(FREE Printable label included)
Fire Cider is a pungent, spicy mix of apple cider vinegar and honey infused with warming herbs and citrus. It has a decidedly pungent – sweet – hot flavor, like pickle juice and Kombucha had a baby. . . Fire Cider has sweet notes and spice without being too hot. It clears the sinuses and WARMS you in a soothing, not uncomfortable way. Fire Cider has been used for centuries as a herbal immune boosting natural remedy . . . great for prevention of colds & other respiratory viruses as well as improving circulation and digestion.
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What makes Fire Cider an Immune Booster?
Apple Cider Vinegar & Honey
Raw unfiltered apple cider vinegar and raw honey have long been known for antiviral, antibacterial and gut healthy properties. The RAW nature of these ingredients means they are not heated or over processed in a way that would rob us of the natural and BENEFICIAL bacteria & PRO-BIOTICS that help our gut process, digest and absorb foods we take in. Apple cider vinegar helps to keep blood sugars stable, boost metabolism and even calm your gut after a big meal.
Citrus Fruits are an excellent source of VITAMIN C and flavanoids which not only boost the immune system but also improve gut function, heart health and prevent negative health conditions like diabetes and some cancers.
Herbs, Onions, Garlic & Peppers
The warming herbs garlic, horseradish and ginger in this tonic are really magic. Ginger and garlic have major antibacterial and antioxidant properties. Turmeric is a wonderful anti-inflammatory.
Onion, garlic and hot peppers have lots of Vitamin C, B vitamins, potassium and other minerals. As SUPERFOODS they are thought to lower cancer risk and prevent chronic conditions like heart disease.
Oregano and Rosemary are not only rich in antioxidant properties, which help carry toxins from the body, but oregano specifically has been found to be effective against certain strains of bacteria. Both boast antiviral and anti-inflammatory compounds that promote wellness and pain reduction. Rosemary is also a cognitive stimulant thought to boost alertness and focus.
Fire Cider Shopping List:
- 96 ounces Raw Apple Cider Vinegar (5% acidity with the mother)
- 1/2 cup Raw Honey
- 2 Oranges
- 2 Lemons
- 1/2 cup grated Horseradish root (approx 6-7 in root)
- 1/2 cup grated Ginger root (approx 6-7 in root)
- 1 large Onion
- 10 garlic cloves (approx 2 BULBS)
- 4-6 Habanero peppers
- 1 tablespoon ground Turmeric
- A handful of fresh Oregano OR 2 tablespoons dried
- A handful of fresh Rosemary OR 2 tablespoons dried
- Gallon Size glass jar with lid
- Strainer/Colander and cheesecloth
- Bottles for storage after Fire Cider is ready (dark wine bottles work great, so do the smaller glass bottles that Braggs Apple Cider Vinegar comes in – – save those and use them for your final product). You could even use quart canning jars. DO NOT USE PLASTIC!!
How to make Fire Cider:
1. Chop and Grate Ingredients
Wash and scrape most of the peel off the ginger and horseradish roots. Chop or grate them up! A food processor makes this much easier.
Next peel, remove tops and rough chop onion and garlic.
Remove tops of peppers and rough chop (leave seeds and ribs intafct)
Rough chop fresh rosemary and oregano
Quarter oranges and lemons.
PRO TIP: Wear gloves to prevent your hands from smelling like onion and garlic for days and BURNING like fire from the peppers. TRUST ME HERE!!
2. Place all Ingredients into Gallon Size glass Jar
Drop all prepared ingredients into a clean gallon size glass jar.
Sprinkle turmeric (or dried herbs if using those) on top.
3. Poor Apple Cider Vinegar over all ingredients
Poor apple cider vinegar over all solid ingredients until completely submerged. Some things will float and that is OK. . . they will not mold or spoil in the vinegar solution.
Use the handle of a spoon to press along sides of the jar to make sure all crevices are full of vinegar and all air is out of jar.
4. Place lid on jar and let steep in dark cool place for 4 weeks
Place lid on jar and store in COOL, DARK place for 4-6 weeks.
Label your jar with the date you made it . . . trust me here you WILL NOT remember. . . .
Shake jar daily while in storage.
