs
- Fill the jar to the top with the apple cider vinegear making sure all the ingredients are completely covered
- Place the lid on the jar tightly. If using a metal lid, make sure to line it first with some wax paper so the vinegar doesn't corrode the metal
- Give the jar a good shake
- Store out of direct sunlight for 6 weeks, making sure to shake the jar every couple of days
- After 6 weeks, strain out the liquid and store in the fridge. This will last up to 6 months
- Take 1 tablespoon per day as a preventative tonic or up to 4 times a day during active infection
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