5. After 4-6 weeks . . .Strain/Filter
After 4-6 weeks strain through a colander – discard all herbs/veggies/fruit (great for chickens!)
Strain again through a fine mesh strainer or cheesecloth to remove solids – twist and squeeze cloth to get all liquid goodness.
You could strain a third time if you prefer a clearer result.
Add HONEY to taste and stir or shake well – I like mine sweet so I add up to 1 cup of honey.
6. Bottle and Store
Pour finished Fire Cider into glass bottles or jars (dark wine bottles work great!), cork or cap label and date your bottle.
Checkout the FREE Homemaking without Fear Fire Cider bottle label below.
I simply print mine at home on my regular color printer using WATERPROOF STICKER PAPER, cut it out and stick it to my bottles.
Download and Print your Fire Cider label HERE: there are 2 labels per page!!
Keep in a cold storage or pantry (cool not warm) for up to a year.
Shake before pouring a shot!
How to take Fire Cider:
Take 30mL every morning before your coffee to maintain a healthy gut balance and prevent illness.
TWO to THREE times daily During Cold/Flu Season
Keep your Fire Cider out on the counter and take 2-3 tablespoons (30 -45 mL) spread out throughout the day or 45 mL in one large shot.
If the flavor is too strong, you can dilute with a small amount of water.
I hope you enjoy making and taking this recipe. Cheers to greater health!
Shop This Post:
- Water Proof Sticker Paper
- Bragg’s Raw Apple Cider Vinegar 5% with the mother
- Gallon Glass jar with lid
Try another one of my Natural Remedies:
Essential Oil Salve infused with lavender, tea tree and lemon oils. Great for dry skin, eczema, diaper rash, acne, cradle cap and so much more. . .
Pin it for later
- 96 ounces of Raw Apple Cider Vinegar (5% Acidity with the mother)
- 1/2 - 1 cup Raw Honey
- 2 Oranges
- 2 Lemons
- 1/2 cup grated horseradish
- 1/2 cup grated ginger
- 1 large onion
- 10 garlic cloves
- 4-6 habanero peppers
- 1 Tbsp ground Turmeric
- 1 handful fresh or 2 Tbsp dried Rosemary
- 1 handful fresh or 2 Tbsp dried Oregano
- Prepare your gallon size glass jar and lid by washing it well with soap and hot water. DO NOT USE PLASTIC!
- Wash and scrape most of the peel off the ginger and horseradish roots. You do not have to get all peel removed.
- Chop or grate the roots up! A food processor makes this much easier
- Remove outer layer and tops then ROUGH chop onion, garlic, peppers, fresh rosemary and oregano.
- Quarter oranges and lemons.
- Layer all ingredients into a clean gallon size glass jar.
- Sprinkle dried herbs if you are using those as well as Turmeric on top.
- Poor apple cider vinegar over all solid ingredients until fully submerged. Fill to the shoulders of the jar but not all the way to the neck.
- Use a long handle spoon to poke along the sides of the jar and push floating ingredients down, releasing air pockets.
- Place lid on jar, hand tight. label the jar with date you made it and store in COOL, DARK place for 4-6 weeks
- Shake jar daily
- After 4-6 weeks strain solids from the liquids by first pouring through a large colander into a large juice pitcher or other large jar.
- Discard solids (feed to chickens for a healthy treat)
- Strain liquid again through cheesecloth or fine mesh strainer to remove smaller bits of solids. How much you strain off depends on preference. I don't mind having some small herb bits but you could strain through cheesecloth, terry cloth or even coffee filter a third time.
- Twist and squeeze cloth to get all liquid out.
- ADD HONEY TO TASTE - 1/2- 1 cup depending on preference. Stir or Shake Well.
- Bottle and cap cider in wine bottles, vinegar bottles or mason jars. Use glass only, no plastic.
- Place Final Label on bottle, date it and store in cold storage or pantry for up to one year. Do Not Freeze.
PRO TIP: Wear gloves to prevent your hands from smelling like onion and garlic for days and BURNING like fire from the peppers.
How to take Fire Cider Tonic:
Daily & For Prevention: 2 tablespoons (30mL) every morning
During Illness or Cold/Flu Season: 2 tablespoons (30mL) twice daily or 3 tablespoons (45mL) in one large shot. (May dilute with water as preferred)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